KitchenAid KFP72BL Use & Care Guide - Page 34

Lemon Cheesecake Crust 18 21⁄2-inch square graham crackers, broken 2 tablespoons sugar 1⁄4 cup butter or margarine, melted Filling 1-2 medium lemons 1 cup sugar 2 packages (8 oz. each) cream cheese, softened 2 tablespoons flour 4 eggs Raspberry Sauce (pg. 33), if desired Position multipurpose blade in work bowl. Add cracker pieces and 2 tablespoons sugar. Pulse until fine, 3 to 4 times, 8 to 10 seconds each. Drizzle butter evenly over crumbs. Process until blended, 5 to 10 seconds, scraping sides once if necessary. Press firmly into bottom and 1 inch up sides of 9-inch springform pan. Bake at 350°F for 5 to 6 minutes or until set. Cool completely. (For quick cooling, cool 5 minutes and place in freezer for 10 minutes.) Wipe out work bowl. With swivel blade vegetable peeler, remove thin yellow peel from 1⁄2 of one lemon in strips; set aside. Position citrus press in work bowl; juice 1 lemon (to equal about 1⁄4 cup). Set juice aside. Wipe bowl dry. Position multipurpose blade in work bowl. Add 1 cup sugar and lemon peel to work bowl. Process until peel is finely chopped, 20 to 25 seconds. Add cream cheese. Process until blended, 20 to 25 seconds, scraping sides once if necessary. Add flour; pulse to mix, 2 to 3 seconds. Add eggs and lemon juice. Process until smooth, 20 to 25 seconds, scraping sides if necessary. Pour into pan. Bake at 350°F for 35 to 45 minutes, until edges are set and center is soft-set. Cool 1 to 2 hours on rack. Loosen edges. Refrigerate in pan at least 4 hours. Remove pan. Serve with raspberry sauce, if desired. Yield: 10 to 12 servings. Per serving: About 370 cal, 7 g pro, 35 g carb, 23 g total fat, 14 g sat fat, 140 mg chol, 260 mg sod. 32