Pressure Cooker Berry Cheesecake

No oven needed: gentle steam pressure makes this cheesecake extra creamy. Top it with tart berries just before serving.

Cooking Time: about 25 minutes

Cooking Levels:
Vitavit Premium – level 2
Vitaquick Premium – level 1

You'll need: an unperforated insert and a tripod

Ingredients

For the filling

• 14 oz (400 g) cream cheese
• ⅔ cup (125 g) sugar
• 2 eggs
• 2 oz (60 g) quark
• 1 heaped tbsp flour
• 1 tsp vanilla extract

For the crust and topping

• 6 tbsp (90 g) butter, plus more for greasing
• 3½ oz (100 g) plain butter cookies
• 3½ oz (100 g) whole wheat cookies, such as digestives or graham crackers
• Red currant compote or jarred cranberries

Directions

1. Beat the cream cheese and sugar until smooth. Add the eggs one at a time, mixing each in well. Fold in the quark, flour and vanilla and mix until smooth.
2. For the crust: generously butter the unperforated insert. Melt the butter and set aside. Put both kinds of cookies in a sealable bag and crush into fine crumbs with a rolling pin. Mix the crumbs with the melted butter until moist, adding more butter or crumbs as needed. Press the mixture firmly over the bottom and up the sides of the insert.
3. Pour the filling over the crust and smooth the top.
4. Add the minimum amount of water to the pressure cooker, set the insert on the tripod and close the lid. Cook on setting 2 (cooking indicator: 1st ring) for about 25 minutes.
5. Remove from the heat, release the steam and open the lid. Remove the insert and let the cheesecake cool in it for about 1 hour. Cover with plastic wrap and refrigerate for at least 5 hours, or ideally overnight.
6. Run a knife around the edge, turn the cheesecake out onto a plate, then flip it onto a cake stand. Top with the berries and slice to serve.

Photo: Mathias Neubauer

Recipes and photos from The World of Pressure Cooking, ©2025 Robert Rose Inc. Used with permission.