7.0 Quart (6.
IMPORTANT SAFEGUARDS SAVE THESE INSTRUCTIONS FOR HOUSEHOLD USE ONLY When using an electrical appliance, basic safety precautions should always be followed to reduce the risk of fire, electric shock and/or injury, including the following: 1. READ ALL INSTRUCTIONS BEFORE USING. 2. Switch off and unplug before fitting or removing tools and/or attachments, after use and before cleaning. NOTE: The maximum rating is based on the attachment that draws the greatest power.
NOTICE CONTENTS For your protection , this unit is eqipped with a 3-conductor cord set that has a molded 3-prong grounding-type plug, and should be used in combination with a properly connected grounding-type outlet as shown in figure A. If a grounding-type outlet is not available, an adapter, shown in Figure B, may be obtained so that a 2-slot wall outlet can be used with a 3-prong plug.
11. Chef’s Whisk Used for incorporating air into ingredients/mixtures. Most frequently used for whipping eggs, egg whites or heavy cream. The chef’s whisk would be used in recipes for angel food cake, chiffon cake, meringue or dacquoise, some types of candy such as divinity, and for whipping potatoes after they have been mashed using the flat mixing paddle. FEATURES AND BENEFITS 1. Tilt-back Head Makes it easy to attach accessories and scrape sides of bowl. 2. Top Cover 3.
Attach Accessory – Place flat mixing paddle, chef’s whisk or dough hook into the accessory power port. Turn counterclockwise until it locks. Turn clockwise to remove. ASSEMBLY INSTRUCTIONS Raise Mixer Head – Pull up the head-lift release lever and raise the stand mixer head until it locks into place. Lower Mixer Head – Pull up head-lift lever again and fully lower the mixer head.
To Modify/Change Time During Use OPERATING INSTRUCTIONS 1. Press and hold either the Minute or Second button until the current time begins to flash. 2. Unit is now in timer-set mode; use the Minute or Second button to select a new countdown setting. To Turn Stand Mixer On 1. Turn control dial to desired speed – 1 through 12 (see speed control section on page 7). 2. Press the On/Off button in the centre of the dial. To Cancel Operation (Set back to 00:00) To Turn Stand Mixer Off 1.
SUGGESTED SPEED CONTROL GUIDE FOLD • Adding ingredients at the end of mixing • Blending dry ingredients 1 • Has a gentle start – use for stirring and starting all mixing/whipping tasks • Use to add dry ingredients (flour) to batters, and liquids to dry ingredients or batters • Begin creaming fats with sugars • Rubbing fat into flour for piecrusts, biscuits, scones • Begin to whip eggs or cream • Stirring ingredients to blend without adding air • Making crumb toppings 7 • Whipping potatoes • Whipping cr
• Reduce the load by removing some of the ingredients, and allow the stand mixer to stand for a few minutes. MAXIMUM CAPACITIES FOR THE CUISINART® STAND MIXER • Plug in and reset the speed. If the stand mixer does not start when you press the on button, allow the unit to stand for additional time. 7 Quart (6.5 L) Stand Mix Yeast dough (most breads, pizza) 15 cups (3.
white prevents them from whipping properly. COOKIE BAKING • Use an ice cream scoop to measure out cookie dough – this keeps the cookies evenly shaped and uniform in size. We recommend ice cream scoops in several sizes – #’s 40, 50 and 60, as well as a larger one (about 1⁄3 to ½ cup [75 ml 125 ml]) for jumbo cookies. Ice cream scoops, also known as “dishers” are also good for filling muffin tins. Use a #16 ice cream scoop to make muffins or meatballs.
