While this cheesecake still takes some time before you can serve it, the cooking time is reduced by at least half and, no heating up the oven for a long period of time! The pressure cooker also eliminates the cracked surface you often get from oven baking by basically steaming it instead of a hot heat method. It creates a moist, dense dessert that is simply decadent!
Most cheesecakes require a graham cracker or cookie crust. I like those but, I wanted to try something different. So, while digging through the pantry I came across a box of our favorite cereal, Cap'n Crunch, and decided, why not use this for the crust. Oh my goodness! The cooking process imparted the flavor of the cereal into the whole cake and it was DIVINE!
The only special tool you will need, besides the pressure cooker of course, is a 7" springform pan. A regular 9" pan will not fit in a 6 qt. cooker. I ordered mine from Amazon.
You will also need to form a sling with tin foil to get the cake pan into and out of the cooker.
I used a food processor to mix the cheesecake ingredients but you can also use an hand or stand mixer.
Cap'n Crunch Cheesecake Using An Electric Pressure Cooker
Ingredients (6 Servings)
Adapted from Cookistry
For The Crust
- 1 cup crushed Cap'n Crunch Cereal (approx. 2 1/3 cup from the box)
- 4 tablespoons unsalted butter, melted and cooled
- 1 pound cream cheese (2 8-ounce bricks) (not lowfat or fat-free), softened at room temperature
- 1/2 cup sugar
- 2 eggs at room temperature
- 1/4 cup sour cream
- 1 1/2 tablespoon flour
- 1 teaspoon vanilla extract
Set the rack into your pressure cooker and add 2 cups of water. Fold a double thickness of foil (about 24" long) in half lengthwise. Use this to create a sling that will hold the pan and allow you to lower the pan into and remove it from the pressure cooker. Lightly butter the bottom and sides of the springform pan.
Mix the cereal crumbs and the melted butter until all of the crumbs are evenly moist. Add the crumb mixture to the pan. Press the crumbs into the bottom of the pan and about halfway up the sides.
Place the cream cheese and sugar in your food processor, fitted with the metal blase and process until smooth. Scape down the sides with a rubber spatula as needed to make sure it is all well mixed.
With the processor running, add the eggs one at a time, processing until smooth with each addition. Next, add the sour cream and then the flour. Process for one minute.
Add the vanilla and process until creamy, again, scraping the bowl as needed.
Pour the batter into the prepared pan. Do not cover the pan.
Using your foil sling, lower the the pan into the cooker and crimp the ends of the sling to fit it neatly into the pot.
Lock the lid of the pressure cooker. Cook at high pressure for 25 minutes.
When the time is up, unplug the cooker and let it reduce pressure naturally, about 10-15 minutes.
Once the pressure has dropped, unlock the pot, remove the lid carefully as to not allow any water from the lid to get onto the cheesecake. Allow to sit for a few minutes and carefully remove the the pan to a rack. Allow to cool on the rack for 1 hour.
After 1 hour, unfasten and loosen the ring and remove the cake from the pan, placing it onto a dish. Refrigerate for at least 6 hours before serving.
Powered by Recipage
Like what you see?
Click here to see where I may be partying this week.
Don't forget to come by on Tuesday's