Custom Search

Recipe for "cheesecake-8"

NAME

     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:
     200 g     Zwieback cookies
     150 g     sugar
     5 ml      cinnamon
     100 g     butter
          CAKE FILLING:
     700 g     cream cheese
     200 g     sugar
     4         egg whites
     7.5 ml    vanilla
          TOPPING:
     500 ml    sour cream
     20 ml     sugar
     2.5 ml    vanilla
     40 g      slivered almonds
     15 g      butter

PROCEDURE

          (1)  Preheat oven to 190 deg. C.  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
               25 cm springform pan. Bake 10 minutes. Refrigerate
               30 minutes. Wash the food processor bowl.
          (2)  Preheat oven to 175 deg. C.  Cut the  cheese  into
               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.
          (3)  Preheat oven to 250 deg. C.  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