Sunday, March 5, 2017

Mini Strawberry Glazed Cheesecake (pressure cooker)


Can you say little pillows of heaven? These little Strawberry Glazed Cheesecakes are so lite and flavorful.

Almost everyone I know if a cheesecake addict and I'm that lone person sitting there thinking, "what about more dinner?".  I rarely want dessert, I am much more of a savory person. You'll probably even notice that many of my 'sweet' recipes have a little unexpected herb or spice in them. After a meal, usually the last thing I want is a heavy dessert. These have that rich cheese flavor without leaving you feeling weighed down. And can we just talk about this Strawberry Glaze??? This is made from Strawberry Juice that you can extract right in your pressure cooker! This is going to be my new go-to syrup for basically everything.

To make the Glaze, you whisk together 1 C of your Strawberry Juice with 1/2 C sugar and 2 tsp of cornstarch. Keep whisking and bring to a simmer. Allow to cook a few minutes. Keep whisking!!

After about 3-5 minutes your Glaze will stick to the back of a spoon. Shut off the heat and let it cool to room temperature while you make your cheesecakes!



Mini Strawberry Glazed Cheesecake (pressure cooker)
makes 8

for the crust
  • 3/4C graham cracker crumbs
  • 3 T melted butter
  • 1 1/2 T sugar
for the filling
  • 8 oz. cream cheese, room temperature
  • 3/8C or 6 T of sour cream
  • 1/2 c sugar
  • 1 t vanilla
  • 1 T lemon juice
  • 2 eggs, room temperature
You will also need 8 silicone muffin cup. If you make in a ramekin that will also work, you just won't be able to take them out to plate.

Directions
For the Crust:
Combine all ingredients Press about 1 tsp into the bottom of each muffin cup. Place in the freezer while you are preparing the filling (about 10 minutes)

For the Filling:
In your mixer, add cream cheese. (It is REALLY important that the cream cheese and eggs are room temperature. It will result in a much smoother cheesecake.) Add your sugar and beat for a few minutes to break up the cream cheese. When they are well creamed, add your vanilla and lemon, mixing for 1 more minute. Lastly, add your eggs. Mix until smooth, but not any longer.

Take your muffin cups out of the freezer and fill with batter to just below the top. Leave enough room to grab the edges to move into your steam basket.

Put about 1 C of water into your pressure cooker pot. Place in a trivet and steam basket, and put in your cheesecakes. Cook on Manual/high for 6 minutes. Allow for all NPR. When you remove the lid, do so slowly, so not all the steam escapes at once. Take the cheesecakes out of your pressure cooker to finish cooling. When they are room temperature (or chilled) you should be able to hold from the bottom and peel back the silicone muffin cup, essentially turning it inside out.

Top with your strawberry Glaze. 

I also added a little candied lemon zest. It's super easy to make. Just simmer with a 1:1 ratio of water and sugar for about 6 minutes. Remove zest only to a plate to cool for a few minutes, then toss in a little sugar.




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