Cuisinart DLC-XPBC Instruction and Recipe Booklet - Page 45

Zest of 1 lemon, bitter white pith removed 4 ounces toasted slivered almonds 6 tablespoons granulated sugar 1 stick unsalted butter, cut in 8 pieces, at room temperature 1 cup all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon salt 2 egg yolks For the topping: 2 cups lowfat sour cream 1/4 cup granulated sugar 2 teaspoons vanilla For the filling: Zest of 2 lemons, bitter white pith removed 3 cups granulated sugar 4 pounds lowfat cream cheese, at room temperature 5 tablespoons freshly squeezed lemon juice 8 large eggs, at room temperature* Preheat oven(s) to 350°F. Spray two 10 inch springform or cheesecake pans with cooking spray. Insert the metal blade. Process the lemon zest and almonds with the granulated sugar until the almonds are pulverized and the zest is finely chopped. Add the butter and process until smooth, 10 seconds. Add the flour, baking powder and salt; pulse to combine, 10 times. Scrape the work bowl. Add the egg yolks; pulse to combine, 5 times. Place half of mixture in each of the prepared pans. Press firmly and evenly onto the bottoms of the pans. Bake in the preheated oven for 15-20 minutes, until golden brown. Let cool completely; while the crust is cooling, prepare the topping and filling. Leave the oven on. Wipe the work bowl and metal blade clean of crumbs with a paper towel. Insert the metal blade; process the lemon zest with 1 cup of the sugar until finely chopped, 20-30 seconds. Add the remaining sugar and cream cheese and process 30 seconds; scrape the work bowl. Add the lemon juice and process 30 seconds; scrape the work bowl. Add the eggs and process 20 seconds; scrape the work bowl. Process 20 seconds longer. Scrape the work bowl; if there are still visible lumps of cream cheese, process for an additional 20 seconds. Pour half of the cream cheese mixture into each of the prepared pans over the cooled crusts. Bake in the preheated oven for 45 minutes. While the cheesecakes are in the oven, make the topping. With the metal blade, process the sour cream with the quarter cup of sugar and vanilla until smooth, 10 seconds; remove and reserve. After 45 minutes, remove the cheesecakes from oven; let stand for 10 minutes on a cooling rack. After 10 minutes, spread each evenly with half the sour cream mixture. Bake for an additional 10 minutes. Remove from the oven and let cool completely on a rack, then cover with plastic wrap and refrigerate 8 hours or overnight before serving. May be served plain, with fresh fruit, or with a fruit/berry sauce. If you plan on freezing the cheesecakes, do not use the sour cream topping, and bake for 55 minutes total. * Remove eggs from the refrigerator about 20 to 30 minutes before you use them or put them in a bowl of warm water while you assemble other ingredients. Nutritional analysis per serving: Calories 310 (57% from fat) • carbo. 30g • pro. 9g • fat 18g • sat. fat 8g • chol. 100mg • sod. 367mg • fiber 0g APPLE CAKE Yield: 2 standard size (12 cup) Bundt cakes, 16 servings each Preparation: 20-25 minutes; 70-80 minutes to bake 6 cups all-purpose flour 2 tablespoons baking powder 1 teaspoon salt 6 apples (about 2-1/2 pounds), peeled, cored and cut in eighths 44