Cannoli Cheesecake - Cuisinart MSC-800 Series Instruction Booklet

Cannoli Cheesecake

We make many cheesecakes in the
Test Kitchen, and still one of our favorite
methods (which happens to be the easiest
and most foolproof) is slow cooked. To offer
the palate some new, fun flavors, we made a
cheesecake that is nice and creamy with the
flavor of cannoli filling.
Setting: Slow Cook
Makes one 7-inch cheesecake
(springform pan)
1 tablespoon unsalted butter, room
temperature (for pan)
Crust:
¼ cup graham cracker crumbs
¼ cup toasted pine nuts, finely ground
1 tablespoon granulated sugar
pinch sea or kosher salt
½ tablespoon unsalted butter, melted
and cooled to room temperature
Filling:
4 ounces (½ package) cream cheese,
quartered and at room temperature
½ cup granulated sugar
¼ teaspoon sea or kosher salt
¼ teaspoon ground cinnamon
3 large eggs, at room temperature
2 large egg whites, at room
temperature
1 teaspoon pure vanilla extract
12 ounces whole-milk ricotta, at room
temperature
2 ounces bitter or semisweet
chocolate, finely chopped
1. Put the steaming rack into the cooking pot
of the Cuisinart Multicooker.
®
2. Lightly brush the springform pan with the
tablespoon of room temperature butter.
Reserve.
3. Prepare the crust. Put all of the crust
ingredients into a small mixing bowl. Using
a hand or stand mixer, beat on low until
the mixture comes together. Pat crumb
crust evenly into prepared springform pan.
Reserve.
4. Prepare the filling. Mix cream cheese,
sugar, salt and cinnamon using a hand
or stand mixer on a medium speed until
very smooth (you cannot over-mix at this
stage. Be sure there are no lumps in the
batter). Scrape bowl and beaters/paddle
with a spatula. Add eggs and whites, one
at a time, making sure each is incorporated
into the batter before adding the next.
Mix in vanilla. Reduce to low and carefully
mix in the ricotta, being sure the batter is
homogenous, but do not over-mix. Stir in
the chopped chocolate.
5. Pour batter into the prepared pan. Put pan
onto the rack in the unit.
6. Select Slow Cook on High for 2 hours.
7. Once the time has elapsed, allow cake
to rest on Keep Warm in the unit for an
additional 30 minutes to an hour (you want
it to be just set).
8. Remove cheesecake and place on a cooling
rack. Once completely cool, wrap well with
plastic and refrigerate for at least 6 hours
before serving.
Nutritional information per serving:
Calories 235 (54% from fat) • carb. 19g • pro. 8g
• fat 14g • sat. fat 7g • chol. 91mg • sod. 191mg
• calc. 127mg • fiber 1g
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