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Velvety Sour Cream Cheesecake
Crust
16 squares (2
1
⁄2 in. each)
graham crackers,
broken
1
⁄4 cup butter or
margarine, melted
Filling
2 packages (8 oz.
each) cream cheese,
softened
2 eggs
1
1
⁄3 cups sour cream
2
⁄3 cup sugar
1 teaspoon vanilla
1
⁄8 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
1
1
⁄2 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.
DESSERTS