Cuisinart HM-90S Manual De Usuario

the liquids to the dry ingredients. Mix until 
just combined. 

4.  

Divide evenly among prepared muf-
fin cups and bake the cupcakes in the 
middle of the preheated oven for 25 to 30 
minutes, or until puffed and they spring 
back to the touch. Let muffins cool in 
pan on cooling rack for 5 to 10 minutes. 
Unmold and continue to cool on rack. 

5.  

While cupcakes are cooling, fill pastry 
bag fitted with a star tip with the marsh-
mallow frosting. Once completely cool, 
fill the cupcakes. Place star tip into the 
lower center of the cupcake through the 
top. Fill cupcake until the frosting slightly 
bulges out of the top where it is being 
filled. Spread any frosting that comes out 
of the top of the cupcake with a spatula

Prepare Ganache Filling

6.  

Put heavy cream into saucepan and 
place over medium heat. Heat cream 
until it is barely simmering. While cream 
is heating, place chopped chocolate into 
a small mixing bowl. Once heated, pour 
cream over chocolate and stir together 
until chocolate is melted and smooth. 

7.  

Dip the tops of the filled cupcakes in the 
warm ganache. Refrigerate until set.

Makes one 9-inch (spring form) cheese-
cake 

1.  

Preheat oven to 325°F with the rack in 
the middle of the oven. Place a rimmed 
baking sheet on the rack; carefully fill it 
with water. Butter a 9-inch spring form 
pan; reserve.

2.  

Prepare the crust. Put cookie crumbs, 
2 tablespoons sugar and melted butter 
in a small mixing bowl. Insert the mixing 
beaters into the Cuisinart

®

 Hand Mixer. 

Mix on speed 2 until the mixture comes 
together. Pat crumb crust evenly into bot-

tom and sides of prepared spring form 
pan. Reserve.

3.  

Prepare the cake. Cut each package 
of cream cheese into 6 pieces and put 
into a large mixing bowl. Mix cream 
cheese on speed 4 until very smooth. 
Scrape bowl and paddle with a large 
rubber spatula and continue to beat on 
Speed 2 while adding the sugar and salt. 
Scrape bowl and beaters. Add eggs one 
at a time, making sure each is incorpo-
rated into the batter before adding the 
next. Mix in vanilla. Reduce to speed 2 
and carefully mix in the sour cream in 
three additions, being sure the batter is 
homogenous. Reserve 1½ cups of the 
filling. Pour the remaining filling into pre-
pared pan. 

4.  

Stir the cocoa powder into melted choco-
late. Add the chocolate mixture to the 
reserved filling; stir to combine. Pour on 
top of the filling in the pan and use knife 
or spatula to create a swirl design. 

5.  

Put cake into the baking sheet in the pre-
heated oven. Add more water if any has 
evaporated. Bake for 40 minutes, or until 
cake is just set. Turn oven off and, with 
door slightly ajar, leave cheesecake to 
rest in oven for an additional hour. 

6.  

Remove cheesecake and place on a 
cooling rack. Once completely cool wrap 
well with plastic and refrigerate for at 
least 6 hours before serving.

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