Cuisinart PSC-650 - Manual (Page 77)

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eSSertS
Chocolate Ricotta Cheesecake
½ teaspoon + tablespoons butter,
divided
¼ cup lightly toasted,
finely chopped hazelnuts
²∕³ cup chocolate cookie crumbs
cup lowfat ricotta
ounces lowfat cream cheese
½ cup granulated sugar
¼ cup unsweetened cocoa powder
large eggs
tablespoons half-and-half
¼ cup Frangelico
tablespoons cornstarch
teaspoon pure vanilla extract
½ cup mini chocolate morsels
Makes one 7-inch cheesecake
Lightly coat the bottom and sides of a -inch springform pan with ½ teaspoon
butter.
Combine remaining butter, chopped nuts and cookie crumbs. Press crust mixture
into bottom of springform pan.
Place ricotta, cream cheese, sugar and cocoa in work bowl of a food processor and
process 0 seconds; scrape sides and bottom of work bowl. Process another 0 sec-
onds; scrape work bowl. Add eggs and process 0 seconds; scrape work bowl. Add
half-and-half, Frangelico, cornstarch and vanilla; process 0 seconds (or mix using
a hand-held electric mixer).
Pour into pan, sprinkle with chocolate morsels and swirl into batter. Place the rack
in the ceramic pot of the Cuisinart
® Slow Cooker. Place the springform pan on the
rack. Cover and press the on/off button to turn the unit on. Set time to hours and
press High; slow cooker will automatically switch to Warm when cooking time has
elapsed. Set timer to 0 minutes. Turn slow cooker off and let cheesecake rest in
slow cooker for 0 minutes. Once the cheesecake has rested for 0 minutes remove
it 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 hours before serving.
Nutritional information per serving (based on 8 slices):
Calories 366 (57% from fat) • carb. 27g • pro. 12g • fat 24g • sat. fat 11g
• chol. 89mg • sod. 411mg • calc. 210mg • fiber 4g