Manual

9
extract; mix on Speed 2 until smooth and
creamy, about 50 seconds. Add the flour
mixture; mix on Speed 1 until combined
and smooth, 1 minute. Batter will be very
thick.
5. Spread two-thirds of the batter in the
prepared pan. Top evenly with the apple
and cranberry mixture. Spoon the
remaining batter randomly over the top of
the apple mixture. Bake in preheated oven
for 55 to 60 minutes, until a tester inserted
in the center comes out clean. Cool in pan
on a wire rack for at least 30 minutes
before cutting.
Nutritional information per serving
(based on 18 pieces):
Calories 253 (31% from fat) • carb. 56g
pro. 3g • fat 9g • sat. fat 5g • chol. 75mg
sod. 151mg • calc. 31mg • fiber 2g
Cappuccino Cheesecake
Makes 12–16 servings
2 tablespoons instant espresso
powder
½ cup half-and-half
Nonstick cooking spray
3 tablespoons unsalted butter, room
temperature, cut into ½-inch pieces
2½ cups granulated sugar, divided
¾ cup unbleached, all-purpose flour
¼ cup unsweetened cocoa
½ teaspoon ground cinnamon
¼ teaspoon baking powder
1
⁄8 teaspoon kosher salt
1 large egg yolk
16 ounces (2 standard packages) cream
cheese (regular), room temperature,
and each cut into 8 pieces
16 ounces low-fat cream cheese,
room temperature, and each cut into
8 pieces
4 large eggs, room temperature
2 tablespoons cornstarch
2 teaspoons vanilla extract
Chocolate curls for garnish, optional
1. In a small bowl dissolve the espresso
powder in the half-and-half; reserve.
Preheat oven to 350°F. Lightly coat a
9 x 3-inch springform pan with cooking
spray.
2. Place the butter and ¼ cup of the sugar in
a medium bowl. Cream on Speed 2 until
light and fluffy, 1½ minutes. Add flour,
cocoa, cinnamon, baking powder, and
salt; mix on Speed 1 until combined. Add
egg yolk and mix on Speed 1 (mixture will
be crumbly). Press into bottom of
prepared pan. Bake in preheated oven for
10 minutes, until slightly puffed (crust may
have cracked appearance – that is
normal). Place on a rack to cool. When the
pan is cool to touch, wrap a sheet of
aluminum foil around the bottom and
sides of the pan, so that it comes up at
least 2 inches.
3. Place cream cheeses and remaining sugar
in a large mixing bowl. Beat on Speed 1
until smooth, 2 minutes. Using Speed 1,
add eggs, one at a time, mixing for 15
seconds after each addition. Scrape the
bowl. Add cornstarch; mix on Speed 1,
for 20 seconds. Scrape the bowl. Add
half-and-half mixture and vanilla extract;
mix on Speed 1 until smooth and
completely combined.
4. Pour the mixture over the cooled crust.
Place the pan in a larger aluminum pan
and place in the oven; add enough
hot water to the outer pan so that it is
½-inch deep. Bake in the preheated 350°F
oven for 60 minutes, until the cheesecake
is pulling away from the sides of the pan;
the center will be jiggly. Remove from the
oven, remove the foil and let cool
completely on a rack. Refrigerate at least
4 hours before serving. Garnish with
chocolate curls if desired.
Nutritional information per serving
(based on 16 servings):
Calories 368 (48% from fat) • carb. 41g
pro. 8g • fat 20g • sat. fat 12g • chol. 116mg
sod. 290mg • calc. 89mg • fiber 1g
Sunshine Chiffon Cake
Makes 16 servings
7 large eggs, separated
1 teaspoon fresh lemon juice
1½ cups granulated sugar, divided
2 cups unbleached, all-purpose flour
1 tablespoon baking powder
¼ teaspoon kosher salt
1 tablespoon finely chopped