Instant Pot Cheesecake Recipe
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Cheesecake is a classic dessert that many people enjoy. It is creamy, sweet, and has a delicious crust. But making a cheesecake can be a difficult and intimidating process. It often requires a lot of time and effort to make, and the results can be unpredictable. That's why the Instant Pot is such a great tool for making cheesecake. With the Instant Pot, you can make a delicious cheesecake in a fraction of the time and with much less effort than traditional baking methods.
Description
This Instant Pot cheesecake recipe is perfect for those who want to make a delicious, creamy cheesecake without having to spend hours in the kitchen. The Instant Pot is a great tool for making cheesecake because it cooks the cheesecake evenly and quickly. Plus, it's very easy to use and you don't have to worry about any of the common issues that can arise when baking a cheesecake. This recipe is for a classic New York style cheesecake, but you can also use this recipe for any other kind of cheesecake you want.
Prep Time
This cheesecake recipe can be made in about 10 minutes of prep time. This includes mixing the ingredients together and pouring them into the Instant Pot. The rest of the time is for the Instant Pot to do its job.
Cook Time
The cook time for this Instant Pot cheesecake is about 40 minutes. This includes the time it takes for the Instant Pot to come to pressure, cook the cheesecake, and then cool down.
Ingredients
- 2 cups graham cracker crumbs
- 6 tablespoons butter, melted
- 2 tablespoons sugar
- 24 ounces cream cheese, softened
- 1 cup sugar
- 2 tablespoons flour
- 2 teaspoons vanilla extract
- 4 eggs
- 1/2 cup heavy cream
Instructions
1. In a medium bowl, combine the graham cracker crumbs, butter, and sugar. Mix until the ingredients are combined.
2. Grease an 8-inch springform pan with non-stick cooking spray. Press the graham cracker mixture into the bottom and up the sides.
3. In a large bowl, beat the cream cheese and sugar until smooth. Beat in the flour and vanilla extract until combined.
4. Add the eggs one at a time, beating until just combined.
5. Pour the batter into the prepared pan and spread evenly.
6. Place a trivet in the Instant Pot and add 1 cup of water.
7. Place the cheesecake on the trivet and cover with the lid. Lock the lid in place and set the vent to SEALING.
8. Select the MANUAL/PRESSURE COOK function and set the time to 40 minutes.
9. When the time is up, allow the pressure to release naturally for 10 minutes, then quick-release any remaining pressure.
10. Carefully remove the lid and allow the cheesecake to cool for 15 minutes.
11. Run a knife around the edge of the pan to loosen the cheesecake.
12. Refrigerate the cheesecake for at least 4 hours to set.
13. Serve chilled with desired toppings, such as fresh fruit or chocolate sauce.
Equipment
To make this Instant Pot cheesecake, you will need an 8-inch springform pan, a large bowl, and an Instant Pot.
Notes
Be sure to use room temperature cream cheese for this recipe. If the cream cheese is too cold, it will be difficult to mix and will not incorporate properly.
Nutrition: Per Serving
Calories: 343 kcal, Carbohydrates: 26 g, Protein: 6 g, Fat: 24 g, Saturated Fat: 13 g, Cholesterol: 107 mg, Sodium: 256 mg, Potassium: 112 mg, Fiber: 1 g, Sugar: 17 g, Vitamin A: 797 IU, Vitamin C: 1 mg, Calcium: 82 mg, Iron: 1 mg
Recipe Tips
- If the cheesecake is not firm after it has been cooked, you can cook it for an additional 5 minutes.
- To get the perfect slice of cheesecake, use a sharp knife and dip it in hot water before cutting into the cheesecake.
- To make a flavored cheesecake, add 1/2 teaspoon of your favorite extract or 1/4 cup of your favorite jam to the batter before cooking.
- To make the crust extra crispy, bake it in a preheated 350°F oven for 10 minutes before adding the batter.
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