Hamilton Beach 840135100 manual Chocolate Chip Cheesecake, Soft Sugar Cookies, Filling, Crust

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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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