Instant Pot Bakewell Cheesecake Food

INSTANT POT BAKEWELL CHEESECAKE

Steps:

• Start by blitzing the digestives and amaretti together in a food processor to a fine crumb, then with the motor still running, pour in the melted butter, pulsing to mix.
• Tip into a 7 inch diameter spring form cake tin (I like to line mine with my reusable silicone liners) and press into the base as evenly as you can.
• Spread the cherry conserve over the base, leaving about a half centimetre border around the edge untouched.
• Clean out the food processor and then blitz all the filling ingredients together - pour into the tin on top of the base slowly and gently. It's quite runny at this stage so go slow so not to disturb the cherry conserve.
• Now pour 250ml of water into the Instant Pot and place the trivet on top with the arms folded down.
• Take a long piece of foil and fold lengthways to make a strip long enough to allow you to lower the cheesecake onto the trivet and retrieve when cooked. Take 4 or 5 pieces of kitchen roll and tuck them over the cheesecake before folding the foil very gently over enough to allow you to put the lid on - do this now. These paper towels are to sop up any condensation from inside the pot.
• When closed, ensure the vent is set to "Sealing". Select Manual, adjusting time to 25 minutes.
• Allow a Natural Pressure Release then remove the lid, discarding the kitchen roll (carefully as it will be hot) and using the foil sling, carefully remove the cheesecake. It should have a hint of a wibble wobble in the middle still. Sprinkle over the toasted almonds whilst still warm.
• Cool on a rack and when at room temp, chill for a minimum of 4 hours if not over night in the fridge.
• When ready to serve, unmould the tin and transfer to a serving plate (cheesecakes in the IP are smaller and the bases more sturdy so this is easier than by traditional baking methods).

INSTANT POT® CHEESECAKE

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.

CLASSIC CHEESECAKE

Steps:

• Generously butter the inside of a 7-inch round springform pan. Mix the graham cracker crumbs and the melted butter in a medium bowl, then pour this mixture into the prepared pan. Press this mixture evenly across the bottom and about halfway up the sides of the pan to make a crust.
• Put the cream cheese and sugar in a food processor, cover, and process until smooth, about 1 minute. Add the eggs one at a time, processing each until smooth. Open the machine, scrape down the inside, and add the sour cream. Cover and process until smooth.
• Add the lemon zest, lemon juice, vanilla, and salt (if using). Process again until smooth - and again, stop the machine and scrape down the inside. Add the flour and process for 1 minute. Pour this mixture into the prepared crust in the pan (it will rise above the crust on the sides). Do not cover the pan.
• Pour 1 1/2 cups water into a 6-or 8-quart cooker. Set a heat- and pressure-safe trivet in the cooker. Make an aluminum foil sling, set the filled springform pan on it, and use it to lower the pan into the pot. Fold down the ends of the sling so that they do not touch the batter in the pan. Lock the lid onto the pot.
• Press Pressure cook (Manual) on High pressure for 25 minutes with the Keep Warm setting off.
• When the machine has finished cooking, turn it off and let its pressure return to normal naturally, about 20 minutes. Unlatch the lid and open the cooker. Use the sling to transfer the hot springform pan to a wire rack. Cool for 15 minutes, then refrigerate for 1 hour. Cover and continue refrigerating for at least 1 more hour or up to 2 days.
• To serve, uncover and run a thin knife between the pan and the cake. Unlatch the sides of the pan and open it to remove the cake inside. If desired, use a long, thin knife to slice the cake off the pan's base and use a large metal spatula to transfer the cheesecake to a serving platter.

INSTANT POT® NEW YORK CHEESECAKE

Steps:

• Place a piece of parchment paper in the bottom of a 7-inch springform pan. Coat parchment paper and sides of the pan with 1 teaspoon butter.
• Mix graham cracker crumbs, melted butter, and sugar for crust together in a medium bowl. Press onto the bottom of the prepared springform pan.
• Mix cream cheese and sugar for filling together in a large bowl until smooth. Blend in milk, then mix in the eggs, one at a time, mixing just enough to incorporate. Mix in sour cream, flour, and vanilla until smooth. Pour filling into prepared crust.
• Cover the pan with aluminum foil. Add 1 cup of water to the bottom a multi-functional pressure cooker (such as Instant Pot®). Place the springform pan on top of a trivet and place it in the Instant Pot®.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 35 minutes. Unlock and remove the lid. Remove the pan and cool at room temperature, 30 minutes to 1 hour. Chill in refrigerator until serving.
• Meanwhile, make the whipped topping by whipping heavy cream, sugar, and vanilla together in a bowl until peaks form. Place on top of cheesecake or add to cut pieces at serving.

BAKEWELL CHEESECAKE

Steps:

• Heat oven to 200C/180C fan/gas 6. Line the base and sides of a 23cm springform tin with baking parchment. Bash the biscuits and 75g of the flaked almonds to crumbs - try double-bagging in food bags and crushing with a rolling pin. Mix with the almond extract and melted butter, then press into the base of the prepared tin and bake for 10 mins. Set aside to cool while you make the filling.
• In your largest bowl, whisk the cheese with an electric whisk until creamy. Add the sugar and whisk to combine. Whisk in the flour, then the vanilla, the eggs, one at a time, and finally the soured cream.
• Dollop spoonfuls of mixture into the tin, dotting in tbsps of jam as you go. Smooth the top as gently as you can.
• Carefully place tin on the middle shelf of the oven and bake for 10 mins. Scatter with remaining almonds. Decrease oven to 110C/90C fan/gas ¼ and bake for a further 35 mins. Turn off the oven, keep the door closed and leave cheesecake to cool for 1 hr. Open oven door and leave it ajar for another hour (you can use your oven gloves to wedge it open). Cool for a third hour at room temp, then cover and chill overnight.
• Remove from the tin and carefully peel off the parchment. Dust with icing sugar and serve with cream.