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Cheesecakes, Personal Microwave (D, TNT)
Source: "MicroWays," by Norene Gilletz
Yield: 4 individual cheesecakes

1/3 cup graham wafer crumbs
1 tbsp. brown sugar
2 tbsp. butter or margarine
1/8 tsp. cinnamon

8 ounces cream cheese, room temperature
1/3 cup sugar
1 egg
1 tsp. lemon juice or vanilla
Your favorite jam

Make Crust:
Measure crumbs into a 2-cup glass measure. Stir in sugar. Add butter and microwave uncovered on HIGH for 30 seconds; stir. Microwave 30 seconds longer.

Cool slightly. Divide crumb mixture into four 6-ounce glass custard cups and pat down.

Make Filling and Assembly:
Blend cream cheese with sugar. Beat in egg and lemon juice; blend until smooth.

Divide evenly over crumb mixture. Tap the bottom of the cups on the counter to level cheese mixture.

Place cups in a circle on a micro-safe rack or inverted dish. Microwave uncovered on MEDIUM (50%) for 4 to 5 minutes, until barely set. Mixture will jiggle slightly but will firm up as it cools.

Place directly on the counter top and let cool. Top with a spoonful of your favorite jam. Refrigerate.

Variation: Pecan Cheesecakes:
Substitute 1/3 cup firmly packed brown sugar for the granulated sugar in the filling and flavor with vanilla. Instead of jam, sprinkle each one with a spoonful of finely chopped pecans while still warm.

Poster's Notes:
Light cream cheese can be used. Easy and perfect for summertime!

Posted by Norene Gilletz

Nutritional Info Per Serving: N/A