Pressure Cooker Desserts Recipes: Delicious and Healthy Desserts that Will Make Your Life Sweeter by Mira Glenn

Author:Mira Glenn [Glenn, Mira]
Language: eng
Format: epub
Published: 2017-09-05T22:00:00+00:00

Topping

½ cup caramel source

1 teaspoon sea salt, flaked

Cheesecake

2 eggs

½ a liter cream cheese (at room temperature)

1 ½ teaspoons vanilla

½ a cup light brown sugar

½ teaspoon salt

¼ cup sour cream

1 teaspoon flour

Directions:

Use cooking spray to spray a 7-inch pan. Cut a piece of parchment paper the size of the pan bottom and spray again before you set this aside.

Mix the butter, sugar and Ritz crumbs into an even mixture. Into the bottom of the pan, firmly press the mixture down to take the shape of the pan and set aside.

Beat the cream cheese and sugar into an even mixture. Pour in the sour cream and mix for a further 30 seconds and then add the salt, vanilla, and flour. Add in the eggs and mix until smooth without over-mixing.

Transfer the mixture onto the top of the prepared crust.

Create a sling using a piece of aluminum foil about 18 inches long. Fold it twice along its length so that it can be used to place and remove the pan from the instant pot.

Place the pan with the prepared ingredients into the instant pot and secure the lid before pressing the manual button. Cook for 35 minutes in high-pressure mode. Ensure that the vent is closed.

When done, remove the cake and place on a wire rack to cool for about 1 hour. Cover cake with foil and leave in the fridge for not less than 4 hours. Overnight is best.

Before serving, top the cake with caramel source and sprinkle some sea salt.

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