The secret to making cheesecake in your pressure cooker is to wrap it well before cooking. When remove the foil covering, allow the pan to cool completely and then gently run a knife along the edge of the pan to release the cheesecake. Put the cheesecake (still in the pan) in the refrigerator overnight.
I can't wait to try cooking my apples in my pressure cooker for applesauce this fall. I will quarter apples without peeling and run them through my Roma strainer when cooked.
This dish is quick and easy in the pressure cooker but was traditionally baked in the oven. Spoon some extra gravy from the bottom of the pot over your meatballs and enjoy!
