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.
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.
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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4/5 (9)Category DessertsServings 8Total Time 3 hrs
- Pulse graham crackers and cinnamon in a food processor until they are the texture of sand; add melted butter and pulse several more times.
- Beat cream cheese, sugar, and sour cream together in a stand mixer fitted with a paddle blade at medium speed until smooth and fluffy, and completely combines, about 3 minutes.
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- Spray a 7-inch cheesecake pan with nonstick cooking spray. Mix the graham cracker crumbs and melted butter, then spread evenly across the bottom of the pan and pack down, pushing the crumbs up the sides a little.
- Make the cheesecake filling: Soften the cream cheese by leaving it out at room temperature for at least 1 hour. (Or soften the cream cheese in the microwave, 30 seconds to 1 minute). Beat the cream cheese in an electric mixer on medium speed until smooth, about 1 minute. Slowly add the sugar and beat on medium speed until the sugar is completely blended, about 3 minutes. Stop the mixer and scrape down the sides. Add the vanilla, sour cream, lemon juice, and lemon zest, and beat on low speed until completely blended, about 1 minute. Stop the mixer again and scrape down the sides. Add the eggs one at a time, beating each on low speed until just blended. (Don’t over-beat the eggs.) Pour the filling into the prepared cheesecake pan.
- Pressure cook the cheesecake for 20 minutes with a natural pressure release: Put the cooking rack in the pressure cooker pot, then pour in 2 cups of water. If your rack does not have handles, make an aluminum foil sling to lift the cheesecake: fold a 2-foot long piece of aluminum foil over a few times, until it is a long strip about 4 inches wide. Center the cheesecake pan on the sling and carefully lower it into the pot, setting it on the rack. Lock the lid on the cooker and pressure cook on high for 20 minutes in an electric PC or 16 minutes in a stovetop PC, then let the pressure come down naturally, about 20 more minutes. (If you’re in a hurry, you can quick release any pressure left in the pot after 20 minutes.)
- Cool the cheesecake, top with whipped topping, garnish, and serve: Lift the cheesecake out of the pressure cooker. Loosen the cheesecake by running a paring knife around the edge of the pan. Cool the pan at room temperature for an hour, then refrigerate for at least 4 hours, preferably overnight. Top with whipped topping and twists of lemon peel as a garnish.
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- Prepare a foil sling for lifting the pan out of the pressure cooker by taking an 18” strip of foil and folding it twice lengthwise. Set aside.
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- In a large mixing bowl, mix the cream cheese and sugar until smooth. Add sour cream, Meyer lemon juice, Meyer lemon zest, and vanilla and blend until combined. Add in eggs one at a time and mix just until combined. Do not overwork the batter.
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