Burnt Basque Cheesecake Recipe That Works in Your Pressure Cooker
This pressure cooker Basque cheesecake delivers a creamy, custard-like center with that signature burnt top finish — tender, rich, and unforgettable.
Equipment
- 1 Mixing bowl Large
- 1 Springform pan 9-inch fits pressure cooker
- 1 Pressure cooker With working sealing ring and float valve
- 1 Oven Preheated to 430°F
- 1 Parchment paper To line the pan, overlapping the sides
Ingredients
Main ingredients
- 2.2 lbs Philadelphia cream cheese room temp preferred, or substitute with mascarpone
- 7 eggs room temperature
- 2 cups sugar reduce to 1.5-1.75 cups if you like it less sweet
- 1 tablespoon flour for structure
- 6.5 fl oz heavy cream or 200ml / ⅘ cup, for smooth texture
Instructions
Instructions
- Preheat oven to 430°F (220°C). Line a 9-inch springform pan with parchment extending above the rim.
- In a large mixing bowl, beat the cream cheese until completely smooth and lump-free.
- Add sugar and blend until fully incorporated and silky.
- Add eggs one at a time, beating well after each addition for creamy mixture.
- Sift in the flour and mix gently until just combined.
- Slowly pour in heavy cream, stirring gently until batter is silky smooth.
- Pour batter into the prepared pan and tap to remove air bubbles.
- Place pan on trivet in pressure cooker with 1–2 cups water underneath. Lock lid and seal properly.
- Cook on high pressure for 35 minutes then allow slow natural release for perfect texture.
- Transfer cheesecake to oven and bake for 30–35 minutes until top is deep golden and slightly burnt. Cool then chill at least 4 hours or overnight.
Notes
Chill cheesecake overnight for best texture. Store leftovers in fridge up to 5 days. Freeze well-wrapped slices up to 1 month. Let thaw in fridge overnight before serving.