Cuisinart SM-55 - Stand Mixer, Рецепты

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Serve with crackers or bread with an aperitif, wine or port, or add a slice to a lightly dressed arugula salad.
Adding fresh fruit such as fi gs, pears or currants to the plate would be perfect.
savory gorgonzola
and caramelized onion chees ec ake
Heat butter and oil in a 12-inch skillet over medium
heat. Add onions and sauté for 5 minutes. Reduce heat
to medium-low and cook slowly, stirring frequently, until
onions are tender and deep golden, about 25 minutes.
Stir in tarragon. Remove from heat and cool completely.
Preheat oven to 350°F. Lightly coat an 6x3-inch spring-
form pan with unsalted butter. Combine cracker crumbs
and melted butter. Dust sides of pan with buttered
cracker crumbs and place remainder in bottom of pan;
press to cover the bottom evenly. Use the bottom of a
drinking glass or measuring cup to tamp down fi rmly.
Bake in preheated 350°F for 8 to 10 minutes. Let cool
while preparing fi lling. Reduce oven temperature to
325°F. When pan has cooled, line the outside of the
springform pan with foil to waterproof it.
Place both types of cream cheese in Cuisinart ™ mixing
bowl. Insert the fl at mixing paddle. Turn to speed 3 and
mix for 2 minutes. Scrape mixing bowl and paddle. Mix
again on speed 3 for 2 minutes until completely smooth
and creamy. Decrease to speed 2. While mixing, add
the eggs, one at time, mixing each egg in completely
before adding the next. Scrape the mixing bowl and
paddle. Add the lemon juice and pepper and mix for
an additional 30 seconds on speed 2. Add the crumbled
Gorgonzola and press Fold until Gorgonzola is mixed in
– do not over-mix. Pour into the cooled pan and smooth
over the top evenly. Place the pan in a larger pan and
add enough boiling hot water to reach halfway up the
sides of the smaller pan. Place in preheated 325°F oven
and bake for 55 minutes. Top will be golden brown and
slightly crackled, center will still appear soft. Transfer to
a wire rack, remove the foil and cool. Cover and
refrigerate when cool.
Remove from refrigerator 30 minutes before serving.
unsalted butter for the
springform pan
2 teaspoons unsalted butter
2 teaspoons extra virgin olive oil
2 cups chopped onions
2 teaspoons tarragon
1 cup fi nely ground stoned wheat
cracker crumbs
2 tablespoons melted unsalted butter
1 pound lowfat cream cheese,
at room temperature
12 ounces regular cream cheese,
at room temperature
3 large eggs, at room temperature
2 teaspoons fresh lemon juice
1
⁄
8
teaspoon freshly ground
white pepper
10 ounces Gorgonzola dolce,
crumbled
Makes one 6x3-inch cheesecake