I found an old recipe

well, not old at all compared with some of the recipes you can find at Gutenberg, but rather old to be a recipe for microwave cookery. It's a recipe from 1977 for a cheesecake made in the microwave oven. It has a slightly different texture than a traditionally baked cheesecake – not quite as smooth. As I see it, the advantage with making it in the microwave oven is that I ended up with only two bowls and one spoon to clean. I'm usually not in a hurry to get things done – but if your guests will arrive within four hours and you'd like to serve a cheesecake this is quite handy.
The first day we ate it with black currants, the second day we brought it on a picnic and ate it we blueberries picked just before we sat down to eat.

Crust:
1 1/4 cups graham cracker crumbs
1/4 cup butter
mix crumbs and butter. Press over bottom and up sides of an 8- or 9-inch pie plate. Cook on High 1½ - 2 minutes.

1 (8 oz.) pkg. cream cheese, softened
2 eggs, well beaten
1/4 cup raw sugar
1 tsp vanilla extract
1½ cups dairy sour cream

In a large bowl, stir cream cheese until smooth. Stir in eggs, sugar and vanilla. Beat until smooth. Stir in sour cream. Cook on low 10 to 12 minutes, stirring every 2 minutes. Pour into baked crust. Cook on low 5 minutes or until center is set.
Refrigerate 3 to 4 hours.

almond-rhubarb-cheesecake-squares

My darling woke me up at 6:30 when he wanted to come in and share my pillow. I like mornings but I'm not a morning person — but today I couldn't go back to sleep so I left the bed — and my darling — and went out to harvest some rhubarb before it gets woody.

This is what I came up with — almond-rhubarb-cheesecake-squares.
We're such a small household that I need to freeze most things I bake and cook. I've found that you can freeze almost everything — even if the recipe tells you that you can't! As bars are so much easier to put in boxes and freeze, and only thaw one or two at a time, I seldom make pies or round cakes. That's the reason I made this pie in a 20 x 30 cm pan.

Make a pie dough and line a pie plate or other pan with it.

Beat
200 g cream cheese
with
½ cup raw sugar
1 cup ground almond
1 egg

stir in

3 cups rhubarb

pour the mixture in the pie crust and sprinkle with

½ cup chopped almonds
3 tblsp muscovado sugar

Bake at 200°C for 10 minutes. continue baking at 175°C for about 30 minutes.

You can find a conversion calculator at http://www.worldwidemetric.com/metcal.html