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33
Once cream cheese and sugar are completely
smooth, add the eggs, one at a time, allowing
each to fully incorporate before adding the
next egg. Scrape the entire bowl after every
other addition. Add the vanilla extract and mix
to fully incorporate. Continue to mix on Speed
2 until fully smooth, about 1½ to 2 minutes.
Pour all except approximately 1½ cups of the
batter into the cooled, prepared crust.
Reattach the mixing bowl to the Cuisinart
®
Stand Mixer. On Speed 2, mix in the melted
and cooled chocolate mixture. Drop chocolate
mixture onto cream cheese mixture, ¼ cup at a
time. Draw swirls with a knife or spatula to
create a marbled effect.
Put cheesecake on the middle rack. Add more
water to the roasting pan if necessary.
Bake the cheesecake until the edges of the
cheesecake start to pull away from the sides
of the pan and the centre is slightly jiggly,
about 1 hour and 15 minutes. Remove from
oven and cool in pan on a wire rack until
completely cooled. Refrigerate for 6 hours or
longer before serving.
Nutritional analysis per serving (based on 12 servings):
Calories 507 (48% from fat) • carb. 53g • pro. 12g
• fat 28g • sat. fat 17g • chol. 159mg • sod. 475mg
• calc. 160mg • fibre 2g:
Gluten-Free Golden
Cupcakes
These cupcakes pair very nicely with our Dairy-Free
Vanilla Frosting (page 36)
Makes 12 standard cupcakes or 42 mini cup-
cakes
Nonstick cooking spray
2 cups sorghum flour
1 cup potato starch
½ cup arrowroot starch
1 tablespoon baking powder
½ teaspoon baking soda
1 teaspoon xanthan gum
1 teaspoon kosher salt
1½ cups agave nectar
½ cup olive oil
¾ cup butternut squash purée
2 tablespoons pure vanilla extract
1 teaspoon white vinegar
Preheat oven to 175°C. Lightly coat a full or
mini muffin pan with cooking spray. Cupcake
liners may be used (these may also be sprayed
so that the liners cleanly come off the
cupcakes).
Put the flour, starches, baking powder, soda,
xanthan gum and salt into the Cuisinart
®
mixing bowl. Attach the flat mixing paddle and
stir on Speed 2 to sift the ingredients together.
Scrape the entire bowl well.
With the mixer running on same speed, add
the remaining ingredients, in the order listed,
and mix until all ingredients are incorporated.
Scrape the entire bowl to ensure all of the
ingredients are evenly incorporated.
Scoop batter into prepared muffin pans. Bake
until golden and a cake tester comes out
clean, about 30 minutes for regular-sized
muffins, 15 minutes for minis. Remove from
oven, cool in pans on a wire rack until cool to
touch and then transfer cupcakes to a wire
cooling rack to cool completely before frosting.
Nutritional analysis per standard cupcake:
Calories 396 (22% from fat) • carb. 77g • pro. 4g
• fat 10g • sat. fat 1g • chol. 0mg • sod. 359mg
• calc. 50mg • fibre 2g
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