INSTANT POT CHEESECAKE RECIPE RECIPES

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INSTANT POT® CHEESECAKE RECIPE | ALLRECIPES



Instant Pot® Cheesecake Recipe | Allrecipes image

Cheesecake? In a pressure cooker? You bet. A creamy cheesecake relies on beating lots of air into the batter before cooking it. It also requires steaming. When you bake a cheesecake in the oven, you also need to put a pot of hot water underneath the springform pan to ensure the top of the cheesecake does not crack. In an Instant Pot®, all you need is a little water and the trivet. The result is a decadent cheesecake with no fuss. Serve with fruit on top, such as ripe blackberries.

Provided by Shauna James Ahern

Categories     Cheesecake

Total Time 3 hours 48 minutes

Prep Time 30 minutes

Cook Time 40 minutes

Yield 1 6-inch cheesecake

Number Of Ingredients 11

¾ cup crushed graham crackers
2 teaspoons white sugar
1 teaspoon ground cinnamon
3 tablespoons melted butter
2 (8 ounce) packages cream cheese, at room temperature
⅔ cup white sugar
¼ teaspoon kosher salt
1 teaspoon vanilla extract
1 lemon, zested
2 eggs, at room temperature
⅔ cup sour cream

Steps:

  • Pulse graham crackers, 2 teaspoons white sugar, and cinnamon in a food processor. Pour in melted butter; pulse until fine crumbs form. Pat the crust into the bottom and 1 inch up the sides of a 6-inch springform pan. Put the pan in the freezer for 20 minutes.
  • Mix cream cheese in the bowl of a stand mixer on medium-low speed until aerated and creamy, about 4 minutes. Add 2/3 cup sugar and salt; mix for 4 minutes more. Add vanilla extract and lemon zest; mix batter for 1 minute more.
  • Crack 1 egg into the batter; mix for 1 minute. Add remaining egg; mix for 1 minute more. Stir in the sour cream; mix until it has disappeared into the batter, about 1 minute. Pour into the crust-lined pan. Make a loose tent over the pan with aluminum foil.
  • Pour 1 1/2 cups of water into the bottom of the Instant Pot®; add the trivet. Lower the filled springform pan carefully into the Instant Pot®. Lock the lid into place.
  • Choose the "Manual" setting; select high pressure. Set cook time for 40 minutes. When the timer goes off, allow pressure to naturally release for 18 minutes. Remove the lid. Check for doneness; edges should be set and the center should jiggle slightly when shaken.
  • Transfer the cheesecake to the refrigerator. Chill for at least 2 hours, preferably overnight.

Nutrition Facts : Calories 396.8 calories, CarbohydrateContent 26.5 g, CholesterolContent 128 mg, FatContent 29.9 g, FiberContent 0.4 g, ProteinContent 7 g, SaturatedFatContent 18 g, SodiumContent 331.8 mg, SugarContent 20.5 g

BEST INSTANT POT CHEESECAKE RECIPE - HOW TO MAKE INSTANT ...



Best Instant Pot Cheesecake Recipe - How to Make Instant ... image

This cheesecake is proof that Instant Pots aren't just for meats.

Provided by Lauren Miyashiro

Categories     dessert

Total Time 6 hours

Prep Time 10 minutes

Cook Time 0S

Yield 6-8

Number Of Ingredients 14

Cooking spray, for pan

1 c.

crushed graham crackers

3 tbsp.

butter, melted

Pinch of salt

16 oz.

(2 blocks) cream cheese, softened

1/2 c.

granulated sugar

1/4 c.

light brown sugar

1/4 c.

sour cream

1 tbsp.

all-purpose flour

1 tsp.

pure vanilla extract

1/4 tsp.

kosher salt

2

eggs

Cool Whip, for garnish

Chopped strawberries, for garnish

Steps:

  • Make crust: Grease a 6" springform pan with cooking spray. In a medium bowl, combine graham cracker crumbs, melted butter, and salt and mix until mixture is the texture of wet sand. Spread evenly in the bottom and up the side of the pan. Freeze for 20 minutes. Make cheesecake: In a large bowl using a hand mixer, beat cream cheese, sugars, sour cream and flour until light and fluffy. Add vanilla and salt and beat until combined. Add eggs, one at time, and beat until just blended. Don’t overmix. Pour batter into springform pan on top of crust. Pour 1½ cups water into Instant Pot and place trivet in the bottom. Fold a large piece of foil (about 18”) into thirds to make a long “sling,” and lower it into the pot. Put the springform pan on top and fold the sling. Lock the lid in place and select High Pressure. Set timer for 35 minutes. Allow the pressure to release naturally. Remove the cheesecake from the pot using the sling and place on a wire rack to cool for at least an hour. Cover springform pan with foil and refrigerate for 4 hours or up to overnight. Spread Cool Whip on top, garnish with chopped strawberries, and serve.

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