1/4 cup unsalted butter 3/4 cup vanilla wafer crumbs 1/2 cup chopped pine nuts 1 (15-ounce) container ricotta cheese 1 cup sour cream 1/2 cup granulated sugar 2 large eggs, lightly beaten 2 tablespoons all-purpose flour 2 teaspoons finely grated lemon peel
Microwave butter in a 9-inch glass pieplate on HIGH for 1 to 1 1/2 minutes, or until melted. Stir invanilla wafer crumbs and pine nuts until well blended. Pressfirmly against the bottom and sides to form a crust. Microwaveon HIGH for 1 1/2 to 2 1/2 minutes, or until set, rotating thedish once halfway through the cooking time. Set aside.
In a microwave-safe bowl, combine togetherricotta cheese, sour cream, sugar, eggs, flour and grated lemonpeel. Microwave on HIGH for 6 to 10 minutes, or until very warm,stirring every two minutes. The mixture will be lumpy at thispoint, but it will cook into a smooth pie.
Pour the filling into the crust, smoothingevenly on top. Place the pie dish on top of a microwave-safebowl and microwave on MEDIUM for 8 to 14 minutes, or until thecenter is almost set, rotating once or twice. (When you touchthe top with your finger the cheesecake underneath should feelmoist but be set, not gooey; the sides will begin to pull awayfrom the crust).
Cool for 30 minutes and then chill for3 hours before serving.
Makes 8 servings.
Nut RecipesIf the Ricotta Cheesecakein Pine Nut Crust recipe was useful and interesting, you can share it with your friends or leave a comment.