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Chocolate Chip Cheesecake

Filling:

3 8-ounce (675 g) packages cream cheese, cut into chunks

1 cup (250 ml) sugar

2 tablespoons (30 ml) flour

4 eggs

1⁄4 cup (60 ml) milk

1 teaspoon (5 ml) vanilla

1⁄2 cup (125 ml) chocolate chips

Crust:

1 teaspoon (5 ml) butter, softened

22 chocolate chip cookies

3 to 4 tablespoons (45 to 60 ml) unsalted butter, melted

Crust: Use 1 teaspoon (5 ml) butter to grease a 9 to 91⁄2-inch (23 cm) springform pan and set aside. Using Chopping/Mixing Blade and with processor running, drop cookies through food chute and process until an even crumb is formed. Continue processing, adding melted butter through the food chute until mixed. Pour crumbs into prepared springform pan and press crumbs evenly on bottom of pan. Bake at 425ºF (220ºC) for 10 minutes. Remove from the oven and cool on rack.

Filling: Using Chopping/Mixing Blade, add cream cheese, sugar, flour, eggs, milk, and vanilla to work bowl. Process until smooth. Pour filling over cooled crust and sprinkle with chocolate chips. Bake 15 minutes at 425°F (220ºC). Reduce heat to 250°F (120ºC) and continue to bake (without opening the oven door) for 45 min- utes more or until cheesecake is set. When cooled, cover and refrigerate several hours or overnight. Makes 16 servings.

Cooking Tip: For a creamy smooth-textured cheesecake, bake it in a water bath. Tear off a sheet of aluminum foil that extends about 6 inches (15 cm) larger than the springform pan. Place springform pan in center of foil and form foil up around the sides. This prevents water from leaking into the pan. Place the springform pan in a larger pan and fill larger pan with about 11⁄2 inches (3.5 cm) of hot tap water. Bake as directed.

Soft Sugar Cookies

2⁄3 cup (150 ml) shortening

4 cups (1 L) flour

1⁄3 cup (80 ml) margarine

1⁄2 teaspoon (2.5 ml) salt

11⁄2 cups (375 ml) sugar

1 teaspoon (5 ml) baking soda

1 teaspoon (5 ml) vanilla

1 teaspoon (5 ml) baking powder

1 cup (250 ml) sour cream*

1 teaspoon (5 ml) nutmeg

2 eggs

2 tablespoons (30 ml) sugar

Using Chopping/Mixing blade, cream shortening, margarine, and 11⁄2 cups (375 ml) sugar. Add vanilla, sour cream, and eggs. Mix until smooth. Add flour, salt, baking soda, baking powder, and nutmeg. Process on highest speed until smooth. Refrigerate dough for 15 minutes or overnight. On a floured surface, roll out dough to 1⁄2-inch (1 cm) thick. Cut into desired shapes. Top cookies with 2 tablespoons (30 ml) sugar and 1 teaspoon (5 ml) nutmeg mixture. Bake on greased cookie sheet at 450ºF (230ºC) for 8 to 10 minutes. Makes 36 cookies.

*You can replace the sour cream with nonfat plain yogurt for a lower fat version.

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Hamilton Beach 70590C manual Chocolate Chip Cheesecake, Soft Sugar Cookies, Filling, Crust
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70590C specifications

The Hamilton Beach 70590C is a versatile and efficient food processor designed to simplify meal preparation in both home and professional kitchens. With its sleek, modern design and a host of innovative features, it has become a popular choice among cooking enthusiasts.

One of the standout characteristics of the Hamilton Beach 70590C is its powerful 450-watt motor. This robust motor ensures that the processor can handle a variety of tasks, whether it's chopping vegetables, mixing dough, or making smoothies. The 10-cup capacity bowl is spacious enough to accommodate large quantities, making it ideal for families or for preparing meals in advance.

This food processor is equipped with a robust stainless steel slicing and shredding disc, which allows users to customize thickness settings, making it easy to achieve the desired texture for various ingredients. The chopping blade is also made from high-quality stainless steel, ensuring durability and efficiency. It can quickly chop and mince ingredients, saving valuable time during food preparation.

The Hamilton Beach 70590C features an intuitive control panel with three different speed settings: low, high, and pulse. This flexibility enables users to choose the right speed for each specific task, whether it's finely chopping herbs or coarsely mixing dough. Additionally, the pulse function allows for more precise control over processing textures, catering to individual preferences and recipes.

Safety is a top priority with the Hamilton Beach 70590C. The processor is designed with a built-in safety feature that prevents operation unless the bowl and lid are securely in place. This ensures that accidents are minimized during use, making it a reliable option for cooks of all skill levels.

Another notable aspect of the Hamilton Beach 70590C is its easy-to-clean design. The removable parts, including the bowl, lid, and blades, are dishwasher safe, simplifying the cleanup process. The compact design makes it easy to store in kitchen cabinets or on countertops without taking up too much space.

In conclusion, the Hamilton Beach 70590C food processor combines power, versatility, and safety, making it an essential appliance for any kitchen. With its excellent features, easy-to-use controls, and convenient cleaning options, it stands out as a valuable tool for enhancing cooking efficiency and creativity.
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