Cherry Cheesecake Romanoff |
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Prep Time: 15 Minutes Cook Time: 16 Minutes |
Ready In: 31 Minutes Servings: 15 |
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I like this recipe because it is a big time saver over the regular oven baked cheesecake and the taste is just as good. I got the recipe from an old microwave cooking show ages ago. Anyone who has tried this loved it, I hope you do as well. You may put on any fruit that you desire or even a very thin caramel sauce is delicious. Ingredients:
3 tablespoons butter, melted |
1 1/4 cups graham cracker crumbs |
2 tablespoons sugar |
12 ounces philadelphia cream cheese, softened |
1/4 teaspoon salt |
2 tablespoons frozen orange juice concentrate, thawed |
1/2 cup sugar |
1 tablespoon orange peel, grated |
2 eggs |
1 cup sour cream |
1/2 teaspoon vanilla |
1/4 cup frozen orange juice concentrate, thawed |
2 tablespoons sugar |
1 (15 ounce) can cherry pie filling |
Directions:
1. Crust:.
2. Stir together and pat into pan, put in the microwave and cook for 2 minutes on high.
3. Filling:.
4. Mix filling together and pour gently into crust. Bake in microwave at 70% power for 12 minutes. ( It is best to cook on a turntable) When it comes out the center will be soft.
5. Topping:.
6. Mix together all the ingredients add to the top of the pie, being sure to put on the edges of the cheesecake first and then the center. Cook for 2 minutes more. Put into the refrigerator for 5 hours to set.
7. You may use other crumbs for the crust as you desire such as shortcake cookies, coconut, gingersnaps and chocolate. Use the orange juice concentrate before it is reconsituted, it gives that extra kick that makes it taste so much better.
8. I normally don’t mix the fruit into the topping but add to it just before serving , but it can be done either way.
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