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8 oz. (2 cups) digestive biscuits (graham crackers), crushed
14 oz. (1 cups) sugar
4 oz. ( cup) butter
teaspoon cinnamon
1 lb. cream cheese
5 eggs, beaten
2 teaspoons vanilla essence
1 pint (2 cups) soured cream


Serves: 12


Combine the crushed biscuits, 4 oz. (½ cup) of the sugar, butter and cinnamon in a 13 x 9 x 2 inch dish. Press into the bottom of the dish. Cook on HIGH for 2 minutes.

Beat the cream cheese until smooth. Mix in the eggs a little at a time, then add 8 oz. (1 cup) sugar and ½ teaspoon of the vanilla essence. Pour over the biscuit base.

Cook on HIGH for 15 minutes, giving the dish a quarter turn every 4 minutes. Combine the soured cream with the remaining sugar and vanilla essence and blend well.

Pour the mixture over the cheesecake, return to the oven and cook for 1 minute 15 seconds. Chill in the refrigerator.

Put this cake in the freezer for a few hours. It will then be easier to remove from its oblong pan for slicing.

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