Saturday, January 22, 2011

Cheese Cake in the Pressure Cooker

Lime Cheesecake
 Lorna Sass's Pressure Perfect has so many wonderful recipes, including this cheesecake recipe.  It's a fun dessert to serve in the summer as it doesn't take very long and doesn't heat up the kitchen.  Lorna recommends a 7 inch spring form pan but I could only find a 6 inch pan, but it works just fine. 

For the crust
1 tsp of softened butter
1/2 cup cookie crumbs - chocolate wafer, graham crackers

For the filling
16 ounces regular cream cheese at room temperature
1/2 cup sugar
2 eggs
1 tablespoon lemon or lime juice
1 tsp grated lemon or lime zest
1/2 tsp of vanilla

Prepare pan by greasing bottom and sides with the butter.  I also added a round of parchment to fit the bottom.  Fold a long sheet of aluminum foil over a few times to form a long flat strip that will be used to lift the pan in and out of the pressure cooker.

Mash cookies or crackers into fine crumbs.  I like to place mine in an open plastic baggie and smack with a rolling pin.  Dump crumbs into buttered pan and turn round to coat the side and then spread the remaining evenly on the bottom.

Using and electric mixer, blend the cream cheese and sugar until smooth.  Blend in the eggs, lemon or lime juice and zest, and vanilla.  Pour the batter into the prepared pan.

the aluminum strip is underneath laying horizontally with the aluminum wrapped pan on top
Pour 2 cups of water in a 6-quart or larger cooker.  Set a trivet on the bottom of the cooker to raise the cheesecake above the water.  I couldn't find my trivet so I used another square sheet of foil and wrapped the pan. Since my pan is taller, no water came over the top.  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 coooker.

Fold strips down so lid will fit
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.  (It takes 25 minutes for my pan and altitude)  Turn off the heat.  Allow the pressure to come down naturally.  Remove the lid, tilting it away from you to allow steam to escape.

Just out of the cooker with foil almost removed

Let the steam subside before lifting the pan from the cooker with the aid of the foil strip.  Set on a wire rack to cool. 

If there is a small pool of condensed water in the middle of the cake, blot it up with a paper towel.  Serve warm or cool to room temperature, cover with plastic wrap, and refrigerate for at least 4 hours or overnight. 

Release and remove the rim of the springform pan.

The parchment paper helps to move the cake off the springform bottom

Technically, this serves 6-8 (yeah, that's what I thought too).  It looks like a "fun" sized serving for one!

To show scale, I place a large dinner fork next to the 6-inch cheesecake.

Weight Watchers PointsPlus: This "bad boy" racks up 60 points - or 10 points for 1/6th of the cake.  Eat with discretion!


No comments:

Post a Comment