Microwave Cheesecake
Yield
1 cakePrep
5 minCook
20 minReady
8 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
crumb crust
|
* |
| 1 | cup |
graham cracker crumbs
|
*
|
| ¼ | cup |
butter
melted |
|
| 1 | each |
filling
|
* |
| 2 | large |
eggs
well beaten |
|
| 8 | ounces |
cream cheese
softened |
|
| ½ | cup |
sugar
|
|
| ⅛ | teaspoon |
salt
|
|
| 1 | teaspoon |
vanilla extract
|
|
| ⅛ | teaspoon |
almond extract
|
*
|
| 1 ½ | cups |
sour cream
|
|
| 1 | x |
cinnamon
garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
crumb crust
|
* |
| 237 | ml |
graham cracker crumbs
|
*
|
| 59 | ml |
butter
melted |
|
| 1 | each |
filling
|
* |
| 2 | large |
eggs
well beaten |
|
| 231.2 | ml/g |
cream cheese
softened |
|
| 118 | ml |
sugar
|
|
| 0.6 | ml |
salt
|
|
| 5 | ml |
vanilla extract
|
|
| 0.6 | ml |
almond extract
|
*
|
| 355 | ml |
sour cream
|
|
| 1 | x |
cinnamon
garnish |
*
|
Directions
CRUST: Mix crumbs and butter.
Press on side and bottom of 9 inch pie plate.
Cook on high for 1½ to 2 minutes.
FILLING: In mixing bowl, combine eggs with cream cheese, sugar, salt, vanilla and almond flavoring.
Beat until smooth.
Stir in sour cream. Micro-cook on low power for 10 minutes, stirring every 2 minutes.
Pour into baked crumb crust.
Micro-cook cheesecake on low for 3 minutes.
Rotate the dish ¼ turn and continue to cook for 1 to 3 minutes or until the center is set.
Chill for several hours in refrigerator before serving.
Serve plain, sprinkled with cinnamon, or top with fruit or prepared pie filling of choice.
