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Creamy cheese cake with fruit glaze

The fruit glaze makes a nice contrast with the sweetness of the cheese cake. This creamy cake is delicious and quick to get ready.


1 T butter
2 pk cream cheese (8 oz package)
3⁄4 c sugar
1⁄4 c cream (heavy cream)
2 t lemon zest (grated)
2 T flour (all purpose flour is fine)
2 egg
2 c water
  fruit (for the topping, sliced)


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 inches 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 24 inch long piece of 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 15psi. Remove from heat and release 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 in a thick layer over the cheesecake. If using a spring form pan, release and remove the rim of the spring form pan.

Total time
45 minutes
Cooking time
Preparation time
6 servings


Use your choice of fresh fruit, canned fruit, or fruit preserves for topping.


North American cuisine

The pressure cooker method is faster than traditional baking and the resulting cake is creamier.

very easy, pressure cooker
fruit, dairy, dessert, buffet
American food recipes
Food in U.S.A.