Peachy Summer Cheesecake Recipe
Ingredients :
1 package (8 ounces) reduced-fat cream
cheese
4 ounces fat-free cream cheese
1/2 cup sugar
1/2 cup reduced-fat sour cream
2 tablespoons unsweetened apple juice
1 tablespoon all-purpose flour
1/2 teaspoon vanilla
3 large eggs, room temperature, lightly
beaten
2 medium ripe peaches, peeled and thinly
sliced
How To Make Peachy Summer Cheesecake :
Place trivet insert and 1 cup water in a
6-qt. electric pressure cooker. Grease a 6-in. springform pan; place on a
double thickness of heavy-duty foil (about 12 in. square). Wrap securely around
pan.
In a large bowl, beat cream cheeses and
sugar until smooth. Beat in sour cream, apple juice, flour and vanilla. Add
eggs; beat on low speed just until blended. Pour into prepared pan. Cover pan
with foil. Fold an 18x12-in. piece of foil lengthwise into thirds, making a
sling. Use the sling to lower the pan onto the trivet.
Lock lid; close pressure-release valve.
Adjust to pressure-cook on high for 30 minutes. Let pressure release naturally
for 10 minutes; quick-release any remaining pressure. Using foil sling,
carefully remove springform pan. Let stand 10 minutes. Remove foil from pan.
Cool cheesecake on a wire rack 1 hour.
Loosen sides from pan with a knife.
Refrigerate overnight, covering when cooled. To serve, remove rim from
springform pan. Serve with peaches.
Nutrition Facts :
1 slice: 262 calories, 12g fat (7g
saturated fat), 124mg cholesterol, 342mg sodium, 27g carbohydrate (25g sugars,
1g fiber), 12g protein.
