Do you have a pressure cooker? We love the way pressure cookers cook dishes faster and more “hands off.” Although cheesecake is often viewed as time consuming and a little tricky, cooking a cheesecake in the pressure cooker makes it fairly easy to get just right every time. The nice thing about using a pressure cooker is that it creates a built-in water bath that prevents cracking and gives the cheesecake a creamier texture.
We used an electric pressure cooker (Instant Pot®) and a 6″ × 3″ push pan. You can use a springform pan or even small (4–8 oz.) widemouthed mason jars for individual servings. If you have a stovetop pressure cooker, then heat it until you have low pressure and cook for 35 minutes; then remove from heat and allow the pressure to release naturally.
We know that not everyone has a pressure cooker, but they are a growing trend for a reason! If you don’t have a pressure cooker, just add 2 drops of citrus essential oil to your favorite cheesecake recipe, and bake it as normal. You’ll love the hint of citrus the oils add to the dish!
Servings: 6–8 | Time: 30–40 minutes active; 1–2 hours inactive | Difficulty: Moderate–Difficult
Servings: 8–10 | Time: 5 minutes | Difficulty: Easy
Note: Leftover berry sauce can be used to flavor plain yogurt or kefir, or it can be used on pancakes, waffles, or crepes.
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