Introduction
If you’re a fan of cheesecake and Oreos, then this Small Serve Baked Oreo Cheesecake in a Cooker is the perfect dessert for you. This delightful recipe combines the rich, creamy texture of cheesecake with the iconic flavor of Oreos, all while being easy to make in a pressure cooker. Whether you’re hosting a small gathering or simply craving a sweet treat, this recipe is sure to satisfy your dessert cravings.
Detailed Ingredients with measures
To prepare this delicious cheesecake, you’ll need the following ingredients:
– Cream cheese – 200 grams, softened
– Granulated sugar – 100 grams
– Eggs – 2 large
– Vanilla extract – 1 teaspoon
– Oreo cookies – 10 to 12, crushed
– Butter – 50 grams, melted
– All-purpose flour – 2 tablespoons
– Baking powder – 1/2 teaspoon
– A pinch of salt
Prep Time
The preparation time for this Small Serve Baked Oreo Cheesecake is approximately 15 minutes. This includes gathering your ingredients and mixing them together for a smooth batter.
Cook Time, Total Time, Yield
The cooking time for this recipe is about 35 to 40 minutes, depending on the efficiency of your pressure cooker. Consequently, the total time from start to finish is around 50 to 55 minutes. This recipe yields a delightful small cheesecake that serves 2 to 4 people, making it perfect for a small gathering or an intimate dessert for two. Enjoy your baking adventure!
Detailed Directions and Instructions
Step 1: Prepare the Oreo Crust
Crush 10-12 Oreo cookies in a food processor until they reach a fine crumb consistency.
Step 2: Combine with Butter
Melt 2 tablespoons of unsalted butter and mix it with the crushed Oreo crumbs until well combined.
Step 3: Set the Crust
Press the Oreo mixture evenly into the bottom of a small, greased baking dish or individual ramekins. Set aside.
Step 4: Make the Cheesecake Filling
In a mixing bowl, combine 200 grams of cream cheese and 50 grams of powdered sugar. Beat until smooth and creamy.
Step 5: Add Flavor
Mix in 1 teaspoon of vanilla extract and a pinch of salt to enhance the flavor of the cheesecake.
Step 6: Incorporate Whipped Cream
Gently fold in 100 grams of whipped cream into the cream cheese mixture until everything is well mixed.
Step 7: Assemble the Cheesecake
Pour the cheesecake filling over the prepared Oreo crust, smoothing the top with a spatula.
Step 8: Prepare the Cooker
Add water to the bottom of a pressure cooker and place a trivet inside to keep the cheesecake above the water level.
Step 9: Cook the Cheesecake
Cover the baking dish with aluminum foil, then place it on the trivet in the cooker. Close the lid and cook for 25-30 minutes on high pressure.
Step 10: Release and Cool
Allow the pressure to naturally release for 10 minutes, then carefully release any remaining pressure. Remove the cheesecake and let it cool to room temperature.
Step 11: Refrigerate
Chill the cheesecake in the refrigerator for at least 4 hours before serving for the best texture and flavor.
Notes
Note 1: Serving Size
This recipe is perfect for small servings, making it ideal for individual desserts.
Note 2: Alternative Cookies
You can substitute Oreos with any chocolate sandwich cookies if desired.
Note 3: Storing
Store any leftover cheesecake in an airtight container in the refrigerator for up to 3 days.
Note 4: Topping Suggestions
Consider adding whipped cream, chocolate sauce, or crushed Oreos on top before serving for added flavor and presentation.
