Cuisinart HTM-7L manual Cappuccino Cheesecake, Sweetened Freshly Whipped Cream

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 3 to cream, 1-1/2 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 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 nor- mal). 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 it comes up at least 2 inches.

Place cream cheeses and 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 addi- tion. Scrape the bowl. Add cornstarch; mix on speed 1 for 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 larger 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 preheated 350° F oven for 60 to 70 minutes, until the cheesecake is pulling away from the

sides of the pan; the center will be jig- gly. 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 of chopped white and bitter- sweet chocolate, using speed 1. Mix for 15 seconds to combine.

*Warm 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.

Sweetened Freshly

Whipped Cream

Sweetened whipped cream is the perfect finish for just about any dessert, or spoon a dollop over coffee or hot chocolate.

Preparation: less than 5 minutes

Makes 2 cups

1-1/4 cups heavy cream, chilled

2tablespoons granulated sugar 1-1/2 teaspoons vanilla extract

Place the cream, sugar, and vanilla in a medium stainless or glass mixing bowl. Using the chef’s whisk, beat on speed

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