MICROWAVE CHEESECAKE-10-INCH
The small for 2 microwave cheesecake worked so well; now let's make it in a 10-inch quiche dish. This is so good and oh so easy- using Sweetened condensed milk..You will love this one too! This is my own recipe and my own photos.
Provided by Pat Duran
Categories Other Desserts
Time 30m
Number Of Ingredients 9
Steps:
- 1. In a 10-inch microwave safe quiche dish or deep dish pie plate, melt butter in microwave about two 30 second bursts. Add crumbs and sugar; press firmly on bottom of dish. Microwave for 1 1/2 minutes, rotating dish once-if you have a non rotating function. --- Note: If you like make a coconut crust using: 1 1/4 cups flaked coconut 3 Tablespoons melted butter Combine together. Press evenly on bottom and up sides of dish. Bake in 325^ conventional oven for 15 to 20 minutes- checking to make sure it does not burn. It should be golden brown. Let cool on wire rack while making filling.
- 2. In a 2 quart glass measure, beat cream cheese until fluffy. Gradually beat in Sweetened condensed milk until smooth. Add beaten eggs and lemon juice; mix well. Cook on 70% powder of medium-high for about 6 to 8 minutes or until hot, stirring every 2 minutes.
- 3. Pour into prepared crust. Cook at 50%power, (medium) for 3 minutes; then for 3 more minutes at five or six 30 second burst or until center is almost set , rotating dish once. Top with sour cream. Cool. Then place in refrigerator for 3 hours or until set. Serve or top with fruit, if desired. Store covered in refrigerator.
- 4. Note: I mixed together 1/2 cup of dairy sour cream and 1/2 cup peach yogurt and spread on top. You can use any fruit flavored yogurt with the sour cream. try this one also: https://www.justapinch.com/recipes/dessert/pudding/microwave-cheesecake-for-two.html?p=2
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