-CRUST-
6 oz Zwieback cookies
3/4 c Sugar
1 ts Cinnamon
1/4 lb Butter
-CAKE FILLING-
1 1/2 lb Cream cheese
1 c Sugar
4 Egg whites
1 1/2 ts Vanilla
TOPPING
2 c Sour cream
2 tb Sugar
1/2 ts Vanilla
1/3 c Almonds, slivered
1 tb Butter
Preheat oven to 375 degrees F. Use the steel blade of the food
processor; drop the zwieback cookies into the processor, one at a
time, and process until fine. Add the sugar and cinnamon. Melt butter
and pour in. Process 2 seconds or until crumbs are moistened. Reserve
3/4 cup of crumbs. Press the rest into bottom and sides of a buttered
10-inch springform pan. Bake 10 minutes. Refrigerate 30 minutes. Wash
the food-processor bowl.
Preheat oven to 350 degrees F. Cut the cheese into 1 oz pieces.
Process with steel blade until smooth. In another bowl, beat the eggs
until stiff. Blend sugar into the egg whites and pour into processor
bowl. Process with cream cheese until smooth. Add vanilla. Process
for 2 seconds. Pour mixture into crust and bake for 25 minutes.
Preheat oven to 475 degrees F. Mix together the sour cream, sugar and
vanilla. Pour and spread over the top of cake. Sprinkle reserved
crumbs to cover topping. Arrange slivered almonds over the crumbs.
Bake for 7 minutes.
Refrigerate overnight. The next morning open the springform pan and
knock off excess crust. Enjoy.
NOTES:
* Food processor cheesecake — This is reputedly the 1980 A&S
Cheesecake contest award winner. I have an nth generation copy of
the recipe, but it is the best cheesecake I have tasted.
: Difficulty: moderate. Precision is required.
: Time: 11/2 hours.
: Precision: measure carefully.
: John Ioannidis
: Columbia University, New York, USA
: ji@columbia.edu
:
Yields
1 Cake