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1
⁄
2
teaspoon cinnamon
1
⁄
4
teaspoon baking powder
1
⁄
8
teaspoon salt
1 large egg yolk
16 ounces cream cheese (regular),
at room temperature
16 ounces lowfat cream cheese,
at room temperature
4 large eggs*
2 tablespoons cornstarch
2 teaspoons vanilla extract
Chocolate curls for garnish,
optional
In a small bowl dissolve the espresso pow-
der in the half-and-half; re s e rve. Pre h e a t
oven to 350°F. Lightly coat a 9 x 3 inch
s p r i n g f o r m or cheesecake pan with cook-
ing spray.
Place the butter and
1
⁄
4
cup of the sugar in
a medium bowl. Mix on Speed 3 to cre a m ,
1
1
⁄
2
minutes. Add flour, cocoa, cinnamon,
baking powder, and salt; mix on Speed 1
until combined, 30 seconds. Add egg yolk
and mix on Speed 1 until cru m b l y, 15 sec-
onds. Press into bottom of pre p a red pan.
Bake in preheated 350°F oven for 10 min-
utes, until slightly puffed (crust may have
cracked appearance; that is normal). Place
on a rack to cool. When the pan is cool to
touch, wrap a sheet of aluminum foil
a round the bottom and sides of the pan
so that it comes up at least 2 inches.
Place cream cheeses and remaining sugar
in a large mixing bowl. Beat on Speed 2
until combined and smooth, 2 minutes.
Using Speed 1, add eggs, one at a time,
mixing for 15 seconds after each addition.
Scrape the bowl. Add corn s t a rch, mix on
Speed 1, 20 seconds. Scrape the bowl.
Add half-and-half mixture and vanilla
extract; mix on Speed 2 until smooth and
completely combined. Pour the mixture
over the cooled crust. Place the pan in a
l a rger aluminum pan and place in the oven;
add enough hot water to the outer pan so
that it is
1
⁄
2
-inch deep. Bake in the pre h e a t-
ed 350°F oven for 60-70 minutes, until the
cheesecake is pulling away from the sides of
the pan; the center will be jiggly. Remove
from the oven, remove the foil and let cool
completely on a rack. Refrigerate at least 4
hours before serving. Garnish with chocolate
curls if desired.
Nutritional information per serving (16 servings):
Calories 368 (48% from fat) • carb. 41g • pro. 8g
• fat 20g • sat. fat 12g • chol. 116mg • sod. 290mg
• calc. 89mg • fiber 1g
Variation:
After the cheesecake is mixed, add
3 ounces each chopped white and
bittersweet chocolate using Speed 1;
mix for 15 seconds to combine.
* Wa rm cold eggs safely before using by
placing in a bowl of hot (not boiling) water
for 10 minutes. They will incorporate more
easily into your mixture .
LEMON TEA L O A F
Yield: 1 loaf, sixteen
1
⁄
2
-inch slices
3 cups all-purpose flour
2 teaspoons baking powder
1
⁄
2
teaspoon salt
2
⁄
3
cup melted butter
2 cups sugar
3
⁄
4
cup fresh lemon juice, divided
1
⁄
4
cup finely chopped lemon zest
(about 4 lemons)
4 large eggs
1 teaspoon pure vanilla extract
1 cup whole milk yogurt
1
⁄
2
cup confectioners sugar, sifted
P r eheat oven to 350°F. Butter and flour a
9 x 5 x 3 inch (8-cup) loaf pan.
Sift flour, baking powder, and salt together
into a medium mixing bowl.
Place the melted butter and sugar in a
l a r ge mixing bowl and combine using
Speed 3 for one minute. The mixture will
still seem slightly granular. Continue mixing
and add
1
⁄
2
cup of the lemon juice and zest.
Add eggs one at a time and then the
v a n i l l a .
Add the dry ingredients and yogurt to the
batter alternately in three additions, using
Speed 2, ending with the yogurt.
Pour batter into pre p a red loaf pan. Bake
on the middle rack for approximately
1 hour 35 minutes, rotating the pan half
way through baking time. Check cake for
doneness after 1 hour 20 minutes. Cake
9
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