Twin Cities Instant Pot Cheesecake Recipes

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

INSTANT POT® VANILLA CHEESECAKE

Instant Pot® Vanilla Cheesecake image

Here is my updated recipe for this wonderful dessert. I also tested it with the Instant Pot® Max at the 15 PSI setting with amazing results. Be sure to use the Instant Pot® branded springform pan as it works perfectly for this recipe.

Provided by Liam Walshe

Categories Cheesecake

Time 9h30m

Yield 8

Number Of Ingredients 9

Ingredients

1 (8.8 ounce) package speculoos cookies (such as Lotus Biscoff®)
5 tablespoons unsalted butter, melted
2 ¼ (8 ounce) packages full-fat cream cheese, at room temperature
½ cup white sugar
2 tablespoons white sugar
3 large eggs
3 tablespoons full-fat sour cream, at room temperature
1 teaspoon vanilla extract
1 teaspoon vanilla bean paste

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.

Nutrition Facts : Calories 537.6 calories, Carbohydrate 41.3 g, Cholesterol 160.5 mg, Fat 38.2 g, Fiber 0.4 g, Protein 9.4 g, SaturatedFat 22.7 g, Sodium 337.6 mg, Sugar 28.1 g

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