I must admit to being completely SHOCKED at how my Pressure Cooker Vanilla Bean Cheesecake turned out… well perhaps I should say TURNS OUT, since after creating this recipe I’ve made it several times.
This is the ONLY way I’ll be making cheesecake in the future, in fact I’ll probably be making it a lot more often because it is so easy and comes out perfect every time!
There’s so many cheesecake variations, but this is the simplest recipe… I’ve adapted it from a recipe my mom has used for years – cream cheese, eggs & sweetener. You can use any flavorings you’d like – I believe my mom uses almond extract in hers but since I was making this for Ray (my hubby)’s birthday, I decided to go with his favorite, vanilla bean.
They key to making a cheesecake in your pressure cooker is a 7 inch springform pan which fits inside nicely on top of a rack or steamer insert. See how it fits perfectly!?!
This is a measure, mix and pour recipe – no fancy techniques, but simply amazing results.
If you don’t already have an electric multi-cooker, I strongly recommend the GoWise USA 8 in 1 multi-cookers. I’ve tested many different brands in my kitchen and the GoWise 8 in 1 (both 6 & 8 quart models) had faster preheat/depressurize times and were significantly less expensive than other similar brands. This cheesecake can be made in both sizes of the GoWise USA 8 in 1 multi-cookers or in any other brand of 6 quart or larger pressure cooker.