Mastering the Multi Function Cooker

48 | mu lt i -f u n c t i o n c o o k e r
1. Make the cheesecakes: Fill the Multi-Function
Cooker with 3 quarts (2.85 liters) warm water. Set
the Multi-Function Cooker to Sous Vide Mode and
set the temperature to 176°F (80°C). Press Start.
2. In the bowl of a stand mixer fitted with the paddle
attachment, beat cream cheese at medium speed until
smooth, 1-2 minutes, stopping to scrape the sides of
the bowl. Add sugar, vanilla extract and vanilla bean
seeds. Beat until combined, about 1 minute, stopping
to scrape the sides of the bowl. Add eggs, beating until
combined. Add crème fraîche, beating until combined.
Divide mixture among eight 4-ounce (125-milliliter)
Mason jars, leaving 1 inch of head space in each. Seal
tightly with the lids.
3. When water reaches set temperature, add the jars to
the Multi-Function Cooker. Cover and cook for
1½ hours. Remove from the Multi-Function Cooker.
VANILLA BEAN CHEESECAKES
WITH MACERATED FRUIT
Makes 6 Servings
Multi-Function Cooker Mode: SOUS VIDE
These individually portioned cheesecakes are a wonderful addition to a dinner party menu
or family picnic. Their creamy texture and velvety vanilla flavor is a perfect ending to a meal.
They come together easily, but make a stunning finale.
CHEESECAKE
1½ cups (337 grams) cream cheese, softened
½ cup (100 grams) sugar
1 tablespoon (13 milliliters) vanilla extract
1 vanilla bean, split, seeds scraped and
reserved
2 large eggs (100 grams)
½ cup (120 grams) crème fraîche
MACERATED FRUIT
1 cup (170 grams) fresh blackberries
1 cup (170 grams) sliced fresh strawberries
½ cup (100 grams) sugar
1 tablespoon (15 milliliters) fresh lemon juice
Fresh mint, if desired
Let cool at room temperature for 30 minutes.
Refrigerate for at least 1 hour.
4. Make the macerated fruit: In a medium bowl,
combine blackberries, strawberries, sugar and
lemon juice. Let stand, stirring frequently, until the
sugar is dissolved and the mixture is syrupy, about
1 hour. Top the cheesecakes with the macerated
fruit. Top with mint, if desired.
VARIATION: LEMON CHEESECAKES
Make as directed. Decrease vanilla extract to ¼
teaspoon (1 milliliter). Omit vanilla bean seeds. Add
1 tablespoon (6 grams) lemon zest and
2 tablespoons (30 milliliters) fresh lemon juice.
Cook as directed. Omit macerated fruit. Top with
prepared lemon curd and garnish with mint, if desired.
SOUS VIDE