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Laurie sends us her recipe from Fort Collins. Her kitchen sports 5 pressure cookers and she shares her twist from Lorna Sass‘s classic Pressure Cooker Cheesecake, recipe. After the recipe she has some great tips about freezing and storing cheesecakes for later use.
Laurie began using pressure cookers back in the 70’s during her vegetarian days with an aluminum Presto. She gave it up when her kids were small since you cold not leave those pressure cookers unattended and she had to check on her babies. She spotted an 8L Magefesa at a home show in Denver about 8 years ago and has been using it since! But she really got going with pressure cooking after discovering the cookbooks by Lorna Sass.
Thank you Laurie, and thank you Lorna for inspiring such a delicious recipe!
|Laurie’s Pressure Cooker Eggnog Cheesecake
2 tsp melted butter for greasing a 7″ springform pan
1/2 cup ground ginger snap cookiesFilling:
16 oz. regular cream cheese, at room temp (not low fat)
1/2 cup sugar
2 large eggs
1 tsp imitation rum flavoring
1/2 tsp ground nutmeg
1/2 tsp vanilla
Prepare a foil strip to lower cake into cooker. Cut off an 18″ long piece of standard-width aluminum foil. Double it 2 or 3 times lengthwise to create a long strip. Set aside. Grease the bottom and sides of the springform pan with melted butter.
Before butter sets, quickly coat the sides of the pan with the crumbs and distribute the remaining crumbs on the bottom.
Using an electric mixer or food processor, blend the cream cheese and sugar till smooth. Blend in eggs, nutmeg, rum flavoring and vanilla. (Do not over mix the batter) Pour the batter into the prepared pan.
Pour 2 cups water onto a 6-quart or larger cooker. Set a trivet on the bottom of the cooker to 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 they don’t interfere withe closing the cooker. Lock the lid in place. Over high heat bring to high pressure and cook for 15 minutes. (Since I live near Denver, CO, I cook it for 18 minutes. ) I then remove cooker from heat and allow the pressure to come down naturally about 10 minutes. Remove 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 wire rack to cool. If there is a small pool of condensed water in middle of the cake, blot it up with a paper towel.
Cover with plastic wrap, and refrigerate for at least 4 hours or overnight. Release and remove the rim of the pa n. Serve the cheesecake on the base of the pan.
After making many or these cheese cakes and since they freeze so well, I do the following:
Before adding the melted butter to the pan, I cover the base of the spring form pan with standard aluminum foil. I cut a circle slightly larger, than mold it tightly abound the bottom of the pan. After attaching the bottom to the rim I then add the melted butter. When the cake has cooled to room temperature, I remove the rim (and leave the base under the cake). I then put the cake with the foil covered base into an inverted plastic bowl, using the lid as a cake plate. I snap the bowl part on top as a dome. I then put it into the freezer for at least 12 hours. I then take it out of the freezer, pop off the aluminum foil covered base. The foil should just peel off. I get out my FoodSaver food sealer, seal it up, and put it back into the freezer. I usually make at least 2 of these at a time since I have several pressure cookers.
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