Creamy Cheesecake with Caramel Sauce and Biscoff Cookie Crust--Pressure Cooker Style in 15 minutes! Recipe

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I made this cheesecake in my pressure cooker, and it "baked" in 15 minutes. That's 75% faster than using a conventional oven. The beauty of making cheesecakes in a pressure cooker, is that the steam mimics using a water bath-- which yields a moist and creamy cheesecake. This recipe is adaptable, in that you can flavor this anyway that you like. I chose to use only vanilla, and used Biscoff (speculoos) cookies instead of graham crackers, for the crust. You do need a 7" Springform pan, to bake cheesecakes in a pressure cooker. That's a smaller size, but it also means you won't be tempted to eat quite as much. The slices were just right, and yielded six servings. This recipe is a winner! Please click on the recipe source to see how I made this, on my Food Blog.

Prep time:
Cook time:
Servings: 6
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Ingredients

Cost per serving $1.26 view details
  • For the crust:
  • 10 ounces shortbread cookies (I used Biscoff Cookies)
  • 3 Tablespoons butter
  • For the cheesecake:
  • 2 8-ounce cream cheese, at room temperature
  • ½ cup granulated sugar
  • ¼ sour cream
  • 1 teaspoon pure vanilla extract
  • 2 large eggs
  • Quality caramel sauce (I used a Salted Caramel Sauce)

Directions

  1. Prepare a foil sling for lifting the pan out of the pressure cooker by taking an 18" strip of foil and folding it twice lengthwise. Set aside.
  2. Crush the cookies in a Ziploc bag (I like to use my food processor, by pulsing the cookies) until Grease the bottom and sides of the springform pan with soft butter. Pour the crumbs into the springform pan. Pat most of the crumbs on the bottom with a little up the sides, pressing to adhere and create a smooth base. You can use your fingers, a flat bottom glass or a metal measuring cupto assist with the coverage and evenness.
  3. With a food processor or electric mixer, puree the cream cheese and sugar until smooth. Blend in the eggs, and vanilla. Do not overwork the batter.
  4. Pour batter into the prepared pan.
  5. Carefully lower the pan into the pressure cooker, keeping it level.
  6. Fold the foil strips down so that they do not interfere with closing the lid. Lock the lid in place.
  7. Over high heat bring to high pressure, then lower the heat to maintain pressure and time for 15 minutes. After 15 minutes, turn off the heat and allow the pressure to come down naturally. It takes mine 7-10 minutes.
  8. Carefully unlock and remove the lid tilting away from you so the hot steam can escape. When steam subsides, remove the pan to a wire rack to cool.
  9. Slice and serve with a drizzle of caramel sauce.
  10. NOTE: This recipe is very versatile. You can also add either lemon curd or cherry pie filling, on top, for variety. If there is a little water on top blot with a paper towel. The cheesecake will look a little puffy almost like a dense soufflé. As it cools it condenses. Remove the pan to a wire rack to cool completely. If there's a little water on top (which never happened with me) gently blot with a paper towel. Refrigerate for at least 4 hours, or overnight.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 170g
Recipe makes 6 servings
Calories 634  
Calories from Fat 368 58%
Total Fat 41.6g 52%
Saturated Fat 20.74g 83%
Trans Fat 0.0g  
Cholesterol 168mg 56%
Sodium 496mg 21%
Potassium 161mg 5%
Total Carbs 59.15g 16%
Dietary Fiber 0.5g 2%
Sugars 40.33g 27%
Protein 8.44g 14%
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