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How To make Cheesecake (Food Processor)
CRUST:
6 oz Zwieback cookies
3/4 c Sugar
1 t Cinnamon
1/4 lb Butter
CAKE FILLING:
1 1/2 lb Cream cheese
1 c Sugar
4 Egg whites
1 1/2 t Vanilla
TOPPING:
2 c Sour cream
2 T Sugar
1/2 t Vanilla
1/3 c Almonds, slivered
1 T 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 : Copyright (C) 1986 USENET Community Trust
How To make Cheesecake (Food Processor)'s Videos
No-Bake Mango Cheesecake Recipe
This no bake mango cheesecake is so delicate, rich and delicious. Perfect summer cake!
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Recipe:
Ingredients:
For the base:
8 oz (225g) biscuits/Graham crackers
7 tablespoons (100g) butter, melted
For the filling:
2¼ cups (500g) cream cheese
1 cup (240ml) heavy cream
2 cups (500g) mango puree/pulp (fresh or canned)
330g (11.6oz) white chocolate
2 tablespoons lemon juice
Zest of one lemon
1 teaspoon vanilla extract
14g gelatin powder + 70ml cold water
For the topping:
10g gelatin powder + 50ml cold water
300g mango puree/pulp
3 tablespoons (37g) sugar
100ml water
Directions:
1. In a food processor or a ziploc bag crush the biscuits into fine crumbs. Add melted butter and pulse until combined. Press into bottom of 9-inch (23cm) springform pan. Refrigerate while making the filling.
2. Mango puree: (if you using canned mango skip to the nest step): cut mango into cubes and place in a food processor or a blender. Blend until completely smooth. Divide into 2 portions, 500 grams (17.6oz) and 300 grams (10.6oz). Set aside.
3. In a small bowl stir gelatin powder and water. Let bloom for 10 minutes.
4. In a large bowl beat cream cheese until soft and smooth, add heavy cream, vanilla extract and beat to soft peaks.
5. Melt the white chocolate in the microwave, stirring after every 20 seconds until completely melted and smooth.
6. Pour melted white chocolate into the bowl, and the bigger portion of mango pulp (500g), lemon juice, lemon zest and beat until combined and smooth.
7. Melt the gelatin in the microwave for 15 seconds. Temper the gelatin: Gradually add few tablespoons of the cheesecake mixture into the dissolved gelatin and stir until combined. Pour back to the cheesecake mixture and mix until combined. Pour into the springform pan and freeze while making the topping.
8. Mango jelly: In a small bowl stir gelatin powder and water. Let bloom for 10 minutes. In a small sauce pan place 300g mango pulp, water and sugar. Cook over medium-high heat, stirring occasionally until the sugar is dissolves. Remove from heat and add bloomed gelatin. Stir until the gelatin is melted and incorporated. Let cool to room temperature and pour over the cake.
9. Refrigerate the cake overnight.
Notes:
• If you using fresh mango, make sure the mango is sweet.
• Instead of making fresh mango puree, you can use canned.
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Baked Berry Ricotta Cheesecake Recipe | Magimix Food Processor
Who knew that making cheesecake at home could be this easy with the help of your Magimix Food Processor?
In this video, our friends at Good Chef Bad Chef create this delicious dessert using the Magimix 5200XL food processor.
Recipe:
5200XL:
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No Bake Cheesecake
This delicious no bake cheesecake is light, creamy and beyond easy to make. You'll like the perfectly sweet filling with a touch of tang and the fragrant crust packed with toasted pecans.
RECIPE:
My no bake cheesecake is perfect for when you’re having people over and want to make something in advance, you have a few minutes to make a delicious dessert that can please a crowd, or you just don’t want to turn the oven on! I like my cheesecakes light and creamy, so I pulled out a couple of tricks in this recipe to make that happen no super-dense bricks for us!
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Recipe of the Day: Blueberry Cheesecake Galette | Food Network
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Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Blueberry Cheesecake Galette
Recipe courtesy of Food Network Kitchen
Total: 2 hr 45 min
Active: 2 hr 20 min
Yield: 6 to 8 servings
Level: Intermediate
Ingredients
For the dough:
1 3/4 cups all-purpose flour
2 tablespoons granulated sugar
1 teaspoon apple cider vinegar
Pinch of kosher salt
1 stick cold unsalted butter, diced
1 large egg
Cooking spray
For the filling:
2 cups blueberries
1/3 cup plus 2 tablespoons granulated sugar
1 tablespoon fresh lemon juice
4 teaspoons cornstarch
1 8-ounce package cream cheese
1 large egg, beaten, plus 1 egg yolk
Pinch of freshly grated nutmeg
Coarse sugar, for sprinkling
Directions
Make the dough: Pulse the flour, granulated sugar, vinegar and salt in a food processor until combined. Add the butter and pulse until the mixture looks like coarse meal with pea-size pieces of butter. Whisk the egg with 2 tablespoons water; add to the food processor and pulse until a dough just starts to form. Turn out onto a piece of plastic wrap; shape into a disk, wrap tightly and refrigerate until firm, at least 1 hour.
Mist a baking sheet with cooking spray. Roll out the dough into a 12-inch round between 2 sheets of floured parchment paper. Remove the top piece of parchment and invert the dough onto the prepared baking sheet; remove the other piece of parchment. Refrigerate until ready to assemble.
Make the filling: Toss the blueberries, 1/3 cup granulated sugar, the lemon juice, cornstarch and salt in a bowl. Whisk the cream cheese, egg yolk, the remaining 2 tablespoons granulated sugar and the nutmeg in a separate bowl.
Spread half of the cream cheese mixture over the dough, leaving a 2-inch border. Top with the blueberries. Fold the edge of the dough over the filling. Drizzle the remaining cream cheese mixture over the berries; refrigerate 30 minutes.
Put an inverted baking sheet in the lower third of the oven and preheat to 425 degrees F. Brush the crust with the beaten egg and sprinkle with coarse sugar. Put the baking sheet with the galette directly on the hot baking sheet in the oven. Bake until the crust is golden, 20 to 25 minutes. Let cool slightly before slicing.
Photograph by Anna Williams
Recipe courtesy Food Network Magazine
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Recipe of the Day: Blueberry Cheesecake Galette | Food Network
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