Main Ingredients:

See below ingredients and instructions of the cheesecake recipe

Cooking Preparation of the Recipe:

Crumb Crust
3 tablespoons butter
2 tablespoons granulated sugar or packed brown sugar
1 cup fine crumbs (chocolate wafer, graham cracker,
or vanilla wafer cookies)
Place butter in an 8- or 9-inch round microproof cake dish. Microwave at HIGH (100%) for 30 to 45
seconds, or until melted. Add sugar and crumbs. Stir and mash with a fork until well mixed. Lightly
press on bottom and about halfway up side of dish. Microwave at HIGH for 1 to 1 1/2 minutes, rotating
1/2 turn every 30 seconds, until hot. Let stand while making cheesecake filling.
Cake
16 ounces cream cheese
1 cup granulated sugar
1/4 cup all-purpose flour
1/4 cup crème de menthe
2 eggs
1 teaspoon vanilla extract
Chocolate sauce (optional)
Place unwrapped cream cheese in a 2-quart micro-proof bowl or casserole. Microwave at MEDIUM
(50%) for 3 to 5 minutes, or until softened. Add sugar, flour, liqueur, eggs and vanilla extract. Beat
with electric mixer at high speed until well blended. Cover with plastic wrap. Microwave at
MEDIUM-HIGH (70%) for 10 to 12 minutes, or until hot and thick enough to mound from spoon,
whisking vigorously every 4 minutes to break up soft cooked area. (Mixture will melt to a shiny liquid,
then thicken.) Pour into prepared crust. For a soft, custard-like consistency, place cheesecake in
refrigerator. Chill at least 3 hours. For a firm cheesecake-like consistency, continue microwaving at
MEDIUM (50%) for 10 to 13 minutes, until all areas are set and firm and top looks dry.
Serve with chocolate sauce, if desired.
Mint Julep Cheesecake 215

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