Saturday, 9 May 2015

New York Cheesecake With Oreo Cookie Crust and Salt Caramel - Digital Pressure Cooker Recipe

Yesterday, I made a baked New York style cheesecake in my digital pressure cooker.

Don't believe me ? I swear - this was one of the tastiest and easiest cheesecakes I've ever made and it didn't even go near my oven. I've been using my electric pressure cooker more and more for all sorts of things.... From curries to soups, one pot meals, pasta, rice, puddings. It's such a handy appliance that I'd be lost without it. 

This cheesecake was made in a 6" dia x 3" deep loose bottomed tin. I do not have a trivet for my pressure cooker, so I folded a length of foil over 3 or 4 times to make a pad to go on the bottom. 

(adapted from Pressure Cooking Today)
All ingredients should be room temperature before you start.

1 x 154g packet of Oreos (minus 3 cookies) - filling removed
25g salted butter (melted)
400g of full fat cream cheese
80g of double cream
80g of greek yogurt
160g of caster sugar
3 tsp vanilla extract
3 eggs
2 tablespoons of flour

Prep your baking tin by greasing the inside with butter or spray with cake release.

Crush the oreo cookies and mix with the melted butter. Don't use the whole packet (you will have three left) - or there will be too much mix for the tin Pack the crumbs into the bottom of a 6" x 3" high loose ring base or springform tin using something with a flat base - such as a glass or mug.

Chill in the fridge whilst you make the filling.

Cream together the cream cheese and sugar until smooth. Beat in cream, yogurt and vanilla - followed by sifted flour. Add eggs last, one at a time and beat as little as is required to get them to blend in.

Remove tin from fridge. Put a piece of foil over base and up sides.

Pour in mix.....


Take another piece of foil and grease the underside or spray with cake release. Put a pleat in the middle and then put this over the top of your cake tin with the cheesecake mix.

Put a trivet (if you have one) in the bottom of your electric pressure cooker with 2 cups of water. If you do not have one, a pad of folded foil or a folded tea towel will work perfectly as a substitute.

You may wish to use a sling made from tin foil to lower your tin into the pressure cooker. Leave the sling in place and it will make for easy removal after cooking.

Cook at pressure for 35mins and then wait 10 minutes more for natural pressure release.

Remove from oven and allow to cool before refrigerating overnight.

I decorated the top with drizzled salt caramel (recipe on blog here), fudge chunks and grated chocolate.

This cheesecake is very deep and very rich. Although only 6" diameter, it will easily serve 6 to 8 people.

Sarah-Jane Nash - - May 2015

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