Elite EPC-813 Series Instruction Manual page 52

CREAMY CHEESECAKE WITH FRUIT GLAZE
Makes one 7-inch cheesecake
Ingredients
1 tablespoon butter
4 tablespoons bread crumbs or cookie
crumbs
Two 8-oz packages of cream cheese
3/4 cup sugar
1/4 cup heavy cream
2 teaspoons vanilla
Directions
Butter a 7 inch spring-form mold or other suitable baking dish safe (not included) to use in
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this pressure cooker.
Sprinkle with bread or cookie crumbs and set aside.
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Blend the cream cheese, sugar, cream, vanilla, lemon zest, flour, and sour cream. Beat in the
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eggs and egg yolks, and pour the entire mixture into the mold.
Center the uncovered pan on a 24" long piece of aluminum foil. Cover the top of the pan with
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another piece of foil and pinch around the edges to seal. Scrunch up the ends of the length of
foil and bring them together over the pan to create a handle.
Set the rack in the pressure cooker and pour in the water.
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Lower the foil-covered mold into the pressure cooker and place on the rack.
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Close and lock lid securely, set the Valve to Airtight
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Press the DESSERTS button.
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When the pressure cooker has finished the cooking cycle, allow all pressure to naturally
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release.
Once all pressure has released, the lid can be turned and unlocked.
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Remove the pan from the pressure cooker using the foil handle. Loosen the foil,
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cool, then chill for at least 4 hours or overnight.
Before serving, arrange fruit or spread fruit preserves in a thick layer over the cheesecake.
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Release and remove the rim of the spring-form pan.
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ORANGE-FLAVORED CANDIED YAMS
SERVES 4
Ingredients
1 cup orange juice
2 large sweet potatoes (yams)
Salt, to taste
Directions
Pour orange juice into pressure cooker. Peel sweet potatoes and cut them in half lengthwise.
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Arrange in a pressure cooker steamer basket (not included) and sprinkle with salt, brown
sugar and orange zest. Dot with butter.
Lower steamer basket into pressure cooker.
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DESSERTS
2 teaspoons grated lemon zest
2 tablespoons flour
6 tablespoons sour cream
2 eggs
2 egg yolks
2 cups water
1/2 cup brown sugar
1 teaspoon grated orange zest
2 tablespoons butter
51 info@maxi-matic.com