Pressure Cooker Cheesecake

Select high pressure cook function and set the timer for 35 minutes. In your 6 or 8 quart pressure cooker heat 1 cup of water using the sauté function until it is.

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Finally a wire cooling rack will help the cooked cheesecake cool quickly so you can get.

Pressure cooker cheesecake. Allow the Cheesecake a minimum of 15 minutes Natural Pressure Release. Wrap securely around pan. Pressure cook the cake Place your cheesecake pan on the top of your OXO Silicone Sling.

When time is up allow for natural pressure release. The heat that is trapped inside will continue to cook the center while the cheesecake cools. Pour the mixture into the crust.

Place trivet insert and 1 cup water in a 6-qt. You place the cheesecake in the pressure cooker to bake the filling until its nearly set then you remove it add the topping and return it to the pressure cooker briefly to set the topping. Carefully lift cheesecake out of.

After 15-20 minutes all pressure should be released. When you hear the Beep of the Pressure Cooker do nothing. This is a perfect jiggle.

Wrap securely around pan. This means do nothing. Your cheesecake is ready to come out of the pressure cooker when the middle is between 140 to 150F.

Lock the lid in place and. In this recipe the cheesecake goes into the first bake uncovered. If there is more than a tiny movement put the Cheesecake back into the.

Use a hand mixer set to medium-high speed to whisk together the cream cheese sugar cream eggs and vanilla until smooth batter forms some small lumps are okay. Lock lid in place and close pressure release valve. Place trivet insert and 1 cup water in a 6-qt.

Add 1½ cups of water to the pressure cooker. Carefully center the filled pan on a sling and lower the pan onto the trivet. Place on a double thickness of heavy-duty foil about 12 in.

Place on a double thickness of heavy-duty foil about 12 in. Pour 1 cup water into the pressure cooker cooking pot and place a trivet in the bottom.

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