Cuisinart CSC-400 Cookbook page 14

Roquefort Cheesecake
Makes one 6-inch cheesecake, approximately 16 servings
1 tablespoon unsalted butter,
softened
¼ cup fresh breadcrumbs
3 tablespoons freshly grated
Parmesan
1 pound lowfat cream cheese,
cut into 1-inch pieces, at room
temperature
Generously butter the bottom and sides of a -inch springform pan. Combine
crumbs and grated cheese. Sprinkle mixture on sides and bottom of prepared pan,
shaking out any excess.
Place cream cheese, sour cream and Tabasco
Food Processor fitted with the metal blade. Blend mixture, stopping once to scrape
down sides of bowl. With motor running, add eggs through small feed tube.
Remove cover; sprinkle pecans over cheesecake mixture. Pulse once or twice.
Add crumbled Roquefort and pulse once or twice; do not overmix. Pour batter into
prepared cake pan. Place on cooking rack in Cuisinart
for 2 hours. Allow cheesecake to rest in the Slow Cooker for 30 minutes on Warm.
Remove cheesecake from slow cooker and discard foil. Place cheesecake on a rack
to cool. Cover and refrigerate at least 4 hours, and up to 2 days. Before serving,
run a sharp knife around the edges to loosen, and carefully remove the sides of the
springform pan. Serve with crackers as a cheese spread, or arrange thin slices on a
green salad dressed with a fruit-flavored vinaigrette.
• sat. fat 7g • chol. 55mg • sod. 460mg • calc. 164mg • fiber 0g
Note:
As an alternative to preparing the cheesecake in a food processor, it can be
mixed using a hand-held electric mixer on low speed.
Tabasco is a registered trademark owned by the McIlhenny Company.
®
with Pecans
Nutritional information per serving:
Calories 173 (71% from fat) • carb. 4g • pro. 8g • fat 14g
S
tarterS
½ cup lowfat sour cream
5-10 dashes Tabasco
2 eggs
½ cup chopped, lightly toasted
pecans
8 ounces crumbled Roquefort
cheese, cold
® sauce in work bowl of a Cuisinart
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everageS iScellaneouS
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10
sauce
®
® Slow Cooker; cook on High
®