PRESSURE COOKER VERY VANILLA CHEESECAKE
Cinnamon and vanilla give this cheesecake so much flavor, and making it in the pressure cooker creates a silky, smooth texture that's hard to resist. -Krista Lanphier, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Grease a 6-in. springform pan; pour water into a 6-qt. electric pressure cooker. , Mix cracker crumbs, 1 tablespoon sugar and cinnamon; stir in butter. Press onto bottom and about 1 in. up sides of prepared pan., In another bowl, beat cream cheese and remaining sugar until smooth. Beat in vanilla. Add eggs; beat on low speed just until combined. Pour over crust., Cover cheesecake tightly with foil. Place springform pan on a trivet with handles; lower into cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on low for 1 hour and 5 minutes. When finished cooking, quick-release the pressure. The cheesecake should be jiggly but set in center., Remove springform pan from pressure cooker; remove foil. Cool cheesecake on a wire rack 1 hour. Loosen sides from pan with a knife. Refrigerate overnight, covering when completely cooled., For topping, melt chocolate and cream in a microwave; stir until smooth. Cool slightly. Remove rim from springform pan. Pour chocolate mixture over cheesecake. If desired, sprinkle with berries to serve.
Nutrition Facts : Calories 484 calories, Fat 34g fat (19g saturated fat), Cholesterol 151mg cholesterol, Sodium 357mg sodium, Carbohydrate 39g carbohydrate (31g sugars, Fiber 0 fiber), Protein 8g protein.
ELECTRIC PRESSURE COOKER CHEESECAKE
Use your new pressure cooker for this Electric Pressure Cooker Cheesecake recipe! You won't believe how easy this Electric Pressure Cooker Cheesecake is.
Provided by My Food and Family
Categories Recipes
Time 6h5m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Combine graham crumbs, 2 Tbsp. sugar and butter; press onto bottom of 7-inch springform pan sprayed with cooking spray. Wrap foil around bottom of pan.
- Beat cream cheese in large bowl with mixer until creamy. Add cornstarch and remaining sugar; mix well. Blend in sour cream and vanilla. Add eggs, 1 at time, mixing on low speed after each just until blended. Pour over crust; cover with foil.
- Place trivet in pressure cooking pot. Add 1 cup water. Make foil sling by folding 24-inch sheet of foil lengthwise into thirds. Place sling in center of cooker, then carefully place springform pan on middle of sling.
- Lock lid in place, folding back ends of foil sling if necessary. Select High Pressure, then set timer for 40 min. When timer goes off, turn off pressure cooker. Use natural pressure release for 10 min., then do a quick pressure release to release any remaining pressure. When valve drops, slowly remove lid.
- Remove cheesecake from cooker. Center of cheesecake should just have slight movement when pan is gently jiggled. If not, cook cheesecake an additional 5 min.
- Transfer cheesecake to wire rack. Remove and discard foil. Run knife around rim of pan to loosen cake. Remove rim. Cool cheesecake completely. Refrigerate 4 hours.
Nutrition Facts : Calories 380, Fat 26 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 120 mg, Sodium 320 mg, Carbohydrate 28 g, Fiber 0 g, Sugar 21 g, Protein 6 g
PRESSURE-COOKER LIME CHEESECAKE
I love my pressure cooker and get a kick out of creating recipes for it. When I wanted to try a cheesecake, I did some research and put together my own version. Success! It not only was beautiful with no cracks but also tasted absolutely scrumptious. -Joan Hallford, North Richland Hills, Texas
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Place trivet insert and 1 cup water in a 6-qt. electric pressure cooker. Grease a 6-in. springform pan; place on a double thickness of heavy-duty foil (about 12 in. square). Wrap securely around pan., in a small bowl, combine cracker crumbs and sugar. Stir in melted butter. Press onto the bottom and up the sides of prepared pan. Place in freezer. Meanwhile, in a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream, lime zest, lime juice and vanilla. Add eggs; beat on low speed just until blended. Pour into prepared pan. Cover pan with foil. Fold an 18x12-in. piece of foil lengthwise into thirds, making a sling. Use the sling to lower the pan onto the trivet., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 50 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. Using foil sling, carefully remove springform pan. Let stand 10 minutes. Remove foil from pan. Cool cheesecake on a wire rack 1 hour., Loosen sides from pan with a knife. Refrigerate overnight, covering when cooled. To serve, remove rim from springform pan. If desired, garnish with lime slices and whipped cream.
Nutrition Facts : Calories 292 calories, Fat 18g fat (10g saturated fat), Cholesterol 88mg cholesterol, Sodium 187mg sodium, Carbohydrate 30g carbohydrate (24g sugars, Fiber 0 fiber), Protein 4g protein.
