Strawberry Cheesecake in the Pressure Cooker That'll Blow Your Mind
Pressure cooker strawberry cheesecake full of creamy texture, fresh strawberries, and perfectly set crust.
Ingredients
Ingredients
- 200 grams Arnott’s Marie crackers or graham cracker squares as a crunchy base
- 120 grams unsalted butter melted to bind the crust real good
- 500 grams softened cream cheese for that rich, creamy filling
- 2 tablespoons plain flour to keep the texture just right
- 1 teaspoon vanilla extract to add a hint of warmth
- 0.5 cup sour cream (full fat if you can) to lend a nice tang
- 1.5 cups caster sugar superfine sugar works best here
- 3 eggs at room temp gotta beat them in one by one
- 500 grams strawberries half diced inside, half halved for topping
- 2 tablespoons lemon juice or water for freshening flavors
- 0.5 cup white sugar one teaspoon vanilla extract, and 1.5 teaspoons cornstarch mixed with two tablespoons water for the strawberry glaze
Instructions
Instructions
- First off, you preheat your oven to 160 Celsius or 320 Fahrenheit, gotta get that ready since the cheesecake gets a quick finish there. While that’s warming up, you crush up those Marie crackers or graham crackers in a food processor until you get nice fine crumbs.
- Next, pour in that melted butter and pulse again to make sure the crumbs all stick together when pressed. Press that crumb mix tight in the base of your lined 9-inch springform pan and chill it in the fridge so it firms up nice.
- In a big bowl, beat together the softened cream cheese, plain flour, vanilla extract, sour cream, caster sugar, and lemon zest until it’s super smooth. Then add your eggs one at a time, giving a good beat between each so everything’s blended just right.
- Stir in the diced strawberries gently so they don’t get smashed. Pour this creamy strawberry filled mix over the chilled base, smooth out the top. Place the halved strawberries all pretty like right on top.
- Pop the pan into the oven and bake for about an hour until the edges are set but the middle still kinda wobbly. Turn off the heat and let cheesecake cool inside the oven for about an hour to settle.
- After it cools a bit, move the cheesecake to the fridge and let it firm up until you're ready to enjoy it. That chilling step is key so you get that perfect slice every time.
- Now, if you’re using a pressure cooker, this is where it shines. Instead of baking a full hour, use a slow release after the pressure builds, then quick release to pull it out and prevent overcooking. The result? Creamy, soft, and so tender you’ll wanna make it again soon.
- When you reheat or wanna soften up slices, pop them out an hour before eating to get that smooth tender pull back. Just trust me, it works real good.