BREAD BAKING CAKE BAKING • One ¼-ounce (7 g) packet of yeast equals 2¼ teaspoons (11.25 ml) yeast. • Have all ingredients and mixing bowls at room temperature (BUT when preparing whipped cream as a topping, bowl, chef’s whisk, and cream should be refrigeratorcold). Room temperature ingredients incorporate and blend more easily. • Using milk in place of water will produce a softer crust.
slowly and gradually to the whipped egg whites after they reach soft peak stage. Always add sugar in a slow steady stream while egg whites are being whipped – do not add sugar directly to the centre of the bowl on top of beaten egg whites; doing this may cause them to deflate. WHIPPING CREAM The difference between heavy cream and whipping cream is the butterfat content. The higher the butterfat content, the more stable the whipped cream. Heavy cream has a higher butterfat content than whipping cream does.
Stabilized whipped cream Stabilized whipped cream will hold longer in the refrigerator before using, and it can also be used for decorating using a pastry bag and tip. Using gelatin or a purchased stabilizer will prevent whipped cream from weeping. To make stabilized whipped cream, soften gelatin by sprinkling it over water in a measuring cup. Let stand 5 minutes to soften. Then place the measuring cup in a pan of simmering water and stir over low heat until gelatin is dissolved.
Recipes savories easy and delicious savory gorgonzola and caramelized onion cheesecake . . . . . . . . . . . . . . . . . . .15 goat cheese and roasted garlic mashers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .16 sweet potato soufflé . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .17 four-cheese soufflé . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .18 meatloaf with mushrooms . . . . . . . . . . . . . . . .
cookies and classic treats dried cherry and almond biscotti . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .39 almond thumbprints . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .40 chocolate chunk macadamia cookies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .41 black and white pinwheels . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .42 citrus sugar cookies . . . . . . . . . . . . . . .
savory gorgonzola and caramelized onion cheesecake Serve with crackers or bread with an aperitif, wine or port, or add a slice to a lightly dressed arugula salad. Adding fresh fruit such as figs, pears or currants to the plate would be perfect.
goat cheese and roasted garlic mashers A nice flavour addition for your favourite mashed potatoes. Makes 10 cups (2.5 L) 2 Kg 5 pounds Yukon Gold potatoes, peeled and cut into 1-inch (2.5 cm) cubes 15 ml 1 tablespoon kosher salt 284 g 10 ounces soft, fresh chèvre 120 ml 8 tablespoons unsalted butter, at room temperature 12-14 roasted garlic* cloves Place potatoes in a 6-quart (5.7 L) stockpot and cover with water by 1 inch (2.5 cm). Add 1 tablespoon (15 ml) kosher salt to the water.
sweet potato Soufflé A tasty side dish for your next holiday meal. Makes one 8-cup (2 L) soufflé unsalted butter 125 ml ½ cup chopped, toasted pecans Butter an 8-cup (2 L) soufflé dish well and coat with chopped pecans, and set aside. 1.8 Kg 4 pounds sweet potatoes or yams Preheat oven to 400°F (200°C). Wrap each potato in aluminum foil and place on a baking sheet lined with foil. Bake for about 1½ to 2 hours, until extremely soft. 3 large eggs Reduce oven temperature to 350°F (180°C).
four-cheese Soufflé An exquisite side dish for any special occasion. Makes one 8-cup (2 L) soufflé unsalted butter Preheat oven to 350°F (180°C). Butter an 8-cup (2 L) soufflé dish well and coat with both ground walnuts and ground pecans; set aside.
meatloaf with mushrooms This meatloaf is certain to become a family favourite. Sliced leftovers make great sandwiches. Makes two meatloaves, 8½x4½x2½ inches (21.
pizza rustica A hearty, satisfying meal for either dinner or lunch. Makes one 9-inch (23 cm) pie Dough/Crust: For the dough: 1L 4 cups unbleached, all-purpose flour 125 ml ½ cup granulated sugar 5 ml 1 teaspoon kosher salt 50 ml ¼ cup unsalted butter, at room temperature, cut into 1-inch (2.5 cm) pieces 50 ml ¼ cup extra virgin olive oil 4 large eggs Place the flour, sugar, and salt in the Cuisinart® mixing bowl. Insert the flat mixing paddle.
