Instant Pot Cheesecake With Cherry Topping Recipes

INSTANT POT CHEESECAKE WITH CHERRY TOPPING

Steps:

• At least 2 to 4 hours (depending on the temperature of your kitchen) before you plan to make the cheesecake pull out the cream cheese, goat cheese, Greek yogurt, and eggs to allow them to come to room temp. At this time I also pull the frozen cherries out of the freezer and allow them to defrost in their bags on the counter.
• Lightly grease a 7 inch springform pan. Line the bottom with parchment paper. Cover the pan tightly with a piece of foil, remove the foil, and set aside. (I found it easier to "mold" my foil onto the pan before it had the cheesecake filling in it). Add 2 cups of water to a 6 quart instant pot, or other electric pressure cooker.
• To a medium mixing bowl add the graham cracker crumbs, sugar, and salt - mix until well combined. Add 4 tablespoons of the melted butter and mix until well combined. Test the crust by grabbing some in your hand and scrunching it together, if it holds it's shape then you don't need anymore butter. If it seems a little dry then add the remaining 2 tablespoons of butter. Transfer the graham cracker mixture to the prepared springform pan. Use a spatula, or the bottom of a cup to press the crust in evenly, and firmly. Freeze the crust for 15 minutes.
• To a large mixing bowl add the room temperature cream cheese, and goat cheese (see notes). Use an electric hand mixer (or a stand mixer) to start beating the cream cheese a little. Add the honey, Greek yogurt, and vanilla - beat until well combined. Scrape the sides using a spatula to make sure everything is getting really well mixed. Next add the salt, and zest and juice of the lemon - whisk to combine. Next add 1 egg, mix for a minute, then add the second egg and whisk for another minute. Once the eggs look well incorporated use a spatula to give the batter a few more gentle mixes to make sure everything is well incorporated. Pour the cheesecake filling into the pan that has the frozen crust. Use an offset spatula, or the back of a spoon to spread it out evenly. Give the cheesecakes a few taps on the counter to release any air bubbles. Gently cover the pan with the prepared foil lid. Gently transfer the cheesecake pan onto the top of the instant pot trivet. Gently lower the trivet and cheesecake into the instant pot.
• Lock the lid of the instant pot. Make sure the nozzle is set to "sealing". Set the Instant pot to pressure cook on high for 35 minutes. When the timer is done allow the instant pot to naturally release for 15 more minutes ( AKA just turn the instant pot off and allow it to sit for 15 minutes with the lid on). After 15 minutes, you can force release the pressure. Carefully remove the cheesecake from the instant pot and remove the foil. The cheesecake should be slightly wobbly in the center, but set around the edges. Allow the cheesecake to cool completely on the counter.
• Once the cheesecake has cooled completely, pop the foil lid back on top and place the cheesecake in the fridge to chill for at least 2 hours, or overnight - the longer the better.
• Make the cherry topping while the cheesecake is cooking. To a medium sauce pot add the frozen cherries that have been defrosted, along with the juices, and the honey, and salt - stir to combine. Turn the heat onto high, and allow the cherries to come to a boil - reduce to a simmer. Simmer for 4 minutes, or until cherries are tender and the liquid has reduced a little. In a small bowl add the cornstarch and a little water, whisk to combine. Slowly stir in the cornstarch slurry and allow the cherries to simmer for another 30 seconds, just until thickened, similar to a cherry pie filling- remove from heat. Stir in the almond extract, if using.
• Transfer the cherry topping to another dish or bowl to allow it to cool completely. If you're in a hurry, you can pop the topping into the freezer for 20 minutes to speed up the cooling process.
• Once the cheesecake has chilled for a few hours, and the cherry topping has cooled to room temp, or is chilled, the cheesecake is ready to serve. Remove the springform side of the pan. If you are serving the entire cheesecake to a crowd you can spoon the cherry topping on top of the entire cheesecake, then present it to your guests, and then cut into it. If you plan to only eat a few pieces of cheesecake at a time, then I suggest cutting your cheesecake into the serving pieces, transferring them to serving plates, and then spooning some of the cherry topping over each slice just before eating.
• The cheesecake will last in the fridge for up to 5 days. The cherry topping will last for even longer. It is best to store the topping and cheesecake separate, and just top the cheesecake with the topping just before eating.

INSTANT POT® CHEESECAKE WITH SOUR CREAM TOPPING

Steps:

• Lightly butter a 7-inch springform pan.
• Combine cream cheese and 1 cup sugar in a bowl; beat with an electric mixer on high speed for 3 minutes. Mix in eggs, one at a time, beating about 2 minutes after each addition. Add cream, flour, and 2 teaspoons vanilla extract; mix well. Transfer batter to the prepared pan. Wrap the pan tightly in aluminum foil so no water can get inside.
• Pour 1 cup of water into a multi-functional pressure cooker (such as Instant Pot®) and place a trivet in the bottom. Carefully center the filled pan onto the trivet. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 40 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Carefully remove the foil. The cake should be barely set in the center. Allow to cool to room temperature.
• Meanwhile, combine sour cream, 2 tablespoons sugar, and 1 teaspoon vanilla extract in a bowl; mix until smooth. Spread over the top of the cooled cheesecake, cover, and chill for at least 4 hours before serving.

INSTANT POT® CHOCOLATE CHERRY CHEESECAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Pulse the chocolate wafers in a blender until finely ground. Spray the bottom of a cheesecake pan with cooking spray. Pour crumbs into the bottom of the pan and pour melted butter on top. Mix and lightly press crust over the bottom of the pan and slightly up the edges.
• Bake crust in the preheated oven until lightly browned, about 8 minutes. Remove from oven and cool completely.
• Combine cream cheese, eggs, sugar, yogurt, cornstarch, and cocoa powder in a bowl; beat with an electric blender until creamy. Fold in mini chocolate chips.
• Pour some of the cheesecake filling into the cooled crust. Top with a handful of sliced morello cherries. Repeat layers until all cherries and filling have been added.
• Pour 1/2 cup of water into a multi-functional pressure cooker (such as Instant Pot®). Add an elevated rack and set cheesecake pan on top of the rack. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 31 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 12 minutes. Unlock and remove the lid. Remove cheesecake and let cool. Cover and refrigerate before serving, 8 hours to overnight.

INSTANT POT® CHEESECAKE

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.