Loaf Pan Basque Cheesecake In The Pressure Cooker
A creamy and rich Basque-style cheesecake made effortlessly in a pressure cooker using a loaf pan. Enjoy a caramelized top and tender interior without the oven fuss.
Equipment
- 1 loaf pan 9x5-inch lined with parchment paper
- 1 pressure cooker with valve for pressure control
- 1 spatula to smooth batter
- 1 hand mixer or stand mixer
Ingredients
Main ingredients
- 1¾ lb full fat cream cheese softened, check foil marks for oz
- 1 cup granulated sugar
- 4 large eggs
- 1⅔ cup heavy cream
- 1 teaspoon vanilla extract optional
- ¼ teaspoon salt
- ¼ cup all-purpose flour
Instructions
Instructions
- Preheat your pressure cooker on the bake setting or a similar low-heat function if it has one. Meanwhile, line your loaf pan with parchment paper—make sure it’s got overhang for easy cheesecake lifting.
- Beat cream cheese with a hand mixer on medium speed until smooth and creamy. Scrape down the sides to avoid lumps.
- Add in granulated sugar and continue beating until fluffy and fully mixed.
- Crack eggs in one at a time, mixing well after each addition.
- Pour in heavy cream, vanilla extract (if using), and salt. Blend until everything is combined with a slight shine.
- Sift the flour over the bowl and fold in gently just until the batter is smooth. Don’t overmix.
- Pour batter into your lined loaf pan and smooth the top with a spatula.
- Place the loaf pan into the pressure cooker. Lock the lid, set to high pressure, and cook for 30 minutes.
- Use slow pressure release at the end to keep the cheesecake texture creamy and tender.
- Allow to cool fully on the counter, then refrigerate for at least 2 hours or overnight before serving.
Notes
Wrap your cooled cheesecake tightly in plastic wrap before refrigerating. For longer storage, freeze slices wrapped in parchment and a zip bag. Bring to room temp to serve.