Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, cheese cake in pressure cooker. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

An electric pressure cooker is the perfect environment for "baking" cheesecake. Add the eggs to the warm water and let sit for. Making cheesecake in the pressure cooker is THE BEST method.

Cheese Cake in Pressure Cooker is one of the most popular of current trending foods in the world. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look fantastic. Cheese Cake in Pressure Cooker is something that I’ve loved my entire life.

To begin with this particular recipe, we must prepare a few components. You can cook cheese cake in pressure cooker using 13 ingredients and 22 steps. Here is how you can achieve it.

The ingredients needed to make Cheese Cake in Pressure Cooker:

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

One of the greatest pleasures in my cooking life is to learn something new. The idea of cooking cheesecake in a pressure cooker sounded totally weird, but it was I love cheese in any form and I also have cooked cheesecake in pressure cooker a number of times. Happy Happy biscuits cake in pressure cooker! how to make cake! Hii friend s welcome to magic cooking kitchen!

Instructions to make 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.

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