I have used my Kuhn Rikon PC to make about 3 different cheese cakes now and they have turned out great. Especially the Fudgy Peanut Butter Cheesecake from
Toula Patsalis' book. The Peach Amaretto Cheesecake from the Kuhn Rikon book was great too. Next I want to try Miss Vickie's Chocolate Malt
Cheesecake (Page 416).
My question has to do with springform pans (non-stick or regular) vs. silicone rubber dishes for use when making cheesecakes in the pressure cooker. I see that most recipes call for a 7 inch springform pan for cheesecakes in a PC. Would you recommend non-stick springform pan over a regular one or does it matter? I have heard to stay away from non-stick pressure cookers, so I thought I would ask if that logic carries through to springform pans that would go inside them. I have a Fagor Dessert Kit that came with an 8 inch red silicone rubber baking dish and lid (along with 4 ramekins). I have use only the red silicone rubber baking dish for my cheesecakes so far and it works good, but you cannot get a good seal with its lid. The silicone dish is fairly round until you pour the cheesecake batter into it. It will then take on a shape that is not perfectly round. The lid however is perfecly round and no matter how you try to line it up you will have an opening that you simply cannot cover. I wrote to Fagor and they told me that it was ok that it does that, but I could use foil to supplement it if I wanted to. I replied saying it is kind of dumb to make a dish and lid that do not fit when you actually try to use them! If I have to resort to foil then obviously their design is inadequate. They agreed and said they would pass that on. So what I have been doing is putting a layer of foil over the rubber baking dish and then putting the rubber lid on top of that. That works, but your cheesecakes come out shaped funny since it will not be perfectly round. I am thinking of just going to springform pans from here on out. The metal rack with handles that comes with the Fagor dessert kit is great for pressure cooking cheesecakes though.
My question has to do with springform pans (non-stick or regular) vs. silicone rubber dishes for use when making cheesecakes in the pressure cooker. I see that most recipes call for a 7 inch springform pan for cheesecakes in a PC. Would you recommend non-stick springform pan over a regular one or does it matter? I have heard to stay away from non-stick pressure cookers, so I thought I would ask if that logic carries through to springform pans that would go inside them. I have a Fagor Dessert Kit that came with an 8 inch red silicone rubber baking dish and lid (along with 4 ramekins). I have use only the red silicone rubber baking dish for my cheesecakes so far and it works good, but you cannot get a good seal with its lid. The silicone dish is fairly round until you pour the cheesecake batter into it. It will then take on a shape that is not perfectly round. The lid however is perfecly round and no matter how you try to line it up you will have an opening that you simply cannot cover. I wrote to Fagor and they told me that it was ok that it does that, but I could use foil to supplement it if I wanted to. I replied saying it is kind of dumb to make a dish and lid that do not fit when you actually try to use them! If I have to resort to foil then obviously their design is inadequate. They agreed and said they would pass that on. So what I have been doing is putting a layer of foil over the rubber baking dish and then putting the rubber lid on top of that. That works, but your cheesecakes come out shaped funny since it will not be perfectly round. I am thinking of just going to springform pans from here on out. The metal rack with handles that comes with the Fagor dessert kit is great for pressure cooking cheesecakes though.
Maybe it will
surprise you, and just fit. My Presto inside diameter is 9.5", and the rack fits in there with 1/2" to spare at each of the four corners.
Doesn't seem possible, does it? But that's how it measures.
