Pressure Cooker Very Vanilla Cheesecake Recipes

PRESSURE COOKER VERY VANILLA CHEESECAKE

Steps:

• Grease a 6-in. springform pan; pour water into a 6-qt. electric pressure cooker. , Mix cracker crumbs, 1 tablespoon sugar and cinnamon; stir in butter. Press onto bottom and about 1 in. up sides of prepared pan., In another bowl, beat cream cheese and remaining sugar until smooth. Beat in vanilla. Add eggs; beat on low speed just until combined. Pour over crust., Cover cheesecake tightly with foil. Place springform pan on a trivet with handles; lower into cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on low for 1 hour and 5 minutes. When finished cooking, quick-release the pressure. The cheesecake should be jiggly but set in center., Remove springform pan from pressure cooker; remove foil. Cool cheesecake on a wire rack 1 hour. Loosen sides from pan with a knife. Refrigerate overnight, covering when completely cooled., For topping, melt chocolate and cream in a microwave; stir until smooth. Cool slightly. Remove rim from springform pan. Pour chocolate mixture over cheesecake. If desired, sprinkle with berries to serve.

INSTANT POT VANILLA CHEESECAKE

Steps:

• For the cheesecake: Put the cookies and salt in a food processor and pulse until the cookies are broken down into fine crumbs. Add the butter and pulse until completely combined. (The texture will be similar to wet sand.) Press firmly into the bottom and slightly up the sides of a 7-inch springform pan.
• Wipe out the bowl of the food processor and add the cream cheese, sugar, sour cream, vanilla extract and eggs. Process until completely smooth, opening the lid and scraping down the sides of the bowl as needed. Pour the mixture over the crust.
• Tear off a large piece of aluminum foil, about 1 1/2-feet long, and put the cheesecake pan in the center. Wrap the foil around the pan, folding down the sides as needed so the top of the pan isn?t covered. Tear off a second piece of aluminum foil, about 2-feet long, and lay the foil in front of you with the longer side closest to you. Folding it toward you (the long way), fold the foil in half once then old once again to create a foil sling for your cheesecake.
• Pour 2 cups water in to the bottom of the Instant Pot®, insert the machine's trivet. Put the cheesecake pan in the center of the foil sling then pick up both sides of the sling and bring them up the sides of the pan. Carefully lower the pan onto the trivet. Fold down the foil sling as needed so that it fits in the pot but does not touch the cheesecake. Follow the manufacturer's guide for locking the lid and preparing to cook. Set top pressure cook on high for 35 minutes.
• After the pressure cook cycle is complete, turn off the heat and let the steam release naturally for 25 minutes. After 25 minutes, follow the manufacturer's guide for steam release and allow any residual steam to air out. Be careful of any remaining steam and unlock and remove the lid and carefully use the foil sling to lift out the cheesecake and set it over a cooling rack. Remove the foil from around the cake pan then use paper towels to blot off any excess liquid from the top and sides of the cheesecake. Use a small offset spatula or the tip of a paring knife to loosen the sides of the cheesecake from the pan. Allow to sit at room temperature until mostly cooled, about 1 hour. Cover with plastic wrap and refrigerate until completely set, at least 4 hours and up to overnight.
• Once set, remove the plastic wrap from the cheesecake and use a small offset spatula or the tip of a paring knife to again loosen the sides of the cheesecake from the pan. Remove the outer ring from the pan and set the cheesecake aside.
• For the sour cream topping: Combine the sour cream, confectioners? sugar and vanilla in a medium bowl and whisk until completely smooth. Spread on top of the cheesecake, leaving a small border around the edges of the cake. Top with your favorite berries.

