KitchenAid KPFP850OB Instruction Manual - Page 85

VELVETY SOUR CREAM CHEESECAKE Position multipurpose blade in work bowl. Add crackers. Pulse 4 to 5 times, 6 to 7 seconds each time, or until fine crumbs. With processor running, slowly add butter through small feed tube. Process until combined, 10 to 15 seconds. Press in bottom and 11⁄2 inches up sides of 10-inch springform pan. Bake at 350º F for 8 to 10 minutes, or until set. Cool. Wipe out work bowl. Position multipurpose blade in work bowl. Add eggs. Process until blended, about 3 seconds. Add remaining ingredients. Process until smooth and blended, about 15 seconds, scraping sides of bowl if necessary. Pour into crust. Bake at 350º F for 50 to 60 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: 16 servings. Per Serving: About 370 cal, 6 g pro, 26 g carb, 28 g total fat, 18 g sat fat, 110 mg chol, 290 mg sod. CRUST 30 squares (21⁄2 in. each) graham crackers, broken 1⁄2 cup butter or margarine, melted FILLING 3 eggs 3 packages (8 oz. each) cream cheese, softened 2 cups sour cream 1 cup sugar 1⁄4 teaspoon salt 2 teaspoons vanilla FOOD PROCESSOR RECIPES 83