The first recipe I tried in the PC was very good but my daughter wanted it not to have lemon and be more the texture of a Cheescake Factory cheesecake. I decided to take my limited knowledge of cheesecake making and devise my own recipe. I made it today and it was very good, if I do say so myself. Here goes.
Terry's Own Cheesecake
1/2 c. + 2 Tbl. ground shortbread cookies
1/2 Tbl. butter melted
2 pkg. 8 oz. cream cheese, softened
2 Tbl. sour cream
3/4 c. sugar
3 Tbls. flour
1+1/2 tsp. good vanilla
Wrap outside of a 7 inch spring form pan with foil. Butter bottom and insides of pan. I added a 7 inch round of parchment so I could remove it from the pan bottom to a plate. If you don't mind serving it on the pan bottom this would not be neccessary.
Melt butter in a small bowl, stir in shortbread crumbs. Press crumb mixture into bottom of pan and part way up the sides.
Beat cream cheese until smooth, add sour cream and sugar, mix well, sprinkle in flour, mix. Add beaten eggs and vanilla and mix, but don't over beat. Pour into prepared crust. Cover tightly with lightly buttered or sprayed foil.
Add 3-1/2 cups of water to PC. Place a trivet or steamer basket in bottom of pot. Make a foil sling long enough to remove cheesecake pan when done. Place springform pan in the middle of the sling and lower it into the PC. The excess foil can just lay across the cake pan. Make sure it does not get in the way of closing the lid properly.
Seal PC lid according to manufacturers directions. Bring to pressure and cook at 15 psi for 25 min. Allow pressure to drop naturally, about 7 min. Using sling, remove cheesecake pan. Wipe off any condensation and remove top foil. Cool uncovered. Refigerate. When ready to eat, gently run knife around pan and remove outer portion. My cake actually came away from the sides about 15 min. into the cooling so I removed the outer ring then, and let it cool completly before covering.
Enjoy!! Terry R.