VERY VANILLA SLOW-COOKER CHEESECAKE

Steps:

• Grease a 6-in. springform pan; place on a double thickness of heavy-duty foil (about 12 in. square). Wrap foil securely around pan., Pour 1 in. water into a 6-qt. slow cooker. Layer two 24-in. pieces of foil. Starting with a long side, roll up foil to make a 1-in.-wide strip; shape into a circle. Place in bottom of slow cooker to make a rack., In a small bowl, mix cracker crumbs, 1 tablespoon sugar and cinnamon; stir in butter. Press onto bottom and about 1 in. up sides of prepared pan., In a large bowl, beat cream cheese and remaining sugar until smooth. Beat in sour cream and vanilla. Add eggs; beat on low speed just until combined. Pour into crust., Place springform pan on foil circle without touching slow cooker sides. Cover slow cooker with a double layer of white paper towels; place lid securely over towels. Cook, covered, on high 2 hours., Do not remove lid; turn off slow cooker and let cheesecake stand, covered, in slow cooker 1 hour., Remove springform pan from slow cooker; remove foil around pan. Cool cheesecake on a wire rack 1 hour longer. Loosen sides from pan with a knife. Refrigerate overnight, covering when completely cooled., For topping, in a microwave, melt chocolate and shortening; stir until smooth. Cool slightly. Remove rim from springform pan. Pour chocolate mixture over cheesecake; sprinkle with miniature peanut butter cups or almonds.

BLACK AND WHITE CHEESECAKE (PRESSURE COOKER)

Steps:

• Grease the 7-inch springform pan liberally with butter and set aside.
• Using a food processor, blend cream cheese, sugar and flour for about 15 seconds.
• Add eggs, sour cream and vanilla blending until smooth (about 10 seconds more).
• Do not over mix the batter!
• Remove 1 cup of the batter and blend it into the melted chocolate.
• Pour all of the remaining batter into prepared pan.
• Using a tablespoon, gently drop dollops of the chocolate batter onto the top of the cheesecake (spaced evenly apart).
• Swirl the flat side of a knife through the batter in eight to ten figure-8's to create the swirls.
• Place the pan in the center of a long piece (about 2-feet) of heavy duty aluminum foil.
• Bring the two long ends up to meet, and fold over to seal them together, creating a small tent to allow a bit of space for the rising of the cheesecake.
• Bring the short ends of the foil together, pressing them tightly against the pan.
• Place a trivet or steaming rack on the bottom of the cooker.
• Place the cheesecake on top of the trivet.
• Pour in enough water to reach half way up the sides of the springform pan.
• Lock lid in place.
• Over high heat, bring to high pressure.
• Reduce heat just enough to maintain high pressure, and cook for 35 minutes.
• Turn off heat and allow pressure to drop naturally (about 15 minutes).
• Tilting pan away from you, unlock and remove lid, allowing steam to escape.
• Let cheesecake cool for a few minutes before removing it from the pressure cooker.
• Set pan on a cooling rack, remove foil and allow cheesecake to cool to room temperature.
• If there is a tiny puddle of water on the middle of the cake, gently blot it up with a paper towel.
• Cover and refrigerate at least 6 hours or overnight.
• Before serving, bring the cheesecake to room temperature, remove sides of pan (leave pan base in place, and set on serving platter).
• Arrange berries on top and around sides of cake, slice and serve.
• NOTE: For Lemon Cheesecake, omit the vanilla extract and the chocolate from the recipe, do not set aside 1 cup of batter.
• Add 1 Tablespoon of freshly grated lemon zest to all of the batter, blending well, and proceed with baking instructions.

LEMON CHEESECAKE (PRESSURE COOKER)

Steps:

• Grease the bottom and sides of a round baking dish or springform pan that fits into the cooker. Coat the sides with crumbs and distribute the remaining crumbs on the bottom.
• Using an electric mixer or food processor, blend the cream cheese and sugar until smooth.
• Add eggs, lemon juice, zest and vanilla. Beat until smooth, then pour into the prepared pan.
• Pour 2 cups water into a 6 qt or larger cooker. Set a trivet on the bottom to raise the bottom of the pan above the water. (I'd wrap the bottom of a springform pan in aluminum foil).
• Lock the lid in place. Over high heat, bring to high pressure. Reduce heat just enough to maintain high pressure and cook for 15 minutes. Turn off the heat and allow the pressure to come down naturally. Remove lid, tilting away from you to release steam.
• Let the steam subside before removing the pan from the cooker. Place on a wire rack to cool.
• If there is a small pool of condensed water in the middle of the cake, blot with paper towel.
• Serve warm, or cool to room temperature, cover and refrigerate for at least 4 hours or overnight.
• Serve plain or with fresh fruit or cherry-pie filling on top.

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.