basic white bread A classic white bread, great for sandwiches. Makes two loaves, about 1 pound 14 ounces (613 g) each cooking spray 625 ml 2½ cups warm (105-110°F [40 - 45°C]) water 40 ml 2½ tablespoons honey 15 ml 3 teaspoons active dry yeast 2.1 L 8½ cups bread or unbleached, all-purpose flour, divided 175 ml ¾ cup nonfat dry powdered milk 90 ml 6 tablespoons unsalted butter, at room temperature 15 ml 3 teaspoons salt Place warm water, honey, and yeast in Cuisinart® mixing bowl.
molasses wheat bread A hearty wheat bread lightly flavoured with molasses. Makes two loaves, about 1 pound 15 ounces (925 g) each 625 ml 2½ cups warm (105-110°F [40 - 45°C]) water 40 ml 2½ tablespoons molasses 18 ml 3½ teaspoons active dry yeast 1.
crusty french bread If you have time, allow a second rise before shaping to develop more flavour in the bread, but it is very good without it, too. Makes three loaves, about 1 pound (500 g) each 300 ml 1¼ cups warm (105-110°F [40 - 45°C]) water 20 ml 4 teaspoons active dry yeast 1.
cranberry walnut pumpernickel bread This bread makes a great sandwich with sliced turkey and havarti, or try it toasted topped with creamy Brie. Make two loaves, 1¾ pounds (795 ml) each 425 ml 1¾ cups warm (105-110°F [40 - 45°C]) water 75 ml 1 20 ml 4 teaspoons active dry yeast 1 - 1.
mixed grain, seed and nut bread Seeds and nuts add to the nutritional value of this delicious bread. Makes 2 loaves, about 1¾ pounds (795 ml) each cooking spray or unsalted butter 625 ml 2½ cups warm (105-110°F [40 - 45°C]) water 25 ml 1½ tablespoons molasses 18 ml 3½ teaspoons active dry yeast 1.
buttery dinner rolls The classic dinner roll we all remember from Sunday or holiday dinners. Makes 32 dinner (375 ml) rolls 375 ml 250 ml 1½ cups whole milk 1 cup unsalted butter (cut into 16 pieces) 125 ml ½ cup granulated sugar 10 ml 2 teaspoons salt 125 ml ½ cup warm (105-110°F [40 - 45°C]) water 20 ml 4 teaspoons active dry yeast 2 large eggs 2 - 2.
basic dough for pizza, focaccia or calzones Choose your favourite topping or filling! Makes about 3 pounds (1.5 Kg) of dough 500 ml 2 cups warm (105-110°F [40°- 45°C]) water 15 ml 3 teaspoons active dry yeast 7 ml 1½ teaspoons honey 1 - 1.6 L 4 to 6½ cups bread flour, divided 15 ml 3 teaspoons kosher or sea salt 45 ml 3 tablespoons extra virgin olive oil, oil for the bowl Place water, yeast and honey in Cuisinart® mixing bowl and stir to blend. Let stand for 5 minutes, until foamy.
parmesan herb knots These soft rolls are great to serve along with soups. They can also be sliced to hold a hamburger or your favourite sandwich combination. Makes 24 rolls 15 ml 1 tablespoon granulated sugar 20 ml 4 teaspoons active dry yeast 250 ml 1 cup warm (105-110°F [40°- 45°C]) water 300 ml 1¼ cups cool (70°F [21°C]) water 125 ml ½ cup fat free powdered milk 125 ml ½ cup potato flakes (instant mashed potatoes, unflavoured) 50 ml ¼ cup extra virgin olive oil 7 ml 1½ teaspoons salt 1.
classic brioche Making brioche is a two-day process, but well worth the wait – besides, the stand mixer does the hard part. Makes 36 individual 3 to 3½-inch (7.5 to 9 cm) brioches, or three 8-inch (20 cm [about 1 pound]) brioches à tête or two 8½x4½x2½-inch (21.
