Pressure Cooker Cheesecake
No-Oven Cheesecake
A creamy, eggless cheesecake made in a pressure cooker with a buttery biscuit base and Nutella topping.
Equipment
Ingredients
Base
digestive biscuits (crushed)
6 piece
butter (melted)
28 g
Filling
cream cheese (softened)
112 g
cream (liquid)
30 ml
corn flour
5 g
vanilla extract
2.5 ml
condensed milk
75 ml
Topping
Nutella
30 g
Instructions
Preheat pressure cooker
Pour 1 inch of water into the cooker and place a stand inside. Close the cooker, remove the whistle, and preheat it for 10 minutes.
Make biscuit base
In a blender, add biscuits and process them until fully crushed. Now add melted butter and blend again.
Press and chill base
Transfer the biscuit crumbs into a 4” inch springform pan and press down evenly. Set it in the fridge for 10-15 minutes.
Prepare cheesecake filling
In another bowl, add cream cheese, heavy cream, condensed milk, cornflour and vanilla extract. Mix until the batter is fully combined.
Assemble and seal pan
Transfer this on top of the biscuit base. Seal the bottom of the springform pan with two layers of aluminum foil so nothing leaks out.
Pressure cook cheesecake
Place the springform pan on the stand, close the cooker with lid and bake it for 15-20 mins.
Chill cheesecake
Once baked, let the cheesecake set in the fridge for 2-3 hours.
Top and serve
Once set, slice it and top it with nutella.
Original recipe
Storage
Store covered in the refrigerator. Bring to room temperature for 10 minutes before serving for best texture.
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