Apple Streusel Cheesecake
◆
72
d
eSSertS
½ te 2 tablespoons butter,
divided
1
apple, peeled and cored,
cut into quarters
1
tablespoon lemon juice
1½ teaspoons ground cinnamon
½ cup + 1 tablespoon brown sugar,
divided
1
cup crumbs of vanilla wafers or
gingersnaps (about 24 cookies)
1 ounces lowfat cream cheese,
cut into 1-inch pieces, at room
temperature
2
large eggs
3
tablespoons half-and-half
1
tablespoon cornstarch
1
teaspoon vanilla
Makes one 6-inch cheesecake
Lightly coat the bottom and sides of a -inch springform pan with ½ teaspoon
butter. Insert 4-mm slicing disc in Cuisinart
®
Food Processor; cut apple to fit large
feed tube. Place apple halves in feed tube; use medium pressure to slice. Remove
apples and toss with lemon juice, cinnamon and 1 tablespoon brown sugar; re-
serve. Wipe work bowl dry with a paper towel. Melt and combine remaining
2 tablespoons butter with cookie crumbs. Press into bottom of springform pan.
Place cream cheese and remaining ½ cup sugar in work bowl. Process until
smooth, 30 seconds; scrape sides and bottom of work bowl. Process 30 seconds
longer; scrape work bowl. Add eggs and process 20 seconds. Scrape work bowl.
Add half-and-half, cornstarch, and vanilla; process until smooth, 20 seconds. Pour
½ the cream cheese mixture in the prepared springform pan. Top with ½ apple
mixture. Repeat.
Place the rack in the ceramic insert of the Cuisinart
®
Slow Cooker. Place the
springform pan on the rack and cover. Turn the temperature setting to High and
cook the cheesecake for 2 hours. Turn off. Let cheesecake rest in slow cooker for
30 minutes. Lift the cheesecake from the Slow Cooker using hot pads, and place
on a wire rack to cool completely. When cool, place in the refrigerator for at least
8 hours before serving.
Nutritional information per serving (based on 8 slices):
Calories 313 (49% from fat) • carb. 32g • pro. 9g • fat 17g • sat. fat 9g
• chol. 89mg • sod. 378mg • calc. 118mg • fiber 1g
.
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