Pressure Cooker Strawberry Cheesecake

Ingredients

• 0.75 cup graham cracker crumbs
• 2 tbsp butter (melted)
• 2 tbsp granulated sugar
• 2 pkg cream cheese (8 oz./250 g each, softened)
• 1 tbsp cornstarch
• 1 tsp vanilla extract
• 2 eggs
• 0.5 cup granulated sugar
• 1 cup water (for the inner pot)
• 2 tsp cornstarch (for the sauce)
• 2 tbsp water (for the sauce)
• 1 pkg frozen sliced strawberries (1 lb./450 g (about 3 cups/750 g))
• 0.5 cup granulated sugar (for the sauce)
• 1 tsp fresh lemon juice

Steps

1. 1

   For the crust, combine the graham cracker crumbs, melted butter, and sugar in a small bowl; mix well.

2. 2

   Press the crumb mixture evenly into the bottom of a Springform Pan.

3. 3

   For the filling, beat the softened cream cheese in a large mixing bowl until smooth.

4. 4

   Add the cornstarch, vanilla, eggs, and sugar; beat with an electric mixer on medium speed just until incorporated.

5. 5

   Pour the filling over the crust and spread evenly. Cover the top of the pan with foil.

6. 6

   Pour 1 cup (250 mL) of water into the inner pot of the Deluxe Multi Cooker.

7. 7

   Place the wire rack into the inner pot with all three feet touching the bottom. Place the pan into the wire cradle and lower onto the wire rack.

8. 8

   Lock the lid, select the DESSERT setting, and press START.

9. 9

   When the timer is up, let the steam release naturally for 10 minutes, then press the steam-release button to release any remaining pressure. Press CANCEL.

10. 10

    Carefully lift the pan out using oven mitts and remove the foil. The center of the cheesecake should appear nearly set when you shake it gently; it will firm as it cools.

11. 11

    Wait for the cake to cool completely, then loosen the collar of the pan. Cover the cheesecake with foil or plastic wrap and refrigerate for 3 hours or overnight.

12. 12

    For the sauce, combine the 2 tsp (10 mL) cornstarch and 2 tbsp (30 mL) water in the inner pot of the pressure cooker.

13. 13

    Stir in the strawberries, sugar, and lemon juice.

14. 14

    Set the pressure cooker to SEAR and press START. Cook uncovered for 3–5 minutes, or until slightly thickened, stirring frequently with a long-handled utensil.

15. 15

    Press CANCEL. Remove the sauce and pour into a small bowl. Cover and refrigerate until chilled.

16. 16

    Serve the chilled cheesecake with the strawberry sauce.

Notes

The center of the cheesecake should appear nearly set when you shake it gently; it will firm as it cools. Use oven mitts or grips to remove the springform pan from the stainless steel inner pot. The inner pot will be hot during and after cooking; use a long-handled utensil when stirring and removing food.

Nutrition per serving

• dessert
• cheesecake
• pressure cooker
• strawberry
• baked
• fruit
• sweet