I guess everyone has a food processor in their kitchen. The question is how frequent do you use it. For me, it’s mostly for savoury cooking. Like shredding vegetables, making dips, and… oh wait, I guess that’s it – shredding carrots and making hummus.
Food processor is undeniably a very useful kitchen fixture. Sometimes we just forget about that, and let that multi-tasking tool collecting dust in the cabinet. Have you ever regretted buying one?
Huge thanks to the American’s Test Kitchen‘s new cookbook Food Processor Perfection. This comprehensive cookbook helps any cooks to unleash the power of the all-in-one mutitasker. It shows you how diverse a food processor can be – a meat grinder, a box grater, a food mill, a stand mixer, a blender, a mandolin… And in no time, you can easily come up with salads, burgers, breads, appetizers, cakes, ice cream… Whether you’re new to using a food processor you’re in search of ways to make better use of a processor you’d had in your cupboard for years, this book will show you how to make it your new sous-chef and an indispensable part of your day-to-day life in the kitchen, no matter what you’re cooking.
My biggest discovery from Food Processor Perfection is to use the food processor to make a classic cheesecake. I love how the processor’s blade deftly cuts the cream cheese, along with the other ingredients, into a thoroughly smooth batter and actually produces fewer pesky air bubbles than a stand mixer. The cookbook also suggests to ditch the water bath, an all-time messy failure for me, by baking the cake at a very low temperature for a longer period of time. And it works like magic – my classic cheesecake has a silky, smooth, crack-free cake surface.
If you have a dust-collecting food processor waiting to shine in your kitchen, you need this amazing book! And I’m excited to give away a copy to one lucky reader, thanks to America’s Test Kitchen. Simply leave me a comment below telling me one thing that you would love to make with your food processor before June 21, 2017 (Wednesday) midnight PST. You can also tag a friend, follow Oh Sweet Day! and follow America’s Test Kitchen on Instagram for extra entries. One lucky winner will be selected at random and announced on this post.
Ingredients (8-inch cake):
1 3/4 cups graham cracker crumb
1/4 cup unsalted butter, melted
2 packages of Philadelphia cream cheese, softened
2 cups sour cream, room temperature
1 cup granulated sugar
1 tablespoon vanilla extract
zest and juice of a lemon
3 large eggs, room temperature
Whipped Cream Topping
1 cup whipping cream
1 tablespoon powdered sugar
2 cups fresh berries and cherries
Preheat oven at 350F. Grease an 8-inch springform pan.
Make the crust by mixing all the crust ingredients together in a food processor.
Press the mixture onto the bottom of the springform pan. Bake crust for 10 to 12 minutes. Set aside to cool. Turn down oven temperature to 250F.
In a clean and dry food processor. mix cream cheese, sour cream, sugar, vanilla extract, lemon zest and juice until combined.
Add eggs, one at a time, until incorporated.
Pour the filling in the prepare pan.
Bake for 80 to 90 minutes, or until the edge of the cheesecake is puffed but the centre is still wobbly and wet looking.
Turn off the oven with the door slightly opened, let the cheesecake sit in the oven to cool completely, at least an hour.
Remove from the oven. Chill for overnight.
Remove cake from springform pan and place on the serving plate.
To prepare the topping, whisk the whipping cream and powdered sugar until it holds firm peaks. Gently spread a thick layer of whipped cream on top of the cake.
Garnish with the berries and cherries. Sprinkle powdered sugar on top before serving.