10
Cut a piece of aluminum foil about 4 inches
long. Fold in half lengthwise, then fold in half
again two more times to create a strip about
4 inches in length and inches wide to
make a “cradle.”
Place on counter and set filled springform
pan in the center. Cover cheesecake with
a piece of buttered aluminum foil – making
the sides tight, but allowing room for the
cheesecake to expand. Bring the ends of the
cradle strip upward. Use the cradle to help
lower the cheesecake into the cooking pot
and place on the trivet.
Cover and lock lid in place. Select High
Pressure and set timer for 16 minutes. When
audible beep sounds, use Natural Pressure
Release to release pressure. When float valve
drops, turn off. Remove lid carefully, tilting
away from you to allow steam to disperse.
Remove cheesecake from the cooking pot
using the foil strips to lift up. Place on a
cooling rack. Remove foil and plastic wrap.
Dab gently with a paper towel to remove
any accumulated condensation from the
top of the cheesecake. Let cool to room
temperature, then cover and refrigerate.
Before serving remove from springform pan
and garnish if desired.
Nutritional information per serving
(
¹/
16
of cheesecake):
Calories 206 (84% from fat) • carb. 2g • pro. 7g
• fat 19g • sat. fat 12g • chol. 94mg • sod. 255mg
• calc. 85mg • fiber 0g
Not the Same Old
Three-Bean Salad
Dressed with an Asian-inspired vinaigrette,
this bean salad also includes fresh corn and
green beans, edamame, and the bright
flavor of dried cranberries.
Makes 9 cups
3
tablespoons sherry vinegar
2
tablespoons fresh lime juice
1½
tablespoons low-sodium
soy sauce
1½
tablespoons honey
1½
teaspoons finely chopped
fresh ginger
1
teaspoon Asian chili paste
with garlic
3
cups water, divided
²⁄³
cup vegetable oil
4
ears fresh corn, husks and
silks removed
8
ounces green beans, cut into
½-inch pieces on the diagonal
1½
cups frozen edamame (soybeans)
1
cup dried pink, pinto, black or
cannellini beans, rinsed, drained
and picked over
1
cup thinly sliced celery
1
cup chopped (½ x ¼-inch strips)
red bell pepper
¾
cup dried cranberries
½
cup chopped red onion
kosher salt and freshly ground
pepper to taste
Place sherry vinegar, lime juice, soy sauce,
honey, ginger, and chili paste in a medium
bowl. Whisk to combine, and while whisking,
add oil in a slow, steady stream, whisking
until an emulsion is formed. (This may also
be done in a blender or food processor.)
You will have about 1 cup of the vinaigrette
dressing. Let stand while preparing the rest
of the salad and allow the flavors to blend.
Place trivet/rack in the cooking pot of the
Cuisinart
®
Electric Pressure Cooker and
place corn on rack. Add one cup of water to
the cooking pot. Select High Pressure and
set for 1 minute. When audible beep sounds,
use Quick Pressure Release. Remove corn
and plunge into a bowl of ice water to stop
cooking. Place green beans on a 16-inch
square sheet of parchment paper and bring
corners together. Place on trivet/rack. Select
High Pressure and set time for 1 minute.
When audible beep sounds, use Quick
Pressure Release. Remove green beans
and plunge into ice water to stop cooking.
Remove trivet, rack. Stir the edamame into
the hot water in the cooking pot for 30 to 40
seconds. Remove and plunge immediately
into a bowl of ice water to stop cooking.
Drain all vegetables. Place on layered paper
towels to complete draining.
Add cups water to the water in the
cooking pot. Add dried beans to pot. Select
High Pressure and set cooking time for 11
minutes. When the audible beep sounds, use
Natural Pressure Release. Test for doneness.
If not completely tender, select Simmer and
simmer until tender. Drain, plunge into ice
water and drain again.
Cut corn from cobs and place in a large
bowl with the celery, red pepper, dried
cranberries, and onion. Add cooked drained
