Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, cheese cake in pressure cooker. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
Cheese Cake in Pressure Cooker is one of the most popular of current trending foods in the world. It is enjoyed by millions every day. It’s simple, it is quick, it tastes yummy. Cheese Cake in Pressure Cooker is something which I’ve loved my whole life. They’re fine and they look wonderful.
Great Range for Kitchen & Home Online. Free UK Delivery on Eligible Orders! We Bring You Millions Of Products At Better Prices. Place a low trivet in the bottom of the cooking pot.
To get started with this recipe, we have to prepare a few components. You can cook cheese cake in pressure cooker using 13 ingredients and 22 steps. Here is how you cook that.
The ingredients needed to make Cheese Cake in Pressure Cooker:
- Get for crust
- Take Graham Crackers (I used chocolate graham)
- Take Butter +/- melted
- Make ready to 1.5T Brown Sugar (to desired level of sweetness)
- Get Sea Salt
- Take for batter
- Prepare Philly Cream Cheese -room temp
- Take White Sugar
- Get Sour Cream (Breakstones is good) -room temp
- Get Cornstarch
- Prepare Vanilla Extract
- Get Sea Salt
- Prepare large eggs
Loosen sides from pan with a knife. Refrigerate overnight, covering when completely cooled. For topping, melt chocolate and cream in a microwave; stir until smooth. If desired, sprinkle with berries to serve.
Instructions to make Cheese Cake in Pressure Cooker:
- 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.
For topping, melt chocolate and cream in a microwave; stir until smooth. If desired, sprinkle with berries to serve. You can use the "popular" brand pressure cooker, or the one I have that came from Aldi, or ANY brand! This is the creamiest, nicest I've ever seen. From now on, those expensive pieces will have a LOTTTT to live up to!
So that’s going to wrap this up for this special food cheese cake in pressure cooker recipe. Thank you very much for your time. I’m confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
