INSTANT POT® CHEESECAKE
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
Time 3h48m
Yield 8
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, Carbohydrate 26.5 g, Cholesterol 128 mg, Fat 29.9 g, Fiber 0.4 g, Protein 7 g, SaturatedFat 18 g, Sodium 331.8 mg, Sugar 20.5 g
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bill rapheal
[email protected]This cheesecake was a bit too sweet for my taste, but it was still very good. The texture was creamy and smooth, and the crust was crispy and flaky. I would definitely make this again, but I would reduce the amount of sugar in the filling.
Md Shohagappoa52
[email protected]This cheesecake was delicious! The texture was creamy and smooth, and the flavor was rich and decadent. The crust was also perfect - crispy and buttery. I will definitely be making this again.
Nalukwago Aminah
[email protected]This cheesecake was amazing! It was so easy to make, and it turned out perfectly. The cheesecake was creamy and delicious, and the crust was crispy and flaky. I will definitely be making this again.
MusAsh Tech
[email protected]This cheesecake was perfect! It was creamy and delicious, and the crust was crispy and flaky. I loved the flavor of the vanilla bean paste. I will definitely be making this again.
SH Hunter
[email protected]This cheesecake was a bit too dense for my taste, but it was still very good. The flavor was rich and decadent, and the crust was crispy and flaky. I would definitely make this again, but I would reduce the amount of cream cheese in the filling.
jimmyjayphirijames25 Jimmyjay
[email protected]This cheesecake was a bit too sweet for my taste, but it was still very good. The texture was creamy and smooth, and the crust was crispy and flaky. I would definitely make this again, but I would reduce the amount of sugar in the filling.
KING GAMER JIHAD
[email protected]I was really impressed with this cheesecake. It was so easy to make, and it turned out perfectly. The cheesecake was creamy and delicious, and the crust was the perfect combination of crispy and flaky. I will definitely be making this again.
Mahbub Uddin
[email protected]This cheesecake was amazing! The texture was perfect - creamy and smooth, with just the right amount of tanginess. The crust was also perfect - crispy and buttery. I will definitely be making this again.
Hamed Jaefari Khaneghah
[email protected]I've made cheesecake in the oven before, but this Instant Pot version was so much easier and faster. The cheesecake turned out perfectly - it was creamy and delicious, and the crust was crispy and flaky. I will definitely be making this again.
Hannah Patterson
[email protected]This was my first time making cheesecake in the Instant Pot, and it was so easy! The recipe was clear and concise, and the cheesecake turned out perfectly. I loved the graham cracker crust, and the filling was creamy and smooth. I will definitely be
Mukisa Ibra
[email protected]I was a bit skeptical about making a cheesecake in the Instant Pot, but I'm so glad I tried it! It turned out perfectly - the texture was smooth and creamy, and the flavor was rich and decadent. I will definitely be making this again.
Nusrat Madiha
[email protected]This cheesecake was a huge hit at my party! It was so creamy and delicious, and the crust was the perfect combination of crispy and flaky. I'll definitely be making this again.