Pressure cooker for cheesecake?

 

Pressure cookers aren’t just great for preparing meat dishes in a fraction of the time. You can also use yours to make a pressure cooker cheesecake that your guests will rave about. Following these tips will make your handiwork even more delicious.

First, be sure to bring all of your fat ingredients, including cream cheese and eggs, to room temperature. Take them out of the refrigerator about 30 minutes before you plan to use them. Adding refrigerated eggs into your cream cheese will curdle your batter and make it appear lumpy.

Either a spring form or a push pan will work fine in your pressure cooker. Both allow for easy removal of the cake once it has been cooked.

For ease of removal, generously grease the bottom and sides of your pan. Also, consider lining it with parchment paper. You can choose to cover the sides or just to simply buy parchment rounds that cover the bottom of the pan.

Making your crust is easy. It involves crushing crackers or cookies into crumbs and adding butter and any other extracts that are called for in the recipe. Then pat it into your pan, being sure that the border goes slightly up the sides of the pan as well. Once you do this, the filling will not seep through the crust. Make sure that your crumbs are not pressed too far up the sides as doing so will expose the crust to the water in your pressure cooker and make it gummy.

You have control over the consistency of your filling. The longer you mix it, the airier and lighter it will become. When adding eggs into your filling, be careful not to over-mix. Making this mistake will result in a scrambled egg- or soufflé-like consistency.

After constructing your pressure cooker cheesecake, cover it lightly with foil without securing the edges. This keeps water from the cooker from landing on your cake.

In spite of your best efforts, your pressure cooker’s silicone gasket can retain the odor of foods you have prepared in the past. Therefore, spend a few dollars on a gasket dedicated solely to desserts.

When your cooker beeps to signal that cooking is done, that does not mean you should rush to remove your pressure cooker cheesecake. Wait at least 15 minutes, allowing the pressure to release naturally. When you open your cooker’s lid, you should see a cheesecake that has not risen and does not have cracks or brown spots, which are signs that you have over-worked your eggs. Don’t worry if your cheesecake jiggles a bit in the center, with slightly higher sides. This is exactly how it should look. If, however, you see more than an inch of liquid in the center, put it back in the pressure cooker for another five minutes or more as needed, releasing the pressure naturally as before. Because the middle needs to continue cooking in order to set, let the cake cool down slowly on your countertop, not in the refrigerator, for at least an hour.

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