Dacor Range Cooking Cooking Manual

Also see for Epicure Series: Use & care Installation instructions

Contents

Dacor Range Cooking Cooking Manual Manual pdf 54 page image

Port-Glazed Strawberry CheesecakeRECIPES1 quart strawberries, hulled and sliced1/4 cup granulated sugar1/4 cup portFor Crust:70 Vanilla wafers (8 1/2 oz), finely ground in a food processor (about 2 1/3 cups)1 1/4 sticks unsalted butter, melted and cooledFor Filling:2 1/2 (8 ounce) packages cream cheese, softened8 oz mascarpone cheese at room temperature3/4 cup granulated sugar3 large eggs1 teaspoon vanilla extract1 teaspoon fresh lemon juice1/4 teaspoon saltIn a small bowl, combine strawberries, sugar and port. Cover with plastic wrap and allow to rest for 1 hour.Make crust:Adjust oven rack to position 2. Preheat oven to 325° on Convection Bake. Butter bottom and side of a 8-inch or 10-inch springform pan.Stir together cookie crumbs and butter in a bowl. Reserve 1/4 cup crumb mixture for sprinkling over cheesecake, then pat remainder onto bottomand 1-1/2 inches up side of springform pan (about 1/4- 1/2 inch thick). Put pan on a cookie sheet and bake until golden (about 10 minutes).Cool completely on a rack. Leave oven on.Make filling while crust bakes:Beat cream cheese, mascarpone, and sugar into a large bowl with an electric mixer at the high speed until fluffy (3-5 minutes). Add eggs 1 at atime, beating well after each addition. Add vanilla, lemon juice, and salt and mix at low speed until combined. Pour half of the batter into cooledcrust. Using a slotted spoon top this batter with the sliced strawberries in a single layer. Top with remaining batter. Bake until cake is set andpuffed around edge but still trembles slightly when pan is shaken gently (25-30 minutes). Cool slightly in springform pan on rack, about 20 min-utes. (Cheesecake will continue to set as it cools).Cool completely in pan on rack, then chill, loosely covered, at least 8 hours.Serves 8-10.50