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I've never heard of cheesecake made in the pressure cooker have you? Take a look at the link >
- Thread starter mariadnoca
- Start date
I think one thing that is key here is that it is the Instant Pot being used, although
in scanning the article she seems to have also done a regular pressure cooker cookbook and a cheesecake.
Our kids LOVE the Instant Pot and this looks pretty interesting. My old favorite (regular) cheesecake has a sour cream topping like this. Good stuff.
in scanning the article she seems to have also done a regular pressure cooker cookbook and a cheesecake.
Our kids LOVE the Instant Pot and this looks pretty interesting. My old favorite (regular) cheesecake has a sour cream topping like this. Good stuff.
michael-in-phoenix
Well-known member
I've known Filipino and Cuban cooks who use pressure cookers to make flan. It's delicious and...
...you don't have to mess with a water bath and don't need an oven.
This may be similar?
Michael
...you don't have to mess with a water bath and don't need an oven.
This may be similar?
Michael
This is on my "to try" list. The PC cookbook I have
suggests a foil double sling underneath the springform pan to lower the pan in to the PC, and then remove the pan.
The recipes are very similar, yours has an extra egg yolk, 2 oz more cream cheese, and cooks longer, I guess due to the "extras."
The big difference is Laura says uncovered, and the recipe linked here is covered. Hmmm.....
I don't have an Instant Pot, my PC is a Cuisinart, bought about 5 years ago.
If I were buying today, I would probably pick the instant pot or the Breville.
The lid on the Cuisinart is sometimes tricky to seat properly. Otherwise does a fine job.
Cookbook is Hip Pressure Cooking. I like it. The Coq au Vin recipe was superb.
I will let you know if I make it, Maria.
suggests a foil double sling underneath the springform pan to lower the pan in to the PC, and then remove the pan.
The recipes are very similar, yours has an extra egg yolk, 2 oz more cream cheese, and cooks longer, I guess due to the "extras."
The big difference is Laura says uncovered, and the recipe linked here is covered. Hmmm.....
I don't have an Instant Pot, my PC is a Cuisinart, bought about 5 years ago.
If I were buying today, I would probably pick the instant pot or the Breville.
The lid on the Cuisinart is sometimes tricky to seat properly. Otherwise does a fine job.
Cookbook is Hip Pressure Cooking. I like it. The Coq au Vin recipe was superb.
I will let you know if I make it, Maria.
Sure, they are similar--both bound with eggs, custard, no? I have made pressure flan. . .
and it is VERY simple and VERY delicious. Hardest thing is to make the caramel!
As for a pressure cooked cheese cake, as mentioned above, you cook in a separate, foil-sealed pan (or not seale, as you wish). I have not done a pressure cooked cheesecake, but I just might have to try it soon. Looks pretty simple.
My favorite cheesecake is one by Rose Levy Beranbaum, from her " Cake Bible" cookbook. It is cooked without a crust, in a water bath and it is, I think, fabulously tasty.
and it is VERY simple and VERY delicious. Hardest thing is to make the caramel!
As for a pressure cooked cheese cake, as mentioned above, you cook in a separate, foil-sealed pan (or not seale, as you wish). I have not done a pressure cooked cheesecake, but I just might have to try it soon. Looks pretty simple.
My favorite cheesecake is one by Rose Levy Beranbaum, from her " Cake Bible" cookbook. It is cooked without a crust, in a water bath and it is, I think, fabulously tasty.