Cuisinart HTM-3 HTM-5 manual Cappuccino Cheesecake, It will be difficult for coffee lovers to

thawed, not reconstituted

1/2 cup flavorless vegetable oil 1-1/2 teaspoons vanilla extract

1/2 teaspoon almond extract

2large egg yolks

7large egg whites

1/4 teaspoon cream of tartar powdered sugar for dusting

Preheat oven to 325° F. Cut a ring of parchment to fit the top of a 10-inch angel food pan and place it in the pan.

Place the flour, 1-1/4 cups of the sugar, baking powder, and salt in a large mix- ing bowl. Mix on speed 1/Low to blend and aerate, 10 seconds. Make a well in the center of the flour mixture. Add the zests, juices, oil, orange juice concentrate and extracts to the well; mix on speed 2/Low for 30 seconds and scrape the bowl. Add the yolks and mix on speed 2/Low for 30 seconds longer; scrape the bowl and reserve.

Clean the beaters with hot water and soap; dry completely. Place the egg whites and cream of tartar in a second bowl (stainless, glass or copper, not plastic). Beat on speed 5/High until soft peaks form, about 1-1/2 minutes. After soft peaks form, add the remaining 1/4 cup of sugar 1/2 tablespoon at a time, until the egg whites are stiff and shiny, but not dry, 3 to 4 minutes. Stir 1 cup of the egg whites into the reserved batter, then gently fold the remaining egg whites into the batter 1/3 at a time.

Gently spoon into the prepared pan and bake in the preheated oven for 60 to 70 minutes, until a cake tester comes out clean when tested. Invert the pan immediately onto a wire rack and let the cake cool completely in the pan upside down on the rack. Run a long thin knife around the outer and tube edges of the pan and turn the cake out of the pan onto the rack; remove parchment. Dust with powdered sugar before serving.

Nutritional information per serving:

Calories 214 (31% from fat) • carb. 34g •

pro. 3g • fat 8g • sat. fat 1g • chol. 27mg • sod.

160mg • calc. 60mg • fiber 0g

Cappuccino Cheesecake

It will be difficult for coffee lovers to

resist this luscious, creamy cappuccino cheesecake in a cinnamon scented chocolate cookie crust.

Preparation: 20 minutes, plus baking times. Makes 12 – 16 servings

Cooking spray

2tablespoons instant espresso powder

1/2 cup half-and-half

3tablespoons unsalted butter, cut in 1/2-inch pieces

2-1/2 cups granulated sugar, divided

3/4 cup all-purpose flour

1/4 cup unsweetened cocoa

1/2 teaspoon cinnamon

1/4 teaspoon baking powder

1/8 teaspoon salt

1 large egg yolk

16ounces cream cheese (regular), at room temperature

16ounces low-fat cream cheese, at room temperature

4 large eggs *

2tablespoons cornstarch

2teaspoons vanilla extract

Chocolate curls for garnish, optional

In a small bowl dissolve the espresso powder in the half-and-half; reserve. Preheat oven to 350° F. Lightly coat a 9 x 3 inch springform or cheesecake pan with cooking spray.

Place the butter and 1/4 cup of the sugar in a medium bowl. Mix on speed 2/Low to cream, 1-1/2 minutes. Add flour, cocoa, cinnamon, baking powder, and salt; mix on speed 1/Low until com- bined, 30 seconds. Add egg yolk and mix on speed 1/Low until crumbly, 15 seconds. Press into bottom of prepared pan. Bake in preheated 350° F oven for 10 minutes, until slightly puffed (crust may have cracked appearance, which is normal). Place on a rack to cool. When the pan is cool to touch, wrap a sheet of aluminum foil around the bottom and sides of the pan so that foil comes up at least 2 inches.

Place cream cheeses and sugar in a large mixing bowl. Beat on speed 1/Low

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