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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Cuisinart Cheesecake Recipe

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This recipe for Cuisinart Cheesecake is from The Sherman Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
CRUST:
10 to 12 graham crackers (1 package from box)
½ cup (1 stick) butter, cut into pieces
⅓ cup confectioners' sugar

CAKE:
3 packages (8 oz. each) cream cheese cut into 1 inch cubes
4 eggs
1 cup granulated sugar
2 tsp. vanilla
Directions:
Directions:
With metal blade in place, crumble graham crackers into bowl of food processor, breaking each into about 4 pieces.
Process, turning on and off rapidly until crackers become fine crumbs.
Add butter and sugar.
Turn on and off several times, then process until butter is absorbed into mixture.
Use crumb mix to line bottom of 8 inch spring form pan, packing down.
Again using metal blade, add ⅓ of the cream cheese and 1 egg to bowl of processor.
Process, turning on and off rapidly, until creamed.
Repeat twice without removing previously creamed ingredients from bowl and using 1 package of cream cheese and 1 egg each time.
Add final egg, sugar and vanilla.
Process until thoroughly mixed.
Pour into prepared pan and bake in preheated 350ºF oven for about 60 minutes or until JUST turning brown lightly.
Let cool on wire rack, then cover with plastic wrap and refrigerate.
Cheesecake usually is better when prepared a day ahead of time.
Number Of Servings:
Number Of Servings:
Makes 1 cake of about 10 (6 oz.) servings
Personal Notes:
Personal Notes:
This has got to be Mom's second best dessert (no one beats her Congo bars!!)

 

 

 

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