| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Desserts, Microwave |
8 |
Servings |
INGREDIENTS
| 1/4 |
c |
Butter |
| 1 1/4 |
c |
Chocolate wafer crumbs or: |
|
|
Chocolate graham wafer crumb |
| 2 |
tb |
Sugar; granulated |
| 2 |
oz |
Chocolate; semisweet |
| 12 |
oz |
Cream cheese; softened |
| 1/2 |
c |
Sugar; granulated |
| 3 |
|
Eggs |
| 1 |
c |
Sour Cream |
| 1 |
ts |
Vanilla |
INSTRUCTIONS
In 9" microwavable quiche dish, round baking dish or deep pie plate, melt
butter on high for 1 to 1 1/2 minutes. Stir in crumbs and 2 Tbsp sugar till
evenly coated with butter. Press onto bottom and sides of pan. Microwave at
High for 2-3 minutes or till firm. Rotate dish if necessary. In small dish,
melt chocolate at Medium (50%) for 2-3 minutes, stirring to help chocolate
melt. Set aside. In large bowl, beat cream cheese and sugar till light.
Beat in eggs, one at a time, then add sour cream and vanilla and beat till
smooth. Pour into baked crust. Drizzle chocolate over mixture in attractive
pattern. Microwave, uncovered at Medium (50%) for 14 to 18 minutes, or till
cheesecake is almost set in the centre. Rotate dish during cooking, if
necessary. Cool on countertop to room temperature, then refrigerate till
serving.
Source: _Microwave Cooking with Style_
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Jesus: Never-ending fulfillment”