1 crust
1 cup graham cracker crumbs
1/4 cup butter, melted
1 filling
2 eggs, well beaten
8 oz cream cheese, softened
1/2 cup sugar
1/8 tsp salt
1 tsp vanilla
1/8 tsp almond flavor
1 1/2 cup sour cream
1 cinnamon, garnish
Directions
CRUST: Mix crumbs and butter. Press on side and bottom of 9" pie
plate. Cook on high for 1-1/2 to 2 minutes. FILLING: In mixing bowl,
combine eggs with cream cheese, sugar, salt, vanilla and almond
flavoring. Beat until smooth. Stir in sour cream. Micro-cook on low
power for 10 minutes, stirring every 2 minutes. Pour into baked crumb
crust. Micro-cook cheesecake on low for 3 minutes. Rotate the dish
1/4 turn and continue to cook for 1-3 minutes or until the center is
set. Chill for several hours in refrigerator before serving. Serve
plain, sprinkled with cinnamon or top with fruit or prepared pie
filling of choice. From: Syd's Cookbook.
Servings: 6 servings
Microwave Cheesecake Recipe brought to you by Recipe Ideas
Categories: Cheesecake; Dessert; Microwave
The History of Recipes
It is quite possible to track the history of transcribed cooking instructions way back into the distant past, in truth as far into history as early Egypt, and maybe even further. However, these, early cook books were just simple hieroglyphic or cunieform instructions for preparing food.
The truth of the matter is, the most ancient recipe in existence, according to historians are a few stone tablets in the Sumerian language which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `wonderful`. Progressing into The time of the romans around 25BC a man called Apicius assembled a collection of scripts which described recipes cooked by wealthy roman citizens. In his publication, Apicius recounts how the meals of wealthy Romans were separated into hors d`oeuvres, entrees and dessert, a very modern way of dining. Aspicius also tells us how the cooks of Roman times used a good variety of aromatic flavors, including a few that will be familiar to modern cooks such as thyme, fennel and dill. Moving on, there are two interesting recipe books which were published in the 1300s ; one book published under the title `Forme of Cury`, and another called `Curye on Inglish`. Don`t be fooled by the titles though, these books have no connection with the curry that we all know today, but rather descriptions of the types of food on the menues of the rich and wealthy people of that time. Later, in the 15th century, the Crusaders brought back many new foods and herbs from Arab cooking, including spices such as parsley and basil. The introduction of these new foods and spices created an outbreak in manuscripts on food, the majority of which are now in academic collections. During the following few centuries, the powerful families of the West tried to offer the most extravagent meals, and as a consequence, chefs and their recipe collections were greatly in demand. Notwithstanding that, it wasn`t until the 1800s that formal cookery and cookery books rose to prominence. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, devoted their lives to collecting, trying out, and publishing popular recipes of the day. By the advent of the 1900s, recipe books are starting to become popular mostly as a result of more people being able to read, leisure time and having more money. Like it or not, the introduction of TV brought us celebrity TV chefs and the demand for the accompanying recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, allowing everybody to access thousands of recipes such as those found on sites such as this. |
We hope you enjoy this Microwave Cheesecake recipe.
