Pressure Cooker Cheesecake Recipe
1. Chocolate Mousse Cheesecake
Ingredients
- 1 or 2 cups of water
- 1 or 2 cup chocolate cookie crumbs
- A pinch ground cinnamon
- 1-ounce semisweet chocolate
- 1 tablespoon butter
- 8-ounce cream cheese
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
- 2 or 3 cups white sugar
- 2 beaten eggs
- 1 or 2 tablespoons unsweetened cocoa powder
Directions
- First, grease a pan that will adequately match under the pressure cooker.
- Mix the cinnamon and chocolate wafer crumbs mutually.
- Moisten the crumb mix properly onto the pan, then press it smoothly to make the crust.
- Next, melt the chocolate and the butter mutually and set it aside.
- Prepare the cream cheese until suitably soft with a food processor.
- Add the chocolate mixture, and then process it until the combination is completely mixed and consistently colored.
- Then pour in the vanilla extract, cream, eggs, and sugar. Beat it properly.
- Sieve the cocoa powder over the batter, and mix it at a moderate speed until the cocoa is completely incorporated.
- Then pour the mixture over the crumbs in the pan.
- Carefully cover the cake with a slice of waxed paper. Cover the whole pan with an aluminum foil.
- Pour the water into the pressure cooker.
- Then place the pan carefully on the trivet of the pressure cooker.
- After that, seal the cooker properly and take it up to 18 pounds pressure.
- Decrease the temperature to control the weight, and spontaneously cook it 44 to 45 minutes.
- Separate the cooker from warmth, and let the pressure automatically drop on its own.
- On a wire rack, transfer cheesecake carefully from the stove, and then let it cool to the room temperature in the pan.
- Transfer out the cheesecake from the pan, and then refrigerate it for 6 hours before serving.
Nutrition Facts (For Per Serving): calories: 454; fat: 34.7g; carbohydrates: 32.7 g; protein: 7.3 g; cholesterol: 122 mg; sodium: 197 mg.
2. Easy Cheesecake
Ingredients
- 1 teaspoon vanilla extract
- 1 teaspoon vegetable oil
- 8-ounce cream cheese
- 2 or 3 cups low-carb sugar substitute
- 1 lemon
- 2 eggs
Directions
- First, oil a pan that will match under your pressure cooker.
- Then coat the surfaces and bottom of the pan carefully with an individual sheet of aluminum foil to restrict water from entering.
- Then blend the cream cheese smoothly in a bowl with an electric mixer until it is perfectly smooth.
- Mix in lemon zest, vanilla extract, and sugar substitute until well blended.
- Add the eggs, mixing it until evenly mixed.
- Pour the batter carefully into the ready pan.
- After that, place the rack properly inside your pressure cooker.
- Add lemon juice into the pot.
- Then lower the filled pan exactly onto the rack.
- Then lock the lid carefully into place.
- Take to the high pressure according to the manufacturer’s directions; then cook it for 25 minutes.
- Finally, release the pressure within the natural-release system, about 22 minutes.
- Transfer the cheesecake properly.
- Remove the foil and smoothly blot off extra water that may have moistened onto the cheesecake.
- Wrap the cheesecake with plastic; refrigerate it to set it correctly, 3 hours to overnight.
Nutrition Facts (For Per Serving): calories: 296; fat: 21.3g; carbohydrates: 1.7 g; protein: 24.7 g; cholesterol: 108 mg; sodium: 189 mg.
3. Mini Cheesecakes
Ingredients
- 21-ounce cherry pie filling
- 12 pieces vanilla wafers
- 2 eggs
- 8-ounce cream cheese
- 2 tablespoons lemon juice
- 2 or 3 cups white sugar
Directions
- First, preheat the pressure cooker carefully to 350 degrees F or 175 degrees C.
- Then line the muffin tins with the 12 paper baking cups.
- Arrange a vanilla wafer properly in each one.
- Beat the cream cheese in a mixing bowl until fluffy.
- Add lemon juice, sugar, and eggs.
- Beat it until creamy and thoroughly mixed.
- Fill all baking cups with 2 or 3 full with the cream cheese dough.
- Finally, bake it spontaneously in the preheated pressure cooker for 12 to 15 minutes.
- Then cool it on a rack.
- Also, top it with the fruit pie mix.
- Pipe the whipped cream or the sweetened cream cheese into a rosette on the top of each mini cheesecake before serving it, if desired.
Nutrition Facts (For Per Serving): calories: 271; fat: 15g; carbohydrates: 30.5 g; protein: 4.3 g; cholesterol: 72 mg; sodium: 149 mg.