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53
Desserts
Sour Cream Cheesecake
The Cuisinart food processor processes this classic cake in moments.
Yield: one 9-inch cheesecake, 12 servings
INGREDIENTS
Graham Cracker Crust:
6 tablespoons unsalted butter, melted
and cooled slightly
9 graham crackers sheets, broken up
2 tablespoons granulated sugar
½ teaspoon ground cinnamon
Cheesecake Filling:
3 (8 ounces each) packages cream
cheese, room temperature, each cut
into 6 pieces
1½ cups granulated sugar
5 large eggs, room temperature
1 teaspoon pure vanilla extract
3 cups sour cream, room temperature
Fresh berries, for serving
INSTRUCTIONS
1. Preheat oven to 350°F. Butter a 9-inch spring form pan.
2. Prepare the crust. Insert chopping blade into the work bowl of the food processor. Add all the crust
ingredients and process on Low until fully combined. Transfer crumbs to the 9-inch springform pan.
Press crumbs evenly and firmly to coat the bottom of the pan and up the sides. Use the bottom of a
glass or measuring cup to aid in the process. Bake for 10 minutes in a 350°F oven to set. Remove and
reserve. Reduce temperature to 325°F. Have a roasting pan at the ready.
3. Wipe the work bowl and chopping blade clean and then return the chopping blade to the work bowl.
Add the cream cheese and process on High until creamy. Scrape the bowl. While mixing on Low, add
the granulated sugar through the feed tube. Scrape the bowl and then mix on Low again, this time
adding the eggs, one at a time, and vanilla extract through the feed tube.
4. Scrape the sides of the bowl and add the sour cream. Process on Mix until just incorporated.
5. Pour filling into prepared pan. Wrap the pan well with foil and then place in the roasting pan. Fill the
roasting pan with hot water until it reaches halfway up the sides of the springform pan.
6. Bake the cheesecake until the outer edges are just set, but the center is still jiggly, about 1 hour. Turn
oven off and leave cheesecake to rest in oven for an additional hour. Remove and cool completely.
7. Once completely cool, wrap well with plastic wrap and refrigerate for at least 6 hours
before serving.
8. Serve with fresh berries.
Nutritional information per serving (based on 12 servings):
Calories 550 (64% from fat) • carb. 39g • pro. 9g • fat 39g • sat. fat 23g • chol. 193mg • sod. 280mg
calc. 55mg • fiber 0g
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