Cuisinart SM-35 User Manual - Page 31
Chocolate Marble, Cheesecake
View all Cuisinart SM-35 manuals
Add to My Manuals
Save this manual to your list of manuals |
Page 31 highlights
saucepan together with the remaining liquid and place over medium heat. Stirring or whisking constantly, cook until quite thickened and just beginning to bubble, about 5 to 6 minutes. Add the butter and stir until homogenous. Stir in the zest. Strain through a fine mesh strainer and keep warm. Cover until ready to fill pie. 4. T o make the meringue: Put the egg whites, water, cream of tartar and salt into the Cuisinart® mixing bowl. Attach the whisk and mix on Speed 3 for 30 seconds. Gradually increase to Speed 12. Once soft peaks begin to form, slowly add the sugar. Whip until the egg whites form stiff peaks, about 5 to 6 minutes. 5. S pread the hot lemon filling into the prepared pie shell. Top the filling with the meringue, taking care to spread the meringue to touch the crust all the way around. Make decorative swirls and peaks on the meringue as desired. This makes a generous, meringue topping - if you prefer, use less. 6. B roil until lightly browned, about 2 to 3 minutes (keep an eye on it - some oven broilers brown faster than others). Remove from oven and cool on a wire rack for one hour, then refrigerate for several hours, uncovered, until completely chilled. T IPS: When making a Lemon Meringue Pie, it is important that the filling be hot when topped with the meringue before baking to prevent the meringue from shrinking. T his pie is best served the day it is made. Nutritional analysis per serving (based on 12 servings): Calories 393 (38% from fat) • carb. 56g • pro. 5g fat 17g • sat. fat 10g • chol. 140mg • sod. 105mg calc. 15mg • fiber 0g Chocolate Marble Cheesecake Ribbons of semisweet chocolate cheesecake are swirled throughout a classic cheesecake on top of a chocolate brownie cookie crust. Makes one 9-inch cake; 12 servings For the crust: 6 tablespoons (¾ stick) unsalted butter, cut into 1-inch pieces and at room temperature 1 cup unbleached, all-purpose flour ¼ cup packed light brown sugar 3 tablespoons unsweetened cocoa powder 1 large egg yolk ½ teaspoon pure vanilla extract Pinch kosher salt For the filling: 2 pounds low-fat cream cheese, at room temperature 1 cup granulated sugar 4 large eggs, at room temperature 1 tablespoon pure vanilla extract Pinch kosher salt 4 ounces semisweet chocolate, melted and cooled to room temperature 1. P reheat oven to 350°F with one rack in the lowest position and another in the middle. Lightly coat a 9-inch round, 3-inch high springform pan with cooking spray. Line the outside of the pan with heavy-duty aluminum foil. Reserve. 2. P ut all the crust ingredients into the Cuisinart® mixing bowl. Attach the flat mixing paddle and mix on Speed 2 until fully combined, about 2 minutes (mixture will be crumbly - that is OK). 3. T ransfer to prepared pan and flatten to evenly cover the bottom and about ½ inch up the sides. Use the bottom of a drinking glass or measuring cup to tamp down firmly. 4. B ake in the middle position for 8 to 10 minutes. Remove and allow to cool. Reduce the oven temperature to 325°F. Put a roasting pan filled with water on the lowest rack position. The second rack should be just above the pan of water. 5. W hile the crust is cooling, prepare the filling. Wipe out the Cuisinart® mixing bowl and clean the paddle. Add the cream cheese to the bowl and mix on Speed 3 until just smooth, about 1 minute. Add sugar, ¼ cup at a time, and mix until completely smooth. Scrape down the entire bowl after every other addition. 6. O nce cream cheese and sugar are completely smooth, add the eggs, one at a time, allowing each to fully incorporate 31