Preparing cheesecake is relatively simple. Classic cheesecake is creamy, silky, and smooth. Moreover, there’s always been peanut butter, pumpkin, lemon, red velvet, or blueberry swirls. You only require a few staple ingredients for this fantastic and tasty cheesecake recipe.
Making cheesecake in a pressure cooker is one of the best methods. The steamy environment and steady heat make every bite smooth and creamy.
Ingredients-
- Cracker sheets
- Brown sugar
- Unsalted water
For the filling-
- Heavy cream
- Granulated sugar
- All-purpose flour
- Vanilla extract
- Eggs
- Sour cream
- Powdered sugar
Method-
A Pressure cooker 3 litre is ideal for making cheesecake. They can reduce cooking times and are economical in the amount of power they use.
You can cook almost everything in the product of vinodcookware.com. For instance- rice, and other tougher things in maximum 1 hour.
Prepare the pan- Lightly grease the sides of the pan with butter or non-toxic cooking spray.
Make the crust- Process the crackers into fine crumbs to make the crust in a food processor.
Add brown sugar and melted butter. Process the mixture until a uniform, sandy texture forms
Transfer the mixture to the prepared pan, and place it in the freezer
To make the filling in the food processor, combine softened cream cheese, heavy cream, granulated sugar, flour, and vanilla.
Remember, do not over process the fillings, or you will end with a fluffy cheesecake.
Pour the fillings and assemble the crust.
Assemble everything in pressure cooker Pour water, and place the trivet in the pot
Pressure-cook the cheesecake- Set the cooking time for 32 minutes at high-pressure.
Make the sour cream topping- While the cheesecake is cooking, whisk together sour cream and sugar.
Release the pressure naturally, and remove the pot’s cheesecake- Transfer the cheesecake to a cooling rack.
Add the sour cream topping- Spread the sour cream mixture on top in a smooth, even layer. Let it cool on the rack for an hour.
Cover, and refrigerate for at least 12-24 hours before unmolding.
Unmold, and serve- Unclasp the collar on the pan and lift it off. Afterward, use the parchment border to tug the cheesecake off onto a plate.
Note- It can be kept in the fridge for a week.
Advantages and Disadvantages of making cheesecakes in a Pressure Cooker-
It enables you to cook food within an airtight environment. Pressure cooker 3 litre raises the temperature inside by allowing for rapid steaming or raising.
Pros of the product-
– It can complete the process of making cheesecakes 30% faster than conventional cooking methods
– It requires less energy because of shortened cooking time
– Cheesecakes prepared through a pressure cooker maintains more of their vitamins and minerals
– It can be used at any altitude
Cons of cooking in the pressure cooker-
– It takes time to learn how to use the product
– Cooking relies on the timing
Final Thoughts-
Making pressure cooker cheesecake sounds a challenging task, but it is not. The product is available in various sizes, designs, and ranges at vinodcookware.com for your priceless cooking experiences. So, go ahead to purchase the one, and make your family and friends shocked by your cooking skills.
Pressure Cooker seems to be one of the perfect environments for making the cheesecakes.
