Cannoli Cheesecake
We make many cheesecakes in the
Test Kitchen, and still one of our favourite
methods (which happens to be the easiest and
most foolproof) is slow cooked. To offer the
palate some new, fun flavours, we made
a cheesecake that is nice and creamy
with the flavour of cannoli filling.
Setting: Slow Cook
Makes one 7-inch (180 mm) cheesecake
(springform pan)
1 tablespoon (15 ml) unsalted
butter, room temperature
(for pan)
Crust:
¼ cup (60 ml) graham cracker
crumbs
¼ cup (60 ml) toasted pine nuts,
finely ground
1 tablespoon (15 ml) granulated
sugar pinch sea or kosher salt
½ tablespoon (7 ml) unsalted butter,
melted and cooled to room
temperature
Filling:
4 ounces (115 g) (½ package)
cream cheese, quartered and at
room temperature
½ cup (125 ml) granulated sugar
¼ teaspoon (1 ml) sea or kosher
salt
¼ teaspoon (1 ml) ground cinnamon
3 large eggs, at room temperature
2 large egg whites, at room
temperature
1 teaspoon (5 ml) pure vanilla
extract
12 ounces (340 g) whole-milk
ricotta, at room temperature
2 ounces (60 g) bitter or semisweet
chocolate, finely chopped
1. Put the steaming rack into the cooking
pot of the Cuisinart
®
Multicooker.
2. Lightly brush the springform pan with
the tablespoon (15 ml) of room
temperature butter. Reserve.
3. Prepare the crust. Put all of the crust
ingredients into a small mixing bowl.
Using a hand or stand mixer, beat on
low until the mixture comes together.
Pat crumb crust evenly into prepared
springform pan. Reserve.
4. Prepare the filling. Mix cream cheese,
sugar, salt and cinnamon using a hand
or stand mixer on a medium speed until
very smooth (you cannot over-mix at
this stage. Be sure there are no lumps
in the batter). Scrape bowl and beaters/
paddle with a spatula. Add eggs and
whites, one at a time, making sure each
is incorporated into the batter before
adding the next. Mix in vanilla. Reduce
to low and carefully mix in the ricotta,
being sure the batter is homogenous,
but do not over-mix. Stir in the chopped
chocolate.
5. Pour batter into the prepared pan. Put
pan onto the rack in the unit.
6. Select Slow Cook on High for 2 hours.
7. Once the time has elapsed, allow cake
to rest on Keep Warm in the unit for an
additional 30 minutes to an hour (you
want it to be just set).
8. Remove cheesecake and place on a
cooling rack. Once completely cool,
wrap well with plastic and refrigerate for
at least 6 hours before serving.
Nutritional information per serving:
Calories 235 (54% from fat) • carb. 19g • pro. 8g
• fat 14g • sat. fat 7g • chol. 91mg • sod. 191mg
• calc. 127mg • fiber 1g
Fall Fruit Crisp
Comfort is at the forefront in this simple
dessert. This is great recipe to make when you
seem to have a surplus of fall fruits that need
to be used – the rest of the ingredients are
basic pantry staples. If you prefer pears to
apples, you can change the ratios.
Setting: Roast
Makes 8 to 10 servings
½ cup (125 ml) unbleached,
all-purpose flour
¼ cup (60 ml) rolled oats
(old-fashioned oats, not
quick-cooking)
1
/
3
cup (75 ml) packed light brown
sugar
pinch table salt
pinch ground cinnamon
pinch freshly ground nutmeg
2 tablespoons (30 ml) unsalted
butter, melted
1 pound (500 g) apples (any baking
variety), peeled, cored and cut
into ½-inch (12.5 mm) slices
½ pound (250 g) pears (any baking
variety), peeled, cored and cut
into ½-inch (12.5 mm) slices
¼ cup (60 ml) granulated sugar
2 tablespoons (30 ml) unbleached,
all-purpose flour
pinch table salt
¼ teaspoon (1 ml) pure vanilla
extract
1. Put the first 7 ingredients into a small
mixing bowl. Toss to fully combine;
reserve.
2. Put the remaining ingredients into a
large mixing bowl. Toss to combine.
Transfer apple/pear mixture to an 8-inch
(203 mm) round baking pan. Top with
the oat mixture.
3. Put the roasting rack into the Cuisinart
®
Multicooker and put the filled baking
pan on top of that. Cover and set to
Roast at 375°F (190°C) for 45 minutes.
Let cook until top is browned and fruit
is just tender – start checking the
doneness of the fruit around 30
minutes. Add more time if necessary.
Apples and pears vary in composition,
so some might need more time to cook
than others.
Nutritional information per serving
(based on 10 servings):
Calories 266 (16% from fat) • carb. 56g • pro. 2g
• fat 5g • sat. fat 3g • chol. 12mg • sod. 28mg
• calc. 10mg • fiber 4g
