PRESSURE-COOKER LIME CHEESECAKE
I love my pressure cooker and get a kick out of creating recipes for it. When I wanted to try a cheesecake, I did some research and put together my own version. Success! It not only was beautiful with no cracks but also tasted absolutely scrumptious. -Joan Hallford, North Richland Hills, Texas
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8 servings.
Number Of Ingredients 12
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 small bowl, combine cracker crumbs and sugar. Stir in melted butter. Press onto the bottom and up the sides of prepared pan. Place in freezer. Meanwhile, in a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream, lime zest, lime juice 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 50 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. If desired, garnish with lime slices and whipped cream.
Nutrition Facts : Calories 292 calories, Fat 18g fat (10g saturated fat), Cholesterol 88mg cholesterol, Sodium 187mg sodium, Carbohydrate 30g carbohydrate (24g sugars, Fiber 0 fiber), Protein 4g protein.
BLACK AND WHITE CHEESECAKE (PRESSURE COOKER)
From Lorna Sass's book "The Pressured Cook". This recipe requires a 7-inch springform pan. It is a very rich, crustless, chocolate marbled cheesecake. Sometimes this cheesecake emerges from the pressure cooker looking "rustic" (with some peaks and valleys on top), but the flavor is dependably wonderful! This cheesecake will get firmer and denser when refrigerated overnight. For best flavor, bring to room temp before serving. This cheesecake freezes well. DO NOT SUBSTITUTE reduced fat products in this recipe, they contain more water and will not set up properly! Cooking Time includes 15 minutes for natural release. See NOTE for Lemon Cheesecake variation.
Provided by Dee514
Categories Cheesecake
Time 1h
Yield 1 7-inch cheesecake cake, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Grease the 7-inch springform pan liberally with butter and set aside.
- Using a food processor, blend cream cheese, sugar and flour for about 15 seconds.
- Add eggs, sour cream and vanilla blending until smooth (about 10 seconds more).
- Do not over mix the batter!
- Remove 1 cup of the batter and blend it into the melted chocolate.
- Pour all of the remaining batter into prepared pan.
- Using a tablespoon, gently drop dollops of the chocolate batter onto the top of the cheesecake (spaced evenly apart).
- Swirl the flat side of a knife through the batter in eight to ten figure-8's to create the swirls.
- Place the pan in the center of a long piece (about 2-feet) of heavy duty aluminum foil.
- Bring the two long ends up to meet, and fold over to seal them together, creating a small tent to allow a bit of space for the rising of the cheesecake.
- Bring the short ends of the foil together, pressing them tightly against the pan.
- Place a trivet or steaming rack on the bottom of the cooker.
- Place the cheesecake on top of the trivet.
- Pour in enough water to reach half way up the sides of the springform pan.
- Lock lid in place.
- Over high heat, bring to high pressure.
- Reduce heat just enough to maintain high pressure, and cook for 35 minutes.
- Turn off heat and allow pressure to drop naturally (about 15 minutes).
- Tilting pan away from you, unlock and remove lid, allowing steam to escape.
- Let cheesecake cool for a few minutes before removing it from the pressure cooker.
- Set pan on a cooling rack, remove foil and allow cheesecake to cool to room temperature.
- If there is a tiny puddle of water on the middle of the cake, gently blot it up with a paper towel.
- Cover and refrigerate at least 6 hours or overnight.
- Before serving, bring the cheesecake to room temperature, remove sides of pan (leave pan base in place, and set on serving platter).
- Arrange berries on top and around sides of cake, slice and serve.
- NOTE: For Lemon Cheesecake, omit the vanilla extract and the chocolate from the recipe, do not set aside 1 cup of batter.
- Add 1 Tablespoon of freshly grated lemon zest to all of the batter, blending well, and proceed with baking instructions.
