One of the things that you probably don’t believe that you can make in your best pressure cooker is cheesecake, but it is entirely possible. In fact, one of the best cheesecakes I have ever made was in my cooker. It not only turned out moist and delicious, but was also a whole lot quicker than making it in an oven. If you don’t believe me, then check out this delicious cheesecake recipe that I am going to show you today.
The pressure cooker cheesecake that we are going to make today is one that is close to my heart. It is one called Samoa Cheesecake. It is basically a thick New York style cheesecake that contains a chocolate graham cracker crust and has a rich caramel and coconut topping. Sounds good doesn’t it? Let’s get to making it then.
Before you make this dish however, you are going to need a seven-inch spring-form cake pan. If you don’t have one, they can easily be purchased off of the Internet. You need this pan because a conventional nine-inch pan won’t fit in a regular pressure cooker.
Seven-inch Cake Pan
12-ounces cream cheese
1/2 cup sugar
1/4 cup heavy cream
1/4 cup sour cream
1-1/2 teaspoons vanilla extract
1 tablespoon all purpose white flour
1 egg yolk
1-1/2 cups sweetened shredded coconut
12 chewy caramels
3 tablespoons heavy cream
1/4 cup chopped semisweet baking chocolate
1/2 cup crushed chocolate graham cracker cookies
2 tablespoons melted, unsalted butter
Prepare your seven-inch cake pan by spraying it with cooking spray and setting it aside.
In a small bowl, mix together the chocolate graham cracker cookies and the unsalted melted butter. Coat the bottom of the pan with it and then place the pan in the freezer for a minimum of ten minutes. While it’s in the freezer prepare your filling.
Place the cream cheese and sugar into a mixing bowl and mix them at medium speed. After you have done that, you can then mix in the heavy cream, sour cream, vanilla, and white flour. Then add the eggs. Pour this mixture into the pan and cover with aluminum foil. Set it aside.
Add two cups to your pressure cooker, put in the trivet and place the cheesecake inside. Lock down the lid and cook on high for 30 minutes. When this time has elapsed, quick release the pressure and check the middle of the cheesecake. If it is still gooey in the middle, then cook for an additional 7-10 minutes.
When done, allow it to cool and then replace the foil with plastic wrap and place it in your refrigerator overnight.
After the cheesecake sat overnight, it is time to work on the topping. Preheat your oven and toast your coconut for 20 minutes. Allow it to cool completely. Place unwrapped caramels in a bowl with the heavy cream and microwave for two minutes. When done, stir in toasted coconut and apply the entire mixture to the top of the cheesecake. Voila!! A beautiful cheesecake that will make you want to post pictures of it in the comments section of any pressure cooker reviews site.