INSTANT POT MINI CHEESECAKE RECIPE RECIPES
INSTANT POT® CHEESECAKE RECIPE | ALLRECIPES
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 Desserts Cakes Cheesecake Recipes
Total Time 3 hours 48 minutes
Prep Time 30 minutes
Cook Time 40 minutes
Yield 1 6-inch cheesecake
Number Of Ingredients 11
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
MINI MOCHACCINO CHEESECAKES – INSTANT POT RECIPES
When you need your cheesecake, chocolate, and coffee all in one, and you need it to go, grab one of these mini desserts and hit the road. Your taste buds will never know that with every indulgent bite these cheesecakes are gluten-free, down to the chocolatey crust!
Provided by I Love My Instant Pot Gluten Free Diet by Michelle Fagone
Prep Time 5 minutes
Cook Time 20 minutes
Yield 6 servings
Number Of Ingredients 12
Steps:
- For Crust: Lightly grease six silicone cupcake liners with either oil or cooking spray.
- In a small food processor, pulse oats, almonds, unsweetened cocoa, sugar, butter, and salt. Transfer crumb mixture to liners and press down along the bottom and one third of the way up the sides of the pan.
- For Cheesecake Filling: Using a hand blender or food processor, cream together cream cheese, sour cream, vanilla, espresso powder, and sugar. Pulse until smooth. Slowly add egg. Pulse 10 seconds. Scrape the bowl and pulse until batter is smooth. Transfer batter into silicone cupcake liners.
- Add 1 cup of water to the Instant Pot®. Insert steam rack. Place steamer basket on steam rack. Carefully place cheesecakes in steamer basket. Lock lid.
- Press the Manual or Pressure Cook button and adjust cook time to 20 minutes. When timer beeps, quick-release pressure until float valve drops and then unlock lid.
- Remove steamer basket from pot. Let cheesecakes cool at room temperature 10 minutes.
- Cheesecakes will be a little jiggly in the center. Refrigerate at least 1 hour to allow them to set.
More about "instant pot mini cheesecake recipe recipes"
INSTANT POT® CHEESECAKE RECIPE | ALLRECIPES
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.
From allrecipes.com
Reviews 4.3
Total Time 3 hours 48 minutes
Category Desserts, Cakes, Cheesecake Recipes
Calories 396.8 calories per serving
From allrecipes.com
Reviews 4.3
Total Time 3 hours 48 minutes
Category Desserts, Cakes, Cheesecake Recipes
Calories 396.8 calories per serving
- Transfer the cheesecake to the refrigerator. Chill for at least 2 hours, preferably overnight.
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The Best Instant Pot Cheesecake Recipe! This Instant Pot cheesecake is unbelievably creamy and has the best classic vanilla cheesecake flavor. Once you try making cheesecake in your Instant Pot, you'll be amazed at how easy it is to make perfect creamy cheesecake!
From kristineskitchenblog.com
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Total Time 597 minutes
Category Dessert
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From kristineskitchenblog.com
Reviews 5
Total Time 597 minutes
Category Dessert
Cuisine American
Calories 397 kcal per serving
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