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Absolutely scrumptious! This recipe takes about 20 minutes from start to finish using the food processor and microwave. The bonus is that microwaved cheesecake never cracks!
Yield: 8-10 servings
Keeps 3 to 4 days in the fridge.
Crust
1 cup filberts (hazelnuts) or almonds
1 cup chocolate wafer crumbs
2 tablespoons white or brown sugar
1/4 cup melted butter or margarine
1/2 teaspoon cinnamon
Filling
1 1/2 lb. cream cheese, in chunks
1 cup sugar
3 eggs
1 tablespoon Franjelica, Amaretto, Kahlua, Triple Sec or vanilla
1/3 cup chocolate chips
Steel Knife: Process nuts until finely ground, about 30 seconds. Empty bowl. Combine remaining crust ingredients with 1/4 cup of the ground nuts and process just until mixed. (Reserve remaining nuts to garnish cheesecake.) Press crust mixture evenly into the bottom and up the sides of a lightly greased 10-inch ceramic quiche dish. Microwave uncovered on HIGH for 2 minutes, until set.
Unwrap cream cheese and place in a 2 quart microsafe bowl. Microwave uncovered on MEDIUM (50%) for 1 1/2 to 2 minutes, until softened. Do not wash bowl.
Steel Knife: Combine cheese, sugar, eggs and liqueur; process with several on/off turns to start, then let machine run until mixture is smooth, about 30 seconds. Do not insert pusher in feed tube. Pour mixture into the 2 quart bowl. Microwave uncovered on HIGH for 5 to 6 minutes, stirring twice. Mixture will be hot and thick like pudding.
Pour about 1 cup of hot mixture into a measuring cup. Pour most of remaining mixture into baked crust, leaving about 1 cup in the bowl. Add chocolate chips to bowl and stir until melted. Drizzle chocolate mixture over white mixture in quiche dish. Top with reserved white mixture. Cut through batter gently with a knife to marble.
Elevate on a microsafe rack or inverted dish. Microwave uncovered on MEDIUM for 5 to 6 minutes, rotating dish 1/4 turn at half time. When done, the centre 2-inch will jiggle slightly like cellulite when you shake the dish, but won't stick when touched with your finger. Top with reserved nuts. Place directly on the counter to cool for 1/2 hour. Cheesecake will firm up as it stands. Chill 3 to 4 hours or overnight before serving
Defrost frozen cheesecake uncovered on LOW (10%). One slice takes 1 to 2 minutes. Whole cheesecake takes 10 minutes. Let stand for 10 minutes. Crust softens slightly if frozen.
