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.”
READY IN:
40mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. Using an electric mixer or food processor, blend the cream cheese and sugar until smooth.
  3. Add eggs, lemon juice, zest and vanilla. Beat until smooth, then pour into the prepared pan.
  4. 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).
  5. 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.
  6. Let the steam subside before removing the pan from the cooker. St on a wire rack to cool.
  7. If there is a small pool of condensed water in the middle of the cake, blot with paper towel.
  8. Serve warm, or cool to room temperature, cover and refrigerate for at least 4 hours or overnight.
  9. Serve plain or with fresh fruit or cherry-pie filling on top.

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