61
A classic, creamy cheesecake.
sour cream
chees ec ake
Arrange the rack in the center of the oven. Preheat oven
to 350°F. Lightly coat a 10x3-inch springform or remov-
able bottom cheesecake pan with cooking spray. Line the
outside of the pan with heavy duty foil.
Insert the fl at mixing paddle. Place the cracker or cookie
crumbs, sugar, cinnamon, and melted butter in the
Cuisinart
™
mixing bowl. Turn to speed 2 and blend, about
30 seconds. Pour into prepared pan and fl atten to cover
the bottom evenly. Use the bottom of a drinking glass or
measuring cup to tamp down fi rmly. Bake in preheated
350°F oven for 8 to 10 minutes. Let cool while preparing
fi lling. Wipe mixing bowl and paddle clean of all crumbs.
Place the sour cream in the Cuisinart
™
mixing bowl with
sugar and vanilla to make the topping. Turn to speed 2
and mix for 45 seconds to blend and dissolve sugar.
Transfer to a bowl, cover and refrigerate until ready to
use to top cheesecake.
Place all the cream cheese in the Cuisinart
™
mixing bowl.
Turn to speed 1 and stir until just smooth, about 30
seconds. Scrape the mixing bowl and paddle. Add sugar,
¼ cup at a time, and then cornstarch. Stir on speed
2 until smooth, about 30 seconds after each addition.
Scrape the bottom and sides of the bowl and the paddle
after adding half the sugar. Mixing on speed 2, add the
eggs, one at a time, mixing about 30 seconds after each
addition. Scrape the bottom and sides of the bowl and
paddle after adding 3 eggs, then after all 6 eggs have
been added. Add the sour cream, vanilla and almond
extracts, and mix on speed 1 until creamy and homog-
enous, about 1 minute. Pour into cooled prepared crust
– do not scrape any thick bits from the sides of the bowl
as they are not thoroughly mixed in and will change the
texture of your fi nished cheesecake.
Place the pan in a jelly-roll pan or roasting pan. Place on
oven rack and pour hot water into the bottom pan to a
depth of at least ½ inch to create a water bath. Bake the
cheesecake in preheated 350°F oven for 45 minutes, then
lower oven temperature to 325°F and bake for 40
minutes. Increase temperature to 350°F and bake for an
additional 5 minutes. Spread reserved sour cream topping
evenly over cheesecake and bake for 15 minutes longer.
Remove from oven, remove foil and cool on a wire rack for
1 hour. Refrigerate uncovered until cold, then cover.
cooking
spray
Crust:
1¼ cups graham cracker, vanilla wafer
or gingersnap crumbs
2½ tablespoons granulated sugar
½
teaspoon ground cinnamon
1
⁄
3
cup melted unsalted butter
Topping:
1½ cups sour cream
3
tablespoons granulated sugar
¾
teaspoon pure vanilla extract
Filling:
1½ pounds lowfat cream cheese,
at room temperature
1
pound regular cream cheese,
at room temperature
1¼ cups granulated sugar
1½ tablespoons
cornstarch
6
large eggs, at room temperature
1¼ cups sour cream
2¼ teaspoons pure vanilla extract
¾
teaspoon almond extract
Makes one 10-inch cheesecake, 12 to 16 servings
Note: Sour Cream Cheesecake is best
when made a day ahead. This
cheesecake does not freeze well and
freezing is not recommended. The Sour
Cream Cheesecake can be served
plain, topped with fresh fruit of your
choice, or served with a fruit sauce.
Содержание SM-70 - Stand Mixer - SM-PM Pasta-Maker Attachment
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