Recipe: Microwave Cheesecake (using sweetened condensed milk)

MICROWAVE CHEESECAKE

FOR THE CRUST:
1/3 cup butter or margarine
1 1/4 cup graham cracker crumbs
1/4 cup sugar
FOR THE FILLING:
2 (8 ounces each) packages cream cheese
1 (14 ounce) can Eagle Brand sweetened condensed milk
3 eggs
1/4 cup lemon juice
12 ounces sour cream
fresh fruit or canned cherry or blueberry pie filling (for serving)

TO MAKE THE CRUST:
In a 10-inch dish or pie plate, melt margarine on 100-percent power for one minute. Add crumbs and sugar; press into bottom of dish. Cook on 100 percent power for 1 1/2 minutes, rotating dish once.

TO MAKE THE FILLING:
In a 2-quart glass measuring bowl, beat cream cheese until fluffy. Beat in sweetened condensed milk until smooth. Add eggs, then lemon juice; mix well. Cook on 70 percent power (medium high) for 6 to 8 minutes, stirring every 2 minutes.

TO ASSEMBLE AND FINISH COOKING:
Pour filling into crust. Cook on 50 percent power (medium) for 6 to 8 minutes or until center is set, rotating dish once.

Top with sour cream. Cool, then chill in refrigerator.

TO SERVE:
Top whole pie or individual servings with fresh fruit or canned cherry or blueberry pie filling. Refrigerate leftovers.

TO FREEZE AHEAD:
This dessert freezes well and stays fresh for up to three months in the freezer.

NOTE: Cooking times may vary depending on power of your microwave.

Makes 1 (10-inch) cheesecake
Source: Borden Inc.