Electric Food Processors

im making a mousse cheesecake here is the resipe
Directions
1.Grease an 8-inch springform pan that will fit inside the pressure cooker. Mix the chocolate wafer crumbs and cinnamon together. Sprinkle the crumb mixture on the bottom of springform pan, pressing gently to form the crust.
2.Melt chocolate and butter together and set aside.
3.With a food processor or electric mixer, process cream cheese until smooth. Add chocolate mixture, and process until mixture is well-mixed and uniformly colored. Pour in the cream, vanilla extract, sugar, and eggs. Beat well. Sieve cocoa powder over batter, and pulse or mix on low speed until cocoa is thoroughly incorporated. Pour mixture over crumbs in pan. Cover cake with a piece of waxed paper. Wrap the entire pan with aluminum foil.
4.Add water to pressure cooker. Place pan on the trivet in pressure cooker. Seal the cooker and bring it up to 15 pounds (high) pressure. Reduce the heat to maintain the pressure, and cook 45 to 50 minutes. Remove cooker from heat, and let the pressure drop on its own. Remove cheesecake from cooker, and let cool to room temperature in pan on a wire rack.
5.Remove cheesecake from pan, and refrigerate for 8 hours before serving

i dont understand part 4 i only have a normal oven and i already bought a premade crust so what should i do just stick the cake in the oven at 350F?
i need to make a cheesecake for class and its due tomorrow i looked on allresipes.com, there were lots of good coments so i picked it i didnt look at part 4

I do not have an electric mixer, but I have a 12 cup food processor with dough blade. Do you think that it would work ok for a simple buttercream frosting?

Vegan "Cheesecake"
A Basic Recipe for a Fantastic Vegan "Cheesecake"
For the Crust:

1 1/2 cup graham cracker crumbs
1/4 cup vegan margarine, melted

In a small bowl, mix together the crumbs and melted margarine. Gently press this mixture into the bottom of a springform pan.

The "Cheesecake"

Ingredients:

1 Tbs plus 1 1/2 tsp powdered vegan egg-replacer

6 Tbs water

3 packages Toffuti brand Non-Hydrogentated Better than Tofu Cream Cheese (8 ounces each)

1 Tbs plus 1 1/2 tsp vegan powdered egg replacer

3 Tbs water

1 cup sugar

1 tsp vanilla

16 ounces Toffuti brand Sour Cream

Preheat your oven to 375 degrees. In a small bowl or liquid measuring cup, mix until frothy the first bit of egg-replacer and water, set aside. In a food processor, by hand, or with electric mixer, combine the "cream cheese", the first bit of egg-replacer and water (that you mixed in a small bowl or liquid measuring cup), 3/4 cup sugar, and vanilla. Mix it all up until smooth and no sugar granules can be seen.

In your now empty container you used to mix the powdered egg-replacer and water, mix the second batch of egg-replacer and water (1 Tbs plus 1 1/2 tsp powder with 6 Tbs water) until frothy, then slowly add to the cream cheese-sugar-vanilla mixture, mixing while you add.

Pour this lovely, creamy creation into your prepared pan. Bake for 45-50 minutes, or until center is almost set. If the center jiggles a bit, no biggie; this will set-up while it’s cooling.

A few minutes before the "cheesecake" is finished, whisk together the sour cream and remaining 1/4 cup of sugar until smooth. After the "cheesecake" has been removed from the oven, turn the oven temperature up to 425 degrees. Pour the sour cream-sugar mixture over the top of the "cheesecake" and return to the oven for another 5-7 minutes. Cool the "cheesecake" completely before removing from the pan.

I want a chocolate cheesecake, would adding melted chocolate chips mess this up?

I love my Carrot Cake. I can’t find one restaurant that can beat my carrot cake I make from scratch.

And I am feeling very nice tonight! I am giving out my family’s Carrot Cake recipe that has been passed down for many generations…

3 cups (24 ounces) sifted all purpose flour
1 tablespoon (15 mL’s) each baking soda and pumpkin pie spice
1 teaspoon (5 mL’s) salt
3/4 pound carrots, peeled (divide pounds by 2.2 to get kilograms)
3 large eggs
3 large egg whites
3/4 cup (6 ounces) vegetable oil
3 cups sugar
1/2 cup reduced-fat sour cream
3 (24 ounces) cups sugar
1/2 cup (4 ounces) reduced-fat sour cream
1 tablespoon (15 mL’s) vanilla extract
2 cups (16 ounces) golden raisins
1 cup (8 ounces) cinnamon applesauce
1 cup (8 ounces) chopped walnuts that taste great with this cake if toasted (optional)
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1 recipe Cream Cheese Frosting
8 ounces Neufchatel or other cream cheese – please at room temperature completly!
1/2 cup (1 stick) unsalted butter (no margarine!) at room temperature
1 box (16 ounces) confectioners (powdered) sugar, sifted (4 1/2 cups)
1 to 2 tablespoons (15 to 30 mL’s) reduced – fat sour cream
1 teaspoon (5 mL’s) vanilla extract
1 teaspoon grated lemon rind (optional – but its a must have when i make this frosting)

