Cuisinart Cook Central 3-in-1 Multicooker MSC-600 Manual de usuario descargar pdf (Pagina 17)

27

Cannoli Cheesecake

We make many cheesecakes in the Test

Kitchen, and one of our favorite methods

(which happens to be the easiest and most

foolproof) is slow cooked. To offer the palate

some new, fun flavors, we made a

cheesecake that is nice and creamy with the

flavor of cannoli filling.

Setting: Slow Cook

Makes one 7-inch cheesecake (about 8

servings)

1 tablespoon unsalted butter, room

temperature (for pan)

Crust:

¼ cup graham cracker crumbs

¼ cup toasted pine nuts, finely ground

1 tablespoon granulated sugar

pinch sea or kosher salt

½ tablespoon unsalted butter, melted

and cooled to room temperature

Filling:

4 ounces (½ package) cream cheese,

quartered and room temperature

½ cup granulated sugar

¼ teaspoon sea or kosher salt

¼ teaspoon ground cinnamon

3 large eggs, room temperature

2 large egg whites, room temperature

1 teaspoon pure vanilla extract

12 ounces whole-milk ricotta, room

temperature

2 ounces bitter or semisweet

chocolate, finely chopped

1. Lightly brush a 7-inch springform pan with

the tablespoon of room temperature butter.

Reserve.

2. Prepare the crust. Put all of the crust

ingredients into a small mixing bowl. Using

a hand or stand mixer, beat on low until

the mixture comes together. Pat crumb

crust evenly into prepared springform pan.

Reserve.

3. Prepare the filling. Put the ricotta in a mixing

bowl or the bowl of a stand mixer. Using

the beaters or paddle attachment, mix on

medium speed until smooth Add the cream

cheese, sugar, salt and cinnamon. Mix

on medium speed until very smooth (you

cannot over-mix at this stage. Be sure there

are no lumps in the batter). Scrape bowl and

beaters/paddle with a spatula. Add eggs

and whites, one at a time, making sure each

is incorporated into the batter before adding

the next. Mix in vanilla. Be sure the batter

is homogenous, but do not over-mix. Stir in

the chopped chocolate.

4. Pour batter into the prepared pan. Put pan

into the bottom of the cooking pot of the

Multicooker.

5. Select Slow Cook on High for 3 hours.

6. Once the time has elapsed, allow cake

to rest in the unit on Keep Warm for an

additional 2 hours (you want it to be just

set).

7. Remove cheesecake and place on a cooling

rack. Once completely cool, wrap well with

plastic and refrigerate for at least 6 hours

before serving.

Nutritional information per serving:

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