Cuisinart HTM-7L HTM-7L Manual - Page 13

Nutritional information per serving:

Calories 214 (31% from fat) • carb. 34g • pro. 3g

fat 8g • sat. fat 1g • chol.

27mg • sod. 160mg

calc. 60mg • fiber 0g

Cappuccino Cheesecake

It will be difficult for coffee lovers to

resist this luscious, creamy cappuccino

cheesecake in a cinnamon scented

chocolate cookie crust.

Preparation: 20 minutes, plus baking times

Makes 12 – 16 servings

Cooking spray

2

tablespoons instant espresso powder

1/2

cup half-and-half

3

tablespoons unsalted butter,

cut in 1/2-inch pieces

2-1/2

cups granulated sugar, divided

3/4

cup all-purpose flour

1/4

cup unsweetened cocoa

1/2

teaspoon cinnamon

1/4

teaspoon baking powder

1/8

teaspoon salt

1

large egg yolk

16

ounces cream cheese (regular),

at room temperature

16

ounces low-fat cream cheese,

at room temperature

4

large eggs *

2

tablespoons cornstarch

2

teaspoons vanilla extract

Chocolate curls for garnish, optional

In a small bowl, dissolve the espresso

powder in the half-and-half; reserve.

Preheat oven to 350° F. Lightly coat a 9

x 3 inch springform or cheesecake pan

with cooking spray.

Place the butter and 1/4 cup of the

sugar in a medium bowl. Mix on speed

3 to cream, 1-1/2 minutes. Add flour,

cocoa, cinnamon, baking powder, and

salt; mix on speed 1 until combined, 30

seconds. Add egg yolk and mix on

speed 1 until crumbly, 15 seconds.

Press into bottom of prepared pan.

Bake in preheated 350° F oven for 10

minutes, until slightly puffed (crust may

have cracked appearance, which is nor-

mal). Place on a rack to cool. When the

pan is cool to touch, wrap a sheet of

aluminum foil around the bottom and

sides of the pan so that it comes up at

least 2 inches.

Place cream cheeses and sugar in a

large mixing bowl. Beat on speed 2 until

combined and smooth, 2 minutes.

Using speed 1, add eggs, one at a time,

mixing for 15 seconds after each addi-

tion. Scrape the bowl. Add cornstarch;

mix on speed 1 for 20 seconds. Scrape

the bowl. Add half-and-half mixture and

vanilla extract, mix on speed 2 until

smooth and completely combined. Pour

the mixture over the cooled crust. Place

the pan in a larger aluminum pan and

place in the oven; add enough hot

water to the outer pan so that it is 1/2-

inch deep. Bake in the preheated 350°

F oven for 60 to 70 minutes, until the

cheesecake is pulling away from the

sides of the pan; the center will be jig-

gly. Remove from the oven, remove the

foil, and let cool completely on a rack.

Refrigerate at least 4 hours before

serving. Garnish with chocolate curls

if desired.

Nutritional information per serving (16 servings):

Calories 368 (48% from fat) • carb. 41g • pro. 8g •

fat 20g • sat. fat 12g • chol. 116mg • sod. 290mg •

calc. 89mg • fiber 1g

Variation:

After the cheesecake is mixed, add 3

ounces each of chopped white and bitter-

sweet chocolate, using speed 1. Mix for 15

seconds to combine.

*Warm cold eggs safely before using, by

placing in a bowl of hot (not boiling) water

for 10 minutes. They will incorporate more

easily into your mixture.

Sweetened Freshly

Whipped Cream

Sweetened whipped cream is the perfect

finish for just about any dessert, or spoon

a dollop over coffee or hot chocolate.

Preparation: less than 5 minutes

Makes 2 cups

1-1/4

cups heavy cream, chilled

2

tablespoons granulated sugar

1-1/2

teaspoons vanilla extract

Place the cream, sugar, and vanilla in a

medium stainless or glass mixing bowl.

Using the chef’s whisk, beat on speed

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Cuisinart HTM-7L HTM-7L Manual - Page 13

Cappuccino Cheesecake, Sweetened Freshly, Whipped Cream

Page 13 highlights