Recipe: Tasty Cheese Cake in Pressure Cooker

Cheese Cake in Pressure Cooker. Making perfect pressure cooker / Instant Pot cheesecake can be a challenge for some people, but it doesn't have to be! Get my tips on electric pressure cookers, then use these simple tips to help you create the best pressure cooker cheesecake recipes!. Cheesecake seems to be the one thing that new pressure cooker cooks seem most excited to cook in their new pressure cookers.

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. Beat cream cheese in large bowl with mixer until creamy. You can have Cheese Cake in Pressure Cooker using 13 ingredients and 22 steps. Here is how you achieve it.

Ingredients of Cheese Cake in Pressure Cooker

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

Add cornstarch and remaining sugar; mix well. Blend in sour cream and vanilla. Place springform pan on a trivet with handles; lower into cooker. Lock lid; make sure vent is closed.

Cheese Cake in Pressure Cooker instructions

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..

When finished cooking, quick-release the pressure. The cheesecake should be jiggly but set in center. I fell in love with cheesecake at a young age. An almost perfect pressure cooker cheesecake should look and taste great. Relatively smooth surface and side with minimal air bubbles.