Grease a 6 or 7 springform pan on sides and bottom. Coat bottom of
pan with crumbs. Set aside. Tear off two 2 20x2" pieces of heavy
foil. Crisscross the strips and place pan in center.
In blender container or food processor bowl place cream cheese, sugar,
eggs, and vanilla. Cover and blend or process until smooth. Pour
into prepared pan and cover with foil.
Place rack and water in a 4- or 6 qt pressure cooker. Bring up the
foil strips, lift the ends of the strips and transfer pan into
cooker. Fold ends of foil strips over the top of the pan.
Lock lid in place. Place the pressure regulator on the vent pipe
( if you have a first-generation cooker).
Over high heat, bring cooker up to pressure.
Reduce the heat just enough to maintain pressure and
pressure regulator rocks gently; cook for 30 minutes for the 6" pan
or 25 minutes for the 7" pan.
Allow pressure to come down naturally. Carefully remove lid.
Using foil strips, carefully lift cheesecake out of the cooker. Remove
foil. Place on a wire rack and cook 15 minutes; loosen sides of
cheesecake. Cool to room temperature. Remove sides of pan. Cover and
chill for 2 - 24 hours. Garnish with whipped cream and shaved
chocolate, if desired. Make 8 servings.
Cal: 311; 22g fat; 127 chol; 166mg sod; 25g carb; 7g protein;
Source: BHG Pressure Cookbook by WHOM
Brought to you and yours via Nancy O'Brion and Clan From: Nancy
O'brion Date: Dec-31-95 4:42pm
Posted to MM-Recipes Digest V3 #245
Date: Sun, 8 Sep 1996 10:18:16 -0500
From: pickell@cyberspc.mb.ca (S.Pickell)
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