Classic Cheesecake & Graham Cracker Crust - Cuisinart FP-14BK - Elite Food Processor Instruction Booklet

This simple recipe produces perfect cheesecake every time.
BUTTER TO PREPARE THE PAN
1 G
RECIPE RAHAM
C (
RUST BELOW
24 (680
OUNCES
,
CHEESE ROOM TEMPERATURE
1½ (375
CUPS ML
SUGAR
½ (2
TEASPOON
4
LARGE EGGS
ROOM TEMPERATURE
1 (5
TEASPOON
VANILLA EXTRACT
¾ (175
CUP ML
ROOM TEMPERATURE
¾ (175
CUP ML
ROOM TEMPERATURE
9 (255
OUNCES
(
CRACKERS ABOUT
1 (5
TEASPOON
CINNAMON
¼ (125
CUP ML
SUGAR
6
TABLESPOONS
UNSALTED BUTTER
CLASSIC CHEESECAKE
C
RACKER
)
)
G CREAM
)
GRANULATED
)
ML SALT
,
)
ML PURE
) ,
RICOTTA
) ,
SOUR CREAM
GRAHAM CRACKER CRUST
)
G GRAHAM
2 )
SLEEVES
)
ML GROUND
)
GRANULATED
(90 )
ML
,
MELTED
Makes one 9-inch (23 cm) cake, 12 servings
Approximate preparation time: 15 minutes, plus 3 hours
baking/resting and 6-plus hours cooling
Preheat oven to 325°F (160°C). Place a large roasting pan on
bottom rack of oven and fi ll with 1 to 2 inches (2.5 to 5 cm) of
water.
Butter one 9-inch (23 cm) springform pan.
Prepare the graham cracker crust according to recipe below.
Press the graham cracker crust evenly into the prepared pan.
Insert the large metal chopping blade into the large work bowl
of the Cuisinart ® Food Processor. Cut each block of cream
cheese into 6 pieces and place into the work bowl; pulse
10 times and then process for 45 seconds. Scrape the bowl and
add the sugar and salt; process for an additional 30 to 45
seconds until smooth. With the machine running, add the eggs
one at a time with the vanilla, until just incorporated. Add the
ricotta and sour cream and pulse until all ingredients are just
incorporated and homogenous, scraping the bowl as necessary.
Pour fi lling evenly into the prepared pan and bake in the
middle of the oven. Add more water to roasting pan if any has
evaporated. Bake for 1 hour. Turn the oven off and let the cake
rest in the oven. Do not open the oven door until 2 hours have
elapsed.
Remove cheesecake and place on a cooling rack. Once
completely cool, wrap well with plastic and refrigerate for at
least 6 hours before serving.
Serve with fresh berries and Raspberry Sauce (page 48).
Nutritional information per serving:
Calories 456 (60% from fat)
|
sat. fat 18g chol. 154mg
Makes one 9-inch (23 cm) pie crust, 12 servings
Approximate preparation time: 2 minutes
Insert the large metal chopping blade into the large work bowl
of the Cuisinart ® Food Processor. Break crackers in fours and
place in the work bowl; pulse until fi nely chopped, about 10 to
12 long pulses. Add the cinnamon and sugar and process for
15 seconds. Add the butter and process until ingredients are
well combined, about 45 seconds.
Press even amounts of crust into a 9-inch (23 cm) pie or cake
plate.
Nutritional information per serving:
Calories 78 (44% from fat)
|
sat. fat 2g chol. 8mg
| |
carb. 38g pro. 8g
| |
sod. 391mg calc. 72mg
| |
carb. 10g pro. 1g
| |
sod. 64mg calc. 4mg
DESSERTS
| |
fat 31g
|
fi ber 1g
| |
fat 4g
|
fi ber 0g
42