Cuisinart CSSC-400C Instruction And Recipe Booklet page 8

Savory Salmon &
Chèvre Cheesecake
Makes one 6-inch (15 cm) cheesecake, approximately 16 servings
½ ounce (15 g) Parmesan, grated
1 ounce (30 g) white bread (about 1
slice), quartered
6 ounces (170 g) shallots, peeled
1 tablespoon (15 ml) + 1 teaspoon
(5 ml) unsalted butter, divided
1 pound (500 g) reduced-fat cream
cheese, cut into 1-inch (2.5 cm)
pieces, at room temperature
10 ounces (283 g) chèvre, cut into
1-inch (2.5 cm) pieces
In the Cuisinart ® Food Processor fi tted with the metal blade, start the machine
and add the cheese and bread through the small feed tube. Process until mixture
becomes fi ne crumbs, about 30 seconds; remove and reserve. Place shallots in the
work bowl; pulse until fi nely chopped. Heat 1 tablespoon (15 ml) of butter in a
®
Cuisinart 10-inch (25 cm) skillet over medium heat. Cook chopped shallots until
softened, 3 to 4 minutes; reduce heat to low and cook until golden and caramelized,
about 20 to 25 minutes. Let cool.
Coat a 6-inch (15 cm) springform pan with the remaining 1 teaspoon (5 ml) butter;
dust with breadcrumbs/cheese mixture to coat.
Place cream cheese and chèvre in a medium bowl. Using a hand mixer, mix on low
speed until smooth. Add eggs, cornstarch, salt, pepper and dill weed.
Top cream cheese mixture with diced smoked salmon and cooled caramelized shal-
lots. Transfer the cream cheese mixture to the prepared springform pan. Wrap the
outside of the pan with a sheet of extra-strength aluminum foil so that the foil comes
up the sides of the pan but does not go above the rim.
Place the cooking rack in the ceramic pot of the Cuisinart
3 cups (750 ml) hot water to the ceramic pot. Place the cheesecake on the rack. Set
on High and cook for 2 hours. Allow cheesecake to rest in slow cooker for 30 min-
utes on Warm. Remove cheesecake from slow cooker and discard foil. Place cheese-
cake on a rack to cool.
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TARTERS
3 large eggs
1 tablespoon (15 ml) cornstarch
½ teaspoon (2 ml) kosher salt
¼ teaspoon (1 ml) freshly ground
black pepper
2 teaspoons (10 ml) dill weed
2 ounces (60 g) smoked salmon,
diced
®
Slow Cooker. Add
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EVERAGES ISCELLANEOUS
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Cover and refrigerate for a minimum of 8 hours before serving.
Before serving, run a sharp knife around the edges to loosen and carefully remove
the sides of the springform pan. Serve as a cheese spread with crackers, pita or bagel
chips, or arrange thin slices on a green salad dressed with lemon vinaigrette.
Calories 158 (64% from fat) • carb. 5g • pro. 9g • fat 11g • sat. fat 7g
(continued)
Nutritional information per serving:
• chol. 62mg • sod. 334mg • calc. 90mg • fi ber 0g
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TARTERS EVERAGES ISCELLANEOUS
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