Cuisinart SM55BC Instruction Manual - Page 8

cookies and classic treats dried cherry and almond biscotti 39 almond thumbprints 40 chocolate chunk macadamia cookies 41 black and white pinwheels 42 citrus sugar cookies 43 pecan shortbread linzer cookies 44 peanut butter surprise cookies 45 delicious brownies 46 pies, mousses, soufflés and Special desserts basic flaky pastry dough 47 cookie crumb crust 48 mile high lemon meringue pie 49 pumpkin mousse pie 51 sinfully rich chocolate mousse 52 classic tiramis 53 frostings and fillings chocolate frosting 54 swiss buttercream 54 cream cheese frosting 55 chocolate glaze/ganache 55 cakes and cheesecakes golden layer cake 56 rich chocolate cake 57 old-fashioned pound cake 58 kahúla® angel food cake 59 coconut cake 60 the ultimate flourless chocolate cake 61 sour cream cheesecake 62 chocolate marble cheesecake 64 Cuisinart® is a registered trademark of Cuisinart. Any trademarks or service marks of third parties used herein are the trademarks or service marks of their respective owners. 14 savory gorgonzola and caramelized onion cheesecake Serve with crackers or bread with an aperitif, wine or port, or add a slice to a lightly dressed arugula salad. Adding fresh fruit such as figs, pears or currants to the plate would be perfect. Makes one 6 x 3 -inch (15 cm x 6 cm) cheesecake unsalted butter for the springform pan 10 ml 2 teaspoons unsalted butter 10 ml 2 teaspoons extra virgin olive oil 500 ml 2 cups chopped onions 10 ml 2 teaspoons tarragon 250 ml 1 cup finely ground stoned wheat cracker crumbs 30 ml 2 tablespoons melted unsalted butter 500 g 1 pound lowfat cream cheese, at room temperature 340 g 12 ounces regular cream cheese, at room temperature 3 large eggs, at room temperature 10 ml 2 teaspoons fresh lemon juice 0.5 ml ¹/8 teaspoon freshly ground white pepper 285 g 10 ounces Gorgonzola dolce, crumbled Heat butter and oil in a 12-inch (30 cm) skillet over medium heat. Add onions and sauté for 5 minutes. Reduce heat to medium-low and cook slowly, stirring frequently, until onions are tender and deep golden, about 25 minutes. Stir in tarragon. Remove from heat and cool completely. Preheat oven to 350°F (180°C). Lightly coat an 6x3-inch (15 cm x 6 cm) springform pan with unsalted butter. Combine cracker crumbs and melted butter. Dust sides of pan with buttered cracker crumbs and place remainder in bottom of pan; press to cover the bottom evenly. Use the bottom of a drinking glass or measuring cup to tamp down firmly. Bake in preheated 350°F (180°C) for 8 to 10 minutes. Let cool while preparing filling. Reduce oven temperature to 325°F (160°C). When pan has cooled, line the outside of the springform pan with foil to waterproof it. Place both types of cream cheese in Cuisinart™ mixing bowl. Insert the flat mixing paddle. Turn to speed 3 and mix for 2 minutes. Scrape mixing bowl and paddle. Mix again on speed 3 for 2 minutes until completely smooth and creamy. Decrease to speed 2. While mixing, add the eggs, one at time, mixing each egg in completely before adding the next. Scrape the bowl and paddle. Add the lemon juice and pepper and mix for an additional 30 seconds on speed 2. Add the crumbled Gorgonzola and press Fold until Gorgonzola is mixed in - do not over-mix. Pour into the cooled pan and smooth over the top evenly. Place the pan in a larger pan and add enough boiling hot water to reach halfway up the sides of the smaller pan. Place in preheated 325°F (160°C) oven and bake for 1 hour. Top will be golden brown and slightly crackled; centre will still appear soft. Transfer to a wire rack, remove the foil and cool. Cover and refrigerate when cool. Remove from refrigerator 30 minutes before serving. 15