KitchenAid 4KFP750 Instructions And Recipes Manual

KitchenAid 4KFP750 Instructions And Recipes Manual Manual pdf 49 page image

47Velvety Sour Cream CheesecakeCrust16 squares (21⁄2 in. [6.25cm] each) grahamcrackers, broken1⁄4 cup (60 ml) butter ormargarine, meltedFilling2 packages (8 oz.[225 g] each) creamcheese, softened2 eggs11⁄3 cups (315 ml) sourcream2⁄3 cup (160 ml) sugar1 teaspoon (5 ml)vanilla1⁄8 teaspoon (0.5 ml)saltPosition multipurpose blade in work bowl. Addcrackers. Process until fine crumbs form, 40 to 50seconds. Drizzle butter over crumbs. Process untilcombined, 15 to 25 seconds. Press in bottom and11⁄2 inches (3.75 cm) up sides of 9-inch (23 cm)springform pan. Bake at 350ºF (177°C) for 8 to 10minutes, or until set. Cool.Wipe out work bowl. Position multipurpose blade inwork bowl. Add cream cheese and eggs. Processuntil blended, 10 to 15 seconds. Add remainingingredients. Process until smooth and blended,about 15 seconds, scraping sides of bowl ifnecessary.Pour into crust. Bake at 350ºF (177°C) for 40 to 50minutes, or until edges are set and center is soft-set. Cool 1 to 2 hours on rack. Refrigerate at least 4hours. Remove sides of pan to slice. If desired, servewith favourite fruit coulis, pie filling, or chocolate orfruit 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.DESSERTS