Cuisinart Smart Stick HB-400PC Instruction And Recipe Booklet page 29

Filling:
8 ounces cream cheese (1 standard package), cut into 4 pieces,
room temperature
⁄ cup granulated sugar
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3
¼ teaspoon fine sea salt
1 large egg, room temperature
¼ cup sour cream or full-fat plain Greek yogurt
1 tablespoon fresh lemon juice
¼ teaspoon pure vanilla extract
¼ cup Quick Blackberry Jam (recipe follows)
Whipped Cream Topping:
1 cup chilled heavy cream
1 tablespoon instant vanilla pudding mix
2 teaspoons powdered sugar
¼ teaspoon pure vanilla extract
1. Preheat oven to 300°F with the rack in the middle of the oven.
Lightly grease a 9-inch square baking pan with butter and then
line with parchment paper.
2. Prepare the crust. Put the graham crackers into the chopping cup.
Process on High for 10 seconds to finely chop. Add the remaining
crust ingredients and pulse on High until well combined. Transfer the
crumb crust to the prepared baking pan, pressing down with your
fingers or a spoon to evenly cover the bottom of the pan. Bake for
10 minutes and then set aside to cool while preparing filling.
3. Put the cream cheese into the clean chopping cup. Process the
cream cheese on High until very smooth – absolutely no lumps
(pause to scrape down the cup as often as necessary), 15 to 20
seconds. When the cream cheese is sufficiently smooth, add the sugar
and salt through the feed tube, and process on High until very smooth.
Scrape down the cup and process for additional time if necessary.
4. While processing on Low, add the egg and fully incorporate into batter.
Add the sour cream, lemon juice, and vanilla extract. Process on Low
until creamy, about 1 minute. Pour the batter on top of the crust. Tap
the pan a few times to remove air bubbles. Dollop the blackberry jam
on top of the cream cheese batter and with the tip of a knife, or with
a chopstick, make a decorative swirl pattern.
5. Transfer the filled pan to the preheated oven and bake for 20 to 25
minutes, until the edges are set but the center is still jiggly. Remove
from oven and set aside to cool to room temperature. Cover well
and refrigerate to fully chill.
6. While cheesecake is chilling, make the whipped cream topping.
Put the heavy cream, pudding mix, powdered sugar, and vanilla in
a large bowl. Using the whisk attachment, begin to whip on Low,
being sure the whisk just skims the surface of the cream. Continue
blending on Low until cream begins to thicken, then gradually increase
speed to High and move whisk in an up-and-down motion throughout
the bowl until desired stiffness is achieved. Whipped cream will reach
soft peaks between 50 to 60 seconds.
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