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Velvety Sour Cream Cheesecake
Crust
16 squares (2
1
⁄2 in. [6.25
cm] each) graham
crackers, broken
1
⁄4 cup (60 ml) butter or
margarine, melted
Filling
2 packages (8 oz.
[225 g] each) cream
cheese, softened
2 eggs
1
1
⁄3 cups (315 ml) sour
cream
2
⁄3 cup (160 ml) sugar
1 teaspoon (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
1
1
⁄2 inches (3.75 cm) up sides of 9-inch (23 cm)
springform pan. Bake at 350ºF (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 350ºF (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.
DESSERTS