pampered chef Deluxe Multi Cooker Cooking Manual page 51

You'll Also Need:
Pressure Cooker Springform Pan
8 servings | 20-min prep time | 1-hr, 15-min total time
Crust
1 cup (250 mL) shortbread cookie crumbs
(about 5 oz./150 g of cookies)
2 tbsp (30 mL) butter, melted
1 tbsp (15 mL) granulated sugar
Filling
2 pkg (8 oz./250 g each) cream cheese, softened
½ cup (125 mL) granulated sugar
2 eggs
Juice from 1 lemon, plus zest from 2 lemons
1 tbsp (15 mL) cornstarch
¼ cup (60 mL) seedless raspberry jam
Directions
1. Combine the cookie crumbs, melted butter, and
sugar in a small bowl. Press the crumb mixture
evenly into the bottom of the Pressure Cooker
Springform Pan.
2. For the filling, use an electric mixer on medium
speed to beat the cream cheese in a large plastic
bowl. Add the sugar, eggs, lemon juice, lemon
zest, and cornstarch. Beat until just incorporated
(overmixing will cause the cheesecake to crack).
Spread the filling evenly over the crust.
3. Spoon the raspberry jam randomly over the
filling. Use a knife to gently swirl into the filling
(see cook's tip). Cover the pan with foil.
4. Pour 1 cup (250 mL) of water into the inner pot
of the Deluxe Multi Cooker. Add the wire rack
to the inner pot. Place the pan in the wire cradle
and lower it onto the rack. Lock the lid and
select . Press and hold
5. When the timer is up, let the steam release
naturally for 10 minutes, then press
Press .
Raspberry Whipped Cream
1
1
2
6. Carefully remove the pan* and the foil covering.
The center may not look completely set but will
firm as it cools. Let cool completely. Loosen the
collar of the pan, cover, and refrigerate for at
least 3 hours, or overnight.
7. For the raspberry whipped cream, whisk the
cream and powdered sugar in a medium plastic
mixing bowl with an electric mixer on medium-
high speed until soft peaks form. Add the jam
and continue whisking until stiff peaks form.
8. To serve, top each slice with whipped cream,
raspberries, and cookie crumbs, if you'd like.
* The springform pan will be hot, so use oven mitts or grips when
removing from the inner pot.
Cook's Tip
.
The secret to a pretty top is to not over-swirl. Run
a knife or toothpick through the raspberry jam and
cheesecake filling until it's just marbled.
.
U.S. nutrients per serving: Calories 530, Total Fat 39 g, Saturated
Fat 22 g, Cholesterol 150 mg, Sodium 260 mg, Carbohydrate 40 g,
Fiber 0 g, Sugars 31 g (includes 15 g added sugar), Protein 7 g
Pressure Cook
cup (250 mL) heavy whipping cream
tbsp (15 mL) powdered sugar
tbsp (30 mL) seedless raspberry jam
Optional toppings: Fresh raspberries,
shortbread cookie crumbs
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