15
and process until an even crumb is formed. Continue processing adding melted
butter through the food chute until mixed. Pour crumbs into prepared springform
pan and press crumbs evenly on bottom of pan. Bake at 425ºF for 10 minutes.
Remove from the oven and cool on rack.
Filling:
Using S-Blade, add cream cheese, sugar, flour, eggs, milk, and vanilla to
work bowl. Process until smooth. Pour filling over cooled crust and sprinkle with
chocolate chips. Bake 15 minutes at 425°F. Reduce heat to 250°F and continue to
bake (without opening the oven door) for 45 minutes more or until cheesecake is
set. When cooled, cover and refrigerate several hours or overnight.
Yield: 16 servings.
Cooking Tip:
For a creamy smooth textured cheesecake, bake it in a water bath.
Tear off a sheet of aluminum foil that extends about 6 inches larger than the
springform pan. Place springform pan in center of foil and form foil up around the
sides. This prevents water from leaking into the pan. Place the springform pan in a
larger pan and fill larger pan with about 1
1
⁄
2
inches of hot tap water. Bake as
directed.
Marissa’s Apple Crisp
6 large Golden Delicious apples,
peeled and cored and cut to fit in
food chute (6 cups sliced)
1 tablespoon lemon juice
1
⁄
2
cup sugar
1 tablespoon flour
1 teaspoon cinnamon
1
⁄
4
teaspoon nutmeg
Using Slicer/Shredder Disc, slicing side up, slice apples. Put apples in a large
bowl. Drizzle lemon juice over apples. Sprinkle apples with sugar, flour, cinnamon,
and nutmeg. Stir to mix then put apples in ungreased 2-quart baking dish. Using
S-Blade, place Topping ingredients in processor bowl and pulse until mixed.
Crumble topping over apples. Bake at 375ºF for 30 minutes. Serve topped with
vanilla ice cream.
Yield: 6 servings.
Topping:
1
⁄
2
cup butter, melted
1 cup flour
1 cup sugar
1 teaspoon cinnamon
Web site address: www.hamiltonbeach.com
H
AMILTON
B
EACH
P
ROCTOR
-S
ILEX
, I
NC
.
P
ROCTOR
-S
ILEX
C
ANADA
, I
NC
.
Washington, North Carolina 27889
Picton, Ontario K0K 2T0
1/00
840066200
