Cheesecake (Food Processor)
Submitted by SandyP
A three-layer food processor cheesecake with a cinnamon zwieback crust, whipped cream cheese filling, and sour cream topping finished with slivered almonds. Chill overnight for best results.
YIELD
1 cakePREP
30 minCOOK
60 minREADY
90 minYour food processor does the heavy lifting on this cheesecake, and it earns its counter space.
The crust starts with zwieback cookies buzzed to fine crumbs with cinnamon and butter. The filling is cream cheese whipped smooth in the processor, then folded with stiffly beaten egg whites for a lighter texture.
A sour cream topping goes on after the first bake, gets scattered with reserved crumbs and slivered almonds, then finishes with a quick blast of high heat.
It’s a project, but the result is a three-layer showpiece that looks and tastes like it came from a proper bakery.
Chef Tips
- Beat the egg whites in a separate bowl until truly stiff before folding into the cream cheese mixture
- Reserve that ¾ cup of crust crumbs! They go on top and add crunch to the sour cream layer.
- Refrigerate overnight, not just a few hours. This cheesecake needs time to fully set and develop flavor.
- When unmolding, run a warm knife around the edge and lift the springform ring straight up
Ingredients
Directions
Preheat oven to 375℉ (190℃).
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 ¾ 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℉ (180℃).
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.
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