ji@morningside.columbia.edu (John Ioannidis) (04/08/88)
CHEESECAKE-8(D) USENET Cookbook CHEESECAKE-8(D)
CHEESECAKE VIII
CHEESECAKE-8 - Food processor cheesecake
This is reputedly the 1980 A&S Cheesecake contest award
winner. I have an nth generation copy of the recipe, but it
is the best cheesecake I have tasted.
INGREDIENTS (One cheesecake)
CRUST:
6 oz Zwieback cookies
3/4 cup sugar
1 tsp cinnamon
1/4 lb butter
CAKE FILLING:
1 1/2 lb cream cheese
1 cup sugar
4 egg whites
1 1/2 tsp vanilla
TOPPING:
2 cups sour cream
2 Tbsp sugar
1/2 tsp vanilla
1/3 cup slivered almonds
1 Tbsp butter
PROCEDURE
(1) Preheat oven to 375 deg. F. 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 3/4 cup of crumbs.
Press the rest into bottom and sides of a buttered
10 inch springform pan. Bake 10 minutes. Refri-
gerate 30 minutes. Wash the food processor bowl.
(2) Preheat oven to 350 deg. F. Cut the cheese into 1
oz 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.
(3) Preheat oven to 475 deg. F. 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.
(4) Refrigerate overnight. The next morning open the
springform pan and knock off excess crust
NOTES
Enjoy.
RATING
Difficulty: moderate. Precision is required. Time: 1 1/2
hours. Precision: measure carefully.
CONTRIBUTOR
John Ioannidis
Columbia University, New York, USA
ji@columbia.edu