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Orange Microwave Cheesecake
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This comes out very creamy and very orangey.
Crust:
3 tablespoons butter or margarine
2/3 cup finely crushed graham crackers
1 tablespoon sugar
6 ounces cream cheese
1 egg, beaten
1/3 cup sugar
1/3 cup sour cream
1 teaspoon orange rind, finely shredded
3 tablespoons orange juice
1/4 teaspoon vanilla
1/4 cup orange marmalade
Crust:
in a 7 inch glass pie plate cook butter or margarine, uncovered, on 100% power for 45-60 seconds or till melted.
Add crushed graham crackers and 1 tablespoon sugar. Stir till all is moistened. Press mixture firmly against bottom and sides of pie plate. Cook, uncovered, on high for 1 to 1 1/2 minutes or till set, giving pie plate a half-turn after 30 seconds. Set aside.
In a microwave-safe mixing bowl cook cream cheese, uncovered, on 50% power for 1 to 1-1/2 minutes or till softened. Stir in beaten egg, 1/3 cup sugar and sour cream until mixture is smooth. Add orange peel, orange juice and vanilla. Mix well. Pour cream cheese mixture into crust.
Cook, uncovered, on medium for 8-10 minutes or till a knife inserted 1 inch from the edge come out clean, giving pie plate a quarter turn every 2 minutes. (Center will be slightly set but not firm). Cool slightly.
Meanwhile, in a small microwave-safe bowl, cook orange marmalade on 100% power for 30-60 seconds or till warm.
Spoon over the top of the cheesecake. Cool. Refrigerate at least 3 hours or till set.
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