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Velvety Sour Cream Cheesecake
Crust
16 squares (2_ in.
[6.25 cm] each)
graham crackers,
broken
cup (60 ml) butter or
margarine, melted
Filling
2 packages
(8 oz. [225 g] each)
cream cheese,
softened
2 eggs
1_ cups (315 ml)
so ur cream
2/_ cup (160 ml) sugar
1 teaspoon (5 ml)
vanilla
teaspoon (0.5 ml)
salt
Position multipurpose blade in work bowl. Add crackers.
Process until fine crumbs form, 40 to 50 seconds. Drizzle
butter over crumbs. Process until combined, 15 to
25 seconds. Press in bottom and 1_/2inches (3.75 cm) up
sides of 9-inch (22.5 cm) springform pan. Bake at
350°F (177"C) for 8 to 10 minutes, or until set. Cool.
Wipe out work bowl. Position multipurpose blade in work
bowl. Add cream cheese and eggs. Process until blended,
10 to 15 seconds. Add remaining ingredients. Process
until smooth and blended, about 15 seconds, scraping
sides of bowl if necessary.
Pour into crust. Bake at 350°F (177"C) for 40 to 50 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: 12 servings.
Per Serving: About 320 cal, 5 g pro, 21 g carb,
24 g total fat, 14 g sat fat, 95 mg chol, 230 mg sod.
27
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