I have tried making cheesecakes as well as key lime pies in my pressure cooker. I have used both graham crackers and ginger snaps for the crumbs. I have tried covering the pan with foil and leaving it uncovered. I am not using a springform pan. I have used both an aluminum cake pan and a silicone cake pan. No matter what I do, moisture gets into the crust and I end up with a less than appealing “crust” under what is normally a delicious pie/cheesecake. But, the crust just ruins the whole thing. What am I doing wrong?
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