First 1st-In a small bowl, with an electric mixer on high, beat the cream cheese and butter until creamy. Turn the speed to medium and gradually beat in the sugar, about 1 cup at a time, just until blended and fluffy. Do not overbeat, as the frosting can become too soft.
Second 2nd-Using a wooden spoon, stir in the sour cream, vanilla, and lemon rind shavings. Makes about 3 cups or enough to fill and frost a 3-layer, 9 inch round cake, a 13" x 9" x 2" oblong cake, or 2 1/2 dozen regular-size cupcakes.
*****************************************************************************************************************
2 cups Angel flake coconut, toasted (optional)

How to make the cake:
First 1st – Preheat the oven to 325 degrees Farenheit. Butter and flour three 9 inch round cake pans; line the bottoms with wax paper. Onto a piece of wax paper. Onto a piece of wax paper, sift the flour, baking soda, pumpkin pie spice, and salt.
Second 2nd – Grate 1/2 of the carrots to make 1 1/2 cups; slice the remainder. In a small saucepan of boiling water, cook the sliced carrots for 5 minutes; drain. In a food processor, puree to make 3/4 cup.
Third 3rd – In a large bowl, with an electric mixer on high, beat the eggs and egg whites for 5 minutes or until light yellow and slightly thickened. Add the oil, sugar, carrot puree, sour cream, and vanilla, beating 3 minutes longer or until fluffy. With a wooden spoon, stir in the flour mixture, then fold in the grated carrots, raisings. and apple sauce, plus the walnuts if you wish.
Fourth 4th – Spoon the batter into the pans and bake for 35 minutes or until a toothpick inserted in the center comes out with moist crumbs. Cool the cake in the pans on racks for 5 minutes. Turn out onto the racks, peel off the paper, and cool completely.
Fifth 5th – While the cake cools, make the frosting. Ice the cake between the layers, on the sides and on top, sprinkling as you go with th ecoconut if you wish. Makes 16 servings that is mouth watering!

I was going to make this for the party tomarrow evening the Mayor and his staff will be there.

I am a bit concerned about the appetizer`s.

let me know if you have any other ideas please.

Scrambled Egg Parfait with Caviar
2 whole eggs
1 tsp. fresh chives, chopped
1 tbsp. half and half
1/2 tsp. unsalted butter
Salt and Pepper to taste
1 branch fresh chervil
1/2 ounce Caviar

Blini with Caviar –

1 package of Active dry yeast
1/2 cup of warm water
3 large Eggs
1 cup of milk; scalded & cooled
1 1/2 cup of un-sifted all purpose flour
6 tablespoons of butter, melted
1/2 teaspoon of salt
1/4 teaspoon of sugar
1/2 cup of finely chopped walnuts
3 tablespoons of unsifted buckwheat flour
1 tablespoon of Water
Vegetable oil for frying
3 cups of Sour cream
2 ounces of Black caviar
1 ounces of Red caviar
1 ounce of Golden caviar

In medium-size bowl, combine yeast and warm water. Let stand 15 minutes or until surface is bubbly. Separate eggs, place whites in small bowl and set aside. With wire whisk, stir milk and egg yolks into yeast mixture until well combined. Stir in flour, butter salt and sugar; beat until smooth. Cover bowl with clean cloth; let rise in warm place until very bubbly – 1 1/2 to 2 hours. With electric mixer at high speed, beat reserved egg whites until stiff peaks form. Fold beaten egg whites into batter. Divide batter among three small bowls. Set aside one bowl. Gently fold walnuts into mixture in one of the remaining bowls. Fold buckwheat flour and water into mixture in the other remaining bowl. To make blini, heat oven to 200ºF. Heat large nonstick skillet over medium heat. Add about 1/2 tablespoon oil. Spoon 1 tablespoon plain batter into skillet to form 2-inch round; continue to spoon batter by tablespoons into the skillet. Cook blini 1 1/2 to 2 minutes or until small bubbles begin to form on top. With pancake turner, turn blini over and cook 1 1/2 to 2 minutes longer, or until cooked through. Transfer to baking sheet or ovenproof serving platter and keep warm in oven until ready to serve. Repeat with remaining batter, adding more il to skillet as necessary. Divide sour cream and caviar onto blini, using about 1 scant measuring tablespoon sour cream and a scant 1/2 teaspoon caviar on each. Serving Size: 60

Spinach Balls
Ingredients
2 (10 ounce) packages frozen chopped spinach
1 (6 ounce) package chicken Stove Top stuffing mix
1 cup grated parmesan cheese
6 eggs, lightly beaten
3/4 cup butter, melted
salt, & pepper to taste
Directions
1Cook spinach according to instructions, drain in a sieve, use back of a wooden spoon to press the spinach against the sieve to get as much moisture as possible out In a bowl combine the spinach, stuffing mix,cheese, eggs, butter, salt& pepper Mix thoroughly& roll into small balls 3/4 to 1" size.
2Place on a cookie sheet& freeze.
3When frozen place in a plastic zip lock bag.
4To serve place frozen balls on a cookie sheet and bake at 350F 10-15 minutes or until lightly browned If you are doing them fresh or thawed only bake for 7-10 minutes.
5Serve hot.

