2 Recipes for Moist, Easy-to-Make Cheesecake

The word cheesecake is one of those cooking misnomers. A cheesecake is not a cake at all, but rather a custard in which eggs are used to thicken the melted cream cheese mixture. Like many other custards, cheesecake works well in the microwave, and it is easy to make.

With conventional baking, there is always a worry about overbrowning the cheesecake before it has become firm. In the microwave, overbrowning is not a problem, and cheesecakes stay moist throughout the cooking process.

There are other notable differences between a conventionally baked and microwaved cheesecake. The most basic difference is the pan. Instead of a spring form pan (to date, none has been made for microwaving), you microwave the cheesecake in an eight- or nine-inch glass or glass-ceramic layer cake pan, or in a nine- or 10-inch pie plate. Recipes designed for these dishes start with about a pound of cream cheese and serve 10 to 12 people.

Another difference is that you can microwave the filling in the mixing bowl until it’s hot and beginning to set before pouring it into the crust. Conventionally, this cooking technique is used with many cream pie fillings and for the same reason--to ensure that the filling is evenly cooked around the edges as well as in the center.

The two recipes that follow were created specially for the microwave. Be sure to whisk vigorously to smooth out soft lumps that may form as the filling thickens.

COFFEE LIQUEUR CHEESECAKE

3 tablespoons butter

2 tablespoons granulated or brown sugar

1 cup finely ground graham cracker crumbs

2 (8-ounce) packages cream cheese

1 cup plus 1 tablespoon granulated sugar

1/4 cup flour

1/4 cup coffee liqueur

2 eggs

2 teaspoons vanilla

1 cup sour cream

Dark Coffee Sauce, optional

Microwave butter on HIGH (100% power) in 8- or 9-inch round microwave cake dish or pie plate 30 to 45 seconds until melted. Add 2 tablespoons sugar and cracker crumbs. Stir and mash with fork until well mixed. Lightly press on bottom and about halfway up sides of dish. Microwave on HIGH 1 to 1 1/2 minutes, rotating half-turn every 30 seconds, until hot. Let cool.

Meanwhile, in 2-quart microwave-safe bowl or casserole, place unwrapped cream cheese. Microwave on MEDIUM (50% power) 3 to 5 minutes until softened. Add 1 cup sugar, flour, liqueur, eggs and 1 teaspoon vanilla. With electric mixer at high speed, beat thoroughly until fluffy and well blended.

With mixture still in bowl, cover with plastic wrap or casserole lid and microwave on MEDIUM-HIGH (70% power) 10 to 12 minutes until hot and thick enough to mound from spoon, whisking vigorously every 4 minutes to break up soft lumps. (Mixture will melt to a shiny liquid, then become thickened.)

Pour into crumb crust. For soft consistency, place filled cheesecake in refrigerator. For more firm consistency, continue microwaving filled cheesecake on MEDIUM 10 to 13 minutes until all areas are set and top looks slightly dry.

Combine sour cream with remaining sugar and remaining vanilla. Carefully spread sour cream topping over hot cheesecake and return to oven and microwave on MEDIUM 2 to 2 1/2 minutes until set. Chill several hours or overnight. Just before serving, top each wedge with Dark Coffee Sauce. Makes 10 to 12 servings.

Dark Coffee Sauce

2 cups dark brown sugar, packed

1/2 teaspoon salt

2/3 cup dark corn syrup

3/4 cup half and half

1/2 cup coffee liqueur

1 teaspoon vanilla

Mix brown sugar, salt, corn syrup and half and half in 1 1/2-quart microwave-safe measuring bowl. Microwave on HIGH (100% power) 10 to 14 minutes, stirring after 5 minutes, until ingredients are completely dissolved and sauce is boiling hard and slightly thickened. Carefully remove from oven and let stand about 10 minutes to cool and continue thickening. Add liqueur and vanilla. Serve warm. Makes about 2 1/2 cups sauce.

CHOCOLATE-ALMOND CHEESECAKE PIE

1 cup chopped almonds

3 tablespoons plus 1 teaspoon butter

38 vanilla wafers

1 1/4 cups plus 2 tablespoons sugar

4 (1-ounce) squares unsweetened chocolate

2 (8-ounce) packages cream cheese

3 tablespoons milk or rum

1/4 cup flour

2 eggs

1 teaspoon vanilla

Whipped cream

Place almonds in 9-inch microwave-safe pie plate with 1 teaspoon butter. Microwave on HIGH (100% power) 5 to 8 minutes, stirring every 2 minutes, until lightly browned. Place toasted almonds in small bowl and set aside.

Set aside 18 vanilla wafers, then finely crush remaining 20 wafers. In same 9-inch pie plate used for almonds, place remaining 3 tablespoons butter. Microwave on HIGH 30 to 45 seconds until melted. Add 2 tablespoons sugar and crushed wafer crumbs. Stir and mash with fork until well mixed. Lightly press on bottom of pie plate. Arrange remaining 18 vanilla wafers around sides of pie plate, anchoring at bottom by pressing into crushed cookie mixture, to form scalloped edge. Set aside.

In small (about 2-cup) microwave-safe bowl, microwave chocolate on MEDIUM (50% power) 4 to 7 minutes until chocolate can be stirred smooth. Place cream cheese in 2-quart microwave-safe bowl or casserole. Microwave on MEDIUM 3 to 6 minutes until softened.

To cream cheese, add melted chocolate, milk, flour, remaining 1 1/4 cups sugar, eggs and vanilla. With electric mixer at high speed, beat thoroughly until fluffy and well blended. With mixture still in bowl, cover and microwave on MEDIUM-HIGH (70% power) 10 to 13 minutes until thick enough to mound from spoon, whisking vigorously every 4 minutes to break up soft lumps.

Stir in about 3/4 cup of toasted chopped almonds. Pour hot filling into crust and decorate with remaining nuts. Chill several hours or overnight. Serve small wedges garnished with whipped cream. Serves 10 to 12.