Remove from the heat and let the pressure release naturally.Īny leftover cheesecake keeps in the fridge for about a week and in the freezer for a couple of months. Then lower the heat to maintain pressure and cook for 30 minutes. The cooking time will need to be adjusted since stovetop pressure cookers get to a higher psi than Instant Pots (which max out at 12 psi).įor a stovetop pressure cooker, heat the cooker on high until it reaches low pressure. With a few modifications, you can make this cheesecake in a stovetop pressure cooker. Pressure Cooker Cheesecake on the Stovetop Here are some suggestions to get your started! While graham crackers are used in this recipe, you can get creative with other cookies.
Discard the bay leaves and remove the chicken from pot with tongs.
When the chicken is done cooking, perform a quick release. Hit Keep Warm/Cancel and then hit Manual or Pressure Cook High Pressure for 10 minutes. Want a pumpkin version? Hop over to our Instant Pot Pumpkin Cheesecake recipe. Toss the in the bay leaves and secure the lid. They are too watery and can keep your filling from setting. Blueberries and raspberries are great, but save the strawberries for the topping. You can add fresh or thawed frozen fruit to your cheesecake filling, but keep it to 1/2 cup so your cheesecake doesn't overflow or get too liquid.
