Pressure Cooker Cheesecake

Preparation

• Crust

  • Line the bottom of a 6-inch (15 cm) springform pan with removable bottom with parchment paper.
  • In a bowl, combine the butter and graham crumbs until just moistened. Lightly press the mixture along the bottom and one-third of the way up the sides of the prepared pan. Freeze while you prepare the filling, at least 15 minutes.

• Filling

  • In a food processor, combine the sugar and flour. Add the cream and cream cheese. Mix well. Add the egg yolks and mix until smooth. Use a spatula to scrape down the sides of the food processor as needed. Pour over the crust.
  • Prepare a hot water bath in the pressure cooker: place the silicone roasting rack at the bottom of the pressure cooker and add 2 cups (500 ml) of water. Place the cake on the rack (see note).
  • Cover and select the Programmable function on HI (highpressurization).Set the machine to cook for 20 minutes.
  • Let the pressure release manually to avoid overcooking the cake. Remove the cake from the pressure cooker and let cool for 1 hour. Cover and refrigerate for 4 hours or until completely chilled.
  • Pass a thin blade between the side of the pan and the cake. Unmould. Serve with fresh strawberries, fruit coulis or chocolate sauce, if desired.