New York-Style Cheesecake - Cuisinart MSC-800 Series Instruction Booklet

New York-Style
Cheesecake
There are countless variations for this
basic recipe. You can reserve ¼ of the
batter and stir in cocoa powder (then add
it back into the rest) to make a chocolate
swirl. Once it is cooked you can top it
with fresh fruit or fruit preserves, or you
can drizzle with chocolate or serve with a
raspberry sauce. The options are endless
for making this cheesecake your own.
Setting: Slow Cook
Makes one 7-inch cheesecake
(springform pan)
1 tablespoon unsalted butter, room
temperature (for pan)
Crust:
½ cup graham cracker crumbs
2 tablespoons granulated sugar
1 tablespoon unsalted butter,
melted and cooled to room
temperature
Filling:
16 ounces (2 packages) cream
cheese, quartered and at room
temperature
1 cup granulated sugar
¼ teaspoon sea or kosher salt
2 large eggs, at room temperature
1 large egg white, at room
temperature
1½ teaspoons pure vanilla extract
/ cup sour cream
2
3
1. Put the steaming rack into the cooking
pot of the Cuisinart
2. Lightly coat the springform pan with the
tablespoon of room temperature butter.
Reserve.
3. Prepare the crust. Put all of the crust
ingredients in a small mixing bowl. Using
a hand or stand mixer, mix on low until
the mixture comes together. Pat crumb
crust evenly into prepared springform
pan. Reserve.
Multicooker.
®
4. Prepare the filling. Mix cream cheese,
sugar and salt 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
white, one at a time making sure
each is incorporated into the batter
before adding the next. Mix in vanilla
and sour cream. Be sure the batter is
homogenous but do not over-mix.
5. Pour batter into the prepared pan.
Put cake 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 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
(based on 8 servings):
Calories 404 (59% from fat) • carb. 35g • pro. 7g
• fat 27g • sat. fat 16g • chol. 127mg
• sod. 316mg • calc. 75mg • fiber 0g
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