Microwave butter in 9-in. round baking dish 45 to 60 seconds, or
until melted. Stir in crumbs and 2 T. sugar. Then press firmly in
bottom of 10-in round dish. Microwave at High 1 1/2 min.,
rotating after 1 min.
Place cream cheese in bowl. Microwave at 50% (Medium) 1 minute,
or until softened. Add sugar, salt, and milk; beat well. Blend in
juice and eggs. Microwave at High 4 to 7 minutes, or until very hot,
stirring well every 2 minutes. Pour over crust.
Microwave at 50% (Medium) 7 to 15 minutes, or until almost set in
center; rotate 1/4 turn every 3 minutes. Mixture firms up as it
chills
Cool, then refrigerate at least 8 hours or overnight. Serve as is or
with one of the toppings above. Before chilling, spread 1 cup
cherry pie filling over cheesecake.
Originally Submitted
1/27/2010
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