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82
DESSERTS
Makes one 9-inch cake, 12 servings
Approximate preparation time: 30 minutes, plus 2 hours for
baking/resting and 6 hours for cooling
Preheat oven to 325°F. Place a large roasting pan on bottom rack
of oven and fi ll with water up to 1 to 2 inches. Butter a 9-inch
springform pan.
Prepare the Graham Cracker Crust according to the recipe below.
Press the Graham Cracker Crust into the prepared pan.
Insert the large metal chopping blade into the large work bowl of
the Cuisinart
®
Food Processor. Place cream cheese in the work
bowl, pulse 10 times and then process for 45 seconds. Scrape the
bowl and add the sugar and salt, and process for an additional 30
to 45 seconds until smooth. With the machine running, add the
eggs, one at a time, and the vanilla until just incorporated. Add
the ricotta and sour cream, and pulse until all ingredients are just
incorporated and homogenous, scraping the bowl as necessary.
Pour into the prepared pan and bake in middle of the oven. Add
more water to roasting pan if any has evaporated. Bake for 1
hour; fi lling should be just set.
Remove cheesecake and place on a cooling rack. Once completely cool, wrap well with plastic and
refrigerate for at least 6 hours before removing from pan and serving. Serve with fresh berries and
Raspberry Sauce (page 90).
Nutritional information per serving:
Calories 456 (60% from fat)
|
carb. 38g
|
pro. 8g
|
fat 31g
|
sat. fat 18g
|
chol. 154mg
|
sod. 391mg
|
calc. 72mg
|
fi ber 1g
BUTTER TO PREPARE THE PAN
1 RECIPE GRAHAM CRACKER
CRUST (BELOW) OR CHOCO-
LATE COOKIE CRUST
(PAGE 84)
24
OUNCES (3 STANDARD PACK-
AGES) CREAM CHEESE, ROOM
TEMPERATURE, CUT INTO SIX
PIECES
1½ CUPS GRANULATED SUGAR
½ TEASPOON KOSHER SALT
4 LARGE EGGS, ROOM
TEMPERATURE
1 TEASPOON PURE VANILLA
EXTRACT
3
⁄4
CUP RICOTTA, ROOM
TEMPERATURE
3
⁄4
CUP SOUR CREAM, ROOM
TEMPERATURE
This simple recipe produces perfect cheesecake every time.
CLASSIC CHEESECAKE
GRAHAM CRACKER CRUST
Makes one 9-inch pie or cake crust, 12 servings
Approximate preparation time: 5 minutes
Insert the small metal chopping blade into the small work bowl
of the Cuisinart
®
Food Processor. Break crackers in fours and
place in the work bowl, and pulse until fi nely chopped, about
10 to 12 long pulses. Add the cinnamon and sugar and process
for 15 seconds. Add the butter and process until ingredients
are well combined, about 45 seconds.
Press even amounts of crust into a 9-inch pie plate or cake pan.
Nutritional information per serving:
Calories 78 (44% from fat)
|
carb. 10g
|
pro. 1g
|
fat 4g
sat. fat 2g
|
chol. 8mg
|
sod. 64mg
|
calc. 4mg
|
fi ber 0g
4½ OUNCES GRAHAM CRACKERS
(ABOUT 1 SLEEVE)
½ TEASPOON GROUND
CINNAMON
2 TABLESPOONS GRANULATED
SUGAR
3 TABLESPOONS UNSALTED
BUTTER, MELTED
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