Cuisinart CHM-7 manual Lemon TEA Loaf, Variation

04CU13063 CHM-7 IBrev 6/8/04 3:19 PM Page 9

1⁄2teaspoon cinnamon

1⁄4teaspoon baking powder

1⁄8teaspoon salt

1 large egg yolk

16ounces cream cheese (regular), at room temperature

16ounces lowfat 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 pow- der in the half-and-half; re s e rve. Preheat oven to 350°F. Lightly coat a 9 x 3 inch springform or cheesecake pan with cook- ing spray.

Place the butter and 1⁄4 cup of the sugar in

amedium bowl. Mix on Speed 3 to cream, 11⁄2 minutes. Add flour, cocoa, cinnamon, baking powder, and salt; mix on Speed 1 until combined, 30 seconds. Add egg yolk and mix on Speed 1 until crumbly, 15 sec- onds. Press into bottom of pre p a red pan. Bake in preheated 350°F oven for 10 min- utes, until slightly puffed (crust may have cracked appearance; that is normal). Place on a rack to cool. When the pan is cool to touch, wrap a sheet of aluminum foil

a round the bottom and sides of the pan so that it comes up at least 2 inches.

Place cream cheeses and remaining sugar in a large mixing bowl. Beat on Speed 2 until combined and smooth, 2 minutes. Using Speed 1, add eggs, one at a time,

mixing for 15 seconds after each addition. Scrape the bowl. Add corn s t a rch, mix on Speed 1, 20 seconds. Scrape the bowl. Add half-and-half mixture and vanilla extract; mix on Speed 2 until smooth and completely combined. Pour the mixture over the cooled crust. Place the pan in a

l a rger aluminum pan and place in the oven; add enough hot water to the outer pan so that it is 1⁄2-inch deep. Bake in the preheat- ed 350°F oven for 60-70 minutes, until the cheesecake is pulling away from the sides of the pan; the center will be jiggly. Remove from the oven, remove the foil and let cool completely on a rack. Refrigerate at least 4 hours before serving. Garnish with chocolate curls if desired.

Nutritional information per serving (16 servings): Calories 368 (48% from fat) • carb. 41g • pro. 8g

•fat 20g • sat. fat 12g • chol. 116mg • sod. 290mg

•calc. 89mg • fiber 1g

Variation:

After the cheesecake is mixed, add 3 ounces each chopped white and bittersweet chocolate using Speed 1; mix for 15 seconds to combine.

*Wa rm cold eggs safely before using by placing in a bowl of hot (not boiling) water for 10 minutes. They will incorporate more easily into your mixture .

LEMON TEA LOAF

Yield: 1 loaf, sixteen 1⁄2-inch slices

3 cups all-purpose flour

2teaspoons baking powder

1⁄2teaspoon salt

2⁄3cup melted butter

2cups sugar

3⁄4cup fresh lemon juice, divided

1⁄4cup finely chopped lemon zest (about 4 lemons)

4large eggs

1teaspoon pure vanilla extract

1cup whole milk yogurt

1⁄2cup confectioners sugar, sifted

Preheat oven to 350°F. Butter and flour a 9 x 5 x 3 inch (8-cup) loaf pan.

Sift flour, baking powder, and salt together into a medium mixing bowl.

Place the melted butter and sugar in a large mixing bowl and combine using Speed 3 for one minute. The mixture will still seem slightly granular. Continue mixing and add 1⁄2 cup of the lemon juice and zest.

Add eggs one at a time and then the vanilla.

Add the dry ingredients and yogurt to the batter alternately in three additions, using Speed 2, ending with the yogurt.

Pour batter into prepared loaf pan. Bake on the middle rack for approximately

1 hour 35 minutes, rotating the pan half way through baking time. Check cake for doneness after 1 hour 20 minutes. Cake

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