Nutrition Facts : Calories 554.6, Fat 40, SaturatedFat 21.9, Cholesterol 239.8, Sodium 372.6, Carbohydrate 40, Fiber 0.1, Sugar 37.2, Protein 10.5
ULTRA CREAMY BLACK AND WHITE CHEESECAKE
Provided by Food Network Kitchen
Categories dessert
Time 11h20m
Yield 10 to 12 servings
Number Of Ingredients 12
Steps:
- 1. Arrange the oven racks in the center and lower third of the oven. Place a baking dish or roasting pan on the bottom rack and fill halfway with water. Preheat the oven to 325 degrees F.
- 2. Coat a 9-inch springform pan with nonstick cooking spray. Place 2 tablespoons of the sugar and the cookies in the bowl of a food processor and pulse until they become fine crumbs. Add the melted butter and pulse until moist. Press the mixture into the bottom and slightly up the sides of the springform pan. Set aside.
- 3. Beat the cream cheese and remaining 1 1/2 cups sugar until creamy in the bowl of a standing mixer or using a hand mixer. Beat in the eggs 1 at a time until just incorporated. Beat in the sour cream, flour and vanilla. Reserve 3 cups of the batter (this does not need to be refrigerated) and stir the melted chocolate and almond extract into the remaining batter. (Don't worry if there are tiny flecks of chocolate in the batter, they will bake into the cheesecake.) Pour the chocolate batter over the crust. Bake the cheesecake on the center rack of the oven until the edges are just set but the center is still a bit jiggly, 30 to 35 minutes.
- 4. Slowly pour the reserved vanilla batter over the chocolate layer and continue to bake until the cheesecake is just set but the center is slightly jiggly, another 40 to 45 minutes. Turn off the oven, open the door slightly and let the cheesecake cool 20 minutes. Remove and run a knife around the edge of the pan. Cool to room temperature and then chill overnight.
- 5. Before serving, let stand at room temperature for about 1 hour. Remove the sides of the pan. Garnish generously with white and semisweet chocolate curls.
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- Prepare a 7-inch springform pan by coating it with nonstick cooking spray. Line with parchment paper, if desired.
- In a small bowl, combine the graham cracker crumbs and butter. Spread evenly in the bottom and no more than 1-inch up the side of the pan. Place in the freezer for 10 minutes.
- In a large bowl, mix cream cheese and sugar at medium-low speed until smooth. Mix in vanilla and add eggs one at a time just until blended. Don’t over mix!
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- Spray the 7-inch cheesecake pan with nonstick cooking spray. Mix the graham cracker crumbs and melted butter, then spread evenly across the bottom of the pan and pack down, pushing the graham crackers up the sides a little.
- Soften the cream cheese by leaving it out at room temperature for at least 1 hour (or heat it in the microwave for 20 to 30 seconds, until it is softened). Beat the cream cheese in an electric mixer on medium speed until smooth, about 1 minute. Slowly add the sugar and beat on medium speed until the sugar is completely blended, about 3 minutes. Add the eggs one at a time, beating on low speed until just blended. Stir in the vanilla and sour cream by hand. Pour into the cheesecake pan, then tap the pan on the countertop for about 30 seconds to get rid of air bubbles. Cover the pan with aluminum foil, and crimp around the edge to seal.
- Put 2 cups of water in the pressure cooker pot and add the cooking rack. If your pressure cooker rack doesn’t have handles, make an aluminum foil sling by folding a 2-foot long piece of aluminum foil over a few times, until it is a long strip about 4 inches wide. Use the sling to lower the cheesecake pan into the pot and set it on the rack. Lock the pressure cooker and pressure cook on high for 35 minutes in an electric PC or 30 minutes in a stovetop PC, then let the pressure come down naturally, about 10 more minutes.
- Lift the cheesecake out of the pressure cooker. Immediately run a knife around the rim of the cheesecake pan to loosen the cheesecake from the sides. Cool the pan at room temperature for an hour, then refrigerate for at least 4 hours, preferably overnight. Top with the cherry pie filling and serve.
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