Velvety Sour Cream Cheesecake

DESSERTS

Crust

16squares (21⁄2 in. [6.25 cm] each) graham crackers, broken

1⁄4 cup (60 ml) butter or margarine, melted

Filling

2packages (8 oz. [225 g] each) cream cheese, softened

2 eggs

11⁄3 cups (315 ml) sour cream

2⁄3 cup (160 ml) sugar

1teaspoon (5 ml) vanilla

1⁄8 teaspoon (0.5 ml) salt

Position multipurpose blade in work bowl. Add crackers. Process until fine crumbs form, 40 to 50 seconds. Drizzle butter over crumbs. Process until combined, 15 to 25 seconds. Press in bottom and 11⁄2 inches (3.75 cm) up sides of 9-inch (23 cm) springform pan. Bake at 350°F (177°C) for 8 to 10 minutes, or until set. Cool.

Wipe out work bowl. Position multipurpose blade in work bowl. Add cream cheese and eggs. Process until blended, 10 to 15 seconds. Add remaining ingredients. Process until smooth and blended, about 15 seconds, scraping sides of bowl if necessary.

Pour into crust. Bake at 350°F (177°C) for 40 to 50 minutes, or until edges are set and center is soft- set. Cool 1 to 2 hours on rack. Refrigerate at least 4 hours. Remove sides of pan to slice. If desired, serve with favourite fruit coulis, pie filling, or chocolate or fruit sauce.

Yield: 12 servings.

Per Serving: About 320 cal, 5 g pro, 21 g carb,

24 g total fat, 14 g sat fat, 95 mg chol, 230 mg sod.

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KitchenAid 4KFP740 manual Velvety Sour Cream Cheesecake, ⁄4 cup 60 ml butter or margarine, melted, Filling
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4KFP740 specifications

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