Register    Reset Password

Cheesecake in a Pressure Cooker

Submitted by: pcisek67 on February 19, 2011
0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5
Loading...
Cheesecake in a Pressure Cooker

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

Did you make this recipe? Share your photo here:

Make sure the page has finished loading before you upload a photo.

Max photo size is 512KB. The best size to upload is 500 x 375 pixels.

By uploading a photo, you attest that this photo belongs to you. If you are uploading a photo that does not belong to you, please provide documentation that you have permission to use the photo to FBRblog(at)yahoo.com or the photo will not be approved.


Other recipes you may enjoy:





Reviews

2 reviews | Get new review notifications:

Subscribe via RSS Feed

Subscribe without commenting

  1. 10-23
    12:33
    pm

    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 🙂

Leave a Review

You must be registered to post a review or comment.

Already registered? Use the login form at the top of the page.

Search Farm Bell Recipes

Generic selectors
Exact matches only
Search in title
Search in content
Search in posts
Search in pages
Filter by Categories
All Recipes
Appetizers & Snacks
Bagels
Bean Soups
Beans
Beans, Grains & Rice
Beef
Beverages
Biscuits
Blog
Boiling Water Bath
Bread Machine
Breads
Breakfast
Brownies
Budget
BWB Condiments
BWB Fruits
BWB Jams, Jellies, Butters & Preserves
BWB Marmalades & Conserves
BWB Other
BWB Pickles & Pickled Stuff
BWB Salsas
BWB Sauces
BWB Tomatoes & Combos
BWB Vegetables
Cakes
Candy
Canning
Casserole
Casserole
Casserole
Cereals
Cheese
Cheesecakes
Chilis
Chowders
Cobblers
Coffee Cake
Cold Remedies
Condiments
Cookery 101
Cookies & Bars
Cream Soups
Crisps
Crock Pot
Crowd-Size
Crusts
Cupcakes
Cure & Smoke
Dairy
Dehydrating
Desserts
Diabetic
Dips
Doughnuts
Dressings
Egg Dishes
Eggs
Entertaining
Fat-Free
Featured
Fermenting
Fillings
Fish
Food Photography
Freezing
Frostings & Icings
Frozen
Fruit Breads
Fruit Cakes
Fruit Salads
Fruits
Gift Basket Goodies
Giveaways
Gluten-Free
Goat Cheeses
Gourmet
Gravies
Griddles
Grill-Outdoor Cooking
Hard Cheeses
Herbs & Spices
Holiday
Homemade Cheese
How To
Ice Creams
Ingredients
Ingredients & Mixes
Jell-O
Jell-O Salads
Kid-Friendly
Kitchen Gadgets
Kosher
Lactose-Free
Lamb
Leftovers
Lettuce & Greens
Low-Carb
Low-Fat
Low-Sodium
Main Dish
Marinades
Meat Salads
Meet the Cook
Muffins
Non-Dairy
Old-Fashioned
One Dish Meal
Other Breads
Other Breakfast
Other Condiments
Other Dairy
Other Desserts
Other Main Dish
Other Salads
Other Side Dishes
Other Soups & Stews
Other Special Diets
Pasta
Pasta
Pasta Salads
Pastries
PC Beef
PC Chicken
PC Meats
PC Other
PC Poultry
PC Soups & Stews
PC Veggies
Pets
Pickling
Pies
Pizza
Pizza Crusts
Pork
Potato Salads
Potatoes
Potluck
Poultry
Presentation
Preserving
Pressure Canning
Pressure Cooker
Puddings & Custards
Recipe Requests
Relishes & Chutneys
Rolls
Rubs
Salads
Salads
Salsas
Sandwiches
Sauces
Scones
Seafood
Side Dishes
Soft Cheeses
Soups & Stews
Sourdough
Special Diets
Special Occasions
Steam Juicer
Stocks
Stuffings
Substitutions
Syrups
Tarts
Tips & Tricks
Tortillas & Pitas
Using FBR
Vegan
Vegetable Breads
Vegetable Salads
Vegetables
Vegetarian
Wild Game
Yeast Breads








If you would like to help support the overhead costs of this website, you may donate. Thank you!


We Want to Meet You


Farm Bell Recipes is all about you! If you're a member of our community and have been submitting recipes and/or blog posts to Farm Bell Recipes, we want to meet you!
Go to Meet the Cook and submit the form to be featured.


Canning Tutorials

Recent Reviews and Comments




Latest on the Forum

The Farmhouse Table

The Canning Pot

Sign up for the
Chickens in the Road Newsletter




Thanks for being part of our community!