Hamilton Beach 70590C - Manual (Page 16)

16
4 cups (1 L) flour
1 ⁄
2
teaspoon (2.5 ml) salt
1 teaspoon (5 ml) baking soda
1 teaspoon (5 ml) baking powder
1 teaspoon (5 ml) nutmeg
2 tablespoons (30 ml) sugar
Chocolate Chip Cheesecake
Filling:
3 8-ounce (675 g) packages
cream cheese, cut into chunks
1 cup (250 ml) sugar
2 tablespoons (30 ml) flour
4 eggs
1 ⁄
4
cup (60 ml) milk
1 teaspoon (5 ml) vanilla
1 ⁄
2
cup (125 ml) chocolate chips
Crust: Use 1 teaspoon (5 ml) butter to grease a 9 to 9 1 ⁄
2
-inch (23 cm) springform
pan and set aside. Using Chopping/Mixing 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
425ºF (220ºC) for 10 minutes. Remove from the oven and cool on rack.
Filling: Using Chopping/Mixing Blade, add cream cheese, sugar, flour, eggs, milk,
and vanilla to work bowl. Process until smooth. Pour filling over cooled crust and
sprinkle with chocolate chips. Bake 15 minutes at 425°F (220ºC). Reduce heat to
250°F (120ºC) and continue to bake (without opening the oven door) for 45 min-
utes 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 (15 cm) 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 1
1 ⁄
2
inches (3.5 cm) of hot tap water.
Bake as directed.
Soft Sugar Cookies
2 ⁄
3
cup (150 ml) shortening
1 ⁄
3
cup (80 ml) margarine
1 1 ⁄
2
cups (375 ml) sugar
1 teaspoon (5 ml) vanilla
1 cup (250 ml) sour cream*
2 eggs
Using Chopping/Mixing blade, cream shortening, margarine, and 1 1 ⁄
2
cups (375
ml) sugar. Add vanilla, sour cream, and eggs. Mix until smooth. Add flour, salt,
baking soda, baking powder, and nutmeg. Process on highest speed until
smooth. Refrigerate dough for 15 minutes or overnight. On a floured surface, roll
out dough to
1 ⁄
2
-inch (1 cm) thick. Cut into desired shapes. Top cookies with 2
tablespoons (30 ml) sugar and 1 teaspoon (5 ml) nutmeg mixture. Bake on
greased cookie sheet at 450ºF (230ºC) for 8 to 10 minutes. Makes 36 cookies.
*You can replace the sour cream with nonfat plain yogurt for a lower fat version.
Crust:
1 teaspoon (5 ml) butter, softened
22 chocolate chip cookies
3 to 4 tablespoons (45 to 60 ml)
unsalted butter, melted
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