Pressure Cooker Cheesecake
2016-01-12 08:44:40
Serves 4
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Crust
- Non-stick oil spray
- ½ cup graham cracker crumbs
- 2 tablespoons butter, melted
Filling
- 16 ounces softened cream cheese
- 3 tablespoons sour cream
- 2 and ½ tablespoons granulated sugar
- 4 eggs
- 1 teaspoon vanilla extract
- Zest of 1 orange
Instructions
- Add 3 cups water, place an interior rack down into the water. Use an 8-inch spring form pan wrapped with aluminum foil.
- Spray the spring form pan with the non-stick oil spray. Combine the butter and graham cracker crumbs, place in the bottom on the pan.
- Using a mixer blend the cream cheese, sour cream, sugar and orange zest together.
- One by one add the eggs, stir in the vanilla extract. Pour the filling on top of the graham cracker crumbs, cover the top with foil.
- Lower the cheesecake into the pressure cooker with a wire or piece of foil, carefully. Close and lock. Bring to pressure on high. Lower heat to medium and cook for 20 minutes at high pressure.
- Release pressure using natural release method. Carefully remove the pan, being very careful remove foil; there will be a lot of steam. Cool the cheesecake in the fridge.
Notes
- Recipe Courtesy of Fagor America, Inc.
Recipes from Cooks Warehouse http://recipe.cookswarehouse.com/