Lemon Cheesecake - Cuisinart CSC-400 Cookbook

Cuisinart csc-400 slow cooker: user guide

Hide thumbs

Table Of Contents

Table of Contents

teaspoon unsalted butter

cup graham cracker crumbs*

tablespoons granulated sugar

tablespoon unsalted butter,

cut into 4 pieces

ounces reduced-fat cream cheese,

cut into 1-inch pieces, at room

temperature

Lightly coat the bottom and sides of a -inch springform pan with 1 teaspoon

unsalted butter; reserve.

Place the graham cracker crumbs in the work bowl of a Cuisinart

fitted with the metal blade, with the 2 tablespoons of sugar and the butter. Process

for 30 seconds. Press the graham cracker mixture into the bottom of the prepared

7-inch springform pan.

Place cream cheese and ½ cup of sugar in a medium bowl. Using a hand-held elec-

tric mixer on medium speed, beat until very smooth. Add eggs, one at a time, then

beat in lemon juice, zest, and extracts.

Pour the mixture into the springform pan. Set the rack in the ceramic pot of the

Cuisinart

Slow Cooker. Place the springform pan on the rack and cover. Turn the

temperature setting to High and cook the cheesecake for 2½ hours. Turn off. Lift

the cheesecake from the Slow Cooker using hot pads, and place on a wire rack to

cool completely. When cool, place in the refrigerator for at least hours before

serving.

*If you want to make your own graham cracker crumbs, crumble 4 graham cracker

sheets into 1-inch pieces. Place in work bowl of Cuisinart

with the metal blade. Pulse to chop, then process continuously to pulverize into

crumbs, about 30 to 40 seconds.

**Remove the outer zest from a clean, dry lemon, using a vegetable peeler. Use a

thin-bladed knife to remove the bitter white pith from the strips of lemon peel.

Calories 286 (44% from fat) • carb. 32g • pro. 9g • fat 14g . sat. fat. 7g