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“A tasty microwave recipe, found in the Eagle Brand Cookies & Treats Cookbook!”
READY IN:
31mins
SERVES:
8
YIELD:
1 cheesecake
UNITS:
Metric

Ingredients Nutrition

Directions

  1. In a 10" microwave-safe pie plate, melt butter (loosely covered) on 100% power (HIGH) for 1 minute.
  2. Add the crumbs and sugar, and mix well.
  3. Press crumb mixture on bottom of plate.
  4. Cook on 100% power (HIGH) for 1-1/2 minutes, rotating dish once.
  5. In a large microwave-safe bowl, beat cream cheese, then gradually beat in condensed milk until smooth.
  6. Add eggs and lemon juice, and mix well.
  7. Cook at 70% power (MEDIUM-HIGH) for 6 to 8 minutes, or until hot, stirring every 2 minutes.
  8. Pour into prepared crust, and cook on 50% power (MEDIUM) for 6 to 8 minutes, or until center is set, rotating the pie plate once.
  9. Top with sour cream.
  10. Cool, and chill for 3 hours.
  11. Serve as is, or optionally, top with fruit.
  12. Store cheesecake covered in refrigerator.

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