Pressure-Cooker Peachy Summer Cheesecake
This is a cool and always refreshing dessert that is fancy enough to take to a gathering. You can make this ahead of time and freeze it. Make sure you wrap it well so it's airtight, and add the peaches and whipped cream only after it thaws. —Joan Engelhardt, Latrobe, Pennsylvania
Total TimePrep: 25 min. Cook: 30 min. + chilling
- 1 package (8 ounces) reduced-fat cream cheese
- 4 ounces fat-free cream cheese
- 1/2 cup sugar
- 1/2 cup reduced-fat sour cream
- 2 tablespoons unsweetened apple juice
- 1 tablespoon all-purpose flour
- 1/2 teaspoon vanilla
- 3 large eggs, room temperature, lightly beaten
- 2 medium ripe peaches, peeled and thinly sliced
- Place trivet insert and 1 cup water in a 6-qt. electric pressure cooker. Grease a 6-in. springform pan; place on a double thickness of heavy-duty foil (about 12 in. square). Wrap securely around pan.
- In a large bowl, beat cream cheeses and sugar until smooth. Beat in sour cream, apple juice, flour and vanilla. Add eggs; beat on low speed just until blended. Pour into prepared pan. Cover pan with foil. Fold an 18x12-in. piece of foil lengthwise into thirds, making a sling. Use the sling to lower the pan onto the trivet.
- Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 30 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. Using foil sling, carefully remove springform pan. Let stand 10 minutes. Remove foil from pan. Cool cheesecake on a wire rack 1 hour.
- Loosen sides from pan with a knife. Refrigerate overnight, covering when cooled. To serve, remove rim from springform pan. Serve with peaches.
Nutrition Facts1 slice: 262 calories, 12g fat (7g saturated fat), 124mg cholesterol, 342mg sodium, 27g carbohydrate (25g sugars, 1g fiber), 12g protein.
Originally published as Peachy Summer Cheescake in Skinny Instant Pot