PRESSURE COOKING RECIPES

White Chocolate Cheesecake with Raspberry Sauce

The raspberry sauce is the perfect compliment to the richness of this divinely creamy cheesecake.

1/2
cup crushed vanilla wafers
1/2
cup finely chopped pecans
2
tablespoons butter, melted
1
8-ounce package cream cheese, softened
1
3-ounce package cream cheese, softened
1/2
cup sour cream
1/3
cup sugar
2
eggs
1
teaspoon vanilla
1
  12-ounce package white chocolate chips, melted
2 1/2
  cups water for pressure cooking

Combine vanilla wafers, nuts and melted butter. Press onto the bottom of a 6-inch springform pan.

Using electric mixer, beat cream cheese, sour cream and sugar in medium bowl until smooth. Add eggs one at a time, beating well after each addition. Beat in vanilla and melted chocolate chips until smooth. Pour batter over prepared crust in pan. Cover securely with aluminum foil.

Pour water into a 6-quart pressure cooker. Place trivet or three canning screw bands under cooking rack or steamer basket. Place prepared pan on top of cooking rack. Close cover securely. Place pressure regulator on vent pipe. COOK 35 MINUTES at 15 pounds pressure with pressure regulator rocking slowly. Let pressure drop of its own accord. Remove cheesecake and let cool in springform pan on wire rack. Refrigerate 8 hours or overnight. Release and remove the rim of the springform pan. Serve cheesecake with raspberry sauce.

Raspberry Sauce

1
  10-ounce package frozen raspberries
1/2
  cup current jelly

Combine raspberries and jelly in small saucepan. Cook and stir until sauce boils and thickens. Strain sauce. Let cool.

Makes 6 servings