Instruction for Pressure Cooker Very Vanilla Cheesecake
Cinnamon and vanilla give this cheesecake so much flavor, and making it in the pressure cooker creates a silky, smooth texture that's hard to resist.
Grease a 6-in. springform pan; pour water into a 6-qt. electric pressure cooker.
Mix cracker crumbs, 1 tablespoon sugar and cinnamon; stir in butter. Press onto bottom and about 1 in. up sides of prepared pan.
In another bowl, beat cream cheese and remaining sugar until smooth. Beat in vanilla. Add eggs; beat on low speed just until combined. Pour over crust.
Cover cheesecake tightly with foil. Place springform pan on a trivet with handles; lower into cooker. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to low, and set time for 1 hour and 5 minutes. When finished cooking, quick-release the pressure. The cheesecake should be jiggly but set in center.
Remove springform pan from pressure cooker; remove foil. Cool cheesecake on a wire rack 1 hour. Loosen sides from pan with a knife. Refrigerate overnight, covering when completely cooled.
For topping, melt chocolate and cream in a microwave; stir until smooth. Cool slightly. Remove rim from springform pan. Pour chocolate mixture over cheesecake. If desired, sprinkle with berries to serve.
Test Kitchen tips
Cheesecake may be stored in the refrigerator four to six days before serving. Wrap securely before chilling; top just before serving.
1 slice: 484 calories, 34g fat (19g saturated fat), 151mg cholesterol, 357mg sodium, 39g carbohydrate (31g sugars, 0 fiber), 8g protein.
Ingredients of Pressure Cooker Very Vanilla Cheesecake
1 cup water
3/4 cup graham cracker crumbs
1 tablespoon plus 2/3 cup sugar, divided
1/4 teaspoon ground cinnamon
2-1/2 tablespoons butter, melted
2 packages (8 ounces each) cream cheese, softened
2 to 3 teaspoons vanilla extract
2 large eggs, lightly beaten
4 ounces white baking chocolate, chopped
3 tablespoons heavy whipping cream
Sliced fresh strawberries or raspberries, optional