Yikes, I came here looking for information on how to take the old decals off our trailer and started reading, dang there goes my morning.
I have a recipe for making cheese cake in the pressure cooker. I'll post it in case anyone is interested in trying it. The most difficult part is finding a small enough springform pan to fit inside of the pressure cooker. The recipe calls for a 7" pan. While our kitchen was being remodeled we used the Casita
as our kitchen and this was a favorite way of making a lovely dessert for special occasions. The remodel from hell took six months so the Casita
stove got much use.
Pressure Cooker Lemon Cheesecake
For the crust:
1 tsp softened butter for greasing the pan
1/2 c chocolate wafer or graham cracker crumbs
16 oz regular cream cheese, room temp (Don't use reduced fat, the cake won't set properly)
1/2 c sugar
2 large eggs
1 TBSP fresh squeezed lemon juice
1 - 2 tsp grated lemon zest
1/2 tsp vanilla
Berries, cherries, sliced fresh fruit
Cherry pie filling (from a can)
Need to make a strip of foil to lower the cake into the cooker. Cut about a 18" long piece of regular foil. Double two times longwise to make a long strip.
Grease bottom & sides of springform with butter. Coat sides with crumbs and sprinkle remaining crumbs on bottom.
In my home kitchen I use the food processor but on the road you can just whip these ingredients together well: cream cheese and sugar until very smooth. Blend in eggs, lemon juice and zest and vanilla. The original recipe says to not overwork the batter but they are referring to using a machine - in the first step just be sure to get the sugar mixed in well so it's not grainy and in the second step just fold it all together well. Pour batter into pan.
2 cups of water into a 6 quart or larger cooker. Set a trivet on the bottom to raise the cake above the water. Center the uncovered pan on the foil strip and lower it onto the trivet. Fold the ends of the strip to the inside so they don't interfere with closing the cooker.
Lock lid in place. Over high heat bring to high pressure. Reduce the heat just enough to maintain high pressure and cook for 15 minutes. Turn off heat. Allow the pressure to come down naturally. Remove lid carefully to let steam escape
Let steam subside before lifting the springform from the cooker with the aid of the foil strip. Set on a wire rack to cool. If there is a little condensed water in the middle of the cake blot it up gently with a paper towel. Serve warm or cool to room temp. To cool and store cover with plastic wrap and refrigerate about 4 hours. Release and remove the rim of the springform pan. Serve the cake on the base of the pan - garnish if you choose. This cheesecake also freezes well. Defrost at room temp or in the microwave.