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Savory Gorgonzola Cheesecake, Pressure Cooker

Savory Gorgonzola Cheesecake, Pressure Cooker

Ingredients

2 teaspoons unsalted butter, melted
3 tablespoons walnut halves and pieces, toasted
1-1/2 pounds cream cheese (do not use low fat), at room temperature, cut into 1-inch pieces
3 large eggs, at room temperature
2 teaspoons fresh lemon juice
1 teaspoon rubbed sage
1/8 teaspoon freshly ground white pepper
1 cup Gorgonzola dolce, crumbled

Cooking Instructions

Lightly coat a 7x3-inch springform pan with melted unsalted butter or coat with cooking spray. Place a sheet of plastic wrap (about 16x16 inches) on top of a sheet of aluminum foil the same size. Place the springform pan in the center of plastic wrap. Pull edged up around the pan wrapping the spring form exterior tightly. Avoid folding aluminum into interior of pan to prevent it affecting the appearance of the cheesecake.

Using a food processor or nut chopper, finely chop walnuts. Sprinkle the chopped nuts over the bottom and sides of the buttered pan, leaving excess nuts on the bottom.

Place the strips in an "x" pattern beneath the empty spring form pan. Pour cheesecake mixture into prepared pan. Cover cheesecake with a piece of buttered aluminum foil, butter side facing the batter, making the sides tight, but allowing room for the cheesecake to expand. Bring the ends of the cradle strip upward. Use the cradle to help lower the cheesecake into the cooking pot and place on the trivet.

Cover and lock lid in place. Select High Pressure and set timer for 16 minutes. When audible beep sounds, use Natural Pressure Release to release pressure. When float valve drops, turn off. Remove lid carefully, tilting away from you to allow steam to disperse. Remove cheesecake from the cooking pot using the foil strips to lift up. Place on a cooling rack. Remove foil and plastic wrap. Dab gently with a paper towel to remove any accumulated condensation from the top of the cheesecake. Let cool to room temperature, then cover and refrigerate. Before serving remove from springform pan and garnish if desired.


Recipe courtesy of Cuisinart, Reprinted with permission.

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