ELECTRIC PRESSURE COOKER CHEESECAKE
Use your new pressure cooker for this Electric Pressure Cooker Cheesecake recipe! You won't believe how easy this Electric Pressure Cooker Cheesecake is.
Provided by My Food and Family
Categories Recipes
Time 6h5m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Combine graham crumbs, 2 Tbsp. sugar and butter; press onto bottom of 7-inch springform pan sprayed with cooking spray. Wrap foil around bottom of pan.
- Beat cream cheese in large bowl with mixer until creamy. Add cornstarch and remaining sugar; mix well. Blend in sour cream and vanilla. Add eggs, 1 at time, mixing on low speed after each just until blended. Pour over crust; cover with foil.
- Place trivet in pressure cooking pot. Add 1 cup water. Make foil sling by folding 24-inch sheet of foil lengthwise into thirds. Place sling in center of cooker, then carefully place springform pan on middle of sling.
- Lock lid in place, folding back ends of foil sling if necessary. Select High Pressure, then set timer for 40 min. When timer goes off, turn off pressure cooker. Use natural pressure release for 10 min., then do a quick pressure release to release any remaining pressure. When valve drops, slowly remove lid.
- Remove cheesecake from cooker. Center of cheesecake should just have slight movement when pan is gently jiggled. If not, cook cheesecake an additional 5 min.
- Transfer cheesecake to wire rack. Remove and discard foil. Run knife around rim of pan to loosen cake. Remove rim. Cool cheesecake completely. Refrigerate 4 hours.
Nutrition Facts : Calories 380, Fat 26 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 120 mg, Sodium 320 mg, Carbohydrate 28 g, Fiber 0 g, Sugar 21 g, Protein 6 g
PRESSURE-COOKER LIME CHEESECAKE
I love my pressure cooker and get a kick out of creating recipes for it. When I wanted to try a cheesecake, I did some research and put together my own version. Success! It not only was beautiful with no cracks but also tasted absolutely scrumptious. -Joan Hallford, North Richland Hills, Texas
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Place trivet insert and 1 cup water in a 6-qt. electric pressure cooker. Grease a 6-in. springform pan; place on a double thickness of heavy-duty foil (about 12 in. square). Wrap securely around pan., in a small bowl, combine cracker crumbs and sugar. Stir in melted butter. Press onto the bottom and up the sides of prepared pan. Place in freezer. Meanwhile, in a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream, lime zest, lime juice and vanilla. Add eggs; beat on low speed just until blended. Pour into prepared pan. Cover pan with foil. Fold an 18x12-in. piece of foil lengthwise into thirds, making a sling. Use the sling to lower the pan onto the trivet., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 50 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. Using foil sling, carefully remove springform pan. Let stand 10 minutes. Remove foil from pan. Cool cheesecake on a wire rack 1 hour., Loosen sides from pan with a knife. Refrigerate overnight, covering when cooled. To serve, remove rim from springform pan. If desired, garnish with lime slices and whipped cream.
Nutrition Facts : Calories 292 calories, Fat 18g fat (10g saturated fat), Cholesterol 88mg cholesterol, Sodium 187mg sodium, Carbohydrate 30g carbohydrate (24g sugars, Fiber 0 fiber), Protein 4g protein.
ULTRA CREAMY BLACK AND WHITE CHEESECAKE
Provided by Food Network Kitchen
Categories dessert
Time 11h20m
Yield 10 to 12 servings
Number Of Ingredients 12
Steps:
- 1. Arrange the oven racks in the center and lower third of the oven. Place a baking dish or roasting pan on the bottom rack and fill halfway with water. Preheat the oven to 325 degrees F.
- 2. Coat a 9-inch springform pan with nonstick cooking spray. Place 2 tablespoons of the sugar and the cookies in the bowl of a food processor and pulse until they become fine crumbs. Add the melted butter and pulse until moist. Press the mixture into the bottom and slightly up the sides of the springform pan. Set aside.
- 3. Beat the cream cheese and remaining 1 1/2 cups sugar until creamy in the bowl of a standing mixer or using a hand mixer. Beat in the eggs 1 at a time until just incorporated. Beat in the sour cream, flour and vanilla. Reserve 3 cups of the batter (this does not need to be refrigerated) and stir the melted chocolate and almond extract into the remaining batter. (Don't worry if there are tiny flecks of chocolate in the batter, they will bake into the cheesecake.) Pour the chocolate batter over the crust. Bake the cheesecake on the center rack of the oven until the edges are just set but the center is still a bit jiggly, 30 to 35 minutes.
- 4. Slowly pour the reserved vanilla batter over the chocolate layer and continue to bake until the cheesecake is just set but the center is slightly jiggly, another 40 to 45 minutes. Turn off the oven, open the door slightly and let the cheesecake cool 20 minutes. Remove and run a knife around the edge of the pan. Cool to room temperature and then chill overnight.
- 5. Before serving, let stand at room temperature for about 1 hour. Remove the sides of the pan. Garnish generously with white and semisweet chocolate curls.
