Cheese Cake in Pressure Cooker. Making cheesecake in the pressure cooker is THE BEST method. The steady heat and steamy environment makes every bite creamy and I want to try this pressure cooker cheese cake, I have a pressure cooker that does not have a timer or setting, just an old school pressure cooker. An electric pressure cooker is the perfect environment for "baking" cheesecake.

Making Pressure Cooker Cheesecake is a piece of cake. To make it almost perfect in the pressure cooker is another story. Remember, cheesecake batter will expand under pressure in the pressure cooker. You can have Cheese Cake in Pressure Cooker using 13 ingredients and 22 steps. Here is how you cook that.

Ingredients of Cheese Cake in Pressure Cooker

It's of for crust.
It's 10 of Graham Crackers (I used chocolate graham).
You need 4-6 T of Butter +/- melted.
You need 2 t of to 1.5T Brown Sugar (to desired level of sweetness).
You need Pinch of Sea Salt.
Prepare of for batter.
You need 16 oz of Philly Cream Cheese -room temp.
You need 2/3 C of White Sugar.
It's 1/2 cup of Sour Cream (Breakstones is good) -room temp.
It's 2 T of Cornstarch.
You need 2 t of Vanilla Extract.
Prepare 2 Pinches of Sea Salt.
It's 2 of large eggs.

How I Bake Cake In My Pressure Cooker: I used this to insulate heat evenly in between the cake pan and. Here's a pressure cooker cheesecake recipe inspired by my friend and fellow karate classmate, Susanna - it's a one-of-a-kind cheesecake featuring both ricotta and mascarpone cheese - sorry Philly, I'll whip you into a cheesecake next time. Apologies for the bruises on my arms during this. My name is Corrie Cooks and I am here to help!

Cheese Cake in Pressure Cooker step by step

Process graham crackers to crumbs and combine in bowl with sea salt and brown sugar..
Mix in the butter until mixture sticks together..
Line sides and bottom of 7 inch spring form pan with parchment paper..
Use spoon/measuring cup etc. to pack crumb mixture in bottom to form crust..
Place pan in freezer while mixing batter..
For batter see below.
Mix the Sugar, Cornstarch and Salt in a small mixing bowl.
Put Cream Cheese in a mixing bowl and beat with a hand blender on low until broken up..
Mix in Sugar mixture on low a little at a time, scraping down sides as needed until combined..
Add Sour Cream and Vanilla and mix on low until combined..
Blend in Eggs one at a time until combined on low scraping down sides as needed..
Take pan out of freezer and pour batter in..
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..
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..
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.
Put aluminum foil covered pan and sling into cooker folding tabs of sling down..
Put lid on cooker..
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..
Allow full Natural Pressure Release..
Remove with foil sling..
Uncover and admire your beautiful work..
Chill before serving..

Of course, using your Instant Pot! If you are a cheesecake-lover, don't miss this delicious pressure cooker cheesecake recipe and don't. My pressure cooker pumpkin cheesecake recipe is a true showstopper. My family loves this easy pressure cooker Getting back to this beautiful pressure cooker pumpkin cheesecake, I just want you to consider the This cake is gorgeous and a million times easier than the ones I've tried at home. Please read my full disclosure here.