Cheesecake - Pressure Cooker

Cheesecake - Pressure Cooker

Crust:

5 graham crackers, finely ground

A pinch sea salt

1 tablespoon brown sugar

2 T cup all-purpose flour

2 T butter, melted

Cheesecake:

2 T cornstarch

2 pinches salt

2/3 c sugar

2 blocks cream cheese, softened

1/2 c sour cream, room temperature

2 t vanilla

2 eggs, room temperature

1 c cold water

1. Preheat oven to 325* & line an 8" round pan with parchment paper.

2. Mix all crust ingredients and press into the bottom of the pan; bake for 15 minutes.

3. Meanwhile, mix cornstarch, salt, & sugar in a small bowl and set aside.

4. In a medium bowl, whip cream cheese; slowly add cornstarch mixture in two batches, until just combined both times, scraping down the sides of the bowl after each addition.

5. Add sour cream and vanilla; beat until just combined. Scrape bowl.

6. Add eggs, one at a time, until just combined (do not overmix). Scrape bowl and fold in a few times.

7. Pour batter into pan and tap on the counter a few times to bring air bubbles to the surface; pop them with a toothpick. Fold a long piece of foil in half longways twice - you'll use this as a sling for your pan.

8. Pour water into pressure cooker; lay foil sling over steamer rack, then place pan on top (pictured).

9. Cook on high pressure for 26 minutes, then naturally release. As you open the lid, try to avoid dripping condensation on your cheesecake; dab lightly with a paper towel if you do.

10. Cool to room temperature on a wire rack (or keep it in the pressure cooker); place in fridge for at least 4 hours (ideally overnight). {Warm the bottom of the pan to melt the buttery crust for easy removal}

No-Bake Cherry Cheesecake

No-Bake Cherry Cheesecake
1 graham cracker crust
1 block cream cheese, softened
1- 14 oz can sweetened condensed milk
1/3 c lemon juice
1 t vanilla
1- 21 oz can cherry pie filling (or any fruit pie filling)

1. In a medium bowl, whip together cream cheese and sweetened condensed milk; stir in lemon juice and vanilla.
2. Pour into crust and chill for at least 2 hours. Top with pie filling.
Keep refrigerated.

White Chocolate Raspberry Cheesecake

White Chocolate Raspberry Cheesecake
2 c (or a 10 oz pkg) frozen raspberries
5 T + 1/2 c sugar, separated
2 t cornstarch
1/2 c water
15 Oreos, filling removed and discarded, and cookies crushed
1/4 c butter, melted and cooled
2 c white chocolate chips
1/2 c half & half
3- 8 oz pkgs cream cheese, softened
3 eggs
1 t vanilla

1. Preheat oven to 325*. Grease a 9" springform pan and wrap the bottom in foil.
2. In a small pot, combine raspberries, 2 tablespoons sugar, cornstarch, and water; bring to a boil and boil for 5 minutes, until sauce thickens. Strain sauce through a mesh strainer and set aside to cool.
3. In a small bowl, mix together Oreo crumbs, 3 tablespoons sugar, and melted butter; press into the bottom of the springform pan.
4. In a glass bowl, microwave chocolate chips and half & half for 3-5 minutes, stirring every 30 seconds or so, until well blended and smooth.
5. In a large bowl, cream together cream cheese and remaining 1/2 cup sugar; beat in eggs one at a time, and then add vanilla and melted chocolate mixture.
6. Pour roughly 2/3 of the batter into the pan; spoon about 4 tablespoons of raspberry sauce over batter, concentrating most of it in the middle. Pour in remaining batter and spoon raspberry sauce on top, to almost cover the cheesecake.
7. Bake for 60 minutes, turn off oven, and leave inside for another 60 minutes. Let cool, cover with plastic wrap, and refrigerate for at least 8 hours before removing from pan and serving.

Creamy Pumpkin Cheesecake

Creamy Pumpkin Cheesecake
Crust:
1 3/4 c graham cracker crumbs (about 1 sleeve)
3 T brown sugar
1/2 t cinnamon
1/2 c butter, melted
Filling:
3- 8 oz pkgs [light] cream cheese, softened
1- 15 oz can pure pumpkin
4 eggs, separated
1/4 c sour cream
1 1/2 c sugar
1/2 t cinnamon
1/2 t pumpkin pie spice
1 t vanilla
2 T flour

1. Preheat oven to 350*.
2. In a medium bowl, toss together crumbs, sugar, and cinnamon; stir in butter.
3. Press evenly in a 9" springform pan; set aside.
4. Beat cream cheese; add pumpkin, 3 whole eggs, 1 egg yolk, sour cream, sugar, cinnamon, and pumpkin pie spice.
5. Stir in vanilla and flour; beat until just combined.

