Chocolate chip cheesecake, Marissa's apple crisp – GE 106622 User Manual

Page 17

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Chocolate Chip Cheesecake

Crust

1 teaspoon butter, softened

22 chocolate chip cookies

3 to 4 tablespoons unsalted butter,

melted

Filling:

3 8-ounce packages cream cheese,

cut into chunks

1 cup sugar

2 tablespoons flour

4 eggs

’A cup milk

1 teaspoon vanilla

’A cup chocolate chips

Crust

Use 1 teaspoon butter to grease a 9 to 914-inch Springform pan and set aside.

Using S-blade and with processor running, drop cookies through food chute and

process until an even crumb is formed. Continue processing, adding melted butter

through the food chute until mixed. Pour crumbs into prepared Springform pan

and press crumbs evenly on bottom of pan. Bake at 425“F for 10 minutes. Remove

from the oven and cool on rack.

Filling:

Using S-blade, add cream cheese, sugar, flour, eggs, milk, and vanilla to work

bowl. Process until smooth. Pour fiUing over cooled crust and sprinkle with choco

late chips. Bake 15 minutes at 425°F. Reduce heat to 250°F and continue to bake

(without opening the oven door) for 45 minutes more or until cheesecake is set.

When cooled, cover and refrigerate several hours or overnight

Makes 16 servings.

Cooking Tip:

For a creamy smooth-textured cheesecake, bake it in a water bath. Tear

off a sheet of aluminum foil that extends about 6 inches larger than the Springform

pan. Place Springform pan in center of foil and form foil up around the sides. This

prevents water from leaking into the pan. Place the Springform pan in a larger pan

and fill larger pan with about lA inches of hot tap water. Bake as directed.

Topping:

A cup butter, melted

1 cup flour

1 cup sugar

1 teaspoon cinnamon

Marissa's Apple Crisp

6 large Golden Delicious apples,

peeled and cored and cut to fit in

food chute (6 cups sliced)

1 tablespoon lemon juice

A cup sugar

1 tablespoon flour

1 teaspoon cinnamon

14 teaspoon nutmeg

Using slicer/shredder disc, slicing side up, slice apples. Put apples in a large bowl.

Drizzle lemon juice over apples. Sprinkle apples with sugar, flour, cinnamon, and

nutmeg. Stir to mix, then put apples in ungreased 2-quart baking dish. Using

S-blade, place topping ingredients in work bowl and pulse until mixed. Crumble

topping over apples. Bake at 375°F for 30 minutes. Serve topped with vanilla ice

cream.

Makes 6 servings.