Cuisinart DLC-XP - Manual (Page 45)

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Zest of 1 lemon, bitter white pith removed
4
ounces toasted slivered almonds
6 tablespoons granulated sugar
1 stick unsalted butter, cut in 8 pieces, at room temperature
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 egg yolks
For the topping:
2
cups lowfat sour cream
1/4 cup granulated sugar
2 teaspoons vanilla
For the filling:
Zest of 2 lemons, bitter white pith removed
3
cups granulated sugar
4 pounds lowfat cream cheese, at room temperature
5 tablespoons freshly squeezed lemon juice
8 large eggs, at room temperature*
Preheat oven(s) to 350°F. Spray two 10 inch springform or
cheesecake pans with cooking spray.
Insert the metal blade. Process the lemon zest and almonds with
the granulated sugar until the almonds are pulverized and the
zest is finely chopped. Add the butter and process until smooth,
10 seconds. Add the flour, baking powder and salt; pulse to com-
bine, 10 times. Scrape the work bowl. Add the egg yolks; pulse to
combine, 5 times. Place half of mixture in each of the prepared
pans. Press firmly and evenly onto the bottoms of the pans. Bake
in the preheated oven for 15-20 minutes, until golden brown. Let
cool completely; while the crust is cooling, prepare the topping
and filling. Leave the oven on. Wipe the work bowl and metal
blade clean of crumbs with a paper towel.
Insert the metal blade; process the lemon zest with 1 cup of the
sugar until finely chopped, 20-30 seconds. Add the remaining
sugar and cream cheese and process 30 seconds; scrape the
work bowl. Add the lemon juice and process 30 seconds; scrape
the work bowl. Add the eggs and process 20 seconds; scrape the
work bowl. Process 20 seconds longer. Scrape the work bowl; if
there are still visible lumps of cream cheese, process for an
additional 20 seconds.
Pour half of the cream cheese mixture into each of the prepared
pans over the cooled crusts. Bake in the preheated oven for
45 minutes. While the cheesecakes are in the oven, make the
topping. With the metal blade, process the sour cream with the
quarter cup of sugar and vanilla until smooth, 10 seconds;
remove and reserve.
After 45 minutes, remove the cheesecakes from oven; let stand
for 10 minutes on a cooling rack. After 10 minutes, spread each
evenly with half the sour cream mixture. Bake for an additional
10 minutes. Remove from the oven and let cool completely on a
rack, then cover with plastic wrap and refrigerate 8 hours or
overnight before serving. May be served plain, with fresh fruit, or
with a fruit/berry sauce. If you plan on freezing the cheesecakes,
do not use the sour cream topping, and bake for 55 minutes
total.
* Remove eggs from the refrigerator about 20 to 30 minutes
before you use them or put them in a bowl of warm water while
you assemble other ingredients.
Nutritional analysis per serving:
Calories 310 (57% from fat) • carbo. 30g • pro. 9g • fat 18g •
sat. fat 8g • chol. 100mg • sod. 367mg • fiber 0g
APPLE CAKE
Yield: 2 standard size (12 cup) Bundt cakes, 16 servings each
Preparation: 20-25 minutes; 70-80 minutes to bake
6 cups all-purpose flour
2 tablespoons baking powder
1 teaspoon salt
6 apples (about 2-1/2 pounds), peeled,
cored and cut in eighths