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MY INSTANT POT CHEESECAKE RECIPE

  • PREP TIME
    20 Mins
  • COOK TIME
    35 Mins
  • SERVING
    6 People
  • REVIEWS
    0

This recipe for the Best Instant Pot Cheesecake comes out so thick and delicious. A homemade graham cracker crust and a sweet, creamy filling. I figure I may have tracked down my new most loved approach to make a hand crafted cheesecake! I'm completely intrigued with how right now Pot Cheesecake ended up! It is more modest than the standard cheesecake yet it is thick and rich so you truly don't require immense cuts for serving. I took my recipe for EASY, CREAMY CHEESECAKE and changed it to work for the moment pot. That recipe is undoubtedly my top choice and it absolutely works here!

Ingridients

DIRECTIONS

01 Step

Cut a piece of parchment paper to fit into the bottom of a 7-inch nonstick springform pan. Place parchment into the bottom of the pan and set aside.

02 Step

In a food processor, crush graham crackers until finely crumbled. Mix in sugar.

03 Step

Then mix in melted butter.

04 Step

Pack mixture firmly into bottom and halfway up the sides of the prepared springform pan. Chill in the refrigerator while preparing the filling.

05 Step

Using an electric mixer or stand mixer, beat together softened cream cheese, sugar and cornstarch until smooth.

06 Step

Scrape down the sides of the bowl. Then add sour cream, vanilla extract and beaten eggs.

07 Step

The key to getting a really creamy cheesecake is to mix these ingredients together really well until the mixture is thick and smooth (about 3-4 minutes.) Continue to scrape down the sides of the bowl as needed.

08 Step

Pour the prepared filling into the prepared graham cracker crust. Gently tap the pan on the counter a couple of times to release any air bubbles.

09 Step

Cover the pan with aluminum foil (this will help with excess moisture dropping onto the cheesecake while cooking.)

10 Step

Pour one cup water into the bottom of a 6-quart pressure cooker.

11 Step

Place cheesecake on top of the trivet (making sure the trivet handles are cradling the springform pan and pointed upwards.) There should be little 'feet' on the bottom of the trivet and you'll want those sitting in the water instead of the pan.

12 Step

Place handled trivet into the bottom of the pot.

13 Step

Slide lid into locking position. Turn the pressure release valve to "sealing."

14 Step

Press "Manual Cook" and make sure it is set to high pressure.

15 Step

Set time for 32 minutes.

16 Step

It will take about 8-10 minutes to come up to pressure, then it will count down the cooking time.

17 Step

Once cooking time has finished, allow the Instant Pot to naturally release the pressure. It will take about 25-30 minutes for the pressure release valve to drop. Then it is safe to remove the lid.

18 Step

Using the trivet handles, carefully remove the cheesecake from the Instant Pot.

19 Step

Allow the cake to cool on the counter for about an hour, then move pan into the fridge and allow the cheesecake to cool completely for a minimum of 4 hours.

20 Step

When ready to serve, release cheesecake from springform pan. Slice and serve with desired toppings.

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Blog Author

Cooky

Written by

I have three young children, aged 5, 3 and 2. I enjoy cooking, reading, writing and games.Jersey Shore, PA

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