For individual brioches (may be made in standard cupcake pans): Butter the pans generously. Divide dough into 36 equal pieces. One at a time, pull off a piece of dough about the size of a ½-inch (1.25 cm) marble from each of the pieces, and shape into a ball; shape the larger piece of dough into a smooth ball and place in the buttered pan. Make an indentation in the centre of the large ball with your finger. Place the small ball in the indentation. Repeat until all are done.
cinnamon Swirl buns These cinnamon swirl buns are the BEST! Makes 30 buns cooking spray Buns: 175 ml ¾ cup warm (105-110°F [40° - 45°C]) milk 20 ml 4 teaspoons active dry yeast 175 ml ¾ cup granulated sugar 125 ml ½ cup sour cream, at room temperature 125 ml ½ cup unsalted butter, at room temperature 4 large eggs, at room temperature 5 ml 1 teaspoon salt 2L 8 cups unbleached, all-purpose flour, divided 150 ml 2 ⁄3 cup packed brown sugar 75 ml 1 ⁄3 cup granulated sugar 45 ml 3 table
Note: If you wish to have warm, fresh Cinnamon Swirl Buns in the morning, dough may be mixed, allowed to have its first rise, and shaped the night before. If doing the night before, place covered pans in the refrigerator to rise. Remove from refrigerator and let stand at room temperature one hour before baking. If you wish to freeze Cinnamon Swirl Buns after baking, do not frost. Re-warm in a conventional oven (microwaving is not recommended) and frost before serving.
banana bran muffins These muffins are so tasty, it is hard to believe they are good for you too! Makes 24 muffins cooking spray 250 ml 1 cup whole wheat flour 250 ml 1 cup unbleached, all-purpose flour 375 ml 1½ cups oat bran 375 ml 1½ cups wheat bran 20 ml 1 tablespoon plus 1 teaspoon baking powder 5 ml 1 teaspoon salt 500 ml 2 cups buttermilk 125ml ½ cup brewed coffee 2 large eggs 10 ml 2 teaspoons pure vanilla extract 50 ml ¼ cup flax seed oil 125 ml ½ cup molasses 125 ml ½ cup a
three-berry muffins A delicious muffin, perfect when fresh fruit is ripe in the summertime! Makes 24 muffins cooking spray 1L 4 cups unbleached, all-purpose flour 20 ml 1 tablespoon plus 1 teaspoon baking powder 5 ml 1 teaspoon salt 5 ml 1 teaspoon cinnamon 125 ml ½ cup unsalted butter, melted 250 ml 1 cup packed light brown sugar 250 ml 1 cup sour cream 2 large eggs 10 ml 2 teaspoons pure vanilla extract 125 ml ½ cup milk 500 ml 2 cups mixed berries: blueberries, strawberries, and rasp
vanilla yogurt scones This soft, moist dough makes delicious and light scones. We made ours plain, but you may add dried fruit such as currants, tart cherries or blueberries if you like. Makes 16 scones 4 large eggs 325 ml 11⁄3 cup fat free vanilla yogurt 1.6L 6½ cups unbleached, all-purpose flour 125 ml ½ cup granulated sugar 30 ml 2 tablespoons baking powder 5 ml ½ teaspoon salt 250 ml 1 cup unsalted butter, at room temperature, cut into ½-inch (2.
buttermilk blueberry crumb cake This do-ahead coffee cake will be a favourite for brunch.
lemon poppy seed cake A delightful cake, perfect for brunch or tea. Makes one 2-pound (1 Kg) loaf 550 ml 2¼ cups unbleached, all-purpose flour Preheat oven to 325°F (160°C). Butter and flour a 9x5-inch (23 x 5 cm) loaf pan well. 10 ml 2 teaspoons baking powder 1 ml ¼ teaspoon salt Stir the flour, baking powder, and salt together in a small mixing bowl. Reserve.
