RECIPES
86
CHEESECAKE
Serves: 4 - 6
23 minutes, HIGH pressure
Non-Stick oil spray
½ cup graham cracker crumbs
2 tablespoons butter, melted
16 ounces softened cream cheese
3 tablespoons sour cream
½ cup plus 2 tablespoons granulated sugar
4 eggs
1 teaspoon vanilla extract
Zest of 1 orange
Place 3 cups water on the bottom of the removable cooking pot; place a rack
down into the water. Use an 8-inch spring form pan wrapped with aluminum foil.
Spray the spring form pan with the non-stick oil spray. Combine the butter and
graham cracker crumbs, place in the bottom on the pan.
Using a mixer, blend the cream cheese, sour cream, sugar and orange zest
together. One by one add the eggs, stir in the vanilla extract. Pour the filling on
top of the graham cracker crumbs, cover the top with foil. Use the trivet to raise
the spring form pan above the water level. Tie the foil cover over the pan with
kitchen string.
Lower the cheesecake into the cooker with a wire or piece of foil, carefully. Close
and lock the lid of the multi-cooker and set the timer for 23 minutes on HIGH
pressure. When cooking time is done, release pressure and uncover. Carefully
remove the pan.
