Pressure Cooker Strawberry Cheesecake

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.

   Start 10-minute timer
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.

    Start 3-hour timer
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.

    Start 5-minute timer
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.