Classic Vanilla Bean Cheesecake

 

Cooking cheesecake in the pressure cooker is one of those game-changing experiences. Not only is it faster than using your oven, it’s also easier since you don’t have to bother with a water bath. And you’ll end up with the silkiest cheesecake imaginable. Make sure your cream cheese is very soft before beating it. Consider microwaving the cream cheese (out of its foil package) for 10 to 20 seconds. Soft cream cheese is essential for getting a lusciously smooth texture here.

 

3/4 C. (75 grams) graham cracker crumbs (9 to 11 graham crackers)

3 T. unsalted butter, melted

1 T. dark brown sugar

Pinch of salt

16 oz. cream cheese, softened (see headnote)

6 T. sugar

1/3 C. crème fraîche or sour cream

1 vanilla bean, split in half lengthwise, or 2 tsp. vanilla extract

2 tsp. brandy

Pinch of salt

2 large eggs

 

Preheat the oven to 35O°F. To make the crust, combine crumbs, butter, brown sugar, and salt in a small bowl. Pat into the bottom of a 6- or 7-inch springform pan, patting it all over the bottom and 1/2 to 1 inch up the sides. Bake until golden brown, 8 to 12 minutes. Transfer it to a rack to cool. Make the filling: Using an electric mixer fitted with the paddle attachment, beat the cream cheese and sugar until the mixture is very smooth (this could take several minutes). Then add the crème fraîche, beating again until incorporated. Use a paring knife to scrape the seeds out of the vanilla bean so that they drop into the mixer bowl (save the pod for another purpose). Add the brandy and salt and beat again until smooth. Beat in the eggs, one at a time, scraping down the sides of the bowl between additions. Pour the filling into the prepared pan and cover the top of the springform pan with aluminum foil. Fill the pressure cooker with 1/2 inch of water. You can either place a steamer rack in the pot and then lower the cake pan onto the rack using a homemade sling (see this page) or, if you have a rack with an attached handle, simply lower the rack and pan together. Cover and cook on high pressure for 32 minutes. Let the pressure release naturally for 8 minutes, and then release the remaining pressure manually. Lift the pan out of the pressure cooker and transfer it to a wire rack. Remove the foil. Only the outside of the cheesecake should be fully set; the inside will set further as it cools. Let the cheesecake cool to room temperature. Chill the cheesecake for at least 8 hours and preferably overnight. Release the springform sides to serve.

 

Servings: 8
Serving Size: 1 slice (1/8 of cheesecake)

Calories: 379
Fat: 30 g
Fiber: 0 g
Protein: 6 g