Manual Cuisinart CPC-610A (page 17 of 19) (English)

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Cut a piece of aluminum foil 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.”

Place on counter and set filled springform

pan in the center. Cover cheesecake

with a piece of buttered aluminum foil –

making the sides tight, but allowing room

for the cheesecake to expand. Bring the

ends of the cradle strip upward. Use the

cradle to help lower the cheesecake into

the cooking pot of the Cuisinart

™

Electric

Pressure Cooker and place on the trivet.

Cover and lock lid in place. Select High

Pressure and set timer for 8 minutes.

When audible beep sounds, use natural

pressure release to release pressure.

Remove cheesecake from the cooking

pot using the foil strips to lift up. Place on

a cooling rack. 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. Before serving

remove from springform pan and garnish

if desired.

Nutritional information per serving (based on 8 serv-

ings):

Calories 299 (67% from fat) • carb. 19g • pro. 6g

• fat 23g • sat. fat 14g • chol. 119mg • sod.

214mg

• calc. 59mg • fiber 0g

Mango Coconut

Bread Pudding

For a warm dessert, bread pudding can

be mixed and assembled ahead, then

baked while dinner is being served.

Serve with fresh raspberries or Simple

Raspberry Sauce (page 35), and top with

sweetened softly whipped cream, or ice

cream – vanilla, ginger or coconut.

Makes 8 to 12 servings

1 tablespoon unsalted butter,

melted

6 cups bread cubes made from

challah bread or other bread with

dense texture

1 mango (about 1 pound), firm but

ripe, peeled and cut into ½-inch

cubes (2 cups)

¹⁄

cup sweetened flaked/shredded

coconut

5 large eggs

1½ cups (one 12-ounce can) lowfat

evaporated milk (not

reconstituted)

1½ cups coconut milk

½ cup packed brown sugar

2 teaspoons pure vanilla extract

½ teaspoon ground cinnamon

½ teaspoon ground ginger

½ teaspoon ground allspice

Coat a 2-quart ceramic soufflé dish (8-

inch diameter) with the melted butter

and reserve. Cut a piece of aluminum foil

16 inches square and lightly butter an

8-inch round in its center. Cut a piece of

aluminum foil 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” and reserve.

Place the bread cubes, mango and

coconut in a large bowl. Place the eggs in

a medium bowl. Whisk until smooth. Add

evaporated milk, coconut milk, brown

sugar, vanilla, cinnamon, ginger, and

allspice. Whisk to combine. Pour over the

bread cube mixture and stir gently. Pour

into prepared soufflé dish and let stand at

room temperature for 30 minutes.

Cover with prepared sheet of foil,

buttered side down, so that the foil

allows for the top of the bread pudding

to expand, but fits tightly around the

sides of the soufflé dish. Set the dish in

the center of the long strip of folded foil

and bring up the sides to meet – twist

together to form a handle.

Place trivet/rack in the cooking pot and

add 2 cups of cold water. Using the foil

cradle to help lift the dish, carefully lower

the dish into the pot and place on the

trivet/rack.

Cover and lock lid in place. Select High

Pressure and set timer for 25 minutes.

When audible beep sounds, use Natural

Pressure Release to release pressure.

When float valve drops, turn off. Remove

lid carefully, tilting away from you to

allow steam to disperse. Remove bread

pudding from the cooking pot using

the foil strips to lift up. Place on a

cooling rack. Remove foil. Let stand 10

minutes before serving, or cool to room

temperature, then cover and refrigerate.

Serve with softly whipped cream if desired.

Nutritional information per serving

(based on 12 servings):

Calories 206 (45% from fat) • carb. 24g • pro. 4g

• fat 10g • sat. fat 6g • chol. 109mg • sod. 125mg

• calc. 39mg • fiber 1g

Creamy Rice Pudding

Using coconut milk gives this rice pudding a

hint of coconut and a very creamy texture.

Makes 6 cups

1½ cups Arborio or Carnaroli rice

2 cups whole milk

1 can (14-ounce) lite coconut milk

1 cup water

½ cup granulated sugar

2 teaspoons cinnamon

½ teaspoon salt

1½ teaspoons pure vanilla extract

1 cup dried tart cherries, dried cubed

mango or papaya, or golden raisins

Rinse rice and drain. Place rice, whole milk,

coconut milk, water, sugar, cinnamon, and

salt in the cooking pot. Select Sauté and

bring to a low boil, stirring constantly to

dissolve the sugar. As soon as the mixture

comes to a boil, cover and lock lid in place.

Select Low Pressure and set timer for 15

minutes.

When audible beep sounds, use Quick

Pressure Release to release pressure. Turn

off. When float valve drops, remove lid

carefully, tilting away from you to allow steam

to disperse. Add vanilla and dried fruit and

stir. Place cover on pot, but do not turn on.

Let stand for 15 minutes. Stir and serve. May

be garnished with a sprinkling of cinnamon

and freshly whipped cream.

Nutritional information per serving (½ cup):

Calories 142 (22% from fat) • carb. 25g • pro. 3g

• fat 4g • sat. fat 2g • chol. 7mg • sod. 126mg

• calc. 72mg • fiber 1g

Ginger Steamed Pears

with Vanilla Bean

Mascarpone Cream

Makes 4 servings

Vanilla Bean Mascarpone Cream

(recipe follows)

1 cup medium dry sherry

¼ cup granulated sugar

2 strips lemon zest

(about 2x½ inches each)

1 tablespoon fresh lemon juice

4-5 slices fresh ginger

4 pears, about 8 to 10 ounces each

½ whole lemon

Fresh raspberries and chocolate

shavings or candied ginger for

garnish

Prepare Vanilla Bean Mascarpone Cream.

Cover and refrigerate until ready to use;

remove from refrigerator 30 minutes before

serving.

Place sherry, sugar, lemon zest, lemon juice

and ginger in the cooking pot of the Cuisinart

Pressure Cooker. Select Simmer and cook

until the sugar is dissolved. Remove a slice

from the bottom of each pear, and use a

small melon baller to remove the core. Peel

the pear vertically, leaving stripes of peel on

the pear. Rub cut surfaces with lemon half.

Place trivet/rack in cooking pot of the

Cuisinart

™

Electric Pressure Cooker. Place

a heatproof 8-inch plate on the trivet and

arrange pears on plate. Select High Pressure

and cook for 4 minutes.When audible beep

sounds, use Quick Pressure Release to

release pressure. Remove pears, plate and

trivet. Add any liquid that has accumulated

on the plate to the cooking pot. Let pears

cool, then cover and refrigerate until ready

to serve. Select Simmer and cook the liquid

for about 20 to 25 minutes, until it is reduced

by about half (you should have slightly more

than ½ cup after reducing). Strain and cool.

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Cuisinart CPC-610A Manual

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