Mascarpone Cheesecake

If there is one irresistible dessert that everyone loves, it’s cheesecake. Today, I bring you a version you’re going to adore: a steamed mascarpone cheesecake, no oven required, made in the WMF Premium Pressure Cooker. Yes, you read that right! We can make a cheesecake in a pressure cooker with an incredibly creamy texture and zero hassle.

Thanks to the steaming process, this mascarpone cheesecake turns out soft, moist, and crack-free, with that perfect consistency we all love. Plus, it’s a quick and easy recipe, ideal for when we want a delicious dessert without having to turn on the oven.

I think this recipe is a great example of how useful certain kitchen appliances can be, which we often don’t make the most of. On one hand, the blender: it’s perfect for mixing liquid cheesecake batters! On the other hand, the pressure cooker – steaming in a pressure cooker is fantastic, as it avoids the heat and electricity consumption of the oven while allowing you to cook quickly and efficiently under pressure. Would you like to give it a try? Let’s get started with the recipe!

Ingredients

• 250 g Mascarpone
• 250 g Cream cheese (Philadelphia-type)
• 80 ml Double cream (35% fat)
• 4 Large eggs
• 180 g Sugar
• 1 Pinch of salt
• 1 Teaspoon vanilla extract (optional)
• 2 Tablespoons lemon juice
• Grated zest of ½ a lemon
• 150 g Speculoos biscuits
• 50 g Butter
• Blueberry jam (or any other red fruit jam, such as strawberry or raspberry) and fresh red berries (I used plenty of blueberries, but you can also use strawberries, for example)

Preparation

1. Using a food processor (you can use the Kult WMF, which works wonders for this), crush the biscuits and add the melted butter, blending until the mixture has the texture of wet sand.
2. Line the base of an 18 cm Kaiser springform with baking paper, then pour in the biscuit mixture, spreading it evenly across the base and sides. Press it down firmly with the base of a glass or the back of a spoon. Then, place it in the freezer to set while you continue with the recipe.
3. Pour the mascarpone, cream cheese, double cream, eggs, sugar, salt, vanilla, and lemon juice into the jug of the Magimix blender. Blend at medium speed until you get a smooth, lump-free mixture.
4. Pour 1.5 litres of water into the WMF Premium Pressure Cooker, place the separator bridge inside, and then set the WMF steaming basket on top.
   
5. Remove the springform from the freezer and carefully pour in the cheesecake mixture, from a low height, to prevent the biscuit base from lifting.
6. Cover the entire mould with aluminium foil*.
7. Close and seal the pressure cooker, setting the handle selector to position 2. Turn the heat to medium-high until the pressure indicator shows the second ring. Then, lower the heat to the minimum and cook for another 20 minutes.
8. After 20 minutes, turn off the heat and let the cooker sit without opening, allowing it to cool naturally for another 30 minutes (the cheesecake will finish cooking with the residual heat inside the cooker).
9. Open the cooker and carefully remove the steaming basket. Let the cheesecake cool to room temperature.
10. Refrigerate for several hours—cheesecake needs to chill to firm up and for the flavours to settle.
11. To serve, remove the cheesecake from the mould, take off the baking paper, and top with jam and berries of your choice. Or simply serve it as it is, straight from the fridge – it’s absolutely delicious!

NOTES

*The mould is covered with aluminium foil to prevent condensation from dripping onto the cheesecake and altering its texture, ensuring even cooking without the top hardening too quickly.