Cheesecake is delicious but fattening, so I had never made one. Also, cheesecake baking is labor-intensive, with its water bath and springform pan. Then I read about pressure cooker cheesecake. Now cheesecake can be a Hasty Tasty dish.
You can lighten the cheesecake by substituting Neufchâtel cheese for the cream cheese, but I don’t recommend other low fat substitutions. For me, cheesecake is a decadent dessert I save for a rare treat or to give as an impressive gift.
I made plain cheesecake and topped it with fresh berries. I used a 7” pan and my 6 quart Instant Pot Duo Evo Plus.
- 16 oz. Neufchâtel cheese (room temperature)
- 2 oz. sour cream
- 2 eggs (room temperature)
- 1/2 sugar
- 1 Tbsp. Vanilla extract
- 1 cup Graham cracker crumbs for crust
- 2 Tbsp. Unsalted butter, melted, for crust
- Prepare crust by combining Graham cracker crumbs and butter. Press mixture into a 7” springform pan.
- Place crust in freezer for 10-15 minutes.
- Combine sour cream and Neufchâtel cheese with sugar and beat, but don’t over beat.
- Add eggs one at a time.
- Add vanilla extract and stir just until combined.
- Pour filling into prepared crust.
- Using a sling, place pan into pressure cooker on a trivet over 10 oz. water.
- Seal cooker. Cook under pressure for 28-30 minutes.
- Quick-release pressure and carefully remove cheesecake from the pot. Check for doneness. if edges aren’t set and center jiggles, it’s done. If not, return the pan and trivet to the pressure cooker and cook 5 minutes additional.
- Cool cheesecake completely on a rack. Cool another 4 hours (or overnight) in the refrigerator.
- Slice cheesecake into 8 pieces, top (optional), and serve.
- Cheesecake should be stored in the refrigerator and eaten within 4 days. (It won’t last that long!) 😋
I want to thank Barbara Schrieving for her excellent tutorial on foolproof cheesecake. If you don’t follow her Pressure Cooking Today site, I recommend you subscribe.