Are looking for idea recipes cheese cake in pressure cooker that are appetizing? How to prepare it is indeed not too difficult but not easy either. If wrong processing, the result will be tasteless and even unpleasant. Even though the delicious cheese cake in pressure cooker should have had aroma and taste that could provoke our taste buds.

Many things that more or less affect the taste quality of cheese cake in pressure cooker, first from the type of material, next material selection fresh, until the way of processing and serving it. No need worry if want prepare cheese cake in pressure cooker good wherever you are, because as long as you know the trick, this dish is can be dish special

Ingredients and seasonings required in prepare

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

For a stovetop pressure cooker, heat the cooker on high until it reaches low pressure. Remove from the heat and let the pressure release naturally. Storing Leftover Cheesecake Any leftover cheesecake keeps in the fridge for about a week and in the freezer for a couple of months. Carefully center the springform pan on the prepared foil sling.

How to cook Cheese Cake in Pressure Cooker:

1. Process graham crackers to crumbs 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 crumb 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 beginning 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.
23. Done and ready to serve!

Using sling, lower pan into inner pot and place on trivet. Lock pressure cooker lid in place and set steam vent to Sealing. Set a trivet or rack in place that will raise the cheesecake above the water. Center the uncovered pan on the foil strip and lower it onto the trivet. Fold down the ends of the strip so that they don't interfere with closing the cooker.

me, the simple preparation of Cheese Cake in Pressure Cooker above can help you prepare servings that are delicious for family/friends Congratulations enjoy