Pressure Cooker Vanilla Cheesecake
In short: A small, silky vanilla cheesecake on a biscuit crust, steamed under pressure for 35 minutes with no cracks, then chilled overnight. It takes about 1 h 35 min in total and makes 8 servings.
- Prep
- 25 min
- Cook
- 1 h 10 min
- Resting
- 8 h
- Total
- 1 h 35 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 410 kcal
Cheesecake usually needs a water bath, a low oven and fear of cracks. In a pressure cooker the steam is built in, so the cake cooks gently and evenly, and the top stays smooth. This one is baked in an 18 cm (7 inch) springform pan that fits most 6 liter pots and serves eight small slices. The texture is creamy and dense, and it needs a long chill before slicing, so plan to make it a day ahead.
Instructions
- Line the base of an 18 cm (7 inch) springform pan with parchment and grease the sides. Wrap the outside of the pan in foil to keep out steam.
- Mix the biscuit crumbs, butter and sugar until they hold together when squeezed. Press the crumbs firmly into the base and 2 cm (3/4 inch) up the sides. Chill for 10 minutes.
- Beat the cream cheese, sugar and cornstarch on low speed for 1 to 2 minutes until smooth. Beat in the sour cream, vanilla, lemon juice and salt.
- Add the eggs one at a time, mixing on low speed only until each disappears. Overbeating adds air and causes cracks. Pour the filling over the crust and tap the pan to release air bubbles.
- Cover the pan loosely with foil. Pour the water into the pressure cooker, set the trivet inside and lower the pan onto it, using a foil sling to lift it.
- Lock the lid, set the vent to sealing and cook at high pressure for 35 minutes. Let the pressure release naturally for 15 minutes, then release what remains.
- Lift out the pan and remove the foil. The edges should be set and the center should wobble slightly. Cool for 1 hour, then chill for at least 6 hours or overnight before slicing.
Tips
- Run a thin knife around the edge before releasing the springform ring. Wipe the knife between slices for clean cuts.
- Top with fresh berries, a spoonful of fruit compote or lemon curd. Skip the foil sling only if your trivet has handles.
Questions and answers
Why did my pressure cooker cheesecake crack or sink?
Overbeating the eggs, cooling too fast or a very high temperature are common causes. Mix gently, use natural release and let the cake cool in stages.
Can I use a different pan size?
Use a pan that fits inside your pot with a little space around it. An 18 cm (7 inch) pan suits a 6 liter pot. A 15 cm (6 inch) pan works with a shorter time of 30 minutes.
How long does the cheesecake keep?
Cover and refrigerate it for up to 5 days. You can freeze slices, wrapped well, for up to 2 months.
How long does it take to make Pressure Cooker Vanilla Cheesecake?
About 1 h 35 min in total: 25 min of preparation and 1 h 10 min of cooking.
How many calories are in Pressure Cooker Vanilla Cheesecake?
About 410 kcal per serving, with 6 g of protein, 28 g of carbohydrates and 30 g of fat. These values are estimates.
Nutrition per serving
| Calories | 410 kcal |
|---|---|
| Protein | 6 g |
| Carbohydrates | 28 g |
| Fat | 30 g |
| Fiber | 0 g |
| Sugar | 18 g |
| Sodium | 330 mg |
Estimated values, calculated from the ingredients.
