*  Exported from  MasterCook  *
 
                      Pressure Cooked Lemon Cheesecake
 
 Recipe By     : Cooking Under Pressure, copyright 1989
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         butter for greasing 7 springform pan
      1/3  cup           granola
    2 1/2  8 oz pkgs     cream cheese (20 oz)
    1      cup           sugar
    1      tablespoon    grated lemon rind
    2      tablespoons   all-purpose flour
    4      large         eggs
    1      large         egg yolk
      1/2  cup           sour cream
                         or
                         plain yogurt
    1      tablespoon    lemon juice
    1      teaspoon      pure vanilla extract
 					
                         ***Garnishes***
                         sliced strawberries
                         blueberries
                         raspberries
                         creme de cassis liqueur -- optional
 
 serves 6 to 8
 This cheesecake may seem small, but it is quite rich and can easily serve 8.
 
 Author’s note: Use a 7 springform pan, or an 8 one that fits comfortable into
  your pressure cooker with about an inch to spare between the pan and the sides
  of the cooker.  Have the ingredients at room temperature before you begin.
 
 Directions:
 Cut a piece of aluminum foil 2 feet long by 1 foot wide and double it twice len
 gthwise to create a strip for moving the pan to and from the cooker.  Set aside
 .
 
 Cover the exterior bottom and sides of a 7 springform pan with 1 large sheet o
 f aluminum foil so that no water can seep in.  Liberally butter the pan and dis
 tribute the granola, tilting and shaking to coat the bottom and the sides.  Set
  aside.
 
 In a food processor, blend the cream cheese, sugar, lemon zest, and flour until
  smooth, about 15 seconds.  Add the eggs plus yolks, the sour cream, lemon juic
 e, and vanilla, and process for 5 seconds.  Scrape down the bowl and process fo
 r another 5 seconds.  Pour into the prepared pan  Cover with buttered aluminum 
 foil so that the foil fits tightly around the sides, but allows some room on to
 p for the cheesecake to expand.
 
 Set a trivet or rack on the bottom of the cooker.  Pour in 2 1/2 cups of water.
   Center the pan on the foil strip and gently lower it into the cooker.  Loosel
 y fold the ends of the foil strip over the top of the dish.  Lock the lid in pl
 ace and over high heat bring to high pressure.  Adjust heat to maintain high pr
 essure, and cook for 15 minutes.  Turn off the heat and let the pressure drop n
 aturally for 7 minutes.  Quick release any remaining pressure.  Remove the lid,
  tilting it away from you to allow any excess steam to escape.
 
 Let the cheesecake cool for a few minutes before removing it from the cooker wi
 th the aid of the foil strip.  Set on a cooling rack, remove the foil, and let 
 cool.  If not serving the same day, refrigerate or freeze until needed.
 
 Before serving, release and remove the sides of the springform pan.  Serve from
  the base of the springform pan, garnished as desired.
 
 Storage:
 Sore in the refrigerator for up to 3 days and in the freezer for 3 months.  It 
 does beautifully either way.  Add toppings just before serving.
 
 Author’s Note:  When you remove the aluminum foil cover after steaming, there m
 ay be a small puddle of water on the top of the cheesecake.  Just sop it up gen
 tly with a paper towel.  If the cake is not quite set in the center, it will fi
 rm up upon cooling.
 
 Serving Suggestion 1:  Drizzle some creme de cassis on each slice 
 Serving Suggestion 2: Serve cheesecake whole, topped with sliced fresh berries.
 Serving Suggestion 3: It’s also delicious plain.
 
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