Italian Bruschetta
Ingredients
8 roma tomatoes, chopped into cubes
1/3 cup red onion, chopped
1 bunch fresh basil
3 garlic cloves, chopped
1/2 cup red wine vinegar
1/2 cup olive oil
1 dash salt and pepper
1 loaf long French bread, sliced
Directions
1chop roma tomatoes, red onion, and garlic put into medium sized bowl, set aside in food processor chop the basil until very fine, add to tomato mixture.
2add red wine vinegar and oil, and salt/pepper and mix well.
3let sit.
4meanwhile grill/ or broil bread until just toasted.
5serve and watch the eyes of your guests get dreamy over the unique taste of this great dish.

…And yes I have asked this in the recipes/food section and it is getting no responces…
I love Carrot Cake. I can’t find one restaurant that can beat my carrot cake I make from scratch.

And I am feeling very nice tonight! I am giving out my family’s Carrot Cake recipe that has been passed down for many generations…

3 cups (24 ounces) sifted all purpose flour
1 tablespoon (15 mL’s) each baking soda and pumpkin pie spice
1 teaspoon (5 mL’s) salt
3/4 pound carrots, peeled (divide pounds by 2.2 to get kilograms)
3 large eggs
3 large egg whites
3/4 cup (6 ounces) vegetable oil
3 cups sugar
1/2 cup reduced-fat sour cream
3 (24 ounces) cups sugar
1/2 cup (4 ounces) reduced-fat sour cream
1 tablespoon (15 mL’s) vanilla extract
2 cups (16 ounces) golden raisins
1 cup (8 ounces) cinnamon applesauce
1 cup (8 ounces) chopped walnuts that taste great with this cake if toasted (optional)
**************************************…
1 recipe Cream Cheese Frosting
8 ounces Neufchatel or other cream cheese – please at room temperature completly!
1/2 cup (1 stick) unsalted butter (no margarine!) at room temperature
1 box (16 ounces) confectioners (powdered) sugar, sifted (4 1/2 cups)
1 to 2 tablespoons (15 to 30 mL’s) reduced – fat sour cream
1 teaspoon (5 mL’s) vanilla extract
1 teaspoon grated lemon rind (optional – but its a must have when i make this frosting)

First 1st-In a small bowl, with an electric mixer on high, beat the cream cheese and butter until creamy. Turn the speed to medium and gradually beat in the sugar, about 1 cup at a time, just until blended and fluffy. Do not overbeat, as the frosting can become too soft.
Second 2nd-Using a wooden spoon, stir in the sour cream, vanilla, and lemon rind shavings. Makes about 3 cups or enough to fill and frost a 3-layer, 9 inch round cake, a 13" x 9" x 2" oblong cake, or 2 1/2 dozen regular-size cupcakes.
**************************************…
2 cups Angel flake coconut, toasted (optional)

How to make the cake:
First 1st – Preheat the oven to 325 degrees Farenheit. Butter and flour three 9 inch round cake pans; line the bottoms with wax paper. Onto a piece of wax paper. Onto a piece of wax paper, sift the flour, baking soda, pumpkin pie spice, and salt.
Second 2nd – Grate 1/2 of the carrots to make 1 1/2 cups; slice the remainder. In a small saucepan of boiling water, cook the sliced carrots for 5 minutes; drain. In a food processor, puree to make 3/4 cup.
Third 3rd – In a large bowl, with an electric mixer on high, beat the eggs and egg whites for 5 minutes or until light yellow and slightly thickened. Add the oil, sugar, carrot puree, sour cream, and vanilla, beating 3 minutes longer or until fluffy. With a wooden spoon, stir in the flour mixture, then fold in the grated carrots, raisings. and apple sauce, plus the walnuts if you wish.
Fourth 4th – Spoon the batter into the pans and bake for 35 minutes or until a toothpick inserted in the center comes out with moist crumbs. Cool the cake in the pans on racks for 5 minutes. Turn out onto the racks, peel off the paper, and cool completely.
Fifth 5th – While the cake cools, make the frosting. Ice the cake between the layers, on the sides and on top, sprinkling as you go with th ecoconut if you wish. Makes 16 servings that is mouth watering!

An easy simple way to make this good. I found some receipes online. I do not have a food processor though. Can I just mix? Or electric mixer?
Also had this in it tahini – What is this, Where do I find it?
Thanxs