Instant Pot® Cheesecake Shauna James Ahern reviews online

Instant Pot® Cheesecake


Shauna James Ahern

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."

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Edition Details

Author

Shauna James Ahern

Cooking method

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(R); add the trivet. Lower the filled springform pan carefully into the Instant Pot(R). 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.

Number of persons

8

Full cooking time

30 m

Cooking time

40 m

Time for preparing

3 h 48 m

Calories

397

Fats

29.9 g

Carbohydrate

26.5g

Protein

7 g

Cholesterol

128 mg

Sodium

332 mg

Ingredients Instant Pot® Cheesecake

1 teaspoon ground cinnamon
1 teaspoon vanilla extract
2/3 cup white sugar
2 teaspoons white sugar
3 tablespoons melted butter
Crust:
2/3 cup sour cream
1 lemon, zested
2 (8 ounce) packages cream cheese, at room temperature
Batter:
1/4 teaspoon kosher salt
2 eggs, at room temperature
3/4 cup crushed graham crackers

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