Bear's Pressure Cooker Banana Cheesecake
Yes, you read that right. This is a cheesecake made in a pressure cooker.
8 oz shortbread cookies
3 T butter, melted
16 oz cream cheese, at room temperature
1/2 c granulated sugar
1/4 c sour cream
1 ripe banana, mashed
1 T lemon juice (regular or Meyer)
1/2 t vanilla extract
2 eggs
1. Crush cookies in ziploc bag with rolling pin. Mix with melted butter and press into a 7” springform pan. Go halfway up sides.
2. In stand mixer with paddle attachment, cream the cream cheese with sugar. Do not skimp this step or there will be chunks of cream cheese in the cake.
3. Add sour cream, banana, lemon juice and vanilla. Beat until smooth.
4. Add eggs, one at a time.
5. Pour batter over crumbs.
6. Put trivet and 2 c
water into pressure cooker. Cover pan with foil, then create a foil sling (for easy removal) and lower pan onto trivet.
7. Cook on high pressure for 25 minutes. Use 10-minute natural release.
8. Mop up any water that has collected on top, and let cool. Cover with plastic wrap, and refrigerate for 4 hours.
For a lemon cheesecake: substitute zest of one lemon for the banana.
