Quick Or Instant Cheesecake Recipes

FASTEST CHEESECAKE

Fastest Cheesecake image

This fabulous and delicious recipe for the fastest cheesecake comes together in minutes with only four ingredients.

Provided by Linda Larsen

Categories Dessert

Time 1h15m

Yield 8

Number Of Ingredients 4

Ingredients

11 ounces cream cheese, softened (not low-fat)
1 (14-ounce) can sweetened condensed milk
1/3 cup fresh lemon juice
1 (9-inch) graham cracker pie crust (or chocolate cookie pie crust)

Steps:

Gather the ingredients.
In a medium bowl, beat the cream cheese until smooth and fluffy. Make sure you take the time to do this properly since the cream cheese has to blend thoroughly with the sweetened condensed milk to set up properly.
Gradually add the sweetened condensed milk, beating constantly, adding the fresh lemon juice halfway through. Add the remaining sweetened condensed milk and beat until the mixture is smooth.
Pour into a graham cracker or cookie crust and chill at least 1 hour before serving.

Nutrition Facts : Calories 566 kcal, Carbohydrate 65 g, Cholesterol 62 mg, Fiber 1 g, Protein 10 g, SaturatedFat 14 g, Sodium 405 mg, Sugar 43 g, Fat 30 g, ServingSize 8 servings, UnsaturatedFat 0 g

INSTANT POT® CHEESECAKE

Instant Pot® Cheesecake image

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

Ingredients

¾ cup crushed graham crackers
2 teaspoons white sugar
1 teaspoon ground cinnamon
3 tablespoons melted butter
2 (8 ounce) packages cream cheese, at room temperature
⅔ cup white sugar
¼ teaspoon kosher salt
1 teaspoon vanilla extract
1 lemon, zested
2 eggs, at room temperature
⅔ cup sour cream

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