Cheesecake in the Zavor Multi-Cooker
with Mike Fear
There are so many things you can make in a multicooker. For many people, the first thing that comes to mind are savory entrées and there are so many to choose from; risotto under the pressure cooker setting to slow-cooked ribs; but did you know you can also make desserts? Mike has perfected a simple cheesecake recipe in the Zavor Multi-Cooker that he’ll be sharing with us this week. Just in time as the Zavor 6qt Lux Edge Multi-Cooker will be on sale during Bath’s Winterfest, Saturday, February 26. Normally $129.99, it will be $99.99 during this One-Day Sale. Watch the demo on Thursday and then pick up a multi-cooker on Saturday!
Recipe makes one 8×2.5in cheesecake.
Ingredients
Crust
10 Digestive Biscuits, finely ground (you can find these at Now You’re Cooking!)
3-4 Tbsp Unsalted Butter, melted
2 tsp Brown Sugar (can add more if you like things sweeter)
Pinch Sea Salt
Cheesecake Filling
16 oz Cream Cheese, room temperature
2/3 C White Sugar
2 Eggs, room temperature
1/2 C Sour Cream, room temperature
2 Tbsp Cornstarch
2 tsp Vanilla Extract
Pinch Sea Salt
First, make the crust for the cheesecake. Mix all of the crust ingredients together and press into the bottom of the pan. If you like a crunchier crust this is when you would blind bake it in the oven at 350°F for 10 min. If you don’t, just proceed to the next step.
Make the filling. Beat together the cream cheese and sugar until light and fluffy. Add the eggs, one at a time until well incorporated. Stir in the sour cream, cornstarch, vanilla extract, and salt. Pour filling into the crust.
Add 1 cup of water to the multi-cooker. Hit the “Sauté” button on the multi-cooker to get the water to boil. As soon as it starts boiling press the “Stop” button. Lower the cheesecake in the pan using the lifting accessory. Close the lid of the multi-cooker. Select “Pressure Cook”. Set the time for 28 minutes. Press “Start”. When the time has elapsed, press “Stop”. Don’t remove the lid right away, let the pressure release naturally. After the pressure releases (about 9 minutes), take out the cheesecake and let it sit on the counter. Run a knife around the edge of the pan just to get it to release from the pan. Let cool to room temperature then put in the refrigerator for 2 hours. Serve with fresh fruit.
