When using electrical appliances, basic safety precautions should always be
followed including the following:
1. Read all instructions before using appliance.
2. Do not touch hot surfaces. Use handles or knobs.
3. To protect against fire, electrical shock, and injury to persons, do not
immerse Cord, Plug or Pressure Cooker Housing in water or other liquid.
4. Close supervision is necessary when any appliance is used near children.
This appliance is not for use by children.
5. Unplug appliance from outlet when not in use and before cleaning. Allow
to cool before putting on or taking off parts, and before cleaning the appli-
ance.
6. Do not operate any appliance with a damaged cord or plug or after the
appliance malfunctions, or has been dropped or damaged in any manner.
Contact Consumer Service.
7. The use of accessory attachments not recommended by the appliance
manufacturer may result in fire, electric shock, or injury to persons.
8. Do not use outdoors.
9. Do not let cord hang over edge of table or counter, or touch hot surfaces.
10. Do not place on or near a hot gas or electric burner, or in a heated oven.
11. To disconnect, press the START/STOP Button until the Red STOP Light
illuminates and the Pressure Cooker beeps. Then remove plug from wall
outlet
12. Do not use appliance for other than intended use.
13. Extreme caution must be used when moving an appliance containing hot
oil or other hot liquids.
14. Oversized foods, metal foil packages, or utensils must not be inserted in
the appliance, as they may involve a risk of fire or electric shock.
15. A fire may occur if the appliance is covered or touching flammable materi-
al, including curtains, draperies, walls, and the like, when in operation.
16. Do not attempt to dislodge food when the appliance is plugged in.
17. Do not fill the unit above the MAX Fill Line. When cooking foods that
expand during cooking, such as rice or dried vegetables, do not fill the
unit over 1/2 full. See "Cooking with Your Pressure Cooker".
18. Do not cook foods such as applesauce, cranberries, pearl barley, oatmeal
or other cereals, split peas, noodles, macaroni, rhubarb, or spaghetti.
These foods tend to foam, froth and sputter, and may block the Steam
Release Valve.
19. CAUTION: To reduce the risk of electric shock, cook only in the
Removable Cooking Pot.
SAVE THESE INSTRUCTIONS
FOR HOUSEHOLD USE ONLY
IMPORTANT SAFEGUARDS
2
39
LEMON CHEESECAKE (35 minutes, high pressure)
To make this dense and delicious cheesecake, you'll need a 7-inch springform
pan and aluminum foil (preferably extra-wide, heavy duty).
Butter for greasing springform pan
1/2 cup chocolate cookie or graham cracker crumbs
Two 8-ounce packages Philadelphia cream cheese (see Cook's Notes below)
1 cup sugar
1/2 cup sour cream or plain yogurt
2 tablespoons flour
Zest of 1 large lemon
2 1/2 tablespoons freshly squeezed lemon juice
3 large eggs
Garnishes: sliced strawberries, blueberries, or raspberries
1. Liberally butter springform pan. Coat sides with cookie crumbs and spread
remaining crumbs evenly on bottom. Set aside.
2. In a food processor, blend cream cheese, sugar, sour cream, lemon zest
and juice. Scrape down sides of bowl. Add eggs and process just until
blended in.
3. Pour mixture into prepared pan. Place pan in center of a sheet of aluminum
foil about 2 1/2 feet long. (If not heavy duty, use a double layer.) Press foil
tightly against sides of pan. Bring two longer ends up to meet, then fold
over to seal, creating a tent to allow space on top for cheesecake to puff
up. Use another sheet of foil, if needed, so that pan and cheesecake are
entirely enclosed.
4. Set rack in cooker and gently place pan on top. Pour in enough water to
reach halfway up sides of pan.
5. Pull lid handles apart and set lid on cooker. Slide safety lock to LOCK posi-
tion. Point pressure regulator knob to PRESSURE.
6. Set pressure mode for HIGH and cook time for 35 MINUTES. Press START.
7. When cooker beeps three times, STOP light will illuminate. Allow pressure
to come down naturally until red Pressure Indicator Rod drops, about 20
minutes.
8. Slide safety lock to UNLOCK. Pull handles apart and remove lid.
9. Let cheesecake cool for a few minutes, then transfer to a cooling rack set
over a plate to catch dripping water. Open foil seal. Use a paper towel to
blot up any moisture on top of cheesecake. While cheesecake is still hot,
gently smooth off top if necessary.
10. When cooled to room temperature, cover with plastic wrap and refrigerate
at least 6 hours or overnight. (You may also freeze for up to 2 months.)
When ready to serve, release and remove sides of springform pan. Leave
base in place and set cheesecake on a platter. Arrange berries decoratively
on top.
Serves 8
Cook's Notes: This recipe was tested with traditional cream cheese and sour
cream. Low-fat or fat-free versions may prevent the cheesecake from setting
properly.
All recipes copyright Lorna Sass, 2001.
