Velvety Sour Cream Cheesecake

DESSERTS

Crust

16squares (212 in. each) graham crackers, broken

14 cup butter or margarine, melted

Filling

2packages (8 oz. each) cream cheese, softened

2 eggs

113 cups sour cream

23 cup sugar

1teaspoon vanilla 18 teaspoon 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 112 inches up sides of 9-inch springform pan. Bake at 350ºF 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 350ºF 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 favorite 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 KFPW760, KFPM770 manual Velvety Sour Cream Cheesecake, Squares 21⁄2 in. each graham crackers, broken, Filling

KFPW760, KFPM770 specifications

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The KFPW763 is known for its Precision Processor Bowl, designed to optimize processing efficiency. This MODEL features an adjustable slicing disc that allows users to select their desired thickness, making it perfect for preparing uniform slices for salads or garnishes. The two-in-one feed tube accommodates various ingredient sizes and reduces prep time. Additionally, the model’s ultra-sharp blades and discs ensure consistent results, while the BPA-free bowl guarantees safety in food preparation.

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