Cuisinart 0CU6515, IB-405A manual Cappuccino Cheesecake

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 confectioners’ 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 to 16 servings

cooking spray

2 tablespoons instant espresso powder

½cup half-and-half

3 tablespoons unsalted butter, cut in ½-inch pieces

2½ cups granulated sugar, divided

¾cup unbleached, all-purpose flour ¼ cup unsweetened cocoa

½ teaspoon cinnamon

¼ teaspoon baking powder ¹/8 teaspoon salt

1 large egg yolk

16 ounces 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 powder in the half-and-half; reserve. Preheat oven to 350°F. Lightly coat a 9

x3-inch springform or cheesecake pan with cooking spray.

Place the butter and ¼ cup of the sugar in a medium bowl. Mix on speed 2/Low to cream, 1½ minutes. Add flour, cocoa, cinnamon, baking powder, and salt; mix on speed 1/Low until combined, 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 remaining sugar in a large mixing bowl. Beat on speed 1/Low until combined and smooth, 2 minutes. Using speed 1/Low, add eggs, one at a time, mixing for 15 seconds after each addition. Scrape the bowl. Add cornstarch; mix on speed 1/ Low for 20 seconds. Scrape the bowl. Add half-and-half mixture and vanilla; mix on speed 2/Low 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 ½-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 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/Low; mix for 15 seconds to combine.

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