Cuisinart Cook Central MSC-600, Instruction Booklet

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27
Cannoli Cheesecake
We make many cheesecakes in the T est
Kitchen, and one of our favorite methods
(which happens to be the easiest and most
foolproof) is slow cooked. T o of fer the palate
some new, fun flavors, we made a
cheesecake that is nice and creamy with the
flavor of cannoli filling.
Setti ng : Slo w Cook
Make s one 7-inch chee secak e ( about 8
serv ings)
1 tablespoon unsalted butter , room
temperature (for pan)
Crust:
¼ cup graham cracker crumbs
¼ cup toasted pine nuts, finely ground
1 tablespoon granulated sugar
pinch sea or kosher salt
½ tablespoon unsalted butter , melted
and cooled to room temperatur e
Filling:
4 ounces (½ package) cr eam cheese,
quartered and r oom temperature
½ cup granulated sugar
¼ teaspoon sea or kosher salt
¼ teaspoon ground cinnamon
3 large eggs, room temperatur e
2 large egg whites, room temperatur e
1 teaspoon pure vanilla extract
12 ounces whole-milk ricotta, room
temperature
2 ounces bitter or semisweet
chocolate, finely chopped
1. Lightly brush a 7-inch springform pan with
the tablespoon of room temperatur e butter.
Reserve.
2. Pr epare the crust. Put all of the crust
ingredients into a small mixing bowl. Using
a hand or stand mixer, beat on low until
the mixture comes together . Pat crumb
crust evenly into prepar ed springform pan.
Reserve.
3. Pr epare the filling. Put the ricotta in a mixing
bowl or the bowl of a stand mixer. Using
the beaters or paddle attachment, mix on
medium speed until smooth Add the cream
cheese, sugar, salt and cinnamon. Mix
on medium speed until very smooth (you
cannot over-mix at this stage. Be sur e there
are no lumps in the batter). Scrape bowl and
beaters/paddle with a spatula. Add eggs
and whites, one at a time, making sure each
is incorporated into the batter before adding
the next. Mix in vanilla. Be sure the batter
is homogenous, but do not over-mix. Stir in
the chopped chocolate.
4. Pour batter into the pr epared pan. Put pan
into the bottom of the cooking pot of the
Multicooker.
5. Select Slow Cook on High for 3 hours.
6. Once the time has elapsed, allow cake
to rest in the unit on Keep W arm for an
additional 2 hours (you want it to be just
set).
7. Remove cheesecake and place on a cooling
rack. Once completely cool, wrap well with
plastic and refrigerate for at least 6 hours
before serving.
Nutritional information per ser ving:
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