{"id":4322,"date":"2019-12-12T00:08:08","date_gmt":"2019-12-12T07:08:08","guid":{"rendered":"http:\/\/www.pressurecookingtoday.com\/?p=4322"},"modified":"2021-10-09T09:03:08","modified_gmt":"2021-10-09T15:03:08","slug":"making-perfect-pressure-cooker-cheesecake","status":"publish","type":"post","link":"https:\/\/www.pressurecookingtoday.com\/making-perfect-pressure-cooker-cheesecake\/","title":{"rendered":"How to Make Perfect Pressure Cooker \/ Instant Pot Cheesecake"},"content":{"rendered":"

Making perfect pressure cooker \/ Instant Pot cheesecake<\/strong> can be a challenge for some people, but it doesn’t have to be! Get my tips on electric pressure cookers<\/a>, then use these simple tips to help you create the best pressure cooker cheesecake recipes<\/strong><\/a>!<\/em><\/p>\n

\"A<\/p>\n

Cheesecake seems to be the one thing that new pressure cooker cooks seem most excited to cook in their new pressure cookers. And who can blame them?<\/p>\n

The pressure cooker is the perfect environment for “baking” cheesecake, and pressure cooker cheesecake is fabulous\u2014rich, smooth and creamy!<\/strong><\/p>\n

However, there are a few things you have to know in order to have your cheesecake come out perfectly. I’ll let you in on all the secrets!<\/p>\n

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Click here to PIN Making Perfect Pressure Cooker Cheesecake!<\/a><\/p>\n

\"If<\/p>\n

Top Tips for PERFECT Instant Pot Cheesecake<\/b><\/h2>\n

1. Use Room Temperature Ingredients<\/b><\/h3>\n

When you\u2019re impatient to start baking, it\u2019s so tempting to just beat the cream cheese until it’s soft. <\/span>Don\u2019t do it!<\/b>\u00a0<\/span><\/p>\n

Cheesecake that starts with cold ingredients is either gritty and lumpy or overbeaten. Neither one will be a smooth, creamy cheesecake you\u2019re proud to serve!<\/span><\/p>\n

Use an instant read thermometer to make sure the ingredients are between 70 and 75\u00b0F before starting.<\/span><\/p>\n

\u23f2\ufe0f Time-Saving Trick: <\/b>Put the cream cheese in a Ziploc bag and place it in warm water (not hot) for 10 minutes. Add the eggs to the warm water and let sit for another 5 minutes.\u00a0<\/span><\/p>\n

\"Instant<\/p>\n

2. Keep Your Crust Low\u00a0<\/b><\/h3>\n

Don’t press your crumbs more than 1-inch up the sides of the springform pan.\u00a0<\/b><\/p>\n

Keeping the crust short makes it much less likely that it will absorb moisture while cooking.\u00a0<\/span><\/p>\n

\ud83d\udca1 Great Idea:<\/b> Use a tart tamper or a flat-bottomed measuring cup to press the crust firmly against the springform pan.<\/span><\/p>\n

\"Pressure<\/p>\n

3. Give It Enough Time\u00a0<\/b><\/h3>\n

Even though the recipe calls for a 25 minute cook time, you MUST test it for doneness when the time ends!\u00a0<\/b><\/p>\n

Things that can make cheesecake need more time:<\/span><\/p>\n