Pressure cooker cheesecake? Yes, yes and yes.
Now I know pressure cookers generally are used for making stews and other such savoury items, but time has moved on. (Obviously they are still excellent for hot pots and curries etc). I want you to consider for a second the prospect of a really creamy, perfectly cooked baked cheesecake without the 4 hour faff. Ladies and gentlemen, I introduce you to…. (drum roll) pressure cooker cheesecake. Not only that, I made this particular one the chocolate variety. Because I am nice like that.
My instructions are unashamedly for the Pressure King Pro, because I work with High St TV and demonstrate their PKP on TV. Yes, other pressure cookers are available but please don’t message me asking for specific instructions as I haven’t used any other pressure cooker for this recipe. It’s Pressure King Pro or nothing in my house at the moment. I am super busy with work, so the time saving is invaluable.
A word on the base. You must freeze it pre baking – you really must. It stops the bottom going soggy. You must also wrap the cheesecake really well. Again, otherwise the moisture will weasel its way in and again, your bottom will be soggy. Read on for my pressure cooker cheesecake and if you want to buy a PKP you can do so here.
(No Brownies update for those who are interested – just back from LA on a job so have done nothing except email for packaging dimensions when away. More coming soon…)
Lots of great recipes like this in my books, Recipes from a Normal Mum, (available on Amazon, at The Works, Waterstones, WHSmith, The Book Depository and many smaller outlets) and The Power of Frozen (available through Amazon).
Three years ago: Beery walnut bread, Gluten-free oat-topped chorizo, sweetcorn and tomato muffins and Orange butter biscuits.
Prep Time: 20 minutes
Cook Time: 15 minutes
- 35g salted butter, melted (plus extra for greasing the tin)
- 120g digestives, crushed
- 450g full fat cream cheese, at room temperature
- 120g castor sugar
- 2 large eggs, at room temperature
- Juice of half an orange
- Zest of half an orange
- 100g dark chocolate, melted and cooled a little
- 60g white chocolate, melted
First grease and line a round, loose bottomed 20cm springform tin with a little butter and non-stick baking paper. Mix the melted butter into the crushed biscuits and press into the bottom of the tin, using a spoon to level the surface. Freeze for 10 minutes. Place a small heat safe saucer upturned in the bottom of the PKP. Take two lengths of foil, at least 60cms long and lay them in a cross. Place the tin in the centre and pull the foil up around the tin to form a ‘cradle’ for lowering the cheesecake into the PKP. The foil needs to be really long in order to fold over the top to protect the cheesecake from condensation during cooking and also to use to lift the cheesecake out of the pressure cooker. Whisk together the cream cheese, castor sugar, eggs, orange juice, zest and melted dark chocolate until smooth then carefully pour into the tin. Give the tin a tap onto the work surface to level the filling and release any air then lower into the PKP (without the basket). Pull the foil together over the top to form a ‘hat’ and then pour 1.5 cups of cold water down the side of the PKP. Fit the lid and ensure the valve is closed. Press the ‘steam’ function then increase the time to 15 minutes. Once the time is up let the PKP release pressure naturally for 15 minutes (just leave it on ‘Keep Warm’), then release any excess pressure carefully by opening the valve using oven gloves and let the steam release. Once it’s released, open the lid and open the top of the foil. The cheesecake should have a slight wobble to the centre. If it looks as if the cheesecake is very wobbly and uncooked, pull the foil together over the top again, add another cup of water, replace the lid and steam for another 3 minutes. Carefully remove the cheesecake from the PKP and place in the fridge to chill. Once completely cold drizzle with melted white chocolate and cut into slices.
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