Creamy rich vanilla cheesecake with tangy raspberry swirled filling through out the cheesecake. That was made in the electric pressure cooker in about 1 hour’s time. Cheesecakes take a lot of time invested into making them properly. Traditionally made cheesecakes require springform pan, baking int water bath for long periods of time and crossing your fingers they will come out creamy and free of cracks.
Using electric pressure cooker and food processor will insure better success and help speed up preparation process. This recipe all you need is cake pan that fits inside pressure cooker container. My electric pressure cooker XL 8 quart allows me to fit 9 inch cake pan. That’s perfect for 8 large servings or 10 small servings. Cheesecakes still takes time to make, it’s a process that there is not too many shortcuts can be use. But with the right kitchen tools makes it a lot easier to make. Most of the time takes cooking cheesecake then cooling them down slowly and chilling cheesecake for at least 8 hours, preferably over night. This help develop the flavor and texture of cheesecake. Your could eat cheesecake warm, by it’s not the great super creamy and smooth cheesecake experience.