How to Make New York Cheesecake Using a Pressure Cooker

New York Cheesecake sounds positively un-Asian, but I was intrigued by one that was apparently made in a pressure cooker by SoyBeanJenny from my Twitch community. She posted the picture and recipe link – https://www.pressurecookrecipes.com/instant-pot-cheesecake-new-york/ – on my Discord server, and assured me it was super-easy to make. It’d have to be, since I’m a novice when it comes to Western food.

(Discord is basically like a Whatsapp for gamers, but I use it despite not being a gamer, because, well, everyone on Twitch does. You can join my Discord server at bit.ly/discordjackie, fyi.)

SoyBeanJenny used an Instant Pot; I used my Optimum Induction Pressure-Cook Pro that was sent to me by Prestige Home Appliances to test/review.

I halved the ingredients and substituted Graham Crackers with Scotch Fingers (I wasn’t aware you can’t get Graham Crackers in Australia until I googled it to see what it looked like) and took other liberties with the recipe (read: shortcuts).

By the way, don’t use a pan with a wire handle like I did; it got in the way when I tried to pop the cake out and ended up breaking it in half.

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New York Cheesecake

INGREDIENTS:

Crust –

4 scotch fingers
2 Tbsps butter, melted
Pinch of salt
½ Tbsp sugar
16g plain flour

Filling –

250g cream cheese
1 large egg
60g sugar
60g sour cream
8g cornstarch
Pinch of salt

METHOD:

  1. Crush scotch fingers in food processor (I used the Optimum Thermocook).
  2. Add all other crust ingredients and mix well.
  3. Line a 5-inch pan with baking paper.
  4. Pour in crust mixture and press down with a ramekin or similar to form a level layer. Use a spoon for the edges.
  5. Blind bake in oven (I used an air fryer – the Optimum HealthyFry) at 160C for 15 mins. Remove and allow to cool.
  6. Place cream cheese in food processor and beat on low speed for 30 seconds. Add rest of filling ingredients EXCEPT the egg, and beat further until well mixed.
  7. Add the egg and beat until just incorporated.
  8. Pour into pan. Using a fork, gently scrape the surface to remove air bubbles.
  9. Pour 1 cup water into pressure cooker, and place trivet in it.
  10. Position the cheesecake on the trivet, then pressure cook on High for 20 mins (25 mins if you’re doubling the amount; remember I made a smallish cake), natural pressure release.
  11. Open lid and gently blot surface of cake with paper towel.
  12. Cool to room temperature, then chill in fridge for 4 hours (I only needed 2 hours, tbh) before serving.

Visit www.prestigehomeappliances.com.au for more information about the Optimum Induction Pressure-Cook Pro, the Optimum HealthyFry air fryer and the Optimum Thermocook. 

Here’s my video on some of the other dishes I’ve made using the Optimum Induction Pressure-Cook Pro –

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