6. Pour filling in to crust and bake for 1 hour. Remove from oven and let sit until cheesecake comes to room temperature. Cover with plastic wrap and place in the fridge for at least 4 hours.

Easy [Sour Cream] Cheesecake

Easy [Sour Cream] Cheesecake
2 blocks [light] cream cheese, softened
1 c sugar
1 t vanilla
3 eggs
1/4 c [light] sour cream (opt)

1. Preheat oven to 325* and grease a pie plate.
2. Place the cream cheese in a medium bowl and beat well with a hand mixer.
3. Add sugar and vanilla and blend well; add eggs one at a time as you continue to mix.
4. Pour in to the plate and bake for 35 minutes; take it out and spread the sour cream over the top.
5. Put it back in the oven for another 5 minutes. Top as desired.

[Cheesecake Factory] Pumpkin Cheesecake

[Cheesecake Factory] Pumpkin Cheesecake
1 1/2 c graham cracker crumbs (1 sleeve crackers)
5 T butter, melted
1 T + 1 c sugar
3- 8 oz pkgs [light] cream cheese, softened
1 t vanilla
1 c canned pumpkin
3 eggs
1 t pumpkin pie spice
whipped cream

1. Preheat oven to 350*.
2. Combine crumbs, butter, and 1 tablespoon of sugar; press in to the bottom and halfway up the sides of a springform pan.
3. Bake for 5 minutes and then set aside.
4. Beat the cream cheese, vanilla, and remaining cup of sugar with an electric mixer; add pumpkin, eggs, and pumpkin pie spice and mix until just combined. Do not over mix it, or it will crack on top like the picture below.
5. Pour in to crust and bake for 60-70 minutes, until light brown; cool cheesecake to room temperature and then place in the fridge until chilled. Top with whipped cream.

Lemon Cheesecake Bars

Lemon Cheesecake Bars
1 box lemon cake mix
1/3 c butter, softened
3 eggs, separated
1 t canola oil
2- 8 oz pkg [fat free] cream cheese
2 c powdered sugar
2 lemons, separated
2 t vanilla

1. Preheat oven to 350*
2. In a medium bowl, blend cake mix, butter, 1 egg, and oil; press into an ungreased 9x13 pan.
3. Use the same medium bowl to beat the cream cheese and gradually blend in powdered sugar.
4. Zest both lemons; set aside one lemon's zest in the fridge and add the other lemon's zest to the cream cheese mixture. Juice both lemons and blend that into the cream cheese mixture.
5. Reserve 1 cup of the cream cheese mixture and refrigerate for later use.
6. Beat remaining 2 eggs, add vanilla, and fold in to cream cheese mixture; spread over cake mixture.
7. Bake for about 25-30 minutes, until set up. Cool completely.
8. Spread the reserved cream cheese mixture on to bars, top with remaining lemon zest, and refrigerate until firm.

Lemon Berry Cheesecake

Lemon Berry Cheesecake
1 1/2 c fine graham cracker crumbs (1 sleeve, or about 10 crackers)
7 t butter, softened
2- 8 oz pkgs [low-fat] cream cheese, softened
1- 14 oz can sweetened condensed milk
2 eggs
2 lemons, zested and juiced
1 t lemon extract
2 T flour
1 c berry jam (I used cherry preserves that I had on hand)

1. Preheat oven to 350* and grease a 9x13 pan.
2. In a small bowl, toss crumbs and butter until evenly coated; press into bottom of pan.
3. In a large bowl, use an electric mixer to whip cream cheese until smooth.
4. Slowly beat in sweetened condensed milk; add eggs, lemon [zest, juice and extract], and flour. Mix well.
5. Spoon over crust and smooth.
6. Heat jam and stir until smooth and fluid (about 45 seconds in the microwave); drizzle over cheesecake and use a fork to swirl around.
7. Bake 30 minutes, until set in middle. Cool to room temperature and serve or chill.