Ok, so not exactly wild game, but since the topping I use is wild mountain huckleberries, I believe it’s appropriate.
INGREDIENTS
- 16 oz. cream cheese
- 1/2 c. Sugar
- 1 tsp. Vanilla
- 2 eggs
- 1 c. Crushed vanilla sandwich cookie without the filling (or graham crackers)
- 2 Tbs. butter, melted
- 1 c. Water
DIRECTIONS
In a small mixing bowl, crush cookies, then mix with butter until crumbly. Press into the bottom of a spring form pan sized to fit in your pressure cooker pot.
Mix cream cheese, sugar and vanilla until well blended. Add eggs, mix well. Pour batter into crust.
Pour 1 c. Water in the bottom of pressure cooking pot. Add trivet and place spring form pan on the trivet. Place lid on pressure cooker and turn to lock, ensuring steam vent is in closed position.
Select high pressure (manual) and increase time to 25 minutes. At the end of time, turn cooker off and allow natural release pressure for 10 minutes, then manually release the remaining pressure.
Remove cheesecake and check to ensure middle is set. If not, cook an additional 5 minutes. Use the corner of a paper towel to soak up any water on top of the cheesecake. Place springform pan on a wire rack to cool. Once cooled, refrigerate covered with parchment paper for at least 4 hours (or overnight).
I use huckleberry sauce as a topping on my cheesecakes. That recipe can be found at this link.
