Chocolate Ricotta Cheesecake - Cuisinart CSSC-400C Instruction And Recipe Booklet

Chocolate Ricotta Cheesecake

Makes one 6-inch (15 cm) cheesecake
½ teaspoon (2 ml) + 2 tablespoons
(30 ml) butter, divided
¼ cup (50 ml) hazelnuts, lightly
toasted, fi nely chopped
²⁄ ³
cup (150 ml) chocolate cookie
crumbs
1 cup (250 ml) lowfat ricotta
12 ounces (340 g) lowfat cream cheese
½ cup (125 ml) granulated sugar
Lightly coat the bottom and sides of a 6-inch (15 cm) springform pan with
½ teaspoon (2 ml) butter.
Combine remaining butter, chopped nuts and cookie crumbs. Press crust mixture
into bottom of springform pan.
Place ricotta, cream cheese, sugar and cocoa in work bowl and process 30 seconds;
scrape sides and bottom of work bowl. Process another 30 seconds; scrape work
bowl. Add eggs and process 20 seconds; scrape work bowl. Add Frangelico, corn-
starch and vanilla; process 20 seconds (or mix using a hand-held electric mixer). Pour
into pan, sprinkle with chocolate morsels and swirl into batter.
Place the rack in the ceramic pot of the Cuisinart
pan on the rack and cover. Turn the temperature setting to High and cook the cheese-
cake for 2 hours.Turn off. Let cheesecake rest in slow cooker for 30 minutes.
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 8 hours before
serving.
Nutritional information per serving (based on 8 slices):
Calories 366 (57% from fat) • carb. 27g • pro. 12g • fat 24g • sat. fat 11g
• chol. 89mg • sod. 411mg • calc. 210mg • fi ber 4g
¼ cup (50 ml) unsweetened cocoa
powder
2 large eggs
3 tablespoons (45 ml) half-and-half
¼ cup (50 ml) Frangelico
2 tablespoons (30 ml) cornstarch
1 teaspoon (5 ml) vanilla
½ cup (125 ml) mini chocolate
morsels
®
Slow Cooker. Place the springform
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Applesauce
Makes about 5 cups (1.25 L)
3 pounds (1.5 kg) red apples*,
washed
1 lemon, juiced
sugar, optional
Core apples, but do not peel. Cut into 2-inch (5 cm) chunks. Mix lemon juice with
enough water to make 1 cup (250 ml).
Add the apples and water mixture to Cuisinart
Low for 4 hours until apples are soft. Slow Cooker will automatically switch to Warm
until ready to serve.
Use a potato masher to smash apples for a chunky applesauce, or purée the apple
mixture in ceramic pot using a hand blender. Use a gentle up and down motion,
moving the hand blender throughout the ceramic pot – do not lift completely out of
the applesauce while blending. Season with sugar and/or cinnamon if desired.
*Some apples are more appropriate for applesauce. You may use all of one variety
or mix to create your own blends. They may be peeled or not. For applesauce, try
the following red varieties: McIntosh (blended with others), Elstar, Cortland, Fuji,
Gala, Braeburn, Cameo, Criterion, Rome, Sierra Beauty, Spartan, Winesap, and York
Imperial. Green varieties good for applesauce include Pippin and Gravenstein – they
should be peeled fi rst.
Nutritional information per ½-cup (125 ml) serving:
Calories 98 (5% from fat) • carb. 25g • pro.1g • fat 1g • sat. fat 0g
• chol. 0mg • sod. 2g • calc. 10mg • fi ber 4g
Note: To make Apple Butter from Apple Sauce, stir 1½ cups (375 ml) packed brown
sugar into puréed Apple Sauce in Slow Cooker, along with 1 tablespoon
(15 ml) ground cinnamon, 1 teaspoon (5 ml) ground allspice, 1 teaspoon (5 ml)
freshly grated nutmeg, and ½ teaspoon (2 ml) ground cloves. Cook on Low without
covering for 1 to 3 hours (time will depend on moisture of apples), until
mixture is thick. Cool and place in jars to store in refrigerator.
cinnamon, optional
® Slow Cooker; cover and cook on
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