Hi, I’m Marie. Today, I’m gonna show you how to make cheese cake in pressure cooker recipe. Never miss today’s recipe. This is a very easy recipe to try and is one of my family food recipes. Nowadays, I will make it a bit more unique. This is gonna smell and look 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 current trending foods in the world. It’s easy, it is fast, it tastes delicious. It is enjoyed by millions every day. They are nice and they look fantastic. Cheese Cake in Pressure Cooker is something that I’ve loved my entire life.
To be with this particular recipe, we must first prepare a few ingredients. You can have 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
- Prepare 10 Graham Crackers (I used chocolate graham)
- Get 4-6 T Butter +/- melted
- Prepare 2 t to 1.5T Brown Sugar (to desired level of sweetness)
- Get Pinch Sea Salt
- Get for batter
- Make ready 16 oz Philly Cream Cheese -room temp
- Get 2/3 C White Sugar
- Take 1/2 cup Sour Cream (Breakstones is good) -room temp
- Get 2 T Cornstarch
- Take 2 t Vanilla Extract
- Prepare 2 Pinches Sea Salt
- Prepare 2 large eggs
Steps to make Cheese Cake in Pressure Cooker:
- Process graham crackers to cbs 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 cb 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 bening 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.
So that’s going to wrap this up for this distinctive dish cheese cake in pressure cooker recipe. Thanks so much for reading. I am confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Happy cooking.
