Wolfgang Puck Bistro BPCR0005 Use And Care Manual page 28

5QPressureCookerMan08 6/5/08 12:12 PM
Lively Lemon Cheesecake
4 - 6 Servings
INGREDIENTS
2 tablespoons unsalted butter, melted
1/2 cup vanilla wafer crumbs
2 packages (8 ounces each) cream cheese
1/2 cup granulated sugar
zest and juice from 1 lemon
2 large eggs
METHOD
1 Combine butter and wafer crumbs in the bottom of a 6-inch spring-
form pan. Press and flatten to cover bottom. Set aside.
2 Combine cream cheese and sugar in food processor. Pulse and
scrape down until smooth. Add zest, juice and eggs. Pulse only until
no visible egg remains. Do not over mix.
3 Scrape mixture into prepared pan.
4 Place a folded kitchen towel in bottom of pressure cooker removable
pot. Pour in 3 cups water. Place springform pan on top of towel.
5 Lock lid in place. Select Rice setting, and set timer for 12 minutes.
6 When cooking cycle is complete, allow pressure to release
naturally. When all pressure has been released, remove lid, tilting it
away from you to avoid steam. Carefully remove springform pan
using potholders.
7 Cool until warm and then cover and refrigerate for at least 4 hours
or overnight. Serve with lemon slices, crushed lemon drop candies
and sweetened whipped cream, if desired.
Notes: Because of the specialty type of steam cooking, the
cheesecake surface will appear lumpy. This is normal and is only
on the very surface.
The easiest way to slice a cheesecake is with a length of dental floss
held taught between your hands.
Recipe courtesy Marian Getz, Wolfgang Puck Chef
Page 53
53
Microwave Caramel
Makes enough to coat 8 ramekins
INGREDIENTS
1/2 cup granulated sugar
1/4 cup light corn syrup
5 drops fresh lemon juice
METHOD
1 Place all ingredients in a 2- or 4-cup glass measuring cup. Stir until
all sugar is moistened.
2 Cook in microwave until bubbles start piling up on top of each other
and mixture turns amber in color, approximately 3 minutes. The time
it takes depends on the wattage of your microwave.
3 Carefully remove and divide between ramekins. Use caution; sugar
mixture is extremely hot. Let cool until hard.
Notes: This recipe is a great topping for the Chocolate Truffle Crème
Brulee on page 51, if you do not own a blow torch. Simply pour the
hot caramel over the top of the cooled brulee and let harden.
Extra caramel can be used to make pretty garnishes. Simply pour out
in a lacy pattern onto aluminum foil, preferably the nonstick
aluminum foil that is now available. Allow to harden and then
carefully remove to top ice cream, cakes and other desserts.
Recipe courtesy Marian Getz, Wolfgang Puck Chef
54