INSTANT POT® CHEESECAKE
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.
Provided by Shauna James Ahern
Categories Desserts Cakes Cheesecake Recipes
Time 3h48m
Yield 8
Number Of Ingredients 11
Steps:
- 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®; add the trivet. Lower the filled springform pan carefully into the Instant Pot®. 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.
Nutrition Facts : Calories 396.8 calories, Carbohydrate 26.5 g, Cholesterol 128 mg, Fat 29.9 g, Fiber 0.4 g, Protein 7 g, SaturatedFat 18 g, Sodium 331.8 mg, Sugar 20.5 g
OUR BEST CHEESECAKE
Not only is this our best cheesecake-a rich, creamy, cherry-topped showstopper--it's also one of the easiest to make!
Provided by Philadelphia
Categories Trusted Brands: Recipes and Tips PHILADELPHIA Cream Cheese
Time 6h25m
Yield 16
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees F.
- Mix graham crumbs, butter and 1/4 cup sugar; press onto bottom of 9-inch springform pan.
- Beat cream cheese and remaining sugar in large bowl with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over crust.
- Bake 1 hour to 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
- Top with pie filling before serving.
Nutrition Facts : Calories 341.4 calories, Carbohydrate 36.2 g, Cholesterol 97.9 mg, Fat 20.6 g, Fiber 0.2 g, Protein 5 g, SaturatedFat 11.1 g, Sodium 277.1 mg, Sugar 18 g
QUICK OR INSTANT "CHEESECAKE"
We serve these to our resident's either as a snack or as a dessert. I introduced these to our "cooking class" about 2 or 3 years ago. We were making them with reduced-fat cream cheese and their choice of all-fruit jams or preserves -- and each time they chose guava or orange or thirdly, strawberry as long as it didn't have pieces! I just found a healthy version of this on Eating Well Newsletter.
Provided by Manami
Categories Dessert
Time 5m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Spread each graham cracker with 1 tablespoon part-skim ricotta cheese and 2 teaspoons jam.
Nutrition Facts : Calories 57.3, Fat 1.2, SaturatedFat 0.7, Cholesterol 4.7, Sodium 23.1, Carbohydrate 9.8, Fiber 0.1, Sugar 6.4, Protein 1.8
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