Making perfect pressure cooker cheesecake can be a challenge for some people, but it doesn’t have to be! 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. And who can blame them? The pressure cooker is the perfect environment for “baking” cheesecake, and pressure cooker cheesecake is fabulous – rich, smooth and creamy.
Making perfect pressure cooker cheesecake really is easy, but here are some key tips to help you:
– The first key to making perfect pressure cooker cheesecake is having the ingredients at room temperature, especially the cream cheese and eggs.
Occasionally I’ll get a question asking why the texture of their cheesecake was lumpy instead of smooth and creamy. And pretty much without fail when I ask if their cream cheese was at room temperature, the answer is no.
I’ve done it myself in the past. You get impatient to get baking, and think, I’ll just beat the cream cheese until it’s soft. Then when you think it’s smooth enough you add the cold eggs, and the mixture still has a few lumps, so you over beat it and the texture of the baked cheesecake is lumpy instead of the silky, smooth cheesecake you were craving.
But if you’re in a hurry to make the cheesecake, you can put the cream cheese in a Ziploc bag and place it in warm water (not hot) for about 10 minutes – 15 minutes. Add the eggs to the warm water and they’ll be at room temperature in about five minutes. I usually just fill up the small side of my sink, but you could use a bowl as well.
– Another tip for making perfect pressure cooker cheesecake is to use a foil sling. The sling makes lifting the hot cheesecake out of the pressure cooker a breeze. To make a foil sling, just take a long strip of aluminum foil and fold it lengthwise. I like to fold it into thirds lengthwise.
– Your cheesecake will set up more when it’s refrigerated, but if it is still runny in the middle, put it back in the pressure cooker and cook it longer. Cheesecake “baked” in the pressure cooker is much more forgiving than baked in the oven, and you won’t get dried out crusty edges if you cook it longer. A longer cook time will generally result in a denser, more New York style cheesecake. Timing can vary based on the pan you’re using, whether it’s covered with foil, and the ingredients in the cheesecake.
– Also, don’t press your crumbs too high up the sides of the springform pan because you don’t want to get moisture in your crust.
Classic Cheesecake Recipe
A classic pressure cooker cheesecake recipe that you can serve as is, or transform into any flavor you’d like.
- 1 cup graham cracker cookie crumbs
- 2 tablespoons butter melted
- 16 ounces cream cheese, room temperature
- 1/2 cup sugar
- 1/2 teaspoon vanilla extract
- 2 eggs, room temperature
- Prepare a 7 inch springform pan by coating it with a non-stick spray. Line with parchment paper if desired.
- In a small bowl, combine the graham cracker crumbs and butter. Spread evenly in the bottom and 1 inch up the side of the pan. Place in the freezer for 10 minutes.
- In a mixing bowl mix cream cheese and sugar at medium speed until smooth. Mix in vanilla, and add eggs one at a time just until blended; don’t over mix. Pour batter into the springform pan on top of the crust.
- Pour 1 cup of water into the pressure cooking pot, and place the trivet in the bottom. Carefully center the filled pan on a foil sling** and lower it into the pressure cooking pot. Fold the foil sling down so that it doesn’t interfere with closing the lid.
- Lock the lid in place. Select High Pressure and set the timer for 25 minutes. When beep sounds, turn off pressure cooker. use a natural pressure release for 10 minutes, and then do a quick pressure release to release any remaining pressure. When valve drops carefully remove lid. Remove cheesecake and check the cheesecake to see if the middle is set. If not, cook the cheesecake an additional 5 minutes. Use the corner of a paper towel to soak up any water on top of the cheesecake.
- Remove the springform pan to a wire rack to cool. When cheesecake is cooled, refrigerate covered with plastic wrap for at least 4 hours or overnight.
- Refrigerate until ready to serve. Serve topped with your choice of whipped cream, fresh fruit, a berry compote or a chocolate drizzle. The possibilities are endless.
Note: *Make a sling with a 20 inch piece of aluminum foil, folded three times length wise or use one of these gadgets
I’ve posted many cheesecake recipes on Pressure Cooking Today. My favorite pressure cooker cheesecake that I’ve made so far is my Pressure Cooker Samoa Cheesecake. It has the texture of a New York cheesecake, richer and denser.
The New York Cheesecake with a Toffee Pecan Shortbread Cookie Crust is my version of a recipe sent to me from one of my wonderful readers.
If you’re looking for a great fall dessert, give my Pumpkin Caramel Pecan Cheesecake a try. It’s a cross between cheesecake and pumpkin pie.
The first cheesecake I made in the pressure cooker was my Meyer Lemon Cheesecake adapted from a cheesecake recipe by the queen of pressure cooking, Lorna Sass. It’s a lighter, less dense cheesecake that bakes in only 15 minutes.
One of my most popular recipes on Barbara Bakes is my Strawberry Cheesecake with an Oreo Cookie Crust. I turned that into a pressure cooker cheesecake and share the recipe in my pressure cooker cookbook, The Electric Pressure Cooker Cookbook.
What about you? What’s your favorite cheesecake flavor?
Which of these tips on making perfect pressure cooker cheesecake do you think is the most helpful?