Key Lime Cheesecake - Cuisinart CPC-600N1 Serie Manual Del Usuario

Apples:
4 medium to large apples, a sweet-tart
variety
½ cup water
½ cup packed light brown sugar
1. Put the first 9 ingredients (through the salt)
into the bowl of a Cuisinart
or chopper fitted with the chopping blade.
Process until combined. Add the cold butter
and pulse until combined – the mixture should
resemble an uneven crumb. Reserve in the
refrigerator until ready to stuff the apples.
2. Prepare the apples by coring each, but being
careful to keep the bottom intact. The easiest
way to do this is to first use a paring knife to
cut about a ½- to 1-inch circle out of the top
of the apple. Then, using a melon baller, scoop
out the remainder of the core as best you can,
down to just the bottom of the apple (you will
want to be sure to remove all of the seeds).
Repeat with each apple.
3. Fill each apple cavity with the crumb topping,
packing it in as firmly as possible.
4. Put the ½ cup of water and ½ cup of brown
sugar into the cooking pot of the Cuisinart
Pressure Cooker. Stir to combine. Place the
apples into the pot so that they are standing
straight up.
5. Secure the lid and select Low Pressure. Set
the time for 5 minutes. When the tone sounds,
let pressure release naturally.
6. Once pressure is completely released, the red
indicator will drop. Remove lid. Serve warm.
Nutritional information per apple:
Calories 285 (28% from fat) • carb. 53g • pro. 2g
fat 9g • sat. fat 5g • chol. 20mg • sod. 26mg
calc. 16mg • fiber 5g

Key Lime Cheesecake

Yes, your pressure cooker can also perform
finicky oven duties as well. This may just be the
easiest cheesecake yet!
Makes one 7-inch cheesecake,
6 to 8 servings
Melted butter or nonstick
cooking spray
¾ cup graham cracker
(or other cookie) crumbs
Food Processor
®
®
31
1 tablespoon unsalted butter, melted
1 pound regular cream cheese (2
standard packages), cut into 1-inch
pieces, room temperature
½ cup granulated sugar
¼ teaspoon kosher salt
Grated zest of 1 key lime or lime
2 large eggs
1 tablespoon fresh key lime juice
1½ teaspoons pure vanilla extract
2 cups water
1. Lightly coat a 7-inch round by 3-inch high
springform pan with melted butter or nonstick
cooking spray. Place a sheet of plastic wrap
(about 16 x 16 inches) on top of a sheet
of aluminum foil the same size. Place the
springform pan in the center and wrap the
exterior tightly.
2. Combine the cookie crumbs and 1 tablespoon
melted butter in a small bowl. Transfer to the
prepared pan and turn to dust the sides of the
pan. Press the remainder onto the bottom of
the pan. Reserve.
3. Put cream cheese, sugar, salt, and key lime
zest in the work bowl of a food processor
fitted with the chopping blade. Process until
smooth, about 15 to 20 seconds. Add the
eggs, key lime juice, and vanilla extract.
Process until combined, about 10 seconds.
Scrape down the bowl and process for
another 5 seconds (this can also be done with
an electric hand or stand mixer fitted with the
beaters or paddle attachment. Mix on a low
speed, being careful not to incorporate too
much air into the batter). Pour the batter into
the prepared pan. Cover cheesecake with a
piece of aluminum foil that has been brushed
with butter or sprayed with nonstick cooking
spray. Make the sides tight, but allow room for
the cheesecake to expand.
4. Put the rack into the cooking pot of the
Cuisinart Pressure Cooker with 2 cups of
®
water. Cut a piece of aluminum foil that is
about 24 inches long. Fold in half lengthwise,
then fold in half again two more times to
create a strip about 24 inches in length and 2
inches wide to make a "cradle." Put the filled
springform pan in the center of the foil strip
and then carefully lift and transfer to the pot.
5. Put the filled springform pan onto the rack.
Secure the lid and select Low Pressure.