sour cream cinnamon walnut streusel coffee cake An old familiar coffee cake that everyone just loves. Makes 10-inch (25 cm) Bundt®-type cake, 12 to 16 slices unsalted butter for pan Streusel: 25 ml 1 cup coarsely chopped walnuts 125 ml ½ cup granulated sugar 15 ml 1 tablespoon cinnamon Cake: 550 ml 2¼ cups unbleached all-purpose flour 15 ml 1 tablespoon baking powder 2 ml 1 teaspoon baking soda 2 ml ½ teaspoon salt 175 ml ¾ cup unsalted butter, at room temperature, cut into 1-inch (2.
dried cherry and almond biscotti These biscotti resemble the more traditional dunking biscuit – they have an excellent crunch! Makes about 96 small biscotti 675 ml 500 ml 5 ml 1 3 2 125 ml 125 ml 2¾ cups unbleached, all-purpose flour 2 cups granulated sugar 1 teaspoon baking powder pinch salt large eggs large yolks ½ cup tart dried cherries ½ cup almonds, toasted and roughly chopped Preheat oven to 350°F (180°C). Line two baking sheets with parchment paper.
almond thumbprints A traditional holiday cookie. Makes about 60 cookies 925 ml 425 ml 190 ml 190 ml 6 ml 3.
chocolate chunk macadamia cookies A chocolate chip cookie with a triple chocolate twist. Makes about 80 cookies 1.13 L 7 ml 3.75 ml 375 ml 375 ml 265 ml 3 10 ml 175 ml 170 g 170 g 85 g 4½ cups unbleached, all-purpose flour 1½ teaspoons baking soda ¾ teaspoon salt 1½ cups unsalted butter, at room temperature, cut into ½-inch (1.
black and white pinwheels Plan ahead for these attractive special-occasion cookies, as the dough needs to chill overnight. Makes about 96 cookies 1.5 L 5 ml 5 ml 85 g 500 ml 750 ml 4 10 ml 6 cups unbleached, all-purpose flour 1 teaspoon baking powder 1 teaspoon salt 3 ounces unsweetened chocolate 2 cups unsalted butter, at room temperature 3 cups granulated sugar large eggs 2 teaspoons pure vanilla extract Place flour, baking powder, and salt in a mixing bowl. Reserve.
citrus Sugar cookies The fresh flavours of lemon, lime and orange flavour these classic sugar cookies. Makes about 60 cookies 1.5 L 15 ml 3.
pecan shortbread linzer cookies This shortbread is perfect for linzer cookies. Makes about 96 2-inch (5 cm) sandwich cookies 175 ml 75 ml 1.13 L 3.
peanut butter Surprise cookies Chocolate candy surprises in the centre of these chewy peanut butter cookies.
delicious brownies Soft and fudgy, these brownies are a chocoholic’s delight. Makes three 9-inch (23 cm) square pans of brownies 550 ml 510 g 85 g 500 ml 11 ml 3.
basic flaky pastry dough This recipe makes ample crust for a 9-to 11-inch (23 - 28 cm) regular or deep-dish pie or tart. Leftover pastry may be rolled out and cut into shapes to garnish the pie, or brushed with milk, sprinkled with sugar or cinnamon and sugar, and baked until lightly browned. Makes one or two crusts For a one-crust pie: 375 ml 1½ cups unbleached, all-purpose flour 1 ml ¼ teaspoon salt 1⁄ teaspoon baking powder 0.5 ml 8 120 ml 8 tablespoons unsalted butter, cut into ¼-inch (0.
cookie crumb crust You may make this basic cookie crumb crust with crushed cookies or graham crackers. It can be used for most pies that have a creamy or custard based filling. Makes one 9-inch (23 cm) deep dish crust 230 g 30-45 ml 0.
mile high lemon meringue pie Mile high to rival the pie in any great diner. Our meringue is cooked and totally safe. This is somewhat like a toasted marshmallow on top of lemon pudding. Makes 8 servings Lemon 250 ml 45 ml 30 ml 175 ml 5 45 ml 125 ml One Flaky Pastry Crust, baked blind – page 44 Filling: 1 cup granulated sugar 3 tablespoons cornstarch 2 tablespoons unbleached, all-purpose flour ¾ cup water large egg yolks, lightly beaten 3 tablespoons unsalted butter, cut into ½-inch (1.
