Red Velvet Cheesecake in a Pressure Cooker
This luscious pressure cooker red velvet cheesecake is ultra creamy, with cocoa flavor and smooth swirls, made effortlessly in a hot water steam bath.
Equipment
- 1 Mixing bowl Large
- 1 Pressure cooker Electric, with water bath insert or trivet
- 1 Springform pan Fits inside pressure cooker
Ingredients
Ingredients
- 268 g Oreos crushed to about 2 cups
- 4 tablespoon Butter melted, 56g
- 24 oz Cream cheese at room temperature
- 1 cup Sugar 207g
- 3 tablespoon Cocoa powder 21g
- 1 cup Sour cream 230g
- ΒΌ cup Buttermilk 60ml
- 4 Eggs large
- 1 teaspoon White vinegar
- 1 teaspoon Vanilla extract
- 1 tablespoon Red food coloring
Instructions
Instructions
- Prep your pressure cooker's insert for hot water bath-style cooking with broth depth.
- Mix crushed Oreos with melted butter and press into lined springform pan.
- Set crust aside without baking; steam from pressure cooker will set it.
- Beat cream cheese until smooth, then blend in sugar and cocoa powder.
- Mix in sour cream and buttermilk until creamy and smooth.
- Add eggs one at a time and gently beat. Stir in vinegar, vanilla, and food coloring.
- Pour batter over crust, smooth the top, and place on trivet in pressure cooker.
- Pour hot water around pan to reach halfway up for a water bath effect.
- Seal and cook under high pressure for 45 minutes. Let slow release 15 minutes, then quick release.
- Cool completely in fridge for at least 6 hours or overnight before serving.
Notes
Best served chilled. Top with whipped cream or berries for extra flair.