Creamy Cheesecake with Caramel Sauce & Biscoff Cookie Crust — Pressure Cooker Style in 15 minutes!
I made this cheesecake in my pressure cooker, and it “baked” in 15 minutes. That’s 75% faster than using a traditional oven. The beauty of making cheesecakes in a pressure cooker, is that the steam mimics using a water bath– which yields a moist and creamy cheesecake. This recipe is adaptable, in that you can flavor this anyway that you like. I chose to use only vanilla, and used Biscoff (speculoos) cookies rather than graham crackers, for the crust. You do need a 7-inch Springform pan, to bake cheesecakes in a pressure cooker. That’s a smaller size, but it also means you will not be tempted to eat quite as much. The slices were just right, and yielded six servings. Please click on the recipe source to see how I made this, on my Food Blog.
- 10 ounces shortbread cookies (I used Biscoff Cookies)
- 3 tablespoons butter
- 2 (8-ounce) packages cream cheese, room temperature
- 1/2 cup granulated sugar
- 1/4 sour cream
- 1 teaspoon pure vanilla extract
- 2 large eggs
- Quality caramel sauce (I used a Salted Caramel Sauce)
Preparation time 15mins
Cooking time 30mins
Adapted from afeastfortheeyes.net
Prepare a foil sling for lifting the pan out of the pressure cooker by taking an 18-inch strip of foil and folding it twice lengthwise. Set aside.
Crush the cookies in a Ziploc bag (I like to use my food processor, by pulsing the cookies).
Grease the bottom and sides of the springform pan with soft butter.
Pour the crumbs into the springform pan. Pat most of the crumbs on the bottom with a little up the sides, pressing to adhere and create a smooth base. You can use your fingers, a flat bottom glass or a metal measuring cup to help with the coverage and evenness.
With a food processor or electrical mixer, puree the cream cheese and sugar until smooth.
Blend in the eggs, sour cream, and vanilla. Do not overwork the batter. Pour batter into the prepared pan.
Pour batter into the springform pan on top of the crumbs.
Pour 2 cups of water into the pressure cooker and place the trivet in the bottom.
Carefully lower the pan into the pressure cooker, keeping it level. Fold the foil strips down so that they don’t interfere with closing the lid. Lock the lid in place.
Over high heat bring to high pressure, then lower the heat to maintain pressure and time for 15 minutes.
After 15 minutes, turn off the heat and permit the pressure to come down naturally. It takes mine 7 to 10 minutes.
Carefully unlock and remove the lid tilting away from you so the hot steam can escape. When steam subsides, remove the pan to a wire rack to cool.
Slice and serve with a drizzle of caramel sauce.
Note: This recipe is very versatile. You can even add either lemon curd or cherry pie filling, on top, for variety.
If there’s a little water on top blot with a paper towel. The cheesecake will look a little puffy virtually like a dense soufflé. As it cools it condenses.
Remove the pan to a wire rack to cool entirely. If there is a little water on top (which never happened with me) gently blot with a paper towel. Refrigerate for at least 4 hours, or overnight.