Operating instructions
64
Ribbons of semisweet chocolate cheesecake are swirled throughout a classic cheesecake
on top of a chocolate brownie cookie crust.
chocolate
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Lightly coat a 9x3-inch (23 x 6 cm) springform pan with
cooking spray. Line the outside of the pan with heavy-
duty aluminum foil. Preheat oven to 350°F (180°C).
Insert the flat mixing paddle. Place the crust ingredients
in the Cuisinart
®
mixing bowl. Stir until completely
blended on speed 2, about 1 to 1½ minutes. Pour into
prepared pan and flatten to cover the bottom and about
½ inch (1.25 cm) up the sides evenly. Use the bottom of a
drinking glass or measuring cup to tamp down firmly.
Bake in preheated 350°F (180°C) for 8 to 10 minutes. Let
cool while preparing filling. Clean bowl and paddle.
Place the cream cheese in the Cuisinart
®
mixing bowl
and stir on speed 1 until just smooth, about 1 minute.
Add sugar, ¼ cup (50 ml) at a time. Stir on speed 2 until
smooth, about 30 seconds after each addition. Scrape
the bottom and sides of the bowl and the beater after
adding half the sugar. Mixing on speed 2, add the eggs,
one at a time, mixing about 30 seconds after each
addition. Scrape the bottom and sides of the bowl and
the paddle after adding 2 eggs, then again after adding
3 eggs, and again after all 5 eggs have been added.
Add the vanilla, mix on speed 1 until creamy and
homogenous, about 1 minute. Pour all except about
2 cups (500 ml) of the batter into cooled prepared crust –
do not scrape any thick bits from the sides of the bowl as
they are not thoroughly mixed in and will change the
texture of your finished cheesecake. Stir the melted and
cooled chocolate into the remaining batter. Drop
chocolate mixture onto cream cheese mixture, ¼ cup
(50 ml) at a time. Draw swirls with a knife or spatula to
create a marbled effect.
Place the pan in a jelly-roll pan or roasting pan. Place
on oven rack and pour hot water into the bottom pan to
a depth of at least ½ inch (1.25 cm) to create a water
bath. Bake the cheesecake in preheated 350°F (180°C)
oven for 1 hour and 15 minutes. The centre of the
cheesecake will still be slightly jiggly.
Remove from oven, remove foil and cool on a wire rack
for 1 hour. Refrigerate, uncovered until cold, then cover.
Refrigerate for 6 hours or longer before serving.
cooking spray
For the crust:
90 ml 6 tablespoons unsalted butter,
at room temperature
250 ml 1 cup unbleached,
all-purpose flour
50 ml ¼ cup packed brown sugar
45 ml 3 tablespoons unsweetened
cocoa
1 large egg yolk
2 ml ½ teaspoon pure
vanilla extract
For the filling:
1.1 kg 2½ pounds lowfat cream
cheese, at room temperature
300 ml 1¼ cups granulated sugar
5 large eggs, at room
temperature
30 ml 2 tablespoons pure
vanilla extract
30 g 8 ounces semisweet
chocolate, melted and cooled
Makes one 9-inch (23 cm) cheesecake, 12 to 16 servings