It has been well-documented that pressure-cooked cheesecake is the greatest trick the humble appliance has ever pulled, but such recipes are usually limited to one flavour. Here, with the clever use of little jars, we’re going to make a cheesecake sampler perfect for those with fear of flavour commitment.
Photos by Claire Lower
Cheesecake is one of my favourite sweet things on this earth but, as a household of one with an occasional lactose-intolerant visitor, I'm not in the habit of making whole cheesecakes for the home. There is, however, a way to make just enough cheesecake for two (or one, twice) in a Multi-Cooker, and it takes about half an hour.Read more
Even better, we’re not going to dirty any extra dishes. We’ll be making a big batch of our basic batter, dividing it up among four jars, then adding our little extras directly to said jars. For our flavours, we’ll be making a classic plain, a layered chocolate raspberry, a rose and cardamom, and a Nutella-swirled chocolate hazelnut.
To make this veritable tour of flavour wonderment, you will need:
For the crusts:
- 2 digestive biscuits
- 5 Oreos, creme scraped out and consumed
- 2 tablespoons of butter
For the basic batter:
- 450g of full-fat cream cheese, at room temperature
- 2 eggs, at room temperature
- 2/3 cup granulated sugar
- 2 tablespoons sour cream
- 2 teaspoons vanilla
- Fresh berries for topping, if desired
For the chocolate raspberry variation:
- 1 teaspoon cocoa powder
- 4 raspberries, plus more for garnishing
For the rose and cardamom variation:
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon rose water
- Shelled pistachios for garnishing
For the Nutella-swirled variation:
- 1 tablespoon Nutella
- 1 Ferrero Rocher for garnishing
Crush and crumble the Oreos and digestive biscuits in two separate freezer bags until they take the form of a fairly fine powder. Pour the crumbs into bowls, and mix each batch of crumbs with a tablespoon of melted butter. Divide each cookie and butter mixture among two jars, and tamp the mixtures down to form an even crust layer.
Combine all basic batter ingredients in a large bowl and mix ’em up good with an immersion blender or using an electric mixer. Divide the mixture evenly among the four jars.
Grab one of the Oreo crust jars and sprinkle one teaspoon of cocoa powder in to the batter. Gently mix with a fork to form a chocolate layer, making sure not to dip to low and disrupt the crust. (I disturbed the crust because I am hasty and impatient, but you’ll do better.) Shove your fresh raspberries down to the bottom of the batter, and tap the jar on the counter to even out the top. Next, take the remaining Oreo crust jar, scoop a tablespoon of Nutella on top, and agitate it gently with a fork to create some happy little swirls. Snag one of the digestive biscuit crust jars, add the cardamom and rose water, and gently stir with a little spoon until well incorporated, being careful once more not to disturb the crust.
Plug in your pressure cooker in, add a cup and a half of water to the insert, and set a trivet down in there. Place all four cheesecakes on top of the trivet, and cover them loosely with a piece of aluminium foil to prevent condensation from dripping on top of the cakes. Close the pressure cooker, set the release valve to “sealing”, and press the “manual” button (or equivalent). Adjust the cook time to three minutes and, once the cooking time has elapsed, turn the pressure cooker off and let it naturally release (that is, just leave it alone) for 10 minutes.
Release any remaining pressure, remove the cakes from the pot, and let them come to room temperature before popping them in the fridge to chill for a couple of hours, or overnight. Top them with their appropriate garnishes – use a little lemon zest for the plain – and take a sweet little flavour tour, either alone or with a lucky guest.