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Prep Time: 15 Minutes Cook Time: 16 Minutes |
Ready In: 31 Minutes Servings: 6 |
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A tasty microwave recipe, found in the Eagle Brand Cookies & Treats Cookbook! Ingredients:
1/3 cup butter or 1/3 cup margarine |
1 1/4 cups graham cracker crumbs |
1/4 cup sugar |
2 (8 ounce) packages cream cheese, softened |
1 (14 ounce) can sweetened condensed milk |
3 eggs |
1/4 cup lemon juice |
1 (8 ounce) container sour cream, at room temperature |
Directions:
1. In a 10 microwave-safe pie plate, melt butter (loosely covered) on 100% power (HIGH) for 1 minute.
2. Add the crumbs and sugar, and mix well.
3. Press crumb mixture on bottom of plate.
4. Cook on 100% power (HIGH) for 1-1/2 minutes, rotating dish once.
5. In a large microwave-safe bowl, beat cream cheese, then gradually beat in condensed milk until smooth.
6. Add eggs and lemon juice, and mix well.
7. Cook at 70% power (MEDIUM-HIGH) for 6 to 8 minutes, or until hot, stirring every 2 minutes.
8. Pour into prepared crust, and cook on 50% power (MEDIUM) for 6 to 8 minutes, or until center is set, rotating the pie plate once.
9. Top with sour cream.
10. Cool, and chill for 3 hours.
11. Serve as is, or optionally, top with fruit.
12. Store cheesecake covered in refrigerator.
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