Whipped Cheesecake

Instructions

1. Spray oven safe ramekins with nonstick cooking spray.
2. Using a blender, crush the graham crackers and melted butter until fine.
3. Spread evenly across the bottom of your ramekins and pack down, pushing the graham crackers up the sides of the ramekins. Wash the blender in preparation for blending the filling.
4. Place the cream cheese, sugar, eggs, vanilla and sour cream in the blender and blend for 1 minute, or until smooth. Pour the cheesecake mixture into your ramekins. Cover with aluminum foil and fold around the edges to seal.
5. Pour 2 cups of water in your pressure cooker pot and add the cooking rack.
6. Set the ramekins on the rack and lock the lid.
7. Use the Manual setting to cook on high pressure for 35 minutes.
8. While you are waiting for your cheesecake to cook, prepare your berry compote.
9. If you have the GoWISE USA Heating Blender, place the berries and orange juice in the blender. Use the Soup setting until the berries and orange juice start to melt. Then, use the Chop function 3 times to chop the ingredients up a bit. Continue on the Soup setting for 10 minutes, until simmering. Once done simmering, let cool to room temperature and then place in the refrigerator for at least 2 hours.
10. If using a regular blender, simmer the berries and orange juice over medium low heat for 10-15 minutes.
11. Once your cheesecake is done, safely remove the ramekins from the Pressure Cooker. Remove the foil and run a knife around the rim of the ramekins to loosen the cheesecake from the sides. Cool the ramekins at room temperature for 1 hour and then in the refrigerator for at least 2 hours.
12. Before serving, pour the berry compote topping on the cheesecake. Top with fresh strawberries and enjoy!

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