Menthe Cake

Menthe Cake

Ingredients:
16 ounces cream cheese
1 cup granulated sugar
1/4 cup all−purpose flour
1/4 cup crème de menthe
2 eggs
1 teaspoon vanilla extract

Directions:
Chocolate sauce (optional)
Place unwrapped cream cheese in a 2−quart micro−proof bowl or casserole. Microwave at MEDIUM
(50%) for 3 to 5 minutes, or until softened. Add sugar, flour, liqueur, eggs and vanilla extract. Beat
with electric mixer at high speed until well blended. Cover with plastic wrap. Microwave at
MEDIUM−HIGH (70%) for 10 to 12 minutes, or until hot and thick enough to mound from spoon,
whisking vigorously every 4 minutes 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
MEDIUM (50%) for 10 to 13 minutes, until all areas are set and firm and top looks dry.
Serve with chocolate sauce, if desired.