Recipe for cooking mint julep cheesecake

Recipes Made with other Beverages :: Cakes Made with Liqueurs

Mint Julep Cheesecake

Crumb Crust
3 Tbsp. butter
2 Tbsp. sugar or packed brown sugar
1 c. fine crumbs (chocolate wafer, graham cracker,
    or vanilla wafer cookies)

Place butter in an 8- or 9-in. round micro-proof cake dish. Microwave at HIGH (100%) for 30 to 45 seconds, or until melted. Add sugar and crumbs. Stir and mash with a fork until well mixed. Lightly press on bottom and about halfway up side of dish. Microwave at HIGH for 1 to 1 1/2 mins., rotating 1/2 turn every 30 seconds, until hot. Let stand while making cheesecake filling.

Cake
16 oz. cream cheese
1 c. sugar
1/4 c. all-purpose flour
1/4 c. crème de menthe
2 eggs
1 tsp. vanilla extract or flavoring
Chocolate sauce (optional)

Place unwrapped cream cheese in a 2-qt. micro-proof bowl or casserole. Microwave at MED. (50%) for 3 to 5 mins., or until softened.

Add sugar, flour, liqueur, eggs and vanilla extract or flavoring. Beat with electric mixer at high speed until well blended. Cover with plastic wrap. Microwave at MED.-HIGH (70%) for 10 to 12 mins., or until hot and thick enough to mound from spoon, whisking vigorously every 4 mins. to break up soft cooked area. (Mixture will melt to a shiny liquid, then thicken.)

Pour into prepared crust. For a soft, custard-like consistency, place cheesecake in refrigerator. Chill at least 3 hours. For a firm cheesecake-like consistency, continue microwaving at MED. (50%) for 10 to 13 mins., until all areas are set and firm and top looks dry.

Serve with chocolate sauce, if desired.