Instant Pot Cheesecake Recipe

Recipesfull introduces to you: Cheesecake Recipes. (Instant Pot Cheesecake Recipe). 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.

Brief

Prep 30 mins

Cook: 40 mins

Additional: 2hrs38 mins

Total: 3hrs48 mins

Servings: 8

Yield: 1 6-inch cheesecake

Instant Pot Cheesecake Recipe

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

Ancient Roman Cheesecake (Savillum)

Dessert

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Transfer the cheesecake to the refrigerator. Chill for at least 2 hours preferably overnight.

Nutritional Information

Instant Pot Cheesecake Recipe

Servings Per Recipe:8

Calories: 396.8

% Daily Value *

Protein: 7g 14%

Carbohydrates: 26.5g 9%

Dietary Fiber: 0.4g 2%

Sugars: 20.5g

Fat: 29.9g 46%

Saturated Fat: 18g 90%

Cholesterol: 128mg 43%

Vitamin A Iu: 1073.1IU 22%

Niacin Equivalents: 1.6mg 12%

Vitamin B6: 0.1mg 3%

Vitamin C: 0.7mg 1%

Folate: 19.1mcg 5%

Calcium: 80.4mg 8%

Iron: 1.2mg 7%

Magnesium: 9.7mg 4%

Potassium: 125.9mg 4%

Sodium: 331.8mg 13%

Calories From Fat: 269.2

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You may also like