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Crust:
Filling:
Topping:
Place butter in a 9" pie dish. Microwave on high for 30-45 seconds or until melted.
Stir in crumbs. Press over bottom and up sides of dish. Microwave on high for 2-3 minutes or until set. Cool.
Place cream cheese in a large glass mixing bowl. Microwave on low (30%) for 30-45 seconds or until softened. Beat in sugar and egg until smooth. Stir in lemon juice. Pour mixture into cooled crust.
Microwave on high for 2-3 minutes or until set around edges.
Mix together sour cream and sugar. Spread around cheesecake. Microwave on high for 1-1.5 minutes or until topping is heated through.
Cool. Keep refrigerated until ready to serve.
Poster's Notes:
Posted by Julie Welch
Nutritional Info Per Serving: N/A
1/4 cup butter
1 cup graham cracker crumbs
1 package (8-oz.) cream cheese
1/3 cup sugar
1 egg
1 tbsp. lemon juice
1 cup sour cream
3 tbsp. sugar
This is for those of us who are only working with a microwave! It is very yummy and creamy and would be even better if you actually used an electric beater (which I don't have).