RECIPES
18
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Cheesecake
16 oz. cream cheese, softened
2/3 cup sugar
2 eggs
1/4 cup sour cream
1/2 tsp. vanilla extract
1 pre-made graham cracker crust (9
"
)
2 cups water
1. Blend the cream cheese with a mixer on low until smooth.
2. Add the sugar and blend until smooth.
3. Add the eggs 1 at a time while still mixing on low.
4. Stir in the sour cream and vanilla. Pour the mixture into the crust.
5. Cover with aluminum foil (crimp around the edges, sealing to keep out any
moisture).
6. Put 2 cups of water in the bottom of the pressure cooker, add the rack and
the cheesecake.
7. Cook with high pressure for 35 minutes. Natural release the pressure
(10–15 minutes).
8. Carefully remove the lid to avoid dripping water down onto the
cheesecake.
9. Carefully remove the cheesecake and cool on a rack for 1 hour. Refrigerate
4 hours before serving.
Serves 8