Pressure cooker cheesecake (Instant Pot cheesecake) is one of the most popular desserts in the online groups. Almost any traditional baked cheesecake recipe can be converted to a pressure cooker version. Just make sure you follow the proportions in one of the pressure cooker recipes.
We all know cheesecake is delicious. But what else do you know about it? Did you know that the first mention of cheesecake can be traced back to ancient Greece? Now don’t picture the ancient Greeks sitting around eating a slice of New York-style cheesecake topped with strawberries. First of all, there was no New York (but there was a Syracuse). I don’t want to get into the anthropology of food so just trust me on the Greek cheesecake claim.
The foundation for our modern-day cheesecake was set by William Lawrence in 1872 when he accidentally developed cream cheese. If you’re interested, take a tip-toe through Cheesecake History (Guess what mentions the ancient Greeks?) presented by What’s Cooking America?
As is typical of many foods, cheesecake appears in cultures around the globe. Americans make it with cream cheese. Italians make it with ricotta. In Germany, Poland, and the Netherlands, they use quark. The graham cracker crust, or whatever type of crushed cookie you desire, is an American contribution to cheesecake.
Cheesecakes can be baked or unbaked (refrigerated). Although there are several styles of American cheesecakes, the most popular tends to be the dense and creamy New York-style. A heavy cream or sour cream is incorporated into the batter. In some recipes, the sour cream is made into a sauce, of sorts, that is spread on top of the baked cheesecake while it is still warm so it can soak into the cake.
The typical classic baked cheesecake takes around an hour of baking time in a water bath. Then it sits for about an hour in the oven with the heat turned off. Allow it to cool for a few hours before it is refrigerated.
A pressure cooker cheesecake takes about 30 minutes under pressure. Same great taste in a fraction of the time!
As with classic baked cheesecake, make sure you don’t over beat the eggs when you mix them into the batter. It will make your cheesecake crack on top because you’ve incorporated too much air into the batter. Of course a cracked surface isn’t a tragedy. You can add any number of tasty toppings to hide (what I hate to call) the imperfection.
If you’d like to try your hand at making a pressure cooker cheesecake, I’ve assembled a collection of some of the most popular recipes. Use [affiliate link] a round 7 inch spring form pan or [affiliate link] a round 7 inch push pan, also known as a cheesecake pan. These are the sizes that fit into a 6 quart pressure cooker.
Instant Pot New York Cheesecake #17 Pressure Cook Recipe (Amy + Jacky)
Instant Pot Samoa Cheesecake The Lady Behind The Curtain
Pressure Cooker Peanut Butter Cup Cheesecake Pressure Cooking Today
Instant Pot Salted Caramel Cheesecake Cookies & Cups
Instant Pot Triple Chocolate Cheesecake Serena Lissy
Instant Pot Perfectly Easy Strawberry Cheesecake Inspiring 2 N.H. Kids
Pressure Cooker Cookies N Crème Cheesecake This Old Gal
Instant Pot Dulce de Leche Cheesecake Living Sweet Moments
I deliberately set this one apart from the rest. I love the name! And it’s not your typical cheesecake. The original version is made in a rice cooker!
Japanese Cotton Cheesecake This Old Gal
All of them are tempting. The question is, which one will you make first?