Serves: 6
Total Calories: 351

Cooking Time: 11 to 14 minutes Power: 50% (350 watts)
1 (8-ounce) package cream cheese
1 (3-ounce) package cream cheese
1 cup sour cream
2/3 cup sugar
1 egg beaten
2 tablespoons lemon juice
1/2 teaspoon vanilla extract
1 baked Crumb Crust Pie Shell
whipped cream
strawberries
Mint leaves (optional)

Place cream cheese in a 4-cup microwavable measuring cup or bowl. Microwave, uncovered, at 50% power (350 watts) for 1 to 2 minutes or until softened.

Beat cream cheese with a whisk until smooth. Stir in sour cream, sugar and egg until smooth and blended. Stir in lemon juice and vanilla. Microwave, uncovered, at 50% power for 5 to 6 minutes or until very warm and the consistency of pudding, scraping sides and stirring well every 2 minutes. Pour into pie shell.

Microwave, uncovered, at 50% power for 5 to 6 minutes or until center is almost set (do not let edges boil), rotating dish one-fourth turn every 2 minutes. Cool on a wire rack for 10 minutes. Refrigerate, uncovered, at least 3 hours or until set.

To serve, garnish with whipped cream, strawberries and mint leaves.

Amaretto Cheesecake Pie: Prepare as above but use 2 tablespoons amaretto liqueur in place of the lemon juice and use 1/8 teaspoon almond extract in place of the vanilla. Garnish with whipped cream and toasted almonds.

Nutritional Facts:

Serves: 6
Total Calories: 351
Calories from Fat: 229

More Recipes from the More From Your Microwave Cookbook:
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Chocolate Walnut Cake
Creamy Cheesecake Pie
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