Microwave cheesecake
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Crust | |
| 1 | cup | Graham Cracker Crumbs |
| ¼ | cup | Butter, Melted |
| 1 | Filling | |
| 2 | Eggs, Well Beaten | |
| 8 | ounces | Cream Cheese, Softened |
| ½ | cup | Sugar |
| ⅛ | teaspoon | Salt |
| 1 | teaspoon | Vanilla |
| ⅛ | teaspoon | Almond Flavor |
| 1½ | cup | Sour Cream |
| 1 | Cinnamon, Garnish | |
Directions
CRUST: Mix crumbs and butter. Press on side and bottom of 9" pie plate. Cook on high for 1-½ 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 1-3 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. From: Syd's Cookbook.