Saturday, January 14, 2017

Pressure Cooker Cheesecake

Well, I'm back at it. Cooking things in the pressure cooker because I can. And honestly, I am less nervous about cooking cheesecake in a pressure cooker than in an oven. I might be weird, but it works! Also, I finally remembered to take some pictures! I'm so proud of me. :) I'll eventually start taking better photos, I promise. Please leave any questions you have in the comments. Thanks for reading.

The final product.... sorry for the potato picture. At least you get a picture this time.

Ingredients (for Crust):
  • 5 Graham crackers, finely crushed
  • 2½ tablespoons butter (melted)
  • 1 tablespoon sugar
Ingredients (for cheesecake):
  • 2 packages of softened cream cheese (8oz packs)
  • cup sugar
  • 2 eggs
  • ½ tsp vanilla extract
  • ¼ cup sour cream
Graham cracker mixture.
  1. Mix together graham crackers, melted butter, and sugar in a bowl, stir until well blended.
  2. Pour graham cracker mixture into a greased spring-form pan and press the mixture down hard. You want a solid crust.
  3. In a mixer, beat the cream cheese until smooth.
  4. Slowly add sugar until well mixed. Be sure to scrape the sides of the mixer several times.
  5. Add the eggs one at a time on slow speed until well blended.
  6. Fold in the sour cream and vanilla extract by hand. 
  7. Pour cheesecake mixture into the spring-form pan. Tap the bottom of the pan for about a minute onto a hard surface to get most of the bubbles out of the cheesecake. Cover the cheesecake with a paper towel and then a piece of foil.
  8. Add 1½ cups water to the pressure cooker and place a trivet on the bottom of the pressure cooker. Place the spring-form pan on the trivet and cook on high pressure for 43 minutes with a natural release.
  9. Remove the cheesecake from the pressure cooker and remove the foil. Make sure to tilt the pan just a bit to let excess water run off the foil. Let the cheesecake cool for an hour before placing it in the fridge overnight.
  10. Add toppings (if you like) to your cheesecake and enjoy!

  • The paper towel is helpful to reduce condensation on the cheesecake. If you find you have some water on your cheesecake after cooking just use a paper towel to soak up the extra water.
  • I think if you are going to make a cheesecake you should use full fat cream cheese and full fat sour cream. Don't try to make this healthier.. it's cheesecake.
  • Add fresh strawberries, chocolate syrup, or raspberry jam on top of your cheesecake to make this an amazing dessert.
  • I use the 6" Fat Daddio's pan. It can be found online or from Bed Bath and Beyond. Just don't forget your 20% off coupon and ONLY hand wash!
  • Run a butter knife around the edge of the pan after removing the pan from the pressure cooker.
  • This is just after running a knife around the edge.
    See how the cake pulled away from the edge of the pan? This is a good thing.
Another "glamour" shot.... filled with bad lighting and poor focus. It helps hide my insecurities.

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