Cuisinart CPC-800 Serie Manual Del Usuario página 32

fitted with the chopping blade (this can also
be done with an electric hand or stand mixer
fitted with the paddle attachment. Mix on a
low speed, being careful not to incorporate too
much air into the batter). Process until smooth,
about 15 to 20 seconds. Add the eggs, key
lime juice, and vanilla extract. Process until
combined, about 10 seconds. Scrape down
the bowl and process for another 5 seconds.
Pour the batter into the prepared pan. Cover
cheesecake with a piece of aluminum foil that
has been brushed with butter or sprayed with
nonstick cooking spray. Make the sides tight,
but allow room for the cheesecake to expand.
4. Put the rack into the cooking pot of the
Cuisinart Pressure Cooker with 2 cups of
®
water. Cut a piece of aluminum foil that is
about 24 inches long. Fold in half lengthwise,
then fold in half again two more times to
create a strip about 24 inches in length and 2
inches wide to make a "cradle." Put the filled
springform pan in the center of the foil strip
and then carefully lift and transfer to the pot.
5. Put the filled springform pan onto the rack.
Secure the lid and select Low Pressure. Set
the time for 15 minutes. When the audible
beep sounds, allow pressure to release
naturally.
6. When the pressure is released completely, the
red indicator will drop. Remove lid. Carefully
lift the springform pan out of the pressure
cooker foil cradle. Remove foil and plastic
wrap. If moisture has accumulated on the top,
dab gently with a paper towel to remove. Let
cool to room temperature, then cover and
refrigerate to fully chill. Before serving, remove
from springform pan.
Nutritional information per serving
(based on 8 servings):
Calories 318 (66% from fat) • carb. 21g • pro. 6g
fat 24g • sat. fat 14g • chol. 111mg • sod. 309mg
calc. 10mg • fiber 0g
Cherry Chocolate Chip
Bread Pudding
This can be prepared a day in advance and
then cooked while you and your family are
eating dinner, making it a quick way to have
a fresh dessert on a weeknight.
Makes 12 servings
1 pound challah bread, cut into
1-inch pieces
¾ cup chocolate chips
¾ cup dried cherries
4 large eggs
¼ cup granulated sugar
¼ teaspoon kosher salt
2 cups whole milk*
1 cup heavy cream*
1 teaspoon pure vanilla extract
Melted butter or nonstick
cooking spray
1
. Put the bread pieces, chocolate chips
and dried cherries into a large mixing bowl.
Reserve.
2. Put the remaining ingredients into a separate
mixing bowl. Whisk until well combined (to the
point where the sugar has dissolved; this can
be done by hand, with a hand mixer or even in
a blender). Pour liquid mixture over the bread
mixture. Stir to fully coat. Cover with plastic
wrap and allow to rest in the refrigerator for a
minimum of 3 hours or up to overnight. Bring
to room temperature before cooking.
3. Lightly coat a 2-quart ceramic baking dish
with melted butter or nonstick cooking spray.
Transfer the soaked bread mixture to the
baking dish. Cover with aluminum foil that
has also been coated with melted butter or
nonstick cooking spray.
4. Put the rack into the cooking pot of the
Cuisinart Pressure Cooker with 3 cups of
®
water. Cut a piece of aluminum foil that is
about 24 inches long. Fold in half lengthwise,
then fold in half again two more times to
create a strip about 24 inches in length and 2
inches wide to make a "cradle." Put the filled
baking dish in the center of the foil strip and
then carefully lift and transfer to the rack in the
cooking pot.
5. Secure the lid and select Low Pressure.
Set the time for 45 minutes. When the
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