KITCHENAID KPFP850 - Manual (Page 85)

83
F
OOD
P
ROCESSOR
R
ECIPES
CRUST
30 squares (2 1 ⁄
2
in. each) graham
crackers, broken
1 ⁄
2
cup butter or
margarine, melted
FILLING
3 eggs
3 packages (8 oz. each) cream
cheese, softened
2 cups sour cream
1 cup sugar
1 ⁄
4
teaspoon salt
2 teaspoons vanilla
Position multipurpose blade in work bowl. Add crackers. Pulse 4 to 5 times, 6 to 7 seconds
each time, or until fine crumbs. With processor running, slowly add butter through small
feed tube. Process until combined, 10 to 15 seconds. Press in bottom and 1
1 ⁄
2
inches up
sides of 10-inch springform pan. Bake at 350º F for 8 to 10 minutes, or until set. Cool.
Wipe out work bowl. Position multipurpose blade in work bowl. Add eggs. Process until
blended, about 3 seconds. Add remaining ingredients. Process until smooth and blended,
about 15 seconds, scraping sides of bowl if necessary.
Pour into crust. Bake at 350º F for 50 to 60 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: 16 servings.
Per Serving: About 370 cal, 6 g pro, 26 g carb, 28 g total fat, 18 g sat fat, 110 mg chol,
290 mg sod.
VELVETY SOUR CREAM CHEESECAKE