Double Chocolate Variation:

Before making the cheesecake, chop 5 ounces of good quality bittersweet or semisweet chocolate that has been broken up using the metal blade and pulse 20 to 30 times until roughly chopped and the chunks are not bigger than ½ inch. Melt 3 ounces in a double boiler set over barely simmering water.

Prepare the cheesecake batter, and pour 11⁄3 cups into a bowl. Add the melted chocolate to the batter and process just to incorporate. Pour into the prepared pan and freeze until just firm, 2 to 3 hours. Stir the remaining chocolate chunks into the reserved batter. Pour over the frozen chocolate layer. Bake as instructed, but increase the baking time to 75 minutes.

Basic Flaky Pastry Dough

This recipe makes ample crust for a 9- to 11-inch regular or deep-dish pie or tart.

Leftover pastry may be rolled out and cut into shapes to garnish the pie, or brushed with

milk, sprinkled with sugar or cinnamon and sugar, and baked until lightly browned.

For a one-crust pie:

1½ cups unbleached, all-purpose flour

¼teaspoon table salt

¹⁄8 teaspoon baking powder

8tablespoons unsalted butter, cut into ½-inch pieces, well chilled

2tablespoons shortening (Crisco), cut into ½-inch pieces, well chilled

2to 4 tablespoons ice water

For a two-crust pie:

3cups unbleached, all-purpose flour

½ teaspoon table salt

¼ teaspoon baking powder

16 tablespoons unsalted butter, cut into ½-inch pieces, well chilled

2 tablespoons shortening (Crisco), cut into ½-inch pieces, well chilled 5 to 8 tablespoons ice water

Insert the metal blade. Process the flour, salt and baking powder to sift, 10 seconds. Add the well-chilled butter and shortening. Use short rapid pulses until the mixture resembles coarse cornmeal and no pieces of butter larger than a pea remain visible, 15 to 20 pulses. Sprinkle half the maximum ice water on the flour and butter mixture, then pulse 5 or 6 times. The dough will be crumbly, but should begin to hold together when a small amount is picked up and pressed together. Sprinkle on more water, a teaspoon (two for the two- crust recipe) at a time, with 2 to 3 quick pulses after each addition, adding just enough water for the dough to hold together easily when pressed into a ball. Add the liquid sparingly so that the dough is not sticky. Do not overprocess or the pastry will be tough, not tender and flaky.

Turn the dough out onto a lightly floured surface. Press together into a ball, then flatten into a disk about 6 inches in diameter (two disks for the two-crust recipe). Wrap in plastic wrap and refrigerate for 1 hour before continuing to allow the glutens in the flour to rest. The dough will keep refrigerated for up to 3 days, or may be frozen (double-wrapped) for up to a month, thaw at room temperature for an hour before using.

*To bake the pastry blind for a single-crust filled pie or tart, roll out pastry 1⁄8-inch thick to

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Cuisinart DLC-2009CHB manual Basic Flaky Pastry Dough, Double Chocolate Variation
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DLC-2009CHB specifications

The Cuisinart DLC-2009CHB is an innovative food processor designed to streamline food preparation and elevate culinary experiences in the kitchen. Renowned for its efficiency, outstanding performance, and user-friendly features, this food processor has become a staple for both amateur cooks and culinary professionals.

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In summary, the Cuisinart DLC-2009CHB food processor is a high-performance kitchen appliance that combines power, versatility, and durability. With its robust motor, effective blades, user-friendly design, and convenient features, it empowers home chefs to explore new culinary possibilities and elevate their cooking game. Whether you are preparing everyday meals or experimenting with new recipes, this food processor is an invaluable tool that can make the kitchen experience enjoyable and efficient.
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