Cheerleader Cheesecake [Tooey’s Favorite] using Cuisinart and microwave.
Crust:
Make your own graham cracker crust.
Buy Honey Grahams. Take a couple of packets, break apart and crumb in the Cuisinart.
Get a total of 2 Cups of Crumbs.
Then: Using a 2 qt utility dish. It can be the dish you are going to make the cheesecake in.
Add:
½ C butter [or margarine] I use butter.
Cook on Full power for 1 to ½ minutes or until melted.
Blend in:
2 C graham cracker crumbs
½ C sugar
½ t cinnamon [I use Penzey’s Vietnamese Ceylon Cinnamon]
Press crumb mixture firmly against bottom and sides of dish. Bake in microwave on full power for 1:40 minutes up to 2 minutes. Depends on the strength of your microwave. Set aside.
Filling:
3 8oz each pkgs of cream cheese
5 eggs
1 C sugar
½ t vanilla [Always use pure vanilla. I use double strength vanilla]
Place cream cheese in Cuisinart and pulse until creamy. May have to scrape bowl. When creamy, add eggs one at a time and pulsing one or two times. Best to break eggs individually in a measuring cup and then pour in to prevent egg shell pieces. Mix in sugar and vanilla. Process until smooth. [appox 30 seconds] Pour over prepared bowl in crust. Don’t wash processor bowl.
It is best to use a round glass dish; however, a rectangular can be used but the edges of the cheesecake will get a little hard.
Bake in microwave. [While some instructions say to cook on level 6 for 20 to 25 minutes or until knife in center comes out clean, I’ve found it better to cook in three time segments. I can better monitor the progress and microwaves do vary in strength of settings.] I cook as follows:
1–6:30 minutes at level 8 Turn the dish if don’t have a turntable
2–6:30 minutes at level 7. “”“”“
3–6:30 minutes at level 7 or 6. 6:30 means 6 minutes 30 seconds.
Remove from oven.
Topping:
2 ½ C dairy sour cream
1/3 C sugar
1 ½ t vanilla.
Mix together in processor until smooth. Pour over cheesecake. Bake in microwave on Level 8 for 1:40 to 2;00 minutes, just until edge is set.
Chill until ready to serve. Yummy!