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.


(One cheesecake)






  1. Preheat oven to 190C 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 25 cm springform pan. Bake 10 minutes. Refrigerate 30 minutes. Wash the food processor bowl.
  2. Preheat oven to 175C Cut the cheese into 30 g 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.
  3. Preheat oven to 250C 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.
  4. Refrigerate overnight. The next morning open the springform pan and knock off excess crust




Difficulty: moderate. Precision is required.
Time: 1 1/2 hours.
Precision: measure carefully.


John Ioannidis 
Columbia University, New York, USA 
Recipe last modified: 10 Nov 87

Original header

Path: decwrl!recipes
From: (John Ioannidis)
Newsgroups: alt.gourmand
Subject: RECIPE: Food processor cheesecake
Message-ID: <12441@decwrl.DEC.COM>
Date: 8 Apr 88 05:38:48 GMT
Sender: recipes@decwrl.DEC.COM
Distribution: alt
Organization: Columbia University, New York, USA
Lines: 75

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