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Place on counter and set filled springform pan in the center. Cover cheesecake with a piece of buttered aluminum foil – making the sides tight, but allowing room for the cheesecake to expand. Bring the ends of the cradle strip upward. Use the cradle to help lower the cheesecake into the cooking pot and place on the trivet.
Cover and lock lid in place. Select High
Pressure and set timer for 16 minutes. When audible beep sounds, use Natural Pressure
Release to release pressure. When float valve drops, turn off. Remove lid carefully, tilting away from you to allow steam to disperse.
Remove cheesecake from the cooking pot using the foil strips to lift up. Place on a cooling rack. Remove foil and plastic wrap. Dab gently with a paper towel to remove any accumulated condensation from the top of the cheesecake.
Let cool to room temperature, then cover and refrigerate. Before serving remove from springform pan and garnish if desired.
Nutritional information per serving
( ¹/
16
of cheesecake):
Calories 206 (84% from fat) • carb. 2g • pro. 7g
• fat 19g • sat. fat 12g • chol. 94mg • sod. 255mg
• calc. 85mg • fiber 0g
Not the Same Old
Three-Bean Salad
Dressed with an Asian-inspired vinaigrette, this bean salad also includes fresh corn and green beans, edamame, and the bright flavor of dried cranberries.
Makes 9 cups
3
2 tablespoons sherry vinegar tablespoons fresh lime juice
1½ tablespoons low-sodium soy sauce
1½ tablespoons honey
1½ teaspoons finely chopped fresh ginger
1
²⁄³
4 teaspoon Asian chili paste with garlic cup vegetable oil ears fresh corn, husks and silks removed
8 ounces green beans, cut into
½-inch pieces on the diagonal
1½ cups frozen edamame (soybeans)
19
½
1
1
1
¾ cup thinly sliced celery cup chopped (½x¼-inch strips) red bell pepper cup dried cranberries cup chopped red onion cup pink, pinto, black or and picked over cannellini beans, rinsed, drained kosher salt and freshly ground pepper to taste
Place sherry vinegar, lime juice, soy sauce, honey, ginger, and chili paste in a medium bowl. Whisk to combine, and while whisking, add oil in a slow, steady stream, whisking until an emulsion is formed. (This may also be done in a blender or food processor.) You will have about 1 cup of the vinaigrette dressing. Let stand while preparing the rest of the salad and allow the flavors to blend.
Place trivet/rack in the cooking pot of the
Cuisinart ™ Electric Pressure Cooker and place corn on rack. Add one cup of water to the cooking pot. Select High Pressure and set for 1 minute. When audible beep sounds, use Quick
Pressure Release. Remove corn and plunge into a bowl of ice water to stop cooking. Place green beans on a 16-inch square sheet of parchment paper and bring corners together.
Place on trivet/rack. Select High Pressure and set time for 1 minute. When audible beep sounds, use Quick Pressure Release. Remove green beans and plunge into ice water to stop cooking. Remove trivet, rack. Add edamame to cooking pot. Stir in hot water for 30 to 40 seconds. Remove and plunge immediately into a bowl of ice water to stop cooking. Drain all vegetables. Place on layered paper towels to complete draining.
Add 2 cups water to the water in the cooking pot. Add dried beans to pot. Select High
Pressure and set cooking time for 11 minutes.
When the audible beep sounds, use Natural
Pressure Release. Test for doneness. If not completely tender, select Simmer and simmer until tender. Drain, plunge into ice water and drain again.
Cut corn from cobs and place in a large bowl with the celery, red pepper, dried cranberries, and red onions. Add cooked drained pink beans, and ²⁄³ of the vinaigrette (stir with whisk if it has separated). Toss gently to combine.
Cover and refrigerate if not serving immediately.
Stir green beans and edamame into the salad just before serving. Season to taste with salt
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