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47
¼ cup sour cream
½ cup chopped chocolate
sandwich cookies
1. Lightly coat a 7-inch round, by 3-inch high
springform pan with melted butter or nonstick
cooking spray. Place a sheet of plastic wrap
(about 16 x 16 inches) on top of a sheet
of aluminum foil the same size. Place the
springform pan in the center and wrap the
exterior tightly.
2. Put the chocolate sandwich cookies in a
Cuisinart
®
Food Processor fitted with the
metal chopping blade. Pulse a few times
to break up, and then process until finely
ground. Add the butter and pinch of salt and
pulse to combine.* Transfer to the prepared
pan and turn to dust the sides of the pan.
Press the remainder onto the bottom of
the pan. Reserve.
3. Put cream cheese, sugar, and salt in the work
bowl of a food processor fitted with the metal
chopping blade (this can also be done with
an electric hand or stand mixer fitted with the
mixing beaters/paddle attachment. Mix on a
low speed, being careful not to incorporate
too much air into the batter). Process until
smooth, about 15 to 20 seconds. Add the
eggs, and vanilla extract. Process until
combined, about 10 seconds. Scrape down
the bowl and process for another 5 seconds.
Add the sour cream and pulse to combine.
Pour the batter into the prepared pan. Add
the chopped cookies and stir with a small
spatula. Cover cheesecake with a piece of
aluminum foil that has been brushed with
butter or sprayed with nonstick cooking
spray. Make the sides tight, but allow room
for the cheesecake to expand.
4. Put the rack into the cooking pot of the
Cuisinart
®
Multicooker with 2 cups of water.
Cut a piece of aluminum foil that is about 24
inches long. Fold in half lengthwise, then fold
in half again two more times to create a strip
about 24 inches in length and 2 inches wide
to make a “cradle.” Put the filled springform
pan in the center of the foil strip and then
carefully lift, and transfer to the rack in the
cooking pot.
5. Secure the lid and select Custom. Set the
pressure to low and the time for 25 minutes.
When the tone sounds, allow pressure to
release naturally.
6. Once the pressure is completely released,
press Stop and open the lid. Carefully lift
the springform pan out of the Multicooker
using the foil cradle. Remove foil and plastic
wrap. If moisture has accumulated on the
top, dab gently with a paper towel to remove.
Let cool to room temperature, then cover
and refrigerate to fully chill. Before serving,
remove from springform pan.
*If using already processed cookie crumbs,
simply combine the cookie crumbs and 1
tablespoon melted butter in a small bowl.
Nutritional information per serving
(based on 8 servings):
Calories 489 (50% from fat) • carb. 33g • pro. 7g
fat 28g • sat. fat 15g • chol. 116mg • sod. 405mg
calc. 21mg • fiber 1g
“Baked” Apples
These are perfect when served on their own, but
even more decadent with a dollop of whipped
cream or a scoop of vanilla ice cream.
Makes 4 servings
2 tablespoons old-fashioned, rolled oats
2 tablespoons pecans
2 tablespoons unbleached,
all-purpose flour
¼ cup packed light brown sugar
½ teaspoon pure vanilla extract
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
Pinch ground cardamom
Pinch kosher salt
4 tablespoons unsalted butter,
cold and cubed
4 medium to large apples,
a sweet-tart variety
½ cup water
½ cup packed light brown sugar
1. Put the first 9 ingredients (through the salt)
into the bowl of a Cuisinart
®
Food Processor
or chopper fitted with the chopping blade.
Process until combined. Add the cold butter
and pulse until combined – the mixture
should resemble an uneven crumb.
Reserve in the refrigerator until ready to stuff
the apples.
2. Prepare the apples by coring each, but being
careful to keep the bottom intact. The easiest
way to do this is to first use a paring knife
to cut about a ½- to 1-inch circle out of the
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