Popovers; Desserts; Classic Cheesecake - Cuisinart FP-14C Series Instruction Booklet

POPOVERS

Eat the popovers hot out of the oven to fully appreciate
their delicious texture .
Makes 18 popovers
45 minutes for resting and 50 minutes for baking
2¼ (550 ) ,
cups ml unbleached
- Insert the large metal chopping blade into the large work bowl
all purpose flour
of the Cuisinart
2½ (625 )
cups ml evaporated
butter and salt and process ingredients together until
milk
6 completely smooth, about 20 to 30 seconds. Transfer to a large
larGe eGGs
mixing bowl and allow to rest at room temperature for about
3 (45 )
tablespoons ml
,
30 to 45 minutes.
unsalted butter melted
1 (5 )
teaspoon ml sea salt
Preheat oven to 450°F (230°C) (use convection bake if
butter or nonstick
available). With butter or nonstick cooking spray, heavily butter
cookinG spray for pan
or coat eighteen 5-ounce ramekins or muffin cups and place on
two baking sheets. Fill each ramekin with about ¹∕ ³ cup (75 ml)
of batter. Place in oven and bake for 30 minutes. Lower the
heat to 350°F (180°C) and bake for an additional 20 minutes.
Remove from oven and carefully remove popovers from
ramekins. Serve immediately.
Nutritional information per popover:
Calories 136 (39% from fat)
sat. fat 3g
BREADS
41
Approximate preparation time: 5 minutes plus
® Food Processor. Add the flour, milk, eggs,
| | |
carb. 14g pro. 6g fat 6g
| | |
chol. 87mg sod. 188mg calc. 98mg
1
24
1½
½
4
1
¾
¾
|
|
fiber 0g
9
1
¼
6

CLASSIC CHEESECAKE

This simple recipe produces perfect cheesecake every time .
Makes one 9-inch (23 cm) cake, 12 servings
Approximate preparation time: 15 minutes, plus 3 hours
baking/resting and 6-plus hours cooling
Preheat oven to 325°F (160°C). Place a large roasting pan on
butter to prepare the pan
bottom rack of oven and fill with 1 to 2 inches (2.5 to 5 cm) of
G c
recipe raham racker
water.
c ( )
rust below
Butter one 9-inch (23 cm) springform pan.
(680 )
ounces G cream
Prepare the graham cracker crust according to recipe below.
,
cheese room temperature
Press the graham cracker crust evenly into the prepared pan.
(375 )
cups ml Granulated
Insert the large metal chopping blade into the large work bowl
suGar
of the Cuisinart
(2 )
teaspoon ml salt
cheese into 6 pieces and place into the work bowl; pulse
,
larGe eGGs
10 times and then process for 45 seconds. Scrape the bowl and
room temperature
add the sugar and salt; process for an additional 30 to 45
(5 )
teaspoon ml pure
seconds until smooth. With the machine running, add the eggs
vanilla extract
one at a time with the vanilla, until just incorporated. Add the
(175 ) ,
cup ml ricotta
ricotta and sour cream and pulse until all ingredients are just
room temperature
incorporated and homogenous, scraping the bowl as necessary.
(175 ) ,
cup ml sour cream
Pour filling evenly into the prepared pan and bake in the
room temperature
middle of the oven. Add more water to roasting pan if any has
evaporated. Bake for 1 hour. Turn the oven off and let the cake
rest in the oven. Do not open the oven door until 2 hours have
elapsed.
Remove cheesecake and place on a cooling rack. Once
completely cool, wrap well with plastic and refrigerate for at
least 6 hours before serving.
Serve with fresh berries and Raspberry Sauce (page 48).
Nutritional information per serving:
Calories 456 (60% from fat)
sat. fat 18g
GRAHAm CRACKER CRUST
Makes one 9-inch (23 cm) pie crust, 12 servings
Approximate preparation time: 2 minutes
Insert the large metal chopping blade into the large work bowl
(255 )
ounces G Graham
of the Cuisinart
( 2 )
crackers about sleeves
place in the work bowl; pulse until finely chopped, about 10 to
(5 )
teaspoon ml Ground
12 long pulses. Add the cinnamon and sugar and process for
cinnamon
15 seconds. Add the butter and process until ingredients are
(125 )
cup ml Granulated well combined, about 45 seconds.
suGar
Press even amounts of crust into a 9-inch (23 cm) pie or cake
(90 )
tablespoons ml
plate.
,
unsalted butter melted
Nutritional information per serving:
Calories 78 (44% from fat)
|
sat. fat 2g
® Food Processor. Cut each block of cream
| | | |
carb. 38g pro. 8g fat 31g
| | | |
chol. 154mg sod. 391mg calc. 72mg fiber 1g
Food Processor. Break crackers in fours and
®
| | | |
carb. 10g pro. 1g fat 4g
| | |
chol. 8mg sod. 64mg calc. 4mg fiber 0g

DESSERTS

42