Cuisinart HM-70C - Hand Mixer Instruction Booklet page 8

CAPPUCCINO CHEESECAKE
Makes 12-16 servings .
2 tablespoons (30 ml) instant espresso
powder
1 ⁄ cup (125 ml) half-and-half
2
cooking spray
3 tablespoons (45 ml) unsalted butter, cut
into 1 ⁄ -inch (1.25 cm) pieces
2
2 1 ⁄ cups (625 ml) granulated sugar, divided
2
3 ⁄ cup (175 ml) unbleached, all-purpose
4
flour
1 ⁄ cup (50 ml) unsweetened cocoa
4
⁄ teaspoon (2 ml) cinnamon
1
2
1 ⁄ teaspoon (1 ml) baking powder
4
⁄ teaspoon (0.8 ml) salt
1
8
1 large egg yolk
16 ounces (453 g) cream cheese (regular),
at room temperature
16 ounces (453 g) lowfat cream cheese,
at room temperature
4 large eggs*
2 tablespoons (30 ml) cornstarch
2 teaspoons (8 ml) vanilla extract choco-
late curls for garnish, optional
In a small bowl dissolve the espresso
powder in the half-and-half; reserve .
Preheat oven to 350°F (180°C) . Lightly
coat a 9 x 3 inch (23 x 6 cm) springform or
cheesecake pan with cooking spray .
Place the butter and ⁄ cup (50 ml) of the
1
4
sugar in a medium bowl . Mix on Speed 3
to cream, 1 ⁄ minutes . Add flour, cocoa,
1
2
cinnamon, baking powder, and salt; mix on
Speed 1 until combined, 30 seconds . Add
egg yolk and mix on Speed 1 until crumbly,
15 seconds . Press into bottom of prepared
pan . Bake in preheated 350°F (180°C)
oven for 10 minutes, until slightly puffed
8
(crust may have cracked appearance; that
is normal) . Place on a rack to cool . When
the pan is cool to touch, wrap a sheet of
aluminum foil around the bottom and sides
of the pan so that it comes up at least 2
inches (5 cm) .
Place cream cheeses and remaining sugar
in a large mixing bowl . Beat on Speed 2
until combined and smooth, 2 minutes .
Using Speed 1, add eggs, one at a time,
mixing for 15 seconds after each addition .
Scrape the bowl . Add cornstarch, mix on
Speed 1, 20 seconds . Scrape the bowl .
Add half-and-half mixture and vanilla
extract; mix on Speed 2 until smooth and
completely combined . Pour the mixture
over the cooled crust . Place the pan in a
larger aluminum pan and place in the oven;
add enough hot water to the outer pan so
that it is ⁄ -inch (1 .25 cm) deep . Bake in
1
2
the preheated 350°F (180°C) oven for 60 to
70 minutes, until the cheesecake is pulling
away from the sides of the pan; the center
will be jiggly . Remove from the oven, remove
the foil and let cool completely on a rack .
Refrigerate at least 4 hours before serving .
Garnish with chocolate curls if desired .
Nutritional information per serving (16 servings):
Calories 368 (48% from fat) • carb. 41g • pro. 8g
• fat 20g • sat. fat 12g • chol. 116mg • sod. 290mg
• calc. 89mg • fiber 1g
Variation:
After the cheesecake is mixed, add
3 ounces (85 g) each chopped white and
bittersweet chocolate using Speed 1;
mix for 15 seconds to combine .
*Warm cold eggs safely before using by
placing in a bowl of hot (not boiling) water
for 10 minutes . They will incorporate more
easily into your mixture .
LEMON TEA LOAF
Yield: 1 loaf, sixteen ⁄ -inch (1 .25 cm) slices .
1
2
3 cups (750 ml) unbleached, all-purpose
flour
2 teaspoons (10 ml) baking powder
1 ⁄ teaspoon (2 ml) salt
2
2 ⁄ cup (150 ml) melted butter
3
2 cups (500 ml) sugar
3 ⁄ cup (175 ml) fresh lemon juice, divided
4
1 ⁄ cup (50 ml) finely chopped lemon zest
4
(about 4 lemons)
4 large eggs
1 teaspoon (5 ml) pure vanilla extract
1 cup (250 ml) whole milk yogurt
⁄ cup (125 ml) confectioners' sugar, sifted
1
2
Preheat oven to 350°F (180°C) . Butter and
flour a 9 x 5 x 3 inch (23 x 13 x 6 cm)
[8-cup (2 L)] loaf pan .
Sift flour, baking powder, and salt together
into a medium mixing bowl .
Place the melted butter and sugar in a
large mixing bowl and combine using
Speed 3 for one minute . The mixture will
still seem slightly granular . Continue mixing
and add ⁄ cup (125 ml) of the lemon juice
1
2
and zest .
Add eggs one at a time and then the
vanilla .
Add the dry ingredients and yogurt to the
batter alternately in three additions, using
Speed 2, ending with the yogurt .