The Toronto Star has an article about how pressure cookers are becoming popular (again) in North America.

Many cooks may be reluctant to try them because of problems with earlier models but, “Today’s models are totally different. They won’t even work unless the handle is closed properly, and they all have two or three safety valves.”

Top brands to look for include: Italy’s Lagostina, Switzerland’s Kuhn Rikon and France’s T-Fal.

The article also includes pressure cooker recipes for Osso Buco, Mushroom and Shrimp Risotto, and Lemon Lime Cheesecake.

Lemon Lime Cheesecake

Requires a 6- or 8-quart cooker to fit an 8-inch springform pan. If your pressure cooker is smaller, use a smaller pan/mold.

CRUST:
3 tbsp butter, softened
3 tbsp crushed vanilla or graham wafers
3 tbsp ground pecans

FILLING:
Zest and juice of 1 lemon and 1 lime
Two 250 g blocks cream cheese, softened
1 cup granulated sugar
3 tbsp all-purpose flour
4 eggs
1/4 cup plain yogurt or sour cream
1 tsp vanilla extract

TOPPING:
1/2 cup plain yogurt or sour cream
2 tbsp granulated sugar
Mixed fresh fruit (such as blueberries, sliced strawberries), to taste

For crust, use butter to thickly coat bottom and sides of 8-inch springform pan.

In small bowl, combine crushed wafers and pecans. Sprinkle inside pan, tilting to coat sides. Leave excess crumbs on bottom. Wrap outside of pan with foil to seal bottom. Set aside.

For filling, in small bowl, combine lemon and lime zest. Reserve 1 teaspoon for garnish; cover. Refrigerate.

In food processor, purée remaining lemon and lime zest with lemon juice, lime juice, cream cheese, sugar and flour. With motor running, add eggs, one at a time. Add yogurt or sour cream and vanilla. Beat 10 seconds or until smooth. Pour into prepared pan; cover with piece of buttered foil, sealing pan well.

Set rack or trivet in bottom of 6- or 8-quart pressure cooker. Pour in 2 cups water. Fold 24-inch-long piece of foil several times to make a strip. Centre pan on strip and fold ends together to make a handle. Use strip to lower pan into cooker.

Lock lid in place. Bring cooker up to full pressure over high heat. Reduce heat to medium-low, just to maintain even pressure. Cook 20 minutes. Remove from heat; let pressure drop naturally for 7 minutes. Release any remaining pressure quickly.

Let cake cool in cooker for several minutes. With foil handle, lift pan on to cooling rack on counter. Remove foil lid. Cake should be set around edges but still slightly loose in centre. If centre is still liquid, seal with foil and return to cooker. Bring to full pressure and cook 2 minutes longer. Remove from heat and allow pressure to drop as above.

Remove foil and use a paper towel to mop up any water pooled on top of cake.

For topping, in small bowl, whisk yogurt or sour cream with sugar. Spread over cheesecake, smoothing top. Let cool to room temperature. Refrigerate, covered, at least 8 hours or overnight. Garnish with fruit. Sprinkle with reserved zest. Wrap; refrigerate up to 3 days or freeze up to 3 months.

Makes 6 to 8 servings.

This entry was posted on Sunday, April 30th, 2006 at 7:29 pm and is filed under Desserts, Cookware, Food News. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.