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Instant Pot Cheesecake Recipe Guide Instant Pot Cheesecake Recipe Guide

Recipe

Instant Pot Cheesecake Recipe Guide

Written by: Emily Smith

This Instant Pot cheesecake is my go-to dessert. It's creamy, dreamy, and so easy to whip up. The graham cracker crust and vanilla cream cheese filling are simply divine.

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Oh, you're in for a treat with this instant pot cheesecake recipe I've whipped up. Gooey, yet subtly firm with a rich, creamy taste, it's the kind of dessert that makes your mouth water just thinking about it. Prepare to dazzle your taste buds and impress any dinner guest (even the picky ones!). It's hardly complicated, so don't fret. Ready to get started? Great! Here's the guide to culinary bliss.

Ingredients for a Delectable Cheesecake

  • Graham cracker crumbs: Provide a crunchy base and sweet flavor that complements the creamy cheesecake filling, adding texture and depth.
  • Butter: Adds richness and helps bind the graham cracker crumbs together to form a solid and flavorful crust.
  • Cream cheese: The main ingredient for the cheesecake filling, providing a creamy and tangy base for a rich and decadent dessert.
  • Sugar: Sweetens the cheesecake filling, balancing the tanginess of the cream cheese and enhancing the overall flavor profile.
  • Eggs: Act as a binding agent, helping the cheesecake set properly and giving it a smooth and creamy texture.
  • Sour cream: Adds a subtle tanginess and creaminess to the cheesecake filling, contributing to its rich and velvety consistency.
  • Vanilla extract: Enhances the flavor of the cheesecake, adding a warm and aromatic note that complements the creamy and sweet elements.

Essential Tools for Making Cheesecake in an Instant Pot

  • Instant Pot: Essential for pressure cooking the cheesecake quickly and efficiently.
  • Springform Pan: Needed to easily remove the cheesecake without damaging its delicate structure.

Serves: 8 people

Preparation time: 20 minutes

Cooking time: 35 minutes

Total time: 55 minutes

Ingredients:

  • 2 cups graham cracker crumbs
  • 1/4 cup melted butter
  • 16 oz cream cheese, softened
  • 1/2 cup sugar
  • 2 eggs
  • 1/4 cup sour cream
  • 1 tsp vanilla extract

Instructions:

  1. Mix graham cracker crumbs and melted butter. Press into the bottom of a greased springform pan.
  2. Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition.
  3. Mix in sour cream and vanilla extract. Pour mixture over crust.
  4. Cover the pan with foil and place on a trivet in the Instant Pot with 1 cup of water.
  5. Close the lid, set to high pressure for 35 minutes. Allow natural pressure release for 10 minutes.
  6. Remove cheesecake, let it cool, then refrigerate for at least 4 hours before serving.

Nutritional value:

Per Serving in Calories: 380 kcal | Carbohydrates: 28 g | Protein: 6 g | Total Fat: 27 g | Saturated Fat: 15 g | Trans Fat: 0 g | Monounsaturated Fat: 8 g | Polyunsaturated Fat: 2 g | Cholesterol: 120 mg | Sodium: 320 mg | Dietary Fiber: 1 g | Sugar: 18 g | Calcium: 80 mg | Potassium: 120 mg | Iron: 1 mg | Vitamin A: 400 µg | Vitamin C: 0 mg

Preparing and Storing Cheesecake Ahead of Time

Make Ahead Instructions

  • Prepare the cheesecake as instructed and let it cool completely.
  • Cover the cheesecake with plastic wrap and refrigerate for up to 2 days before serving.

Freezing Instructions

  • After cooling, wrap the cheesecake (without toppings) tightly in plastic wrap and aluminum foil.
  • Freeze for up to 2 months.
  • Thaw overnight in the refrigerator before serving.

Adding a tablespoon of cornstarch to the cheesecake batter can help prevent cracks during the cooking process.

Common Questions About Making Cheesecake in an Instant Pot

FAQ:
Can I use a different type of cookie for the crust?
Yes, you can use different cookies like Oreos or vanilla wafers for the crust if you prefer.
Can I skip the sour cream in this recipe?
It's best not to skip the sour cream as it adds a creamy texture to the cheesecake.
How can I prevent cracks on the surface of the cheesecake?
To prevent cracks, avoid overmixing the batter and be sure not to overcook the cheesecake.
Can I make this cheesecake in a regular oven instead of an instant pot?
Yes, you can bake this cheesecake in a water bath in a regular oven at 325°F for about 50-60 minutes.
Can I add fruit or chocolate to the cheesecake batter?
Yes, you can add fruit, chocolate chips, or other mix-ins to the batter before pouring it over the crust.

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