I’m about to tell you that everything you’ve heard about pressure cooking cheesecakes is wrong. But don’t start typing an angry comment, yet… hear me out!
- DON’T use a spring-form or push-up pan (even silicone ones)
Go solid silicone container, insteadthe steam will enter the crevices and give you a soggy crust while using a solid container the cheesecake batter will hermetically seal the cookie crust until the cake is finished cooking and starts cooling. Silicone makes it easy to unmold the cake.
- DON’T cover-up the cheesecake – but be aware when removing the lid.
Covering the cheesecake with foil during cooking will only prevent the steam from reaching the top of the cheesecake and cooking it. Pressure cook the cheesecake uncovered and then be aware when removing the lid that condensation might dribble on top of the cake – no big deal, just blot it off.
- DON’T rush to open– use only Natural Release
Not only does the cheesecake continue cooking during the release time, but.. well… remember the lesson when we showed you what happens inside the pressure cooker when using a normal or quick release? Well, that’s what is going to happen to your cheesecake if you rush it – the egg batter will boil violently and “scramble” the cake. This rule applies to all custard (egg-based) dessert recipes like flans and puddings (too).
And lastly, experiment. Use your own cheesecake recipe but follow my tips and techniques for cheesecake perfection!