Warranty

35
Key Lime Cheesecake
Yes, your pressure cooker can also perform
finicky oven duties as well. This may just be the
easiest cheesecake yet!
Makes one 7-inch cheesecake,
6 to 8 servings
Melted, butter or nonstick cooking
spray
¾ cup graham cracker (or other cookie)
crumbs
1 tablespoon unsalted butter, melted
1 pound regular cream cheese (2
standard packages), cut into 1-inch
pieces, room temperature
½ cup granulated sugar
¼ teaspoon kosher salt
Grated zest of 1 key lime or lime
2 large eggs
1 tablespoon fresh key lime juice
1½ teaspoons pure vanilla extract
1. Lightly coat a 7-inch round, by 3-inch
high springform pan with melted butter or
nonstick cooking spray. Place a sheet of
plastic wrap (about 16 x 16 inches) on top
of a sheet of aluminum foil the same size.
Place the springform pan in the center and
wrap the exterior tightly.
2. Combine the cookie crumbs and 1
tablespoon melted butter in a small bowl.
Transfer to the prepared pan and turn
to dust the sides of the pan. Press the
remainder onto the bottom of the pan.
Reserve.
3. Put cream cheese, sugar, salt and key
lime zest in the work bowl of a food
processor fitted with the chopping blade
(this can also be done with an electric
hand or stand mixer fitted with the paddle
attachment. Mix on a low speed, being
careful not to incorporate too much air
into the batter). Process until smooth,
about 15 to 20 seconds. Add the eggs,
key lime juice, and vanilla extract. Process
until combined, about 10 seconds. Scrape
down the bowl and process for another 5
seconds. Pour the batter into the prepared
pan. Cover cheesecake with a piece of
aluminum foil that has been brushed with
butter or sprayed with nonstick cooking
spray. Make the sides tight, but allow room
for the cheesecake to expand.
4. Put the rack into the cooking pot of the
Cuisinart
®
Pressure Cooker with 2 cups
of water. Cut a piece of aluminum foil
that is about 24 inches long. Fold in half
lengthwise, then fold in half again two
more times to create a strip about 24
inches in length and 2 inches wide to
make a “cradle.” Put the filled springform
pan in the center of the foil strip and then
carefully lift and transfer to the pot.
5. Put the filled springform pan onto the rack.
Secure the lid and select Low Pressure.
Set the time for 15 minutes. When the
audible beep sounds, allow pressure to
release naturally.
6. When the pressure is released completely,
the red indicator will drop. Remove lid.
Carefully lift the springform pan out of
the pressure cooker foil cradle. Remove
foil and plastic wrap. If moisture has
accumulated on the top, dab gently with
a paper towel to remove. Let cool to room
temperature, then cover and refrigerate
to fully chill. Before serving, remove from
springform pan.
Nutritional information per serving (based on 8 servings):
Calories 318 (66% from fat) • carb. 21g • pro. 6g
fat 24g • sat. fat 14g • chol. 111mg • sod. 309mg
calc. 10mg • fiber 0g
Cherry Chocolate Chip
Bread Pudding
This can be prepared a day in advance and
then cooked while you and your family are
eating dinner, making it a quick way to have
a fresh dessert on a weeknight.
Makes 12 servings
1 pound challah bread, cut into
1-inch pieces
¾ cup chocolate chips
¾ cup dried cherries
4 large eggs
¼ cup granulated sugar
¼ teaspoon kosher salt
2 cups whole milk*
1 cup heavy cream*
1 teaspoon pure vanilla extract
Melted butter or nonstick
cooking spray