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You're welcome! The idea of something as delicate as gourmet cheesecake cooked in a pressure cooker is mindboggling, it just seems so impossible, but seeing -- and eating! -- is all the proof needed to turn a skeptic into a believer.


For more variety, if you find a regular cheesecake recipe with ingredients that appeal to you, its very easy to adapt it by using the proportions and timing from my basic recipe as a guide. Just reduce the quantities to fit the smaller pan and -- voila! -- another cheesecake. I actually like the smaller size as they are less costly to make, and although it will easily serve 6, its plenty for the two of us to enjoy for a couple of days, and if you're lucky to have and leftovers, it freezes well.

For anyone who wants to try cooking a cheesecake, but maybe you're putting it off until you get a springform pan, let me say that you can put it in any flat-bottomed metal pan and still dish up a beautiful dessert. The springform pan just makes it easy to get the cheesecake onto a serving plate, but once chilled you can still remove it with care and patience... that's how my mom did it for 50 years. My grandma was a practical lady and not near as particular, she just spooned a big heaping mound of chilled cheese cake right into a bowl and topped with some of her canned blackberries and syrup (usually that was from the odd jam jar that didn't set quite right). Let me tell you, I still have cherished memories of those lovely bowls of grandma's pressure cooked cheesecake, and it was indeed heavenly fare.