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Chocolate Chip Cheesecake
Filling:
3 8-ounce packages cream cheese,
cut into chunks
1 cup sugar
2 tablespoons flour
4 eggs
1
⁄4 cup milk
1 teaspoon vanilla
1
⁄2 cup chocolate chips
Crust: Use 1 teaspoon butter to grease a 9 to 9
1
⁄2-inch springform pan and set
aside. Using S-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 for
10 minutes. Remove from the oven and cool on rack.
Filling: Using S-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. Reduce heat to 250°F and continue to
bake (without opening the oven door) for 45 minutes 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 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 1
1
⁄2 inches of hot tap water. Bake as
directed.
Marissa’s Apple Crisp
6 large Golden Delicious apples,
peeled and cored and cut to fit in
food chute (6 cups sliced)
1 tablespoon lemon juice
1
⁄2 cup sugar
1 tablespoon flour
1 teaspoon cinnamon
1
⁄4 teaspoon nutmeg
Using slicer/shredder disc, slicing side up, slice apples. Put apples in a large bowl.
Drizzle lemon juice over apples. Sprinkle apples with sugar, flour, cinnamon, and
nutmeg. Stir to mix, then put apples in ungreased 2-quart baking dish. Using
S-blade, place topping ingredients in work bowl and pulse until mixed. Crumble
topping over apples. Bake at 375ºF for 30 minutes. Serve topped with vanilla ice
cream. Makes 6 servings.
Crust:
1 teaspoon butter, softened
22 chocolate chip cookies
3 to 4 tablespoons unsalted butter,
melted
Topping:
1
⁄2 cup butter, melted
1 cup flour
1 cup sugar
1 teaspoon cinnamon