PUMPKIN CHEESECAKE (PRESSURE COOKER)
Delicious, creamy, rich cheesecake with a wonderful pecan crust. Perfect for Thanksgiving. Quick and easy to make the night before in your pressure cooker. The pressure cooker is my new favorite thing and I've been going a little crazy with it lately. This recipe calls for a 7-inch springform pan but I use an 8-inch springform pan that fits in my 8-quart Fagor Duo. You'll need at least a 6-quart pressure cooker as well as a small trivet to elevate the springform pan above the water. Recipe is from The Pressure Cooker Cookbook by Toula Patsalis. She says this cheesecake serves 6 but it's so rich, I'd put servings at 8 or more. The cooking directions in this recipe were a bit off, so I have editted according to what worked for me.
Provided by LonghornMama
Categories Cheesecake
Time 50m
Yield 1 cheesecake, 6-8 serving(s)
Number Of Ingredients 18
Steps:
- Crust: Combine graham cracker crumbs, sugar, pecans, cinnamon, and 1/4 cup melted butter in a small bowl. Press crumbs into bottom of 7-inch springform pan. (I use an 8-inch springform pan).
- Cheesecake: Beat together cream cheese, sugar, and orange zest until smooth (I use food processor). Beat in eggs, one at a time, beating thoroughly after each addition. Beat in pumpkin, 2T butter, cornstarch, cinnamon, nutmeg, and ginger just until smooth. Pour batter over crust.
- Recipe says to cover with 2 layers of paper towels, top with foil, and crimp along edge of pan to seal. I have made other cheesecakes in the pressure cooker without covering them. If you do not cover the cheesecake, after cooking you'll need to carefully dab the top of the cheesecake with a paper towel to absorb any pools of excess water.
- Pour 2 cups water into 6-quart or larger pressure cooker. Insert trivet. Make a long foil strip with a 1 1/2 foot piece of aluminum foil. Double it lengthwise, twice, to create a long strip. Center the springform pan on this strip and use it to lower the cheesecake into the pressure cooker. Fold down the ends so they don't interfere with closing the pressure cooker lid. Secure lid. Bring to high pressure (15 psi), reduce heat to maintain pressure, and cook for 25 minutes. (At 25 minutes, my covered 8-inch cheesecake was completely raw in the middle, so I returned to the pressure cooker, brought back to pressure, and cooked uncovered for 10 more minutes. I would suggest 35 minutes cooking time).
- Remove pressure cooker from heat, let pressure come down naturally. Remove lid. Using foil handles, carefully remove cheesecake to cooling rack. Remove covering and check for doneness. The cheesecake should look set. Cover and refrigerate at least four hours or overnight.
- Before serving, release and remove outside ring of springform pan. Garnish or serve with plain whipped cream or Spiced Whipped Cream.
- Spiced Whipped Cream: using an electric mixer, beat cream in a medium bowl until thickened. Add powdered sugar and cinnamon and whip until thickened.
Nutrition Facts : Calories 801.9, Fat 61.1, SaturatedFat 32.3, Cholesterol 230.2, Sodium 516.1, Carbohydrate 58.7, Fiber 2.8, Sugar 45.9, Protein 9.3
LEMON CHEESECAKE (PRESSURE COOKER)
I don't own a pressure cooker, but this recipe tempts me to get one. From "Pressure Cooking for Every Occasion" by Fagor America (2005) and published in my local paper. A 6 qt capacity cooker is required. The cooking time is for the cake served warm - it wll take longer to cool and chill, as is more customary with cheesecake.
Provided by duonyte
Categories Dessert
Time 40m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Grease the bottom and sides of a round baking dish or springform pan that fits into the cooker. Coat the sides with crumbs and distribute the remaining crumbs on the bottom.
- Using an electric mixer or food processor, blend the cream cheese and sugar until smooth.
- Add eggs, lemon juice, zest and vanilla. Beat until smooth, then pour into the prepared pan.
- Pour 2 cups water into a 6 qt or larger cooker. Set a trivet on the bottom to raise the bottom of the pan above the water. (I'd wrap the bottom of a springform pan in aluminum foil).
- Lock the lid in place. Over high heat, bring to high pressure. Reduce heat just enough to maintain high pressure and cook for 15 minutes. Turn off the heat and allow the pressure to come down naturally. Remove lid, tilting away from you to release steam.
- Let the steam subside before removing the pan from the cooker. Place on a wire rack to cool.
- If there is a small pool of condensed water in the middle of the cake, blot with paper towel.
- Serve warm, or cool to room temperature, cover and refrigerate for at least 4 hours or overnight.
- Serve plain or with fresh fruit or cherry-pie filling on top.
Nutrition Facts : Calories 296.3, Fat 22.1, SaturatedFat 11.9, Cholesterol 110.4, Sodium 252.7, Carbohydrate 20.2, Fiber 0.3, Sugar 16.5, Protein 5.4
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