Easy Raspberry Cheesecake Under Pressure скачать в хорошем качестве

Easy Raspberry Cheesecake Under Pressure

No act of love, however small, is ever wasted Easy cooking for busy families The recipe is below just scroll down: Crust 1/4 cup Chef Shamy Honey butter with cinnamon and brown sugar plus 2 tablespoon butter, melted in the microwave or use the crushed grahams, 2 tblsp sugar & 2 tblsp melted butter. 1 sleeve graham crackers crushed in a food processor 2 tablespoons flour - ap or self rising 1/4 teaspoon salt Mix all together and put in bottom of a 6 or 7 inch push up OR springform pan..put in freezer while you make the filling. Filling 2 -8 oz blocks of full cream cheese softened to room temp. 2 tablespoons corn starch 1/4 teaspoons salt 1/2 cup room temp sour cream 2 well beaten eggs 2 teaspoons vanilla extract 2/3 cups white granulated sugar Mix all together really well and add 1/2 can of raspberry pie filling, swirling it in to combine. Pour into crust and add another dollop of pie filling to the top and swirl lightly. Put the cheesecake on a trivet and lower into pressure cooker. Pressure 35 minutes and don't open or release pressure when done for 15 minutes. Blot off any water that accumulated on top and put in the fridge for at least 4 hours....8 is better but overnight is best. Enjoy! My wish list on amazon : http://a.co/0QkOnec My snail mail address is Hands That Cook P.O. Box 44 Choc, Al. 36254 Email for business purposes only: Handsthatcook@gmail.com