*  Exported from  MasterCook  *

                     Pressure Cooked Lemon Cheesecake

Recipe By     : Cooking Under Pressure, copyright 1989
Serving Size  : 8    Preparation Time :0:00
Categories    : Desserts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Butter -- for greasing pan
     1/3  c             Granola
  20      oz            Cream cheese (2-1/2 pkg)
   1      c             Sugar
   1      tb            Lemon zest -- grated
   2      tb            All-purpose flour
   4      lg            Eggs
   1      lg            Egg yolk
     1/2  c             Sour cream or plain yogurt
   1      tb            Lemon juice
   1      ts            Pure vanilla extract
                        Garnishes:
                        Strawberries -- sliced
                        Blueberries
                        Raspberries
                        Creme de cassis liqueur
                        - (optional)

Use a 7" springform pan, or an 8" one that fits comfortable into your
pressure cooker with about 1" to spare between the pan and the sides
of the cooker. Have the ingredients at room temperature before you
begin.

Cut a piece of aluminum foil 2x1' and double it twice lengthwise 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 a
large sheet of aluminum foil so that no water can seep in. Liberally
butter the pan and distribute 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 juice, and vanilla, and process for 5 seconds.
Scrape down the bowl and process for 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 top 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. Loosely fold the ends of the foil strip over the top of
the dish. Lock the lid in place and over high heat bring to high
pressure. Adjust heat to maintain high pressure, and cook for
15 minutes. Turn off the heat and let the pressure drop naturally 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 with 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:

Store 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.

Note: When you remove the aluminum foil cover after steaming, there
may be a small puddle of water on the top of the cheesecake. Just sop
it up gently with a paper towel. If the cake is not quite set in the
center, it will firm up upon cooling.

Serving Suggestions:

* Drizzle some creme de cassis on each slice.
* Serve cheesecake whole, topped with sliced fresh berries.
* It's also delicious plain.


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