Instant Pot Samoa Cheesecake Recipe 475

INSTANT POT SAMOA CHEESECAKE RECIPE - (4.7/5)

Steps:

• Crust: Spray a 7-inch springform pan with non stick cooking spray. In a medium bowl, mix together the chocolate crackers, sugar and butter. Pour into prepared pan; press up the sides (about 1-inch) and the bottom. Place in the freezer while the filling is being made. For the Filling: In a medium mixing bowl add the cream cheese, granulated sugar and brown sugar. Whip until the ingredients are combined and creamy. Add the sour cream, flour, vanilla and eggs to the cream cheese mixture. Beat on medium until all ingredients are combined and creamy. Take the pan out of the freezer; pour filling over crust. Place pan in the center of a piece of foil; bring up the sides and cover but do not extend above the rim. Take another piece of foil (about 18-inches long), fold into thirds long wise. This strip will serve as a sling and make lifting the cheesecake out of the pot easier. Set the cheesecake in the center of the strip. Pour 2 cups water into the bottom of the Instant pot; place the rack that came with the pot in the bottom with the handles folded on top. Using the sling lower the cheesecake into the pot. Place the lid on top and secure. Plug in the pot, press manual and set cooking time for 30 minutes on high pressure. MAKE SURE THE VENT IS CLOSED Once the timer goes off use the quick release for the pressure. Lift cheesecake out of the pan and onto a wire cooling rack. NOTE: There might be some liquid that accumulated in the center of the cheesecake during the cooking process. If so, use a paper towel to soak up the liquid. Let cool ONE HOUR. Cover with foil and cool completely in refrigerator (at least 4 hours). For the Topping: Preheat oven to 300°. Spread coconut on a rimmed baking sheet and toast 20 minutes, stirring every 5 minutes, until coconut is golden. Cool on baking sheet. Unwrap the caramels and place in a large microwave safe bowl with cream. Cook on high 1 ½ to 2 minutes, stopping to stir a few times. When smooth stir in toasted coconut. Spoon coconut mixture on top of cheesecake. In a microwave safe bowl melt chocolate chips. Pour chocolate into a zip top bag, snip the corner and drizzle over cheesecake. IMPORTANT----SERVING INSTRUCTIONS: If you don't plan on the serving the cheesecake as soon as the topping is added; I recommend at least pre-slicing it and storing the cheesecake covered in the refrigerator. ONE HOUR before serving take the cheesecake out of the refrigerator. The time may vary depending on room temperature. Don't let the inner temperature of the cheesecake get any lower than 41°. This is the highest temp you want your cheesecake to reach. At the one hour mark I was easily able to put a fork through the topping to eat. I still recommend slicing the cheesecake while the topping is warm.

INSTANT POT® VANILLA CHEESECAKE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Crush 30 cookies to fine crumbs in a food processor or in a plastic bag with a rolling pin or meat mallet. Reserve remaining cookies for another use.
• Combine crushed cookies and melted butter in a bowl. Press mixture into an Instant Pot® branded springform pan ensuring you bring some of the mixture up the sides. Use a glass or measuring cup to even out the base and ensure crumb mixture is fairly tightly packed.
• Bake in the preheated oven until crust has set, making sure it does not burn, 8 to 10 minutes. Remove from oven and set aside to cool for at least 1 hour.
• Combine cream cheese and 1/2 cup plus 2 tablespoons sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed for 4 minutes, scrape down the bowl, and beat for 1 more minute. Reduce speed to medium and beat in eggs, 1 at a time, beating well after each addition and scraping down the bowl as needed. Reduce speed to low and mix in sour cream and vanilla extract until just incorporated.
• Pass batter through a sieve or tamis, using a silicone spatula to push the mixture through. Pour sieved batter into the springform pan into the cooled crust.
• Wrap springform pan from the top with foil in its entirety, ensuring it is completely covered. Press springform on a flat surface to make sure foil is leveled and even on the bottom. Create a foil sling by tearing off a segment of heavy-duty foil at around 2 feet long. Fold it in half lengthwise and continue to fold in half until you get a 2x24 inch sling.
• Set a rack into your multi-functional pressure cooker (such as Instant Pot®) and pour in about 1 1/2 cups water. Set springform pan in the middle of the foil sling and make a 'U' shape out of the sling with the ends of the foil at the top of the pan as if the pan were to be sitting on a swing. Lower pan into the Instant Pot® with the sling wrapped around it in this manner and fold ends of the sling over the top of the pan. Close and lock the lid.
• Select high pressure according to manufacturer's instructions; set timer for 46 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove cheesecake using the sling and allow to cool on the counter for about 1 hour. Refrigerate for several hours afterwards before serving.

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

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® 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.