CREAMY CHEESECAKE
SERVINGS: 4
Nonstick cooking spray
¾ cup sugar
2 packages (8oz. each) cream cheese
1 tablespoon lemon juice
1 teaspoon vanilla
2 tablespoons flour
1 cup sour cream
2 large eggs
2 cups water
Place parchment paper on the base of a 6-inch spring form pan; assemble and
secure the spring from pan.
Apply nonstick spray to pan.
Using a mixer, cream sugar and cream cheese until smooth.
Add lemon juice, vanilla, flour and sour cream to cream cheese mixture.
Add eggs, one at a time, and mix until smooth.
Pour batter into spring form pan and cover with aluminum foil. Fit pressure
cooker with stainless steel rack*, add water.
Place spring form pan on rack; secure lid.
Select MEAT/POULTRY, increase time to 30 minutes; press START.
When cooking is complete, remove cheesecake and let cool.
Refrigerate for 3 hours before serving.
*Accessory items are sold separately and are not included.
To Next Page
Loading...