Microwave Mint Julep Cheesecake

Ingredients:

For the Crust:
3 tbsp butter
2 tbsp brown sugar
150g Graham Cracker (or Digestive Biscuits) broken into fine crumbs

For the Filling:
500g cream cheese (or you can use my home-made cream cheese recipe to prepare your own)
200g granulated sugar
35g plain flour
60ml crème de menthe
2 eggs
1 tsp vanilla extract

chocolate sauce, to serve

Method:

Begin with the crust. Place the butter in a microwave-safe bowl. Place in your microwave (1200W) and cook on high power for about 30 seconds, or until melted. Add the sugar and biscuit crumbs and mix thoroughly with a fork. Lightly press this mixture into the base and part way up the side of a microwave-safe quiche dish. Place in your microwave and cook on high power for 50 seconds, or until hot. Remove from the microwave and set aside to cool as you prepare the filling.

Place the cream cheese in a microwave-safe bowl. Put in your microwave and cook on 50% (medium) power for about 2 minutes, or until softened. Beat the cream cheese then whip in the sugar, flour, liqueur, eggs and vanilla extract. Continue beating with an electric whisk until smooth then cover the bowl with clingfilm (plastic wrap). Snip two steam holes in the top and place in your microwave. Cook on 70% (medium-high) power for 5 to 6 minutes (beating half way through), or until hot and thick then remove from the microwave and pour into your prepared crust.

Set aside to cool then place the cheesecake in your refrigerator to harden. Chill for at least 3 hours. Serve chilled, accompanied by chocolate sauce.