Spread the hot lemon filling in the prepared pie shell. Top the filling with the meringue, taking care to spread the meringue to touch the crust all the way around. Make decorative swirls and peaks on the meringue as desired. This makes a generous, high meringue topping – if you prefer, use less. Bake in the preheated 325°F (160°C)oven for about 30 minutes until lightly browned. Cool at room temperature for about an hour, then refrigerate, uncovered, until chilled for several hours.
pumpkin mousse pie Drambuie® makes this pumpkin mousse pie a special treat. Makes 8 to 12 servings 1 15 ml 50 ml 375 ml 3 125 ml 125 ml 2 ml 3.75 ml 2 ml 1 ml 0.
sinfully rich chocolate mousse This rich mousse doubles as a dessert all on its own or as a filling for your favourite cake. Makes 4 cups (1 L) 3 15 ml 15 ml 340 g 375 ml 5 ml egg yolks 1 tablespoon water 1 tablespoon Kahlúa® 12 ounces bittersweet chocolate, finely chopped 1½ cups heavy cream 1 teaspoon pure vanilla extract Place egg yolks, water, and Kahlúa® in the Cuisinart® mixing bowl. Insert the chef’s whisk.
classic tiramisù This classic dessert never goes out of style. Makes one 9x9 inch (23 x 23 cm) pan of tiramisù 3 125 ml 45 ml 230 g 250 ml 50 ml 500 ml 28 large egg yolks ½ cup granulated sugar 3 tablespoons Marsala wine, champagne, or dry white wine 8 ounces mascarpone 1 cup heavy cream ¼ cup Kahlúa® 2 cups espresso or strongly brewed coffee savoiardi or ladyfingers Place egg yolks in Cuisinart® mixing bowl. Insert the chef’s whisk. Turn to speed 3 and mix to break up yolks.
chocolate frosting Perfect topping for a yellow cupcake! Makes about 2 cups (500 ml) 284 g 30 ml 250 ml 10 ounces semisweet chocolate, chopped or chips 2 tablespoons unsalted butter, at room temperature 1 cup heavy cream Place chocolate and butter in the Cuisinart® mixing bowl. Reserve. Scald heavy cream in a small saucepan (heat until just bubbling around edges – may be done in microwave). Once cream starts to scald, pour it over the chocolate and butter.
cream cheese frosting A classic cream cheese frosting, perfect for a variety of cakes, especially carrot and chocolate. Makes 2 cups (500 ml) 675 ml 1 60 ml 5 ml 2 ¾ cups confectioners’ sugar 8-ounce (230 g) package cream cheese, at room temperature 4 tablespoons unsalted butter, at room temperature 1 teaspoon pure vanilla extract Sift the sugar into a small bowl and reserve. Place cream cheese in the Cuisinart® mixing bowl. Insert the flat mixing paddle.
golden layer cake Very versatile, all-occasion cake. Makes two short 9-inch (23 cm) layers 500 ml 10 ml 2 ml 250 g 300 ml 3 2 10 ml 175 ml 2 cups cake flour 2 teaspoons baking powder ½ teaspoon salt ½ pound unsalted butter, at room temperature 1¼ cups granulated sugar large eggs large egg yolks 2 teaspoons pure vanilla extract ¾ cup buttermilk Preheat oven to 350°F (180°C). Butter and flour two 9-inch (23 cm) pans. Cut a circle of wax paper or parchment paper to fit the bottom inside of the pan.
rich chocolate cake A delicious and rich chocolate cake for any special occasion.
