German Speculoos Cheesecake (Spekulatius Käsekuchen) in Your Pressure Cooker
This classic German Speculoos Cheesecake features a spiced buttery crust and creamy quark filling, all made delightfully simple in a pressure cooker.
Equipment
- 1 Mixing bowl
- 1 Springform pan
- 1 Pressure cooker
- 1 Trivet
Ingredients
Speculoos Crust
- 500 g all-purpose flour
- 250 g brown sugar
- 250 g butter
- 0.5 teaspoon salt
- 2 eggs
- 1 teaspoon ground cloves
- 1 tablespoon ground cinnamon
- 0.5 teaspoon ground cardamom
- 0.5 teaspoon baking powder
Cheesecake Filling
- 240 g butter
- 250 g sugar
- 0.25 teaspoon salt
- 2 teaspoons pure vanilla extract
- 840 g quark
- 6 eggs
- 40 g cornstarch
- 40 g all-purpose flour
Instructions
Instructions
- Prepare the springform pan by greasing and lining the bottom with parchment paper.
- Mix flour, brown sugar, butter, salt, eggs, ground cloves, cinnamon, cardamom, and baking powder in a bowl to form dough.
- Press two-thirds of the dough into the bottom and sides of the pan evenly.
- Whip butter until creamy. Add sugar, salt, vanilla, quark, eggs, cornstarch, and flour to make the filling.
- Pour filling into crust pan and smooth the top. Crumble or lattice the remaining dough on top.
- Wrap the pan with foil. Place 1 cup water into pressure cooker, insert trivet, then place pan on trivet.
- Lock the lid, set to sealing, and pressure cook for 40 minutes. Let it slow release naturally.
- Let cool completely on counter, then refrigerate for at least 2 hours or overnight before serving.
Notes
Wrap and refrigerate to keep fresh. For longer storage, freeze individual slices wrapped well.