Making scrumptious desserts couldn’t be easier than with a pressure cooker. Baking takes time but with a pressure cooker you can have a heavenly dessert in no time. Pressure cooked desserts taste better and are much healthier. These recipes are a great place to start your baking experience with a pressure cooker.

Easy Fruit Glazed Cheesecake

Ingredients:

• 1 tbsp. butter
• 4 tbsp. bread crumbs
• 2-8 oz. pkgs. cream cheese
• 3/4 cup sugar
• 1/4 cup heavy cream
• 2 tsp. vanilla
• 2 tsp. grated lemon zest
• 2 tbsp. flour
• 6 tbsp. sour cream
• 2 eggs
• 2 egg yolks
• 2 cups water

Preparation:

Butter a 7 inch spring form mold or other baking dish. Sprinkle with bread crumbs and set aside. In a bowl, blend the cream cheese, sugar, cream, vanilla, lemon zest, flour and sour cream. Beat in the eggs and egg yolks and pour mixture into the baking dish.

Center the uncovered pan on a piece of 24” long aluminum foil. Cover the top of the pan with another piece of foil and pinch around the edges to seal. Create a handle by scrunching up the ends of the foil over the top of the pan. Set the trivet in the pressure cooker and pour in the water. Lower the foil covered pan into the pressure cooker and place on the trivet. Lock the lid into place and bring to pressure. Lower the heat and cook for 30 minutes at 15 psi. Remove from heat and release the pressure using the natural release method.

Remove the pan from the pressure cooker using the foil handle. Loosen the foil and chill for at least 4 hours or overnight. Before serving, arrange fruit topping or fruit preserves in thick layer over the cheesecake.

Quick Rice Pudding

Ingredients:

• 1 tbsp. butter
• 1/4 cup long grain rice
• 2 cups milk
• 1 cup water
• 1/3 cup sugar
• 1/2 tsp. salt
• 1 egg
• 1/4 cup evaporated milk
• 1/2 tsp. vanilla
• Cinnamon to taste

Preparation:

Melt the butter in the pressure cooker and stir in the rice coating it well with butter. Pour in the two cups of milk and water. Blend in the sugar and salt.

Lock the lid in place and bring to pressure. Lower heat and cook for 12 minutes at 15 psi. Release pressure using natural release method and remove lid.

In a small bowl, combine egg, evaporated milk and vanilla. Stir a little of the hot liquid from the pressure cooker into the egg mixture then return to the remaining mixture in the pressure cooker. Cook uncovered over medium heat, stirring constantly until the rice pudding begins to bubble. Immediately remove from heat and allow to cool 10 minutes while stirring occasionally.

Transfer to individual dessert bowls, and refrigerate to continue cooling. Sprinkle with cinnamon before serving.