Wednesday, January 11, 2017

Instant Pot Cheesecake

 Cheesecake in the instant pot is divine! It is so creamy!

Recipe from:


In a food processor process 1 cup or more butter cookie crumbs.  (Oreos, graham crackers…)
3 Tablespoons melted butter or until crumbs look like wet sand and will hold together when pressed.

Press mixture evenly onto bottom of pan and slightly up sides of pan. 

• 2 8oz softened cream cheese
• scant 1/4 tsp salt or pinch
• 2 tablespoons sour cream
• ½  cup sugar
• 2 eggs,  1 egg yolk
• 1 tsp vanilla

Using mixer, cream together all ingredients until smooth. 

Pour into prepared pan lined with crust.

Cover pan with folded paper towel first, and then secure the paper towel with foil. (The paper towel layers help keep water off the cake)

Add two cups water to Instant Pot.

Place trivet in pot, put cheesecake on trivet making sure there is ample room around the sides of the pan for steam to rise.

Cook 40 minutes on high pressure,  natural pressure release.  

The cake will still jiggle perfectly in the middle,  as it should.  There will be no cracks.  It is the perfect cheesecake with a velvet texture

After cake has cooled,  cover to chill leaving the foil cocked for any residual heat to escape to prevent condensation. 
When it’s cold,  secure the foil completely. 

 * Best made a day before serving to make sure it’s super chilled.

No comments:

Post a Comment