Doing fruits in a pressure cooker doesn't require much creativity or praying.
Cheesecake and cakes made of flour are a different story.
I have never used my pressure cooker (stovetop, with two pressure settings, high and low, 15 psi and 8 psi) to do a cheesecake or flour cake.
For cheesecake, I'd like to use lower fat ingredients and natural sweeteners, such as agave nectar. Does the cheesecake set just as well if I was to use lower fat cheeses such as neufchatel, nonfat cottage cheese, or even vegan cheeses? I'd even be willing to do half and half (full fat cream cheese with a lower fat cheese). For a sweetener, I'm ok with real sugar, but with the amount called for in these recipes, I'd rather go with another sweetener (not an artificial one) which is thought to be "healthier."
I have read that some Indian cooks use their pressure cooker without water and use sand in the bottom to help heat their cooker like a mini-oven. No way would I use my cooker that way. So, by using water (as intended for use by a pressure cooker), there would be a steam environment vs. a dry environment as in an oven. I may get a baking pan which has a lid on it (silicone based unit). Would that make a difference to the texture and rise of the flour-based cake if the pan was closed? Reviews for using a pc to make cake say that the finished product has a spongy texture like the Indian sweet called a
Of all the pressure cooker cookbooks I have read, only two have listed recipes for a flour-based cake. I thought there must be a reason why almost all of them list for desserts made in a pressure cooker just flans, cheesecakes, and fruit-based desserts.
The main purpose for using the pc to make a cheesecake and/or a flour-based cake is for reduced cooking time and ease of use. I have read that the flavor and texture of a cheesecake made in a pc is very good.
For the record, the baking pan to be used (most likely would get a silicone one with a cover - it's not a springform pan) would sit on a trivet above water. Cakes normally cook at above 350 degrees F.
With the high pressure bringing the temp to almost 250 degrees F, would that temp not be insufficient to cause rising in the cake?
(Though meat cooks at a higher temp yet it gets done faster and more tender in this kind of steam environment, so I'm not sure how to make sense of the temperature's affect on cooking.)
And, last ... if the cake does come out with a spongy texture, is there some modification in the ingredients that can be made to counteract the overly moist environement, such as using an ingredient that would "absorb" the moisture?
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