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HSN DessertMaker Manual
4/25/07
Recipes
11:15 PM
Page 7
7
Pressure Cooker Cheesecake
4 - 6 Servings
INGREDIENTS
2 packages (8-ounces each) cream cheese
3/4 cup sugar
2 large eggs
1 tablespoon lemon juice
1 teaspoon vanilla
2 tablespoons flour
1 cup sour cream
Paper towel
METHOD
1
Using a pencil, trace the base of the SMALL insert onto
parchment paper.
2
Spray interior of SMALL insert with cooking spray. Place the
parchment circle in the base of the insert. Spray parchment paper
with cooking spray.
3
With a food processor or mixer, mix the cream cheese and sugar
together until very smooth and creamy.
4
Add eggs one at a time and mix thoroughly. Add lemon juice, vanilla
and flour. When completely incorporated, add the sour cream.
5
Scrape cheesecake batter into prepared pan. Top insert with a paper
towel, and place lid on the insert.
6
Pour 2 cups of water in the pressure cooker removable pot. Place
the rack in the pressure cooker; place the covered insert on the rack.
7
Lock pressure cooker lid in place. Select Soup function, and set
timer for 30 minutes.
8
When cooking cycle is complete, let pressure release naturally. When
cooking cycle is complete and all pressure is released, open lid.
9
Remove cheesecake from pressure cooker. When the cheesecake is
cooled to room temperature, keep covered and refrigerate for at
least 3 hours before serving.
10 To serve, invert cheesecake onto a platter and peel off the
parchment.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host
8
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