Instant Pot Classic Cheese Cake Recipe 465

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INSTANT POT CLASSIC CHEESE CAKE RECIPE - (4.6/5)



Instant Pot Classic Cheese Cake Recipe - (4.6/5) image

Provided by Foodiewife

Number Of Ingredients 10

For the Crust:
For best results, I recommend buying a 7" springform pan (Amazon has them) as this easily fits into the Instant Pot.
1 cup graham cracker crumbs
3 tablespoons butter, melted
For the filling:
2 (8-ounce) packages cream cheese, at room temperature
1/2 cup granulated sugar
1/4 cup sour cream
1/2 teaspoon vanilla extract
2 large eggs

Steps:

  • Make a sling by folding a piece of foil (about 18 inches) in half, twice, lengthwise. Set aside. For the crust: If you have a food processor, this is super easy! Break the crackers up in chunks and then pulse until they are all even crumbs. Otherwise, crush the cookies in a Ziploc bag. Mix the crumbs with melted butter. Place buttered crumbs in the center of the pan and gently spread them. Using a 1/2 or 1 cup measuring bowl (or the bottom of a glass), firmly press evenly, allowing the crumbs to spread up the sides a bit. Set aside. For the filling: I find that my food processor makes this very easy to do, also. Otherwise you can use a hand or stand mixer. Mix cream cheese and sugar until smooth. Add sour cream and vanilla and blend until combined. Add eggs one at a time and mix just until combined. Pour filling over the crust in the pan. Place 1 cup of water and a trivet into the Instant Pot. Carefully center the filled pan on the foil strip and lower it into the pressure cooker. Fold the sling ends so that it doesn't interfere with closing the lid. Lock the lid in place. Select High Pressure and set the timer for 15 minutes for a soft creamy cheesecake or 25 minutes for a more firm, dense cheesecake. When the beep sounds, turn off the pressure cooker and use a natural pressure release for 10 minutes and then do a quick pressure release to release any remaining pressure. When valve drops carefully remove lid. If there's a little water on top of the cheesecake, gently blot with a paper towel. The cheesecake should have a slight jiggle in the middle. Place on a wire rack until it is completely cooled. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight. (If adding a topping, do that once the cheesecake is completely cooled, then refrigerate the entire cheesecake.) To serve, gently run a knife around the rim of the cake and release the springform. Using a wet knife, slice and serve. Enjoy!

INSTANT POT® CHOCOLATE CHEESECAKE



Instant Pot® Chocolate Cheesecake image

Heavenly smooth, easy peasy. Not too sweet or tangy. It's just right!

Provided by Suruchi K

Categories     Desserts     Fruit Dessert Recipes     Cherry Dessert Recipes

Time 8h48m

Yield 10

Number Of Ingredients 16

2 (4.8 ounce) packages graham crackers, crushed
5 tablespoons butter
1 pinch kosher salt
1 (8 ounce) package cream cheese, softened
1 (8 ounce) package Neufchatel cheese, softened
¾ cup white sugar
2 eggs
2 teaspoons vanilla extract
¼ cup heavy whipping cream
1 (8 ounce) package semisweet chocolate chips
2 tablespoons all-purpose flour
1 (12 ounce) package frozen sweet cherries
2 tablespoons apricot jam
2 tablespoons white sugar
1 tablespoon water
1 tablespoon cornstarch

Steps:

  • Wrap the bottom and sides of an 8-inch springform pan with aluminum foil.
  • Combine graham cracker crumbs, butter, and salt in a bowl; mix thoroughly. Pour into the prepared pan; press tightly onto the bottom and up the sides of the pan using the bottom of a measuring cup. Freeze crust until firm, 10 to 15 minutes.
  • Beat cream cheese, Neufchatel cheese, and 3/4 cup sugar in a bowl with an electric mixer until creamy, about 4 minutes. Beat in eggs one at a time; add vanilla. Beat in heavy cream.
  • Melt chocolate chips in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 2 minutes. Beat melted chocolate into the cream cheese mixture. Fold in flour.
  • Pour chocolate cream cheese mixture over the chilled crust. Cover tightly with aluminum foil.
  • Pour 1 1/2 cup water into the pot of an electric pressure cooker (such as Instant Pot®). Place the steam rack in the pot; set springform pan on top. Close and lock the lid. Set timer for 45 minutes. Set to high pressure according to manufacturer's instructions, 10 to 15 minutes.
  • Release pressure naturally according to manufacturer's instructions, 10 to 12 minutes. Cool cheesecake to room temperature, about 1 hour.
  • Combine cherries, apricot jam, and 2 tablespoons sugar in a saucepan over medium heat. Simmer until cherries are heated through and release some of their juices, 5 to 7 minutes.
  • Mix water and cornstarch in a small bowl until smooth. Stir into the cherry mixture until thick and glossy, 2 to 3 minutes. Remove from heat; cool glaze to room temperature.
  • Pour glaze over cheesecake and refrigerate until firm, at least 6 hours or overnight. Remove the springform ring and transfer cheesecake to a serving platter.

Nutrition Facts : Calories 567.8 calories, Carbohydrate 64.8 g, Cholesterol 102.3 mg, Fat 32 g, Fiber 3.1 g, Protein 9.4 g, SaturatedFat 18 g, Sodium 419.7 mg, Sugar 46.2 g

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