Pressure Cooker Peachy Summer Cheesecake Recipes

PEACHY SUMMER CHEESECAKE

Steps:

• Pour 1 in. water into a 6-qt. slow cooker. Layer two 24-in. pieces of foil; roll up pieces lengthwise to make a 1-in.-thick roll. Shape into a ring; place in slow cooker to make a rack., 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 large bowl, beat cream cheeses and sugar until smooth. Beat in sour cream, apple juice, flour and vanilla. Add eggs; beat on low speed just until blended. Pour into prepared pan. Center pan on foil rack, not allowing sides to touch slow cooker. Cover slow cooker with a double layer of white paper towels; place lid securely over towels. Cook, covered, on low 2-1/2 hours., Turn off slow cooker, but do not remove lid. Let stand 1 hour. Remove springform pan from slow cooker; 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. Serve with peaches.

PRESSURE-COOKER PEACHY SUMMER CHEESECAKE

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 large bowl, beat cream cheeses and sugar until smooth. Beat in sour cream, apple juice, flour 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 30 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. Serve with peaches.

LEMON CHEESECAKE (PRESSURE COOKER)

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.