Pressure-Cooker Peachy Summer Cheesecake
Recipe information
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Cooking:
25 min.
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Servings per container:
6
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Source:

Ingredients for - Pressure-Cooker Peachy Summer Cheesecake

1. 1 package (8 ounces) reduced-fat cream cheese -
2. 4 ounces fat-free cream cheese -
3. 1/2 cup sugar -
4. 1/2 cup reduced-fat sour cream -
5. 2 tablespoons unsweetened apple juice -
6. 1 tablespoon all-purpose flour -
7. 1/2 teaspoon vanilla -
8. 3 large eggs, room temperature, lightly beaten -
9. 2 medium ripe peaches, peeled and thinly sliced -

How to cook deliciously - Pressure-Cooker Peachy Summer Cheesecake

1. Stage

Place trivet insert and 1 cup water in a 6-qt. electric pressure cooker. Grease a 6-in. springform pan; place on a double thickness of heavy-duty foil (about 12 in. square). Wrap securely around pan.

2. Stage

In a large bowl, beat cream cheeses and sugar until smooth. Beat in sour cream, apple juice, flour and vanilla. Add eggs; beat on low speed just until blended. Pour into prepared pan. Cover pan with foil. Fold an 18x12-in. piece of foil lengthwise into thirds, making a sling. Use the sling to lower the pan onto the trivet.

3. Stage

Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 30 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. Using foil sling, carefully remove springform pan. Let stand 10 minutes. Remove foil from pan. Cool cheesecake on a wire rack 1 hour.

4. Stage

Loosen sides from pan with a knife. Refrigerate overnight, covering when cooled. To serve, remove rim from springform pan. Serve with peaches.