Thursday, April 12th, we had an amazing time in Chef Alli’s “Let’s Get Cookin'” Kitchen when my good friend, Laura Finson came to teach us about Cheesecake in the Electric Pressure Cooker! We had a fabulous turnout and everyone was anxious to know more about her recipes. You can watch the video anytime on the Chef Alli Facebook Page, and below is the recipe she used for her Key Lime Cheesecake in the Electric Pressure Cooker! It’s incredible!
Thursday evening we hosted a giveaway of several Vain Vanilla prize packs! Vain is an exceptional vanilla extract made right here in Kansas. Their method of blending extracts and spirits can take your baking, cooking, and specialty drinks to a whole other dimension! We used Vain’s Tahitian Vanilla extracted in Cane Rum for the cheesecake recipe. Check them out at www.vainfoods.com.
Laura’s Amazing Electric Pressure Cooker Key-Lime Cheesecake
1 c graham cracker crumbs
3 Tbs. butter, melted
16 oz. cream cheese, softened to room temperature
2 tsp. all-purpose flour
½ c granulated sugar
2 tsp. Vain Foods Vanilla, we used Tahitian Vanilla, Extracted in Cane Rum
Zest of 1 lime
1 egg yolk
2 Tbs. heavy whipping cream
3 Tbs. key lime juice, freshly squeezed, OR Nellie and Joe’s Famous Key West Lime Juice (available from your grocer)
¾ c heavy whipping cream
2 Tbs. granulated sugar
Zest of 1 lime
10 very thin lime half slices
Create the Crust
Spray a 6” springform pan with non-stick spray and set aside. In a small bowl combine graham cracker crumbs and melted butter and stir together with a fork. Press firmly into the bottom of the sprayed springform pan, then set aside.
Create Cheesecake Filling
With an electric mixer, beat together: softened cream cheese, flour, sugar, vanilla and lime zest, scraping sides and bottom of bowl to ensure all ingredients are mixed together well.
Add eggs one at a time and then egg yolk; beat until just combined. Mix in key lime juice and whipping cream, besting until just combined; pour over prepared crust in spring form pan. Gently tap pan on countertop a few times to remove any large air bubbles that may be in filling.
Cook Cheesecake in EPC
Add 1 1/2 cups water to electric pressure cooker (EPC) pot, then place trivet in bottom of pot.
Place a dry paper towel over the top of the springform pan; place a sheet of aluminum foil on top of paper towel, then wrap pan tightly with aluminum foil. Using a foil sling, lower wrapped cheesecake pan into EPC pot. Lock lid in place and choose High Pressure setting for 37 minutes. When EPC timer sounds, use a natural pressure release for 18 minutes, then a quick release to remove any remaining pressure from EPC.
Using foil sling, carefully lift cheesecake from EPC pot to a wire cooking rack; carefully remove foil and paper towel, then carefully run a sharp paring knife around the perimeter of the cheesecake, loosening it from the edge of the pan.
Let cheesecake cool for 30 minutes, then release and remove the springform pan edge. Cover cheesecake and refrigerate 6-8 hours, or overnight.
Create the Topping:
Using a large spatula, lift cheesecake from springform pan bottom and place onto a serving platter.
In a mixing bowl, using an electric mixer, beat whipping cream and sugar until stiff; fold in the zest of ½ of a lime.
Place whipped cream into a piping bag fitted with a large open star tip. Pipe whipped topping onto top of cheesecake as desired, then zest remaining half of lime over the top of the whipped cream and center of cheesecake. Place lime slice halves around perimeter of cheesecake by sliding gently into whipped cream, as desired. Refrigerate cheesecake (covered) until ready to serve. Enjoy!
Be sure to follow Chef Alli on Facebook for more Live Pressure Cooking shows, every Thursday evening at 8pm CST!