Lively Lemon Cheesecake

TSCDIST_PressureCooker manual 7/20/07 11:30 AM Page 53

4 - 6 Servings

INGREDIENTS

2 tablespoons unsalted butter, melted 1/2 cup vanilla wafer crumbs

2 packages (8 ounces each) cream cheese 1/2 cup granulated sugar

zest and juice from 1 lemon 2 large eggs

METHOD

1Combine butter and wafer crumbs in the bottom of a 6-inch spring- form pan. Press and flatten to cover bottom. Set aside.

2Combine cream cheese and sugar in food processor. Pulse and scrape down until smooth. Add zest, juice and eggs. Pulse only until no visible egg remains. Do not over mix.

3Scrape mixture into prepared pan.

4Place a folded kitchen towel in bottom of pressure cooker removable pot. Pour in 3 cups water. Place springform pan on top of towel.

5Lock lid in place. Select Rice setting, and set timer for 12 minutes.

6When cooking cycle is complete, allow pressure to release naturally. When all pressure has been released, remove lid, tilting it away from you to avoid steam. Carefully remove springform pan using potholders.

7Cool until warm and then cover and refrigerate for at least 4 hours or overnight. Serve with lemon slices, crushed lemon drop candies and sweetened whipped cream, if desired.

Notes: Because of the specialty type of steam cooking, the cheesecake surface will appear lumpy. This is normal and is only on the very surface.

The easiest way to slice a cheesecake is with a length of dental floss held taught between your hands.

Recipe courtesy Marian Getz, Wolfgang Puck Chef

Microwave Caramel

Makes enough to coat 8 ramekins

INGREDIENTS

1/2 cup granulated sugar 1/4 cup light corn syrup

5 drops fresh lemon juice

METHOD

1Place all ingredients in a 2- or 4-cup glass measuring cup. Stir until all sugar is moistened.

2Cook in microwave until bubbles start piling up on top of each other and mixture turns amber in color, approximately 3 minutes. The time it takes depends on the wattage of your microwave.

3Carefully remove and divide between ramekins. Use caution; sugar mixture is extremely hot. Let cool until hard.

Notes: This recipe is a great topping for the Chocolate Truffle Crème Brulee on page 51, if you do not own a blow torch. Simply pour the hot caramel over the top of the cooled brulee and let harden.

Extra caramel can be used to make pretty garnishes. Simply pour out in a lacy pattern onto aluminum foil, preferably the nonstick aluminum foil that is now available. Allow to harden and then carefully remove to top ice cream, cakes and other desserts.

Recipe courtesy Marian Getz, Wolfgang Puck Chef