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Ingredientes
- 6 ounce Zwieback cookies
- 3/4 c. Sugar
- 1 tsp Cinnamon
- 1/4 lb Butter
- 1 1/2 lb Cream cheese
- 1 c. Sugar
- 4 x Egg whites
- 1 1/2 tsp Vanilla
- 2 c. Lowfat sour cream
- 2 Tbsp. Sugar
- 1/2 tsp Vanilla
- 1/3 c. Almonds, slivered
- 1 Tbsp. Butter
Direcciones
- 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 till fine. Add in the sugar and cinnamon. Heat butter and pour in. Process 2 seconds or possibly till crumbs are moistened. Reserve 3/4 c. of crumbs. Press the rest into bottom and sides of a buttered 10-inch springform pan. Bake 10 min. Chill 30 min. Wash the food-processor bowl.
- Preheat oven to 350 degrees F. Cut the cheese into 1 ounce pcs. Process with steel blade till smooth. In another bowl, beat the Large eggs till stiff.
- Blend sugar into the egg whites and pour into processor bowl. Process with cream cheese till smooth. Add in vanilla. Process for 2 seconds. Pour mix into crust and bake for 25 min.
- Preheat oven to 475 degrees F. Mix together the lowfat 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 min.
- Chill 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 hrs.
- Precision: measure carefully.
