Nothing is more versatile than a baked cheesecake. Done in a pressure cooker, it couldn’t be easier either. My go to recipe for a basic vanilla cheesecake is found at:
https://www.pamperedchef.ca/…/kerriskitchenc…/recipe/1444176.
This just marks the start of the creation though. Use some of the ideas below and follow the listed tips to create your own masterpiece for each season, holiday or any old day of the week. It’s just that easy.
Spring
Cadbury Mini Eggs
Colour it green for St. Patrick’s Day
Summer
Strawberry, Raspberry, Blueberry
Fall
Copycat Cracker Barrel Apples (more to come on this in a future post!)
Winter
Rolo/Smarties/Peanut Butter Cups
Chocolate Chip
Tips:
1) Use a flat-bottomed glass to press down your graham crumb base.
2) Don’t have a cradle to lower your springform pan into the pressure cooker. Make a sling out of aluminum foil.
3) Blot the water off the top of the cover on your cheesecake with a paper towel before you take it out of the cooker.
4) For the fruit-based cheesecakes listed above (with the exception of the apple one), dot about 4 teaspoons of your favorite jam on the top of the cheesecake mixture after it’s in the pan. Take a wooden skewer or cake tester and move it through the mixture gently to incorporate the jam throughout the cheesecake mixture. About 4 to 6 sweeps through is all that’s necessary.
5) For the candy-based cheesecakes listed above, crush up your preferred candy and gently mix it into the cheesecake mixture before you pour it into the pan. Just before serving put whip cream on each piece of cheesecake with additional crushed candies.
6)You can never go wrong with a drizzle of chocolate or caramel sauce. To avoid a “blob” of sauce, have your hand in motion across the top of the cheesecake when the sauce starts to pour.
Have fun and let your imagination go wild. The possibilities are endless.