Cuisinart PSC-650 - Manual (Page 74)

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eSSertS
Raspberry Swirl Cheesecake
Raspberry Sauce*
½
cups frozen or fresh raspberries
¹∕
³
cup granulated sugar
½ cup water
fresh lemon juice (from ½
lemon)
½ teaspoon cornstarch
cooking spray
¹∕
³
cup graham cracker crumbs
½ tablespoons granulated sugar
tablespoon unsalted butter,
melted
Filling
ounces cream cheese
cup granulated sugar
¼ teaspoon table salt
zest of lemon
large eggs
large egg white
½ teaspoons pure vanilla extract
½ cup sour cream
Makes one 7-inch cheesecake
In a medium saucepan, combine the first ingredients. Stir to combine. Cover;
heat on low for to 0 minutes, or until sauce has thickened. Strain into a bowl;
place over a bowl of ice water to cool.
While the raspberry sauce is cooking, prepare the cheesecake. Lightly coat the bot-
tom and sides of a -inch springform pan with nonstick cooking spray. Reserve.
In a small bowl, mix the graham cracker crumbs, sugar and butter, with a fork until
combined. Press the graham cracker mixture into the bottom of the prepared pan.
Reserve.
Place cream cheese, sugar, salt and zest in a medium bowl. Using a Cuisinart
® hand
mixer fitted with the beater attachments, beat until smooth and homogenous. Add
eggs and egg white, one at a time, mixing well between each addition. Mix in the
vanilla until combined. Gently fold in the sour cream. Pour mixture into the pre-
pared pan.
Drizzle tablespoons of the reserved, cooled raspberry sauce on top of the
cheesecake. Using a paring knife, swirl into batter. Reserve the remaining sauce
for serving.
Place the rack in the ceramic pot of the Cuisinart
® Slow Cooker. Place the spring-
form pan on the rack. Cover and press the on/off button to turn the unit on. Set
time for hours and press High; slow cooker will automatically switch to Warm
when cooking time has elapsed. Set timer to 0 minutes.
(continued)