Viking VMOC206SS Convection Cookbook - Page 22

Cheese Cake 300 ml 11/4 c 175 ml 3/4 c 50 ml 1/4 c 1 all-purpose flour margarine or butter sugar egg yolk Grated lemon peel from 1/2 lemon Filling: 4 packages (250 g) cream cheese 300 ml 11/4 c sugar 25 ml 2 tbsp all-purpose flour 4 eggs 1 egg yolk 25 ml 2 tbsp whipping cream Grated lemon peel from 1/2 lemon  Makes 12 servings 1. Combine crust ingredients in small bowl; beat until well mixed. Refrigerate, covered, for 1 hour. 2. Preheat oven to 400˚F. Press one-third flour mixture into bottom of 23 cm (9 inch) spring form pan. Bake at 400˚F for 8 minutes; cool. Lower oven temperature to 350˚F. 3. In large bowl, beat cream cheese until smooth. Slowly beat in sugar. Add flour and remaining ingredients. Beat 5 minutes. Press remaining dough around side of pan to within 2.5 cm of top; do not bake. Pour cream cheese mixture into pan. 4. Bake 35 minutes on LOW MIX, 350˚F. Let cheese cake remain in oven 30 minutes. Remove cool in pan. Sour Cream Pound Cake 1000 ml 10 ml 5 ml 2 ml 500 ml 250 ml 4 5 ml 500 ml 125 ml 50 ml 25 ml  4c 2 tsp 1 tsp 1/2 tsp 2c 1c 1 tsp 2c 1/2 c 1/4 c 2 tbsp all-purpose flour baking powder baking soda salt sugar margarine or butter, softened eggs vanilla dairy sour cream sugar finely chopped walnuts ground cinnamon Makes 10 to 12 servings 1. Mix flour, baking powder, baking soda and salt in medium bowl. Set aside. Beat 500 ml sugar and the margarine until light and fluffy. Add eggs, 1 at a time, beating well after each. Mix in vanilla. Stir in flour mixture alternately with sour cream, beating after each addition until smooth. Set aside. 2. Combine 125 ml sugar, the nuts and cinnamon. Pour half of batter into well greased 3-4 L (10 inch) tube pan, sprinkle with half of filling. Repeat with remaining batter and filling. 3. Bake 40 to 45 minutes on LOW MIX, 350˚F. If wooden pick inserted in center does not come out clean, let stand in oven a few minutes to complete cooking. Cool 10 minutes; remove from pan. Cool completely on wire rack. 19