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Meal, 2015-12-21

Dessert, the best part of Christmas

A Christmas dessert is quite a challenge, but in my opinion cheesecake is always a winner. Its fluffy texture and sweet crust will make your guests say ‘MMMM‘. This holiday season I have been testing Kitchenaid’s brand new Cook Processor. This machine sounds more complex than it is, because it actually makes cooking run a lot smoother. The Artisan Cook Processor is the perfect helping hand in your kitchen to ensure your dinner party turns out successfully.

I adapted this recipe from the Kitchenaid website. As mentioned in my previous posts, every country has their own selected chef who creates custom recipes for the Cook processor. Here you will find the Belgian selection.

How do you make it?

1. Put the dough accessory in the Cook Processor. Add the cookies, sugar, salt and cinnamon in the pot and close the lid. Set the time to 45 seconds and gradually turn up the speed to 10.

2. Cut the butter into pieces and add it to the cookie crumbs. Set the temperature to 80°C and the time to 2:30 minutes to make the mixture for the base of the cheesecake. After these 2:30 minutes open the lid again and scrape down the crumbs on the side of the pot. Adjust the temperature again to 80°C and the time to 1:30. Press start again and push the speed up to 5.

3. Line the base of your spring cake tin with baking paper and pour the cookie mixture into the tin. Spread this mixture evenly over the base and press to give it a firm texture. Bake for 10 minutes in a preheated oven at 160°C.

4. Clean your Cook Processor and the dough accessory for the second part of the recipe: the cheese mixture. Place the dough accessory in the pot again and add the cream cheese, sour cream, powdered sugar, lime juice, lime zest and grated ginger. Close the lid and adjust the time to 1:30 min and the speed to 4.

5. After 1:30 min you add the flour and continue at speed 4 for an extra 1 min.

6. Add the eggs to the mixture and set the time to 1 min and the speed at level 3. You can also add the eggs one by one through the opening during that 1 minute.

7. Open the lid and scrape the mixture off the sides of the pot. Set the time to 45 seconds and adjust the speed to level 8.

8. Pour the mixture over the baked cookie crust and bake in a preheated oven for 50 minutes at 160°C. A tip: place a baking tray filled with some water in the oven while baking the cheesecake. This will keep it from drying out.

9. Let your cheesecake cool down for a couple of hours. It’s even better after a night in the fridge.

 

Perfect to serve with a red fruit coulis.

Enjoy!

Love,

Julie