THIS CHEESECAKE IS PRETTY TO LOOK AT BUT MORE DELICIOUS TO EAT. YOU SERVE THIS CLASSIC DESSERT WITH A HOMEMADE STRAWBERRY SAUCE.
¾ cup (175 mL) graham cracker crumbs
2 tbsp (30 mL) butter, melted
2 tbsp (30 mL) granulated sugar
2 pkgs (8 oz./250 g each) cream cheese, softened
1 tbsp (15 mL) cornstarch
1 tsp (5 mL) vanilla extract
½ cup (125 mL) granulated sugar
1 cup (250 mL) water
2 tsp (10 mL) cornstarch
2 tbsp (30 mL) water
1 pkg (1 lb./450 g) frozen sliced strawberries (about 3 cups/750 g)
½ cup (125 mL) granulated sugar
1 tsp (5 mL) fresh lemon juice
For the crust, combine the graham cracker crumbs, butter, and sugar in small bowl; mix well. Press the crumb mixture evenly into the bottom of the Springform Pan.
For the filling, beat the cream cheese in a large mixing bowl until smooth. Add the cornstarch, vanilla, eggs, and sugar; beat with an electric mixer on medium speed just until incorporated. Pour the filling over the crust and spread evenly. Cover the top of the pan with foil.
Pour the water into the inner pot of the Quick Cooker. Place the wire rack into the inner pot with all three feet touching the bottom. Place the pan into the wire cradle and lower onto the wire rack. Lock the lid, select the DESSERT setting, and press START.
When the timer is up, let the steam release naturally for 10 minutes, then press the steam-release button to release any remaining pressure. Press CANCEL.
Carefully lift the pan out and remove the foil.* The center of the cheesecake should appear nearly set when you shake it gently. The center will firm as it cools. Wait for the cake to cool completely, then loosen the collar of the pan. Cover the cheesecake with foil or plastic wrap and refrigerate for 3 hours or overnight.
For the sauce, combine the cornstarch and water in the inner pot of the Quick Cooker. Stir in the strawberries, sugar, and juice. Set the Quick Cooker to SEAR and press START. Cook uncovered for 3–5 minutes, or until slightly thickened, stirring frequently.** Press CANCEL. Remove the sauce and pour into a small bowl. Cover and refrigerate until chilled.
Serve the cheesecake with the strawberry sauce.
Nutrients per serving:
U.S. nutrients per serving (1 slice plus ¼ cup/50 mL sauce): Calories 410, Total Fat 25 g, Saturated Fat 13 g, Cholesterol 115 mg, Sodium 250 mg, Carbohydrate 44 g, Fiber 2 g, Sugars 36 g, Protein 6 g
Make one-pot dinners fast with our Quick Cooker—Pampered Chef's 16-in-1 pressure cooker. Pressure cooking can reduce cook times by up to 70%, and you can even cook frozen foods without thawing. There are 16 preprogrammed settings for everything from meat, rice, and beans to desserts, so you can take the guesswork out of cooking. It’s perfect for tender, succulent meals in a fraction of the time it takes to slow cook.
The Quick Cooker was designed with your safety in mind: The steam-release valve is positioned away from the button so your hands are away from hot steam, and it was designed to stay cool even when food is cooking. The carrying handles let you securely move or store the Quick Cooker when it’s not in use.
12" x 13" x 12½".
Includes a wire rack and a recipe book with recipes and cooking charts.
16 preprogrammed settings include:
Carrying handles in base.
Learn more about our Quick Cooker here.
HOW TO CLEAN
Inner pot and silicone seal are dishwasher-safe.
See Use & Care for full details.
One-year guarantee for noncommerical use. Refer to sales receipt for details.
Quick Cooker Springform Pan
The Quick Cooker Springform Pan is the perfect accessory for your Pampered Chef pressure cooker. It's ideal for cheesecakes and thick, single-layer cakes. The heavy-duty construction ensures even cooking, whether it's in your Quick Cooker or a conventional or convection oven.
Includes a wire cradle for easy removal from the Quick Cooker.
Heavy-duty aluminized steel is oven-safe to 450°F.