ji@morningside.columbia.edu (John Ioannidis) (04/08/88)
Copyright (C) 1988 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. .RH MOD.RECIPES-SOURCE CHEESECAKE-8 D "10 Nov 87" 1988 .RZ "CHEESECAKE VIII" "Food processor cheesecake" This is reputedly the 1980 A&S Cheesecake contest award winner. I have an \fIn\fRth generation copy of the recipe, but it .I "is" the best cheesecake I have tasted. .IH "One cheesecake" .SH CRUST: .IG "6 oz" "Zwieback cookies" "200 g" .IG "\(34 cup" "sugar" "150 g" .IG "1 tsp" "cinnamon" "5 ml" .IG "\(14 lb" "butter" "100 g" .SH CAKE FILLING: .IG "1\(12 lb" "cream cheese" "700 g" .IG "1 cup" "sugar" "200 g" .IG "4" "egg whites" .IG "1\(12 tsp" "vanilla" "7.5 ml" .SH TOPPING: .IG "2 cups" "sour cream" "500 ml" .IG "2 Tbsp" "sugar" "20 ml" .IG "\(12 tsp" "vanilla" "2.5 ml" .IG "1/3 cup" "slivered almonds" "40 g" .IG "1 Tbsp" "butter" "15 g" .PH .SK 1 Preheat oven to .TE 375 190 . Use the steel blade of the food processor; drop the zwieback cookies into the processor, one at a time, and process until fine. Add the sugar and cinnamon. Melt butter and pour in. Process 2 seconds or until crumbs are moistened. Reserve \(34 cup of crumbs. Press the rest into bottom and sides of a buttered .AB "10 inch" "25 cm" springform pan. Bake 10 minutes. Refrigerate 30 minutes. Wash the food processor bowl. .SK 2 Preheat oven to .TE 350 175 . Cut the cheese into .AB "1 oz" "30 g" pieces. Process with steel blade until smooth. In another bowl, beat the eggs until stiff. Blend sugar into the egg whites and pour into processor bowl. Process with cream cheese until smooth. Add vanilla. Process for 2 seconds. Pour mixture into crust and bake for 25 minutes. .SK 3 Preheat oven to .TE 475 250 . Mix together the sour cream, sugar and vanilla. Pour and spread over the top of cake. Sprinkle reserved crumbs to cover topping. Arrange slivered almonds over the crumbs. Bake for 7 minutes. .SK 4 Refrigerate overnight. The next morning open the springform pan and knock off excess crust .NX Enjoy. .SH RATING .I Difficulty: moderate. Precision is required. .I Time: 1\(12 hours. .I Precision: measure carefully. .WR John Ioannidis Columbia University, New York, USA ji@columbia.edu