5.0
Owner's of the Cuisinart Blender DLC-2009CHB gave it a score of 5.0 out of 5. Here's how the scores stacked up:
67
*This will yield 1 cup of apricot purée, enough to make this recipe 5 times. Leftover purée
can be covered and refrigerated for 2 weeks, or frozen. Fruit purée may be substituted for
part of the fat in many cake, brownie and cookie recipes. Do not remove all the fat or the
product will be dry and tough.
Nutritional information per serving:
Calories 312 (34% from fat) • carb. 46g • pro. 6g • fat 12g • sat. fat 4g
• chol. 43mg • sod. 95mg • calc. 69mg • fi ber 8g
Basic Cheesecake
Creamy, smooth and simple to prepare.
Chocoholics will love the double chocolate variation.
Makes 6 servings
3 lowfat honey graham crackers, broken into pieces
1 tablespoon granulated sugar
1 tablespoon unsalted butter
1 pound lowfat cream cheese, at room temperature
½ cup granulated sugar
1 tablespoon pure vanilla extract
2 large eggs, at room temperature
Preheat the oven to 325ºF.
Wrap the bottom and sides of a 7x3-inch springform pan in a sheet of oversized alumi-
num foil. There should be no seams in the foil, and it should come up to the top of the
pan. Cut off any excess. Insert the metal blade. Process the graham crackers until they
are ne crumbs, add the sugar and the butter through the feed tube, and process until
the butter can no longer be seen. Press into the bottom of the prepared pan. Put in the
freezer until ready to ll.
Wipe out the work bowl with a paper towel. Insert the metal blade. Process the cream
cheese until smooth, about 20 to 30 seconds. Add the sugar and vanilla through the feed
tube and process until smooth, about 30 seconds. Scrape down the sides of the work
bowl. With the machine running, add one egg, process to incorporate, about 5 to 10
seconds, scrape down the sides of the work bowl. Add the second egg, process to
incorporate, 5 to 10 seconds, scrape the work bowl, process for 5 seconds longer. Do
not overprocess.
Carefully pour the cream cheese mixture into the prepared pan. Place in a roasting pan,
and set on the rack of the oven. Carefully add hot water to the roasting pan until it
reaches halfway up the sides of the springform pan. This is called a bain marie or water
bath. Bake the cheesecake in the preheated oven for 60 minutes. The cheesecake will
still look jiggly in the center. Do not worry.
Remove the cheesecake from the bain marie, remove the foil and place on a rack. Cool
completely on a rack, then cover and refrigerate for at least 8 hours.
The cheesecake is best made a day ahead. If desired, garnish with fresh fruit.
Nutritional information per serving:
Calories 287 (52% from fat) • carb. 25g • pro. 10g • fat 17g • sat. fat 9g
• chol. 103mg • sod. 459mg • calc. 96 mg • fi ber 0g
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