Cheesecake needs a full 24 hours to set properly, develop flavor and become dense. Otherwise, the Cheesecake will be eggy, light, not dense and flavorless.
If there is liquid on the top of your cheesecake, put it back into the Pressure Cooker for 5 more minutes with a 10 minute Natural Pressure Release.
Any kind of Crispy Cookie Crumbs can be used, such as Nilla Wafers, Shortbread, Ginger Snaps, Chocolate Thins, Biscoff, Oreo, Lorna Dune, etc. Biscoff Cookies work best for the crispest crust.
Yogurt can be substituted for Sour Cream. Add additional sugar, if needed.
Use extra flour if you want a denser filling and/or add 5 minutes to your cook time. Omit flour for a creamier cheesecake.
If using a 7 inch Cheesecake Pan
for this recipe as is, reduce cook time by 5 minutes.
For a taller 7 inch Cheesecake
, increase recipe by one half the amount and cook for 38 minutes.
For an 8 inch Cheesecake
, double the recipe and cook for 40 minutes.
If using the mini 4 inch pans
, divide into three mini pans and cook for 12 minutes, with an 18 minute Natural Pressure Release.
If using 5 inch pans, cook for 17 minutes, with an 18 minute Natural Pressure Release.
For Single Serving Jar Cheesecake
8 oz Wide Mouth Glass Jar - cook 7 minutes
4 oz Wide Mouth Glass Jar - cook 4 minutes
16 oz Glass Jars - DON'T DO IT!
15 minute Natural Pressure Release