LEMON CHEESECAKE

FOR THE CRUST:
18 (2 1/2-inch square) graham crackers, broken
2 tablespoons sugar
1/4 cup butter or margarine, melted
FOR THE FILLING:
1 to 2 medium lemons
1 cup sugar
2 packages (8 oz. each) cream cheese, softened
2 tablespoons flour
4 eggs
Raspberry Sauce, if desired (recipe follows)

Position multipurpose blade in work bowl. Add cracker pieces and 2 tablespoons sugar. Pulse until fine, 3 to 4 times, 8 to 10 seconds each.

Drizzle butter evenly over crumbs. Process until blended, 5 to 10 seconds, scraping sides once if necessary. Press firmly into bottom and 1 inch up sides of 9-inch springform pan.

Bake at 350 degrees F for 5 to 6 minutes or until set. Cool completely. (For quick cooling, cool 5 minutes and place in freezer for 10 minutes.) Wipe out work bowl.

With swivel blade vegetable peeler, remove thin yellow peel from 1/2 of one lemon in strips; set aside. Position citrus press in work bowl; juice 1 lemon (to equal about 1/4 cup). Set juice aside.

Wipe bowl dry. Position multipurpose blade in work bowl. Add 1 cup sugar and lemon peel to work bowl. Process until peel is finely chopped, 20 to 25 seconds.

Add cream cheese. Process until blended, 20 to 25 seconds, scraping sides once if necessary.

Add flour; pulse to mix, 2 to 3 seconds.

Add eggs and lemon juice. Process until smooth, 20 to 25 seconds, scraping sides if necessary. Pour into pan.

Bake at 350 degrees F for 35 to 45 minutes, until edges are set and center is soft-set. Cool 1 to 2 hours on rack. Loosen edges. Refrigerate in pan at least 4 hours.

TO SERVE:
Remove pan. Serve with raspberry sauce, if desired.

Yield: 10 to 12 servings.

RASPBERRY SAUCE
Yield: 16 servings (2 tablespoons per serving)

1 (14 oz.) package frozen unsweetened raspberries, thawed
3/4 cup water
1/2 cup sugar
1 tablespoon cornstarch

Position multipurpose blade in work bowl. Add raspberries. Process until well chopped, 5 to 10 seconds.

With machine running, slowly add water. Process until smooth, 20 to 25 seconds.

Add sugar and cornstarch; process to mix, about 5 seconds.

Pour raspberry mixture into medium saucepan. Cook, stirring frequently, over medium heat until mixture boils. Cook, stirring constantly, until thickened and translucent; cook 1 minute longer. For smoother sauce, press mixture through medium strainer to remove seeds, if desired.

Place plastic wrap directly on surface; cool completely.

Serve warm or cold spooned over cheesecake, angel food cake, pancakes, waffles, or French toast.

Source: KitchenAid (Model KFP730, KFP720 AND KFP710) 7 cup food processor manual