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Cheese Cake in Pressure Cooker
Cheese Cake in Pressure Cooker

Before you jump to Cheese Cake in Pressure Cooker recipe, you may want to read this short interesting healthy tips about Deciding On The Best Foods May Help You Stay Fit And Also Healthy.

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Also when you are trying to find a snack to hold you over in between meals, reach for a handful of nuts or perhaps seeds. You will come to find that these snack items are generally loaded with Omega-3 and Omega-6, although some nuts as well as seeds will have more than others. These kinds of fatty acids are essential to helping your body create the proper amounts of hormones your body needs for a healthy way of life. The first thing you may not realize is that a variety of hormones that you need will only be able to be created when you have these fatty acids.

By following a number of the suggestions above you will notice that you can be living a healthier life. Something that you ought to actually avoid is all of the processed foods which you can easily purchase in the stores, and start cooking fresh foods for your meals.

We hope you got insight from reading it, now let’s go back to cheese cake in pressure cooker recipe. You can have cheese cake in pressure cooker using 13 ingredients and 22 steps. Here is how you do it.

The ingredients needed to prepare Cheese Cake in Pressure Cooker:
  1. You need for crust
  2. Use 10 Graham Crackers (I used chocolate graham)
  3. Prepare 4-6 T Butter +/- melted
  4. Use 2 t to 1.5T Brown Sugar (to desired level of sweetness)
  5. Use Pinch Sea Salt
  6. Prepare for batter
  7. Prepare 16 oz Philly Cream Cheese -room temp
  8. Get 2/3 C White Sugar
  9. Prepare 1/2 cup Sour Cream (Breakstones is good) -room temp
  10. Get 2 T Cornstarch
  11. You need 2 t Vanilla Extract
  12. Prepare 2 Pinches Sea Salt
  13. Prepare 2 large eggs
Instructions to make Cheese Cake in Pressure Cooker:
  1. Process graham crackers to crumbs and combine in bowl with sea salt and brown sugar.
  2. Mix in the butter until mixture sticks together.
  3. Line sides and bottom of 7 inch spring form pan with parchment paper.
  4. Use spoon/measuring cup etc. to pack crumb mixture in bottom to form crust.
  5. Place pan in freezer while mixing batter.
  6. For batter see below
  7. Mix the Sugar, Cornstarch and Salt in a small mixing bowl
  8. Put Cream Cheese in a mixing bowl and beat with a hand blender on low until broken up.
  9. Mix in Sugar mixture on low a little at a time, scraping down sides as needed until combined.
  10. Add Sour Cream and Vanilla and mix on low until combined.
  11. Blend in Eggs one at a time until combined on low scraping down sides as needed.
  12. Take pan out of freezer and pour batter in.
  13. Tap pan on counter top to remove bubbles. You probably won't get all of them out. When finished cover pan with aluminum foil. Doesn't need to be air tight.
  14. Make a foil sling by folding aluminum foil sheet into approx. 3 inch strip long enough to allow you to put the pan in and out of the pressure cooker. After it's in, fold tabs down when placing pressure cooker lid on.
  15. Put liner in cooker and add 1 cup of water and trivet. Turn cooker on with lid removed to bring water up to where it's just beginning to boil
  16. Put aluminum foil covered pan and sling into cooker folding tabs of sling down.
  17. Put lid on cooker.
  18. Cook on high pressure for 38 minutes. This time is due to the smaller size of the spring form pan and the depth of the batter.
  19. Allow full Natural Pressure Release.
  20. Remove with foil sling.
  21. Uncover and admire your beautiful work.
  22. Chill before serving.

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