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Velvety Sour Cream Cheesecake
Crust
16 squares (2
⁄
in.
1
2
[6.25 cm] each)
graham crackers,
broken
⁄
cup (60 ml) butter or
1
4
margarine, melted
Filling
2 packages
(8 oz. [225 g] each)
cream cheese,
softened
2 eggs
1
⁄
cups (315 ml)
1
3
sour cream
⁄
cup (160 ml) sugar
2
3
1 teaspoon (5 ml)
vanilla
⁄
teaspoon (0.5 ml)
1
8
salt
All manuals and user guides at all-guides.com
Position multipurpose blade in work bowl. Add crackers.
Process until fine crumbs form, 40 to 50 seconds. Drizzle
butter over crumbs. Process until combined, 15 to
25 seconds. Press in bottom and 1
sides of 9-inch (22.5 cm) springform pan. Bake at
350ºF (177°C) for 8 to 10 minutes, or until set. Cool.
Wipe out work bowl. Position multipurpose blade in work
bowl. Add cream cheese and eggs. Process until blended,
10 to 15 seconds. Add remaining ingredients. Process
until smooth and blended, about 15 seconds, scraping
sides of bowl if necessary.
Pour into crust. Bake at 350ºF (177°C) for 40 to 50 minutes,
or until edges are set and center is soft-set. Cool 1 to 2
hours on rack. Refrigerate at least 4 hours. Remove sides
of pan to slice. If desired, serve with favorite fruit coulis,
pie filling, or chocolate or fruit sauce.
Yield: 12 servings.
Per Serving: About 320 cal, 5 g pro, 21 g carb,
24 g total fat, 14 g sat fat, 95 mg chol, 230 mg sod.
27
1
⁄
inches (3.75 cm) up
2
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