Votes - 2, Average rating: 4.5 ( )

Manafacture: Cuisinart File size: 712.73 kb File name: htm-5.pdf Language of manual:

Beat on speed 5/High until soft peaks form, about 1. minutes. After soft peaks form, add the remaining . cup of sugar . 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 ./. 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 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 . cup half-and-half 3 tablespoons unsalted butter, cut in .-inch pieces 2. cups granulated sugar, divided . cup unbleached, all-purpose flour . cup unsweetened cocoa . teaspoon cinnamon . teaspoon baking powder ./8 teaspoon salt 1 large egg yolk 16 ounces cream cheese (regular), at room temperature 16 ounces lowfat cream cheese, at room temperature 4 large eggs* 2 tablespoons cornstarch 2 teaspoons 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 . cup of the sugar in a medium bowl. Mix on speed 2/Low to cream, 1. 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 .-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. *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. cups heavy cream, chilled 2 tablespoons granulated sugar 1. 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 4/High until whipped to desired thickness – about 45 seconds for softly whipped cream, about 1 minute for stiffly whipped cream. Nutritional information per serving (2 tablespoons): Calories 70 (86% from fat) • carb. 2g • pro. 0g • fat 7g • sat. fat 4g • chol. 25mg • sod. 7mg • calc. 12mg • fiber 0g Variation: Cocoa Whipped Cream: Place 1. cups heavy cream, 3 tablespoons granulated sugar, 1 tablespoon unsweetened cocoa, and 1 teaspoon vanilla in mixing bowl. Whip as directed. SAVORIES Herbed Cheese Instead of purchasing expensive herb flavored cheeses, you can easily prepare your own. Preparation: 10 minutes or less. Makes about 2 cups 8 ounces cream cheese (lowfat or regular), cut into 8 pieces 5 ounces chevre or other goat cheese (soft type, not aged) 1 garlic clove, peeled and minced 1 tablespoon finely minced...

Download now

Please, enter two numbers from picture: