Cheese Cake in Pressure Cooker
Cheese Cake in Pressure Cooker

Hey everyone, it is Jim, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, cheese cake in pressure cooker. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

The pressure cooker is the perfect environment for "baking" cheesecake, and pressure cooker cheesecake is fabulous—rich, smooth and creamy! However, there are a few things you have to know in order to have your cheesecake come out perfectly. Beat cream cheese in large bowl with mixer until creamy.

Cheese Cake in Pressure Cooker is one of the most popular of recent trending meals in the world. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look wonderful. Cheese Cake in Pressure Cooker is something which I have loved my whole life.

To get started with this particular recipe, we must first prepare a few ingredients. You can have cheese cake in pressure cooker using 13 ingredients and 22 steps. Here is how you can achieve that.

The ingredients needed to make Cheese Cake in Pressure Cooker:
  1. Take for crust
  2. Get 10 Graham Crackers (I used chocolate graham)
  3. Make ready 4-6 T Butter +/- melted
  4. Take 2 t to 1.5T Brown Sugar (to desired level of sweetness)
  5. Make ready Pinch Sea Salt
  6. Get for batter
  7. Prepare 16 oz Philly Cream Cheese -room temp
  8. Take 2/3 C White Sugar
  9. Make ready 1/2 cup Sour Cream (Breakstones is good) -room temp
  10. Take 2 T Cornstarch
  11. Take 2 t Vanilla Extract
  12. Get 2 Pinches Sea Salt
  13. Make ready 2 large eggs

Biscoff Cookies work best for the crispest crust. *Caution: Don't wait too long to place the cheesecake in pressure cooker, as it'll affect the cooking time. Place it immediately once the water begins to boil. This prevents too much water from evaporating. Immediately close the lid with the Venting Knob at Venting Position.

Instructions to make Cheese Cake in Pressure Cooker:
  1. Process graham crackers to crumbs and combine in bowl with sea salt and brown sugar.
  2. Mix in the butter until mixture sticks together.
  3. Line sides and bottom of 7 inch spring form pan with parchment paper.
  4. Use spoon/measuring cup etc. to pack crumb mixture in bottom to form crust.
  5. Place pan in freezer while mixing batter.
  6. For batter see below
  7. Mix the Sugar, Cornstarch and Salt in a small mixing bowl
  8. Put Cream Cheese in a mixing bowl and beat with a hand blender on low until broken up.
  9. Mix in Sugar mixture on low a little at a time, scraping down sides as needed until combined.
  10. Add Sour Cream and Vanilla and mix on low until combined.
  11. Blend in Eggs one at a time until combined on low scraping down sides as needed.
  12. Take pan out of freezer and pour batter in.
  13. Tap pan on counter top to remove bubbles. You probably won't get all of them out. When finished cover pan with aluminum foil. Doesn't need to be air tight.
  14. Make a foil sling by folding aluminum foil sheet into approx. 3 inch strip long enough to allow you to put the pan in and out of the pressure cooker. After it's in, fold tabs down when placing pressure cooker lid on.
  15. Put liner in cooker and add 1 cup of water and trivet. Turn cooker on with lid removed to bring water up to where it's just beginning to boil
  16. Put aluminum foil covered pan and sling into cooker folding tabs of sling down.
  17. Put lid on cooker.
  18. Cook on high pressure for 38 minutes. This time is due to the smaller size of the spring form pan and the depth of the batter.
  19. Allow full Natural Pressure Release.
  20. Remove with foil sling.
  21. Uncover and admire your beautiful work.
  22. Chill before serving.

An almost perfect pressure cooker cheesecake should look and taste great. Relatively smooth surface and side with minimal air bubbles. My cheesecake emerged from the pressure cooker with zero cracks and only a few pockmarks from where water dripped back onto the surface from the lid. The water was quickly dabbed away with a paper towel, and then a thin coating of sour cream covered up the remaining blemishes. Connie, a Pressure Cooking Today reader, asked if I could change my oven-baked Peanut Butter Cheesecake Chocolate Cake into a pressure cooker cheesecake recipe.

So that’s going to wrap it up with this special food cheese cake in pressure cooker recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!