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I've discovered cheesecake nirvana! My Instant Pot creation yields creamy perfection every time. Forget complicated water baths or cracked surfaces - this foolproof method delivers velvety texture and rich flavor without fuss. Whether you're a novice baker or seasoned pro, you'll love how effortlessly this dessert comes together. Indulge in smooth, tangy cream cheese goodness nestled atop a buttery graham cracker crust. Get ready to impress family and friends with minimal effort. Let's dive into this game-changing recipe that'll revolutionize your dessert game!
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.
![instant-pot-cheesecake-recipe-guide](https://homepressurecooking.com/wp-content/uploads/2024/04/instant-pot-cheesecake-recipe-guide-1713785211.jpg)
Instant Pot Cheesecake Recipe Guide
Equipment
- Instant Pot
- Springform Pan
Ingredients:
Crust
- 2 cups graham cracker crumbs
- 1/4 cup melted butter
Filling
- 16 oz cream cheese, softened
- 1/2 cup sugar
- 2 eggs
- 1/4 cup sour cream
- 1 tsp vanilla extract
Read more: Instant Pot Pumpkin Cheesecake Recipe Guide
Instructions:
- Mix graham cracker crumbs and melted butter. Press into the bottom of a greased springform pan.
- Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition.
- Mix in sour cream and vanilla extract. Pour mixture over crust.
- Cover the pan with foil and place on a trivet in the Instant Pot with 1 cup of water.
- Close the lid, set to high pressure for 35 minutes. Allow natural pressure release for 10 minutes.
- Remove cheesecake, let it cool, then refrigerate for at least 4 hours before serving.
Notes:
Nutrition value:
Keywords:
Read more: Bailey’s Instant Pot Cheesecake Recipe
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.
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