8 graham cracker sheets
1 tablespoons brown sugar
2 tablespoons unsalted butter
2 (8-ounce) packages cream cheese
1/4 cup heavy cream
1/2 cup granulated sugar
1 tablespoon all-purpose flour
1 teaspoon Vanilla extract
2 large Eggs
1 large egg yolks
1/2 cup sour cream
1 tablespoon powdered sugar
Pressure Cooker Cheesecake- Food Cousine- Best Recipe Blog
Making cheesecake in the pressure cooker is THE BEST and Easy method .The steady heat and steamy environment makes every bite creamy and silky-smooth.
METHOD to make delicious CheeseCake
Step 1- Prepare the pan: Make an line of the base of 7 inch round springform with an 8 inch round parchment paper. Secure the collar on the springform pan, close all the sides on the base so the parchment round is clamped in it. Grease lightly the side of the pan with the butter.
2 Make the crust: To make the crust put it in to a food processor, process the graham crackers into fine crumbs. for at-least you should have 3/4 cup. Add the melted butter and brown sugar and using one-second pulses, process the mixture until a uniform or sandy texture forms.
Transfer the crumb mixture to the prepared pan and press firmly in an even layer onto the bottom of it almost 1/2 inch up the sides of the pan. Place the pan in the freezer to make its crust more firm.
Step 3- Make the filling: Into the empty food processor, combine the heavy cream, softened cream cheese, flour, vanilla and granulated sugar. After that process the mixture until it becomes a smooth filling.
After that Add the eggs and egg yolk one at time and process it again for 2 seconds after each addition of the egg/ egg yolk or will end it up with the overly fluffy cheesecake. Use a spoon and stir it gently in remaining streak of the egg yolk. It is fine when a few streaks of egg yolk remains in it.
Pour the filling into the prepare crust and tap the pan firmly against the counter top to remove any air bubble in the filling.
Step 4- Make a sling for the cheesecake: Fold almost 20-inch-long sheet of aluminium foil in half lengthwise twice to create a 3-inch-wide strip. Centre it under the pan to act as sling for lifting the pan in and out of the pot.
Step 5- Assemble everything in the pressure cooker: Pour almost 1 1/2 cups water into the pot and place the trivet in the pot. Hold the ends of the foil sling, lift the cake pan and lower it into the pot. Fold over the ends to fit it inside the pot.
Step 6- Pressure cook the cheesecake: Secure the lid and set the Pressure and set the cooking time for 30-33 minutes at high pressure.
Step 7- Make the sour cream topping: While the cheesecake is cooking take a small bowl and whisk it together with the confectioners’ sugar and sour cream.
Step 8- Release the pressure naturally and remove the cheesecake from the pot: When the timer goes off, leave the pot on its default Keep Warm-setting for almost 20-25 minutes and letting the pressure release naturally.
Open the pot, taking care of not to drip the condensation from the lid into the cheesecake. Wearing heat-resistant mitts, lift the springform pan out of the Instant Pot, and transfer the cheesecake to a cooling rack.
Use a paper towel to dab up any moisture that may have settled on the top.The cake will be puffed up and jiggle a bit in the centre of it when it comes out from the pot, but it will settle and set up as it cools down.
Step 9- Add the sour cream topping: When the cheesecake has deflated about 1/2 inch then spread the sour cream mixture on top of it and even layer. Let the cheesecake cool on the almost 1 hour – 90 minutes.
Step 10- Cover and refrigerate for at least 12-24 hours before unmolding.
Step 11- Unmold and serve the cheesecake: unclasp the collar on the pan and lift it out and then use the parchment border to tug the cheesecake out off the base of the pan onto a plate after that sliced into pieces according to your desire and served it.