Viking DMOR206SS Cookbook page 22

Cheese Cake
300 ml 11/4 c all-purpose flour
175 ml 3/4 c margarine or butter
50 ml 1/4 c sugar
1 egg yolk
Grated lemon peel from 1/2 lemon
Filling:
4 packages (250 g) cream cheese
300 ml 11/4 c sugar
25 ml 2 tbsp all-purpose flour
4 eggs
1 egg yolk
25 ml 2 tbsp whipping cream
Grated lemon peel from 1/2 lemon
1. Combine crust ingredients in small bowl; beat until well
mixed. Refrigerate, covered, for 1 hour.
2. Preheat oven to 400˚F. Press one-third flour mixture into
bottom of 23 cm (9 inch) spring form pan. Bake at 400˚F
for 8 minutes; cool. Lower oven temperature to 350˚F.
3. In large bowl, beat cream cheese until smooth. Slowly
beat in sugar. Add flour and remaining ingredients. Beat
5 minutes. Press remaining dough around side of pan
to within 2.5 cm of top; do not bake. Pour cream cheese
mixture into pan.
4. Bake 35 minutes on LOW MIX, 350˚F. Let cheese cake
remain in oven 30 minutes. Remove cool in pan.
Sour Cream Pound Cake
1000 ml
10 ml
500 ml
250 ml
500 ml
125 ml
50 ml
25 ml
1. Mix flour, baking powder, baking soda and salt in medium
Makes 12 servings
bowl. Set aside. Beat 500 ml sugar and the margarine
until light and fluffy. Add eggs, 1 at a time, beating well
after each. Mix in vanilla. Stir in flour mixture alternately
with sour cream, beating after each addition until smooth.
Set aside.
2. Combine 125 ml sugar, the nuts and cinnamon. Pour
half of batter into well greased 3-4 L (10 inch) tube pan,
sprinkle with half of filling. Repeat with remaining batter
and filling.
3. Bake 40 to 45 minutes on LOW MIX, 350˚F. If wooden
pick inserted in center does not come out clean, let stand
in oven a few minutes to complete cooking. Cool 10 min-
utes; remove from pan. Cool completely on wire rack.
19
4 c all-purpose flour
2 tsp baking powder
5 ml 1 tsp baking soda
2 ml 1/2 tsp salt
2 c sugar
1 c margarine or butter, softened
4 eggs
5 ml 1 tsp vanilla
2 c dairy sour cream
1/2 c sugar
1/4 c finely chopped walnuts
2 tbsp ground cinnamon
Makes 10 to 12 servings