Cheesecake

Realizada porCREATE
There are many types of cheesecake, but the real good one is the kind that makes you close your eyes with the first bite. Creamy, smooth and unpretentious.
Servings 6 porciones
Prep Time10 mins
Tiempo de cocinado40 mins

Productos con los que prepararla

Ingredients

  • 600 g cream cheese (e.g. Philadelphia, at room temperature)
  • 3 large eggs
  • 300 ml heavy cream (35% fat)
  • 200 g sugar
  • 1 tablespoon all-purpose flour (optional, for structure)
  • 1 teaspoon vanilla extract (optional)

Instructions

  • Preheat the cooker by adding one cup of water into the inner pot. This will generate steam for the bain-marie cooking method.
  • In a large bowl, beat the cream cheese until smooth and lump-free. Add the sugar and mix well. Incorporate the eggs one at a time, beating gently to avoid incorporating too much air. Add the cream, flour and vanilla, and mix until the batter is smooth and homogeneous.
  • Use a preferably shallow springform pan (like a flan mold). Lightly grease it with butter or line with baking paper. Pour the batter into the mold.
  • Cover the mold with aluminum foil to prevent water from getting in. Place it on a trivet or stand inside the cooker with the water.
  • Close the lid and select the “Baby Foods” preset.
  • Once the cooking cycle ends, let the pressure release naturally (about 10–15 minutes).
  • Open carefully and remove the mold.
  • The cheesecake will be slightly jiggly. Let it cool to room temperature, then refrigerate for at least 4 hours or overnight to set and develop flavor.
  • Carefully unmold and serve cold or at room temperature.

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