Hi Theah – was it cracked when you removed it from the pressure cooker (then it needs less cooking time) or did it crack as it cooled? If it cracked as it cooled did you spray the pan with non-stick spray? After 10 minutes cooling time, run an offset spatula or a paring knife between the cheesecake and the side of the springform pan, to help it release from the pan and it will also help prevent cracking.

Sounds like you’re off to a good start.

Thanks Kate! I have used the reduced fat successfully, just avoid the fat free.

Hi Leissa – a little water on top does not hurt the cheesecake at all and is easily absorbed with the corner of a paper towel. My concerns with using a roasting bag are that it will interfere with the steam release or float valves, or get too hot if it touches the bottom of the pot. If you do try it, make sure it fits tightly around the springform pan.

Hi Emily – here’s my recipe for 4″ cheesecakes https://www.pressurecookingtoday.com/pressure-cooker-heart-shaped-cheesecake/ Since you’ll be stacking the cheesecake, you can’t really do a teepee cover. I have stopped covering my cheesecakes almost entirely because it increases the cook time when you cover it with foil and any drips are easily soaked up with the corner of a paper towel.

Hi Danielle – no need to use a trivet when using the OXO sling. That’s another thing I really like about it. Enjoy!