Posted by: lornasass | January 2, 2010

PRESSURE COOKER LEMON CHEESECAKE

Photo courtesy of Kent Cameron Photography

You’ll have fun telling your guests that this cheesecake was “baked” in a pressure cooker. They probably won’t believe you.

“Wow!” exclaimed one friend who tried the recipe. “Making cheesecake is reason enough to invest in a pressure cooker. You can be sure I’ll never make cheesecake in the oven again.”

“It must be the fastest cheesecake on earth,” said another.

You may enjoy eating the cheesecake warm, when its texture is reminiscent of a souffle. For the traditional dense version,allow an hour to cool to room temperature then at least 4 hours to chill.

Pressure-steam the cheesecake in a 7-inch springform pan. If you can’t find one locally, order it by mail from www.Zabars.com

Serves 6 to 8

15 minutes high pressure plus natural pressure release

Pan spray or butter for preparing a 7-inch springform pan

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)

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 springform 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 springform 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. sLet 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 springform pan. Serve from the base of the pan, garnished as desired.

Tip: The cheesecake freezes very well. Defrost it at room temperature or in the microwave.

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Responses

  1. Love this recipe. Do you think it’d be possible to alter to make a pumpkin cheesecake for the holidays?

    • Hmmm. I suspect it would be very tasty, but I don’t know the proportions. Happy cooking!


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