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Chocolate Chip Cheesecake
Filling:
3
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
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
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
*You can replace the sour cream with nonfat plain yogurt for a lower fat version.
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