Cuisinart SM-55 Recipes - Page 62

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 cheesecake, 12 to 16 servings cooking spray For the crust: 6 tablespoons unsalted butter, at room temperature 1 cup unbleached, all-purpose flour ¼ cup packed brown sugar 3 tablespoons unsweetened cocoa 1 large egg yolk ½ teaspoon pure vanilla extract For the filling: 2½ pounds lowfat cream cheese, at room temperature 1¼ cups granulated sugar 5 large eggs, at room temperature 2 tablespoons pure vanilla extract 8 ounces semisweet chocolate, melted and cooled Lightly coat a 9x3-inch springform pan with cooking spray. Line the outside of the pan with heavy-duty aluminum foil. Preheat oven to 350°F. Insert the flat mixing paddle. Place the crust ingredients in the Cuisinart™ mixing bowl. Turn to speed 2 and stir until completely blended, about 1 to 1½ minutes. Pour into prepared pan and flatten to cover the bottom and about ½ inch up the sides evenly. Use the bottom of a drinking glass or measuring cup to tamp down firmly. Bake in preheated 350°F for 8 to 10 minutes. Let cool while preparing filling. Clean bowl and paddle. Place the cream cheese in the mixing bowl and stir on speed 1 until just smooth, about 30 seconds. Add sugar, ¼ cup at a time. Stir on speed 2 until smooth, about 30 seconds after each addition. Scrape the bottom and sides of the bowl and the beater after adding half the sugar. Mixing on speed 2, add the eggs, one at a time, mixing about 30 seconds after each addition. Scrape the bottom and sides of the bowl and the paddle after adding 3 eggs, then again after all 5 eggs have been added. Add the vanilla, mix on speed 1 until creamy and homogenous, about 1 minute. Pour all but about 2 cups of the batter into cooled prepared crust - do not scrape any thick bits from the sides of the bowl as they are not thoroughly mixed in and will change the texture of your finished cheesecake. Stir the melted and cooled chocolate into the remaining batter. Drop chocolate mixture onto cream cheese mixture, ¼ cup at a time. Draw swirls with a knife or spatula to create a marbled effect. Place the pan in a jelly-roll pan or roasting pan. Place on oven rack and pour hot water into the pan to a depth of at least ½ inch to create a water bath. Bake the cheesecake in preheated 350°F oven for 1 hour and 10 minutes. The center of the cheesecake will still be slightly jiggly. Remove from oven, remove foil and cool on a wire rack for 1 hour. Refrigerate uncovered until cold, then cover. Refrigerate for 6 hours or longer before serving. 62