PRESSURE COOKER VERY VANILLA CHEESECAKE
Cinnamon and vanilla give this cheesecake so much flavor, and making it in the pressure cooker creates a silky, smooth texture that's hard to resist. -Krista Lanphier, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Grease a 6-in. springform pan; pour water into a 6-qt. electric pressure cooker. , Mix cracker crumbs, 1 tablespoon sugar and cinnamon; stir in butter. Press onto bottom and about 1 in. up sides of prepared pan., In another bowl, beat cream cheese and remaining sugar until smooth. Beat in vanilla. Add eggs; beat on low speed just until combined. Pour over crust., Cover cheesecake tightly with foil. Place springform pan on a trivet with handles; lower into cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on low for 1 hour and 5 minutes. When finished cooking, quick-release the pressure. The cheesecake should be jiggly but set in center., Remove springform pan from pressure cooker; remove foil. Cool cheesecake on a wire rack 1 hour. Loosen sides from pan with a knife. Refrigerate overnight, covering when completely cooled., For topping, melt chocolate and cream in a microwave; stir until smooth. Cool slightly. Remove rim from springform pan. Pour chocolate mixture over cheesecake. If desired, sprinkle with berries to serve.
Nutrition Facts : Calories 484 calories, Fat 34g fat (19g saturated fat), Cholesterol 151mg cholesterol, Sodium 357mg sodium, Carbohydrate 39g carbohydrate (31g sugars, Fiber 0 fiber), Protein 8g protein.
BLACK & WHITE CHEESECAKE
What's black and white and scrumptious all over? This Black & White Cheesecake, which is as elegant as it is yummy!
Provided by My Food and Family
Categories Dairy
Time 5h50m
Yield 18 servings
Number Of Ingredients 9
Steps:
- Heat oven to 325°F.
- Line 13x9-inch pan with foil, with ends of foil extending over sides of pan. Spray with cooking spray. Mix cookie crumbs and butter; press onto bottom of prepared pan. Place 2 pkg. chocolate in medium microwaveable bowl; microwave on HIGH 1 to 1-1/2 min. or until chocolate is almost melted, stirring every 30 sec. Stir until chocolate is completely melted. Add condensed milk; mix well. Pour into prepared crust. Refrigerate until ready to use.
- Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing after each just until blended. Pour 1/2 of the batter over chocolate layer in crust.
- Melt the remaining chocolate in medium microwaveable bowl on HIGH 45 sec. or until chocolate is almost melted; stir until chocolate is completely melted. Cool slightly. Stir melted chocolate into remaining cheesecake batter. Spoon chocolate batter over cheesecake batter in pan.
- Bake 55 to 60 min. or until center is almost set. Cool. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve.
Nutrition Facts : Calories 480, Fat 32 g, SaturatedFat 18 g, TransFat 1 g, Cholesterol 130 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 8 g
BLACK AND WHITE CHEESECAKE
It seems as if my best friend, Judy, with whom I grew up, has been surfing the net and landed on the Godiva web site, too. I had this cheesecake at her house and we all sat there in quiet silence after an evening of sheer decadence. This was recipe was the last straw! I haven't allowed for chilling and cooling times - it is approximately 24 hours.
Provided by Manami
Categories Cheesecake
Time 3h
Yield 1 cheesecake, 16 serving(s)
Number Of Ingredients 17
Steps:
- MAKE CHOCOLATE CRUST:.
- Preheat oven to 250°F.
- Tightly wrap outside of 11" springform pan with heavy-duty aluminum foil.
- Mix together cookie crumbs and sugar in bowl.
- Add melted butter and stir until combined.
- Press mixture evenly into the bottom and sides of prepared pan.
- MAKE FILLING:.
- Beat cream cheese in mixing bowl until creamy, using electric mixer at medium speed.
- Gradually add sugar and beat until blended.
- Add vanilla and flour, mixing just until combined, at low speed.
- Add eggs one at a time, beating after each addition.
- Add yolks and half-and-half, beating until smooth.
- Stir in chopped solid ivory.
- Pour mixture into crust and smooth out top.
- Bake for 2 hours or until firm.
- Turn off oven and leave cheesecake in oven with door propped open for 1 hour or more.
- Cool in pan on wire rack for 1 hour.
- Cover with aluminum foil and refrigerate at least 8 hours or overnight.
- MAKE CHOCOLATE GLAZE:.
- Place corn syrup, water, butter in saucepan over medium heat.
- Cook until butter is melted and mixture comes to a boil.
- Remove from heat.
- Add chopped chocolate and rum or rum extract and let stand 30 seconds.
- Whisk until smooth.
- Loosen edge of cheesecake with knife.
- Remove cake from springform pan.
- Spread chocolate glaze over top of cheesecake.
- Refrigerate 15 minutes to set glaze.
- Garnish with chocolate curls, if desired.
- Cut wedges and serve.
Nutrition Facts : Calories 937.8, Fat 60.6, SaturatedFat 36.1, Cholesterol 200.2, Sodium 445.2, Carbohydrate 89.1, Fiber 1.5, Sugar 73.8, Protein 13.5
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- Soften the cream cheese by leaving it out at room temperature for at least 1 hour (or heat it in the microwave for 20 to 30 seconds, until it is softened). Beat the cream cheese in an electric mixer on medium speed until smooth, about 1 minute. Slowly add the sugar and beat on medium speed until the sugar is completely blended, about 3 minutes. Add the eggs one at a time, beating on low speed until just blended. Stir in the vanilla and sour cream by hand. Pour into the cheesecake pan, then tap the pan on the countertop for about 30 seconds to get rid of air bubbles. Cover the pan with aluminum foil, and crimp around the edge to seal.
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