Fagor America 670040380 Manuel D’Utilisation
37
ENGLISH
LEMON CHEESECAKE
A light cheesecake, the perfect ending to a big meal.
Ingredients (Serves: 6)
1 teaspoon butter
½ cup graham cracker crumbs
16 ounces low fat cream cheese, room temperature
½ cup sugar
2 large eggs
1 tablespoon lemon juice, fresh
2 teaspoons lemon zest
½ teaspoon vanilla
½ cup lemon curd, for garnish
½ cup graham cracker crumbs
16 ounces low fat cream cheese, room temperature
½ cup sugar
2 large eggs
1 tablespoon lemon juice, fresh
2 teaspoons lemon zest
½ teaspoon vanilla
½ cup lemon curd, for garnish
Process crumbs and butter till blended. Pour into 7-inch springform pan (not
included with oven) that has been sprayed with cooking spray and foil-wrapped
on the outside. Pour two cups hot water into the bottom of the oven. Place
springform pan on low rack and bake for 5 minutes at 400ºF. Remove.
included with oven) that has been sprayed with cooking spray and foil-wrapped
on the outside. Pour two cups hot water into the bottom of the oven. Place
springform pan on low rack and bake for 5 minutes at 400ºF. Remove.
In food processor, place remaining ingredients, except for lemon curd. Bake at
325°F for 35 minutes. Heat jar of lemon curd in microwave for maybe a minute,
or until softened. Spoon out onto cheesecake and smooth. Refrigerate and when
cooled, can be removed from pan.
325°F for 35 minutes. Heat jar of lemon curd in microwave for maybe a minute,
or until softened. Spoon out onto cheesecake and smooth. Refrigerate and when
cooled, can be removed from pan.
CARAMEL TURTLE CHEESECAKE
You are absolutely going to love this dessert and your friends and family are going
to think you are a culinary genius!
to think you are a culinary genius!
Ingredients (Serves: 8)
1 low-fat graham cracker crust
¼ cup butter
1 cup coconut
½ cup chopped pecans
2 low fat cream cheese, 8 oz. each, room temperature
2 eggs, room temperature
½ cup Splenda® brown sugar
1 teaspoon vanilla
Caramel ice cream topping, sugar-free
Optional little chocolate covered caramel candies
¼ cup butter
1 cup coconut
½ cup chopped pecans
2 low fat cream cheese, 8 oz. each, room temperature
2 eggs, room temperature
½ cup Splenda® brown sugar
1 teaspoon vanilla
Caramel ice cream topping, sugar-free
Optional little chocolate covered caramel candies
In 8 inch cake pan (not included with oven) put butter, coconut and pecans and
add to high rack in oven. Bake for 4 minutes on 400ºF, stirring often and watching
closely not to burn coconut. Remove and cool.
add to high rack in oven. Bake for 4 minutes on 400ºF, stirring often and watching
closely not to burn coconut. Remove and cool.
In food processor, add cream cheese, eggs, brown sugar, vanilla and process till
smooth, scraping sides. Pour half of mixture into graham cracker shell and top with
half coconut-pecan mixture and drizzle with caramel topping; top with remaining
cream cheese mixture. Bake on low rack at 325ºF for 20 minutes. Take out and
top with remaining coconut-pecan mixture and drizzle with caramel topping. May
add halved chocolate covered caramel candies for garnish. Refrigerate.
smooth, scraping sides. Pour half of mixture into graham cracker shell and top with
half coconut-pecan mixture and drizzle with caramel topping; top with remaining
cream cheese mixture. Bake on low rack at 325ºF for 20 minutes. Take out and
top with remaining coconut-pecan mixture and drizzle with caramel topping. May
add halved chocolate covered caramel candies for garnish. Refrigerate.
Halogen Oven Manual_Revn Nov10.indd Sec2:37
Halogen Oven Manual_Revn Nov10.indd Sec2:37
11/17/10 7:45 PM
11/17/10 7:45 PM