Comments on: New York Cheesecake | Instant Pot Recipe

By: Steve

Steve — Mon, 11 Apr 2022 12:37:30 +0000

In reply to Barbara Schieving. Thank you, Barbara, for your prompt response, and all the other wonderful information you provide. I am new to pressure cooking (wife gave me the Fissler for my birthday) and loving it. Take care.

By: Barbara Schieving

Barbara Schieving — Mon, 11 Apr 2022 02:17:56 +0000

In reply to Susan P. Hi Susan - you may get a few droplets of water on the top that are easily absorbed with the corner of a paper towel. I prefer not to cover it because covering it increases the cook time and sometimes the cheesecake will rise up and stick to the foil.

By: Susan P

Susan P — Mon, 11 Apr 2022 01:37:47 +0000

Does the cheesecake get wet without a cover over the filling?

By: Barbara Schieving

Barbara Schieving — Sun, 10 Apr 2022 15:04:26 +0000

In reply to Steve Gardner. Hi Steve - yes, you can make this cheesecake in a stovetop pressure cooker. Stovetop pressure cookers generally cook at a higher psi so you may want to reduce your cook time by 10%. Also, you may want to add another 1/2 cup of water to the pressure cooker depending on how proficient you are at regulating the pressure, you may lose more liquid as it cooks. Enjoy!

By: Steve Gardner

Steve Gardner — Sun, 10 Apr 2022 12:41:59 +0000

Hi, I have a traditional Fissler pressure cooker, no electronic settings, timers, etc. How would you suggest I cook this cheesecake recipe, if at all?

Thank you,

Steve

By: Claudia T

Claudia T — Sat, 19 Oct 2019 15:28:30 +0000

Hi Barbara, I have made this cheesecake a lot the past two years and love it!!! I have a question for you. I have a questions for you. I have been diagnosed with Barrett’s esophagus and have to be on a lowfat/ fat free and lower sugar way of eating from now on. Could I use fat free cream cheese and a sugar substitute to make this? If so, do you think it will affect the texture? If you could send me an email back on this I would greatly appreciate it. I love to cook and having difficulty changing. I also can have no spices, tomato products or citric. I like soups, but no onion or garlic or tomato. Sure makes it hard and discouraging trying to cook now. Thanks for any response you have for me. Love your recipes. Claudia

By: Barbara Schieving

Barbara Schieving — Thu, 18 Jul 2019 19:20:32 +0000

In reply to CakeMaven. There should be no difference in texture using a foil sling or the OXO sling. If you cover the cheesecake with foil, it does take longer to cook so you'll need to use a longer cook time to get the same texture, but eventually, the texture would be the same.

By: CakeMaven

CakeMaven — Thu, 18 Jul 2019 16:15:25 +0000

What’s the difference in texture if you make it without foil using the OXO sling?

By: Jan B

Jan B — Sun, 28 Apr 2019 19:02:49 +0000

In reply to Barbara Schieving. Just wanted to let you know the cheesecake was a big hit. My husband said it was better than his favorite restaurant cheesecke and wants to know when I'll make it again. I don't think he'll have to wait long.

By: Barbara Schieving

Barbara Schieving — Fri, 26 Apr 2019 23:02:26 +0000

In reply to Jan. Sounds like it turned out perfectly. I'm sure it will be a big hit with your guests.