INGREDIENTS

INSTRUCTIONS

CRUST
CAKE FILLING
TOPPING
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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