Glad you found the information useful Ruth. Covering the cheesecake slows down the cooking and it makes it more difficult to check the internal temperature of the cheesecake. Also, sometimes the cheesecake rises up and touches the tin foil which can tear away when you take off the foil. The disadvantage to not using foil is you can get water droplets on top of the cheesecake which you need to soak up with a paper towel. If you use a sling as pictured in this post https://www.pressurecookingtoday.com/making-perfect-pressure-cooker-cheesecake/ you mostly avoid water droplets and the disadvantages of covering the cheesecake.

I have had a problem getting my quiche to set and didn’t realize until I read your article that I needed to add five minutes to a recipe and to check the temperature.

Thank you for the additional information.  

Thanks Karen – glad it was a hit with your dinner group. Almond extract sounds like a delicious addition, and you can’t go wrong with adding fresh fruit.

Hi Krisanne – you would double the recipe ingredients and baked it in a 9-inch springform pan similarly to this https://www.thespicehouse.com/recipes/hollywood-two-tone-cheesecake-recipe

That’s awesome – thanks for sharing Charlene!

Hi Sylvia – here’s a link to my cheesecake tips along with a plain cheesecake recipe. Enjoy! https://www.pressurecookingtoday.com/making-perfect-pressure-cooker-cheesecake/ You’re going to love pressure cooker cheesecake 🙂