Cuisinart MSC-600 Instruction Booklet - Page 14

New York-Style, Cheesecake - pot cooking pot

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New York-Style Cheesecake There are countless variations for this basic recipe. You can reserve ¼ of the batter and stir in cocoa powder (then add it back into the rest) to make a chocolate swirl. Once it is cooked you can top it with fresh fruit or fruit preserves, or you can drizzle with chocolate or serve with a raspberry sauce. The options are endless for making this cheesecake your own. Setting: Slow Cook Makes one 7-inch cheesecake (about 8 servings) 1 tablespoon unsalted butter, room temperature (for pan) Crust: ½ cup graham cracker crumbs 2 tablespoons granulated sugar 1 tablespoon unsalted butter, melted and cooled to room temperature the next. Mix in vanilla and sour cream. Be sure the batter is homogenous but do not over-mix. 4. Pour batter into the prepared pan. Put the filled pan onto the bottom of the cooking pot of the Multicooker. 5. Select Slow Cook on High for 3 hours. 6. Once the time has elapsed, allow cake to rest in the unit on Keep Warm for an additional 2 hours (you want it to be just set). 7. Remove cheesecake and place on a cooling rack. Once completely cool, wrap well with plastic and refrigerate for at least 6 hours before serving. Nutritional information per serving: $BMPSJFT GSPNGBU tDBSCHtQSPH tGBUHtTBUGBUHtDIPMNHtTPENH tDBMDNHtGJCFSH Filling: 16 ounces (2 packages) cream cheese, quartered and room temperature 1 cup granulated sugar ¼ teaspoon sea or kosher salt 2 large eggs, room temperature 1 large egg white, room temperature 1½ teaspoons pure vanilla extract 2/3 cup sour cream, room temperature 1. Lightly coat a 7-inch springform pan with the tablespoon of room temperature butter. Reserve. 2. Prepare the crust. Put all of the crust ingredients in a small mixing bowl. Using a hand or stand mixer, mix on low until the mixture comes together. Pat crumb crust evenly into prepared springform pan. Reserve. 3. Prepare the filling. Mix cream cheese, sugar and salt using a hand or stand mixer on a medium speed until very smooth. (You cannot over-mix at this stage. Be sure there are no lumps in the batter.) Scrape bowl and beaters/paddle with a spatula. Add eggs and white, one at a time, making sure each is incorporated into the batter before adding 30

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30
New York-Style
Cheesecake
There are countless variations for this basic
recipe. You can reserve ¼ of the batter and
stir in cocoa powder (then add it back into
the rest) to make a chocolate swirl.
Once it is cooked you can top it with fresh
fruit or fruit preserves, or you can drizzle
with chocolate or serve with a raspberry
sauce. The options are endless for making
this cheesecake your own.
Setting: Slow Cook
Makes one 7-inch cheesecake (about 8
servings)
1
tablespoon unsalted butter, room
temperature (for pan)
Crust:
½
cup graham cracker crumbs
2
tablespoons granulated sugar
1
tablespoon unsalted butter, melted
and cooled to room temperature
Filling:
16
ounces (2 packages) cream cheese,
quartered and room temperature
1
cup granulated sugar
¼
teaspoon sea or kosher salt
2
large eggs, room temperature
1
large egg white, room temperature
1½
teaspoons pure vanilla extract
2
/
3
cup sour cream, room temperature
1.
Lightly coat a 7-inch springform pan with
the tablespoon of room temperature butter.
Reserve.
2.
Prepare the crust. Put all of the crust
ingredients in a small mixing bowl. Using
a hand or stand mixer, mix on low until
the mixture comes together. Pat crumb
crust evenly into prepared springform pan.
Reserve.
3.
Prepare the filling. Mix cream cheese, sugar
and salt using a hand or stand mixer on
a medium speed until very smooth. (You
cannot over-mix at this stage. Be sure there
are no lumps in the batter.) Scrape bowl and
beaters/paddle with a spatula. Add eggs
and white, one at a time, making sure each
is incorporated into the batter before adding
the next. Mix in vanilla and sour cream. Be
sure the batter is homogenous but do not
over-mix.
4.
Pour batter into the prepared pan. Put the
filled pan onto the bottom of the cooking
pot of the Multicooker.
5. Select Slow Cook on High for 3 hours.
6.
Once the time has elapsed, allow cake
to rest in the unit on Keep Warm for an
additional 2 hours (you want it to be just
set).
7.
Remove cheesecake and place on a cooling
rack. Once completely cool, wrap well with
plastic and refrigerate for at least 6 hours
before serving.
Nutritional information per serving: