Hi, I’m Marie. Today, we’re going to make cheese cake in pressure cooker recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I’m gonna make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.

Cheese Cake in Pressure Cooker Recipe

Cheese Cake in Pressure Cooker is one of the most well liked of recent trending foods in the world. It is enjoyed by millions every day. It is simple, it is quick, it tastes delicious. Cheese Cake in Pressure Cooker is something that I have loved my entire life. They’re fine and they look fantastic.

To get started with this particular recipe, we must prepare a few ingredients. You can cook cheese cake in pressure cooker using 13 ingredients and 22 steps. Here is how you can achieve it.

The ingredients needed to make Cheese Cake in Pressure Cooker:

1. Take for crust
2. Make ready 10 Graham Crackers (I used chocolate graham)
3. Make ready 4-6 T Butter +/- melted
4. Prepare 2 t to 1.5T Brown Sugar (to desired level of sweetness)
5. Prepare Pinch Sea Salt
6. Take for batter
7. Prepare 16 oz Philly Cream Cheese -room temp
8. Make ready 2/3 C White Sugar
9. Prepare 1/2 cup Sour Cream (Breakstones is good) -room temp
10. Make ready 2 T Cornstarch
11. Prepare 2 t Vanilla Extract
12. Prepare 2 Pinches Sea Salt
13. Take 2 large eggs

Instructions to make Cheese Cake in Pressure Cooker:

1. Process graham crackers to cbs 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 cb 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 bening 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.

So that’s going to wrap this up with this distinctive dish cheese cake in pressure cooker recipe. Thank you very much for reading. I am confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Happy cooking.

Tags: Cheese Cake in Pressure Cooker Recipe