old-fashioned pound cake A traditional, moist pound cake with a lemon twist. Makes two loaves, each yielding sixteen ½-inch (1.25 cm) slices 875 ml 5 ml 500 ml 625 ml 8 10 ml 20 ml cooking spray 3½ cups cake flour 1 teaspoon salt 2 cups unsalted butter, at room temperature 2½ cups granulated sugar large eggs, at room temperature 2 teaspoons pure vanilla extract 1 tablespoon plus 1 teaspoon lemon zest (approximately 2 lemons) Preheat oven to 325°F (160°C).
kahúla angel ® food cake Light and airy, angel food cakes have no fat! Makes 12 servings 375 ml 300 ml 5 ml 15 ml 30 ml 12 6 ml 1 ml 1½ cups granulated sugar, sifted 1¼ cups cake flour, sifted 1 teaspoon pure vanilla extract 1 tablespoon espresso powder 2 tablespoons Kahlúa®, or any coffee-flavoured liqueur large egg whites 1¼ teaspoons cream of tartar ¼ teaspoon salt Preheat oven to 325˚F (160°C). Sift ¾ cup (175 ml) of the sugar together with the cake flour in a mixing bowl and reserve.
coconut cake This moist, delicious cake is perfect for any special occasion.
the ultimate flourless chocolate cake Rich, creamy, chocolaty – absolutely deliciously decadent – need we say more? Makes one 9-inch (23 cm) cake, 12 to 16 servings 125 ml 250 ml 125 ml 15 ml 340 g 170 g 250 ml 15 ml 15 ml 6 melted, unsalted butter ½ cup water 1 cup granulated sugar ½ cup brown sugar, divided 1 tablespoon instant espresso powder 12 ounces semisweet chocolate, chopped into ¼-inch (0.65 cm) pieces 6 ounces bittersweet chocolate, chopped into ¼-inch (0.
sour cream cheesecake A classic, creamy cheesecake. Makes one 10-inch (25 cm) cheesecake, 12 to 16 servings cooking spray Crust: 300 ml 40 ml 2 ml 75 ml 1¼ cups graham cracker, vanilla wafer or gingersnap crumbs 2½ tablespoons granulated sugar ½ teaspoon ground cinnamon 1⁄ cup melted unsalted butter 3 Topping: 375 ml 1½ cups sour cream 45 ml 3 tablespoons granulated sugar 3.75 ml ¾ teaspoon pure vanilla extract Filling: 750 g 500 g 300 ml 25 ml 6 300 ml 11ml 3.
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 45 minutes, then lower oven temperature to 325°F (160°C) and bake for 40 minutes. Increase temperature to 350°F (180°C) and bake for an additional 5 minutes. Spread reserved sour cream topping evenly over cheesecake and bake for 15 minutes longer.
chocolate marble cheesecake Ribbons of semisweet chocolate cheesecake are swirled throughout a classic cheesecake on top of a chocolate brownie cookie crust. Makes one 10-inch (25 cm) cheesecake, 12 to 16 servings cooking spray For the crust: 120 ml 8 tablespoons unsalted butter, at room temperature 300 ml 1¼ cups unbleached, all-purpose flour 75 ml 5 tablespoons packed brown sugar 75 ml 5 tablespoons unsweetened cocoa 1 large egg yolk 5 ml 1 teaspoon pure vanilla extract For the filling: 1.
WARRANTY LIMITED THREE-YEAR WARRANTY We warrant that this Cuisinart product will be free of defects in material or workmanship under normal home use for 3 years from the date of original purchase. Note: We recommend you use a traceable, insured delivery service for added protection. Cuisinart will not be held responsible for in-transit damage or for packages that are not delivered to us. This warranty covers manufacturer’s defects including mechanical and electrical defects.
Coffeemakers Food Processors Grills Cookware Cuisinart offers an extensive assortment of top quality products to make life in the kitchen easier than ever. Try some of our other countertop appliances and cookware, and Savor the Good Life®. www.cuisinart.ca ©2009 Cuisinart Cuisinart® is a registered trademark of Cuisinart 100 Conair Parkway, Woodbridge, Ontario L4H 0L2 Consumer Call Centre E-mail: Consumer_Canada@Conair.
