Cappuccino Cheesecake

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

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

HTM-3 HTM-5 specifications

The Cuisinart HTM-3 and HTM-5 are two standout models in the realm of compact hand mixers, designed to elevate your culinary experience with ease and versatility. Both models come equipped with a variety of innovative features that make them essential tools for home chefs and baking enthusiasts alike.

One of the main features of both the HTM-3 and HTM-5 is their powerful motor. With a robust performance that easily handles mixing, kneading, and whipping tasks, these hand mixers help achieve the ideal consistency for all your batters, doughs, and cream. The HTM-3 boasts an impressive 220 watt motor, providing the necessary strength to handle heavy mixtures effortlessly. The HTM-5 takes it up a notch with a slightly higher power output, making it suited for more demanding baking projects.

Both mixers feature multiple speed settings, allowing you to adapt the mixing intensity based on your needs. With a simple turn of the dial, you can transition from slow stirring to high-speed whipping. The slow start feature helps prevent ingredients from splattering, ensuring a clean workspace. This versatility in speed control provides users with the ability to mix like a professional chef.

Another notable characteristic is the ergonomic design of both models. The lightweight body and comfortable grip make it easy to maneuver during extended periods of mixing. The thoughtful layout provides optimal balance, reducing strain on the wrist. Additionally, the retractable cord feature found in the HTM-5 model offers added convenience, allowing for easier storage and a clutter-free countertop.

Cuisinart prioritizes safety and ease of use in its hand mixers. Both the HTM-3 and HTM-5 come with a set of stainless-steel beaters that are durable and easy to clean. These attachments are designed for optimal mixing performance and can handle a variety of ingredients, from whipped cream to cookie dough.

Overall, the Cuisinart HTM-3 and HTM-5 hand mixers are exceptional kitchen appliances that combine power, versatility, and user-friendly features. They cater to various cooking and baking needs, making everyday tasks simpler and more enjoyable. Whether you are an experienced baker or a novice cook, these hand mixers will undoubtedly become your trusted companions in the kitchen. Investing in either model is a smart choice for anyone looking to enhance their culinary endeavors with quality performance and innovative technology.

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

Models: HTM-3 HTM-5