The Food Processor Bible and an Easy Cheesecake
by Melissa Trainer on June 22, 2009, www.aldenteblog.com
I love my Cuisinart food processors and rely on them daily to crank out family friendly food. Over the years, I’ve collected many food processor cookbooks and one of my favorites is The Food Processor Bible by Norene Gilletz. Published by Vancouver’s Whitecap Books, this book is an absolute treasure trove of food processor recipes and ideas.
Gilletz is a Toronto-based cook, author, and teacher who has more than thirty years of food processor experience under her belt. I’ve never met Norene in person, but I’ve spoken to her many times over the phone. She’s one of those generous cooks who has a knack for creating simple recipes and delicious food. Her recipes are suitable for Kosher and non Kosher cooks alike.
About two years ago, I decided to try Norene’s Easy Cheesecake recipe, which I found in The Food Processor Bible. The cheesecake lived up to its name. It took just a few minutes to whiz together in the processor. The results were so outstanding that I started bringing this cheesecake to dinner parties, potlucks, and teacher luncheons.
Last year, I carted it to a remote lakeside cabin for a massive July 4th party. On site, I topped the cheesecake with fresh raspberries and blueberries and piped the perimeter with some fresh cream. The cheesecake was such a hit that I still have kids asking me to bring “that yummy cheesecake” to the next party.
So, if you are gearing up for a party, try Norene’s Easy Cheesecake. It’s always successful.
18 single graham wafers (about 1 1/2 cups crumbs)
6 tablespoons soft butter or margarine, cut into small chunks
2 tablespoons sugar (granulated or brown)
1/2 teaspoon ground cinnamon
4 cups (2 pounds) cream cheese, cut in chunks
(half cottage cheese may be used)
1 1/2 cups sugar
4 eggs (or 2 eggs plus 4 egg whites)
1 tablespoon vanilla extract (or 2 tablespoons lemon juice)
Topping of your choice
1. Preheat oven to 350 degrees F.
2. For crust: Break wafers into chunks. Process on steel blade until coarse crumbs are formed. Add remaining crust ingredients and process until blended, 5 or 6 seconds. Press into sprayed 10-inch springform pan. Wipe bowl and blade with paper towels.
3. For filling: Process cheese with sugar until blended, about 15 seconds. Add eggs and vanilla extract. Process until smooth and creamy, 20 to 30 seconds longer. Pour over crust.
4. Place a pie plate half-filled with water on lowest rack of oven. Place cheesecake on middle rack. Bake for 40 to 50 minutes. When done, edges will be set but center will jiggle slightly. Turn off heat and let cheesecake cool in oven with door partly open for about one hour. It will firm up during this time
5. Refrigerate. Add desired topping and chill for 3 to 4 hours before serving. Can be made a day or two ahead.
Makes 12 servings
–Melissa A. Trainer