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Pressure Cooker Mascarpone Cheesecake

Servings 12 to 16 servings


  • Crust
  • 1 1/2 C lady fingers crushed *
  • 1 tbsp espresso coffee **
  • 1 tbsp Kahlua liquor ***
  • 1 tbsp melted butter
  • Filling
  • 16 oz cream cheese softened
  • 1/2 C granulated sugar
  • 8 oz mascarpone softened
  • 2 eggs room temp
  • 2 tbsp powdered sugar
  • 1 tsp vanilla
  • butter for pan
  • cocoa powder for garnish
  • 1 C water for the pressure cooker pot
  • * You can sub graham crackers or other type of cookies in place of the ladyfingers. Just use a little extra melted butter if it seems too dry.
  • ** Instant espresso coffee granules work great. Just dissolve a tsp in a little hot water.
  • *** If you don't want to use liquor sub chocolate extract/syrup or other flavor you prefer.


  • In a small bowl, combine the crushed lady fingers, espresso, Kahlua and melted butter.
  • In a large bowl, combine the cream cheese, granulated sugar and mascarpone cheese with a hand mixer until smooth.
  • Add the eggs, powdered sugar and vanilla.
  • Mix until combined.
  • Butter the bottom of a 8 inch spring form pan.
  • Press the ladyfinger mixture into the bottom. (no need to go up the sides)
  • Pour the cheese mixture on top of the crust and smooth out evenly.
  • Cover the pan with a paper towel and seal with a piece of aluminum foil.
  • Pour the water into the pressure cooker pot.
  • Use a foil sling and the trivet to lower the cheesecake into the pressure cooker pot.
  • Place the lid on and turn to locked position.
  • Turn the steam release valve to sealing.
  • Press the manual button and adjust the time for 25 minutes.
  • After the pressure cooker has finished cooking and the timer has counted to zero, allow the steam to naturally release for 10 minutes.
  • Carefully release any remaining steam and remove the lid.
  • Take the cheesecake out and uncover.
  • The center of the cheesecake will move slightly when the pan is gently shaken.
  • It will become firm once it is cold.
  • Allow to cool completely before placing in refrigerator to chill.
  • Chill for at least 4 hours up to two days.
  • Remove the spring form pan ring by releasing the latch.
  • Dust the cheesecake cake and serving dishes with cocoa powder, slice and serve.


For an alternative cooking method: Prepare the cheesecake as directed above and place in a roasting pan, filled with enough water to reach 1/2 way up the spring form pan. Bake in a preheated, 325 degree F. oven for about 1 hour or until the center of the cheesecake moves slightly when the pan is gently shaken. Cool completely. Refrigerate until cold, at least 8 hours or up to 2 days.
Recipe by: Connie Murray @Happybellyfoodie.com