I have to admit, I usually make the mini cheesecake in a jar:
BUT sometimes I need a whole cheesecake to present, or just to make :). I do own a 7 inch springform pan, go get one, they're fabulous for not only cheesecake but bread pudding, other cakes, all made in my pressure cooker. Yeah, it's pretty crazy how much deliciousness you can make in one pan. But, as usual, I digress. This is super easy, no fuss, no drama or leaving things in open ovens or fretting over the cracks, oh hell, life is way too short for that. This is straight forward, 15 min cook time and a few minutes of rest then a chill and there you have it, one of the best cheesecakes I have ever made and have ever had.
TRACY'S CREAMY CHEESECAKE IN THE PRESSURE COOKER
12 graham crackers
4 1/2 Tbsp of soft or melted butter
2 blocks ROOM TEMPERATURE (8 oz each) cream cheese
1/4 cup sugar
pinch of salt
drizzle of lemon juice (optional)
1 cup sour cream
2 tsp vanilla
2 tsp sugar
Ok, there you go.
Combine crackers and butter in cuisinart, press into a 7 inch springform pan.
Clean bowl :) sorry but we can't have crumbs in our cheesecake
Combine 2 blocks cream cheese with sugar, lemon, vanilla, salt till smooth smooth smooooooth
Add 2 eggs and a drizzle of lemon if you're using it
Combine and leave to beat for a couple of minutes you want smooooooooooth, scrape down a few times.
Pour lovely smooth soft mixture into the lined pan.
IN pressure cooker, put about 2 cups of water and a trivet that fits in the bottom, I got mine at the dollar store, it's a warmer that you use with a tea candle, cost me a buck, Use what you have.
Make an aluminum sleeve, purely to help lift the cake from the cooker, if you don't want to, don't.
Place cheesecake on trivet over the water, lock and load, high pressure, 15 minutes.
DING, just unplug your unit and leave it to come down naturally, about 10 minutes? Open it and if there's a little water on top of your cheesecake just tip it and use kitchen paper to dab it up, no worries, it's just condensation from resting while the pressure came down.
While the cheesecake is still warm, put the topping on it, gently smooth it out and leave it on the counter to cool completely.
Cover and put in the fridge.. 8 hours... wait for it, wait for it, trust me now.........
PLAY BY PLAY PICS.....
I like a little of my strawberry compote drizzled on top but ANY topping is great, fresh fruit, chocolate, caramel, anything at all
You're going to want to go and make this, seriously, right now. I'd wax poetic and tell you more details of how wonderful this is but, c'mon, I have a plate and a fork and, well.............cheesecake