I got this recipe years ago when my daughter was still in diapers (she’s in her early 30s now) from the news at noon when the Extension Service was on doing a cooking segment. It’s been a great recipe down through the years… and although it’s not like the traditional NY cheesecake – the dry kind that you cook in a springform pan, it’s a recipe that is so easy you’ll wonder why you make the other kind (if you like it, that is – some people prefer the dry NY cheesecake. It, quite frankly, doesn’t matter to me which I have – but sometimes easier is definitely better).
- 1-1/2 cups Graham Cracker Crumbs
- 1/4 cup sugar
- 1/4 cup (1/2 stick) butter or margarine
Melt butter in pie plate in microwave. Add crumbs & sugar, mix with butter and press firmly on bottom and up side of 9-inch pie plate.
- 8 oz. cream cheese (dairy or soy)
- 1/2 cup sugar
- 1 egg, slightly beaten
- 1/4 tsp. almond extract
Beat cream cheese, egg, and sugar until smooth. Stir in almond extract. Pour into crust. Microwave 3 minutes.
- 3 Tbsp. sugar
Mix sour cream and sugar. Spread over cheesecake. Microwave 1-1/2 minutes. Refrigerate. Top with fresh fruit if desired. Serves 8.