Classic Cheesecake + Food Processor Perfection Cookbook Giveaway

Classic Cheesecake + Food Processor Perfection Cookbook Giveaway

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.


  • 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
  • 3 large eggs, room temperature
  • 1 cup whipping cream
  • 1 tablespoon powdered sugar
  • 2 cups fresh berries and cherries
Read the whole recipe on Oh Sweet Day!