Strawberry Swirl Cheesecake in Your Pressure Cooker
This rich and creamy strawberry swirl cheesecake is made effortlessly in your pressure cooker. With a buttery biscuit crust, smooth cheesecake filling, and vibrant strawberry sauce, it’s the perfect dessert for any occasion.
Equipment
- 1 Mixing bowl Large
- 1 Springform pan 9-inch, lined and greased
- 1 Food processor
- 1 Oven Preheated to 160°C / 320°F
Ingredients
Main Ingredients
- 200 g Digestive biscuits or cookies
- ¼ teaspoon Cinnamon
- ¼ teaspoon Ground ginger
- 100 g Unsalted butter melted
- 750 g Cream cheese softened
- ¾ cup Caster sugar
- 1 ½ teaspoons Vanilla extract
- 2 Eggs large, room temp
- 1 Egg yolk room temp
- 200 ml Light sour cream room temp
- 1 Lemon zest and juice
- 1 pinch Salt
- ⅔ cup Strawberry sauce
Instructions
Instructions
- Preheat the oven to 160°C / 320°F. Grease and line a 9-inch springform pan.
- Blitz digestive biscuits with cinnamon and ginger into fine crumbs. Stir in melted butter and press into the pan base. Bake for 10 minutes and set aside to cool.
- Beat softened cream cheese and sugar until smooth. Add vanilla, then eggs and yolk one at a time. Stir in sour cream, salt, lemon zest, and juice until creamy.
- Pour batter over cooled crust. Dollop and swirl in strawberry sauce with a knife to create patterns.
- Bake for 45-50 minutes until center slightly jiggles. Turn oven off and let sit with door cracked for 1 hour.
- Remove from oven and cool at room temperature about 45 minutes more.
- Transfer cheesecake to fridge and chill at least 4 hours or overnight to fully set.
- Slice and serve chilled with extra strawberry sauce if desired.
- Wrap leftovers tightly or store in an airtight container in fridge for several days.
Notes
Chill overnight for best texture, and freeze slices individually for longer storage.