Cheesecake in a Pressure Cooker

Feb
19
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Here’s one version of the pressure cooker cheesecake that we like. It’s from Lorna Sass’s Cooking Under Pressure Book.

Difficulty:

Servings: 6-8

Cook Time: 15 minutes + pressure release time  

Ingredients

For the crust:
2 Tablespoons melted butter
1/2 cup chocolate cookie crumbs

For the filling:
2 large eggs
16 ounces cream cheese at room temperature (Avoid reduced fat products which will prevent the cake from setting properly.)
1/2 cup sugar
1 Tablespoon freshly squeezed lemon juice
2 teaspoons grated lemon zest
1/2 teaspoon vanilla

For the optional garnish, choose one:
Berries or sliced fresh fruit
Cherry Pie Filling (from a can)

Directions

Prepare a foil strip: Cut off a 1 1/2-foot-long piece of standard-width aluminum foil. Double it twice lengthwise to create a long strip. Set aside.

Use butter or pan spray to coat bottom and halfway up the sides of the 7-inch spring-form pan.

To make the crust: Combine the melted butter and cookie crumbs. Press them onto the bottom and a little way up the sides of the spring-form pan.

Using an electric mixer or a food processor, blend the ingredients for the filling. Do not overwork the batter. Pour mixture into the prepared pan.

Pour 2 cups of water into a 6-quart or larger cooker. Set a trivet or rack in place that will raise the cheesecake above the water. Center the uncovered pan on the foil strip and lower it onto the trivet. Fold down the ends of the strip so that they don’t interfere with closing the cooker.

Lock the lid in place. Over high heat bring to high pressure. Reduce the heat just enough to maintain high pressure and cook for 15 minutes. Turn off the heat. Allow the pressure to come down naturally. Remove the lid, tilting it away from you to allow steam to escape. Let the steam subside before lifting the pan from the cooker with the aid of the foil strip. Set on a rack. If there is a small pool of condensed water in the middle, blot it up with a paper towel.

If not eating warm, cool to room temperature. Cover with plastic wrap and refrigerate for at least 4 hours. Before serving, release and remove the rim of the spring-form pan. Serve from the base of the pan, garnished as desired.

Categories: Cheesecakes, Desserts, Pressure Cooker

Submitted by: pcisek67 on February 19, 2011




Comments

  1. mkinthegarden says:

    I’m going to try this. When you say hi pressure, would that be 15lbs? Canning at my altitude requires 15lbs, but never made a cheesecake! Thanks 🙂

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