Instant Pot Cheesecake With Sour Cream Topping Food

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INSTANT POT VANILLA CHEESECAKE



Instant Pot Vanilla Cheesecake image

This creamy cheesecake comes together in a snap thanks to the help of your trusted food processor and an Instant Pot®. Swap in 1 1/3 cups graham crackers or chocolate wafer cookie crumbs instead of using vanilla wafers for an easy variation.

Provided by Food Network Kitchen

Categories     dessert

Time 13h

Yield 8 servings

Number Of Ingredients 12

35 vanilla wafer cookies (about 4.5 ounces)
Pinch kosher salt
4 tablespoons unsalted butter, melted and cooled slightly
24 ounces cream cheese, at room temperature
3/4 cup granulated sugar
1/2 cup sour cream
1 tablespoon vanilla extract
3 large eggs, at room temperature
Fresh berries, for topping
1 cup sour cream
2 tablespoons confectioners' sugar
1 teaspoon vanilla extract

Steps:

  • For the cheesecake: Put the cookies and salt in a food processor and pulse until the cookies are broken down into fine crumbs. Add the butter and pulse until completely combined. (The texture will be similar to wet sand.) Press firmly into the bottom and slightly up the sides of a 7-inch springform pan.
  • Wipe out the bowl of the food processor and add the cream cheese, sugar, sour cream, vanilla extract and eggs. Process until completely smooth, opening the lid and scraping down the sides of the bowl as needed. Pour the mixture over the crust.
  • Tear off a large piece of aluminum foil, about 1 1/2-feet long, and put the cheesecake pan in the center. Wrap the foil around the pan, folding down the sides as needed so the top of the pan isn?t covered. Tear off a second piece of aluminum foil, about 2-feet long, and lay the foil in front of you with the longer side closest to you. Folding it toward you (the long way), fold the foil in half once then old once again to create a foil sling for your cheesecake.
  • Pour 2 cups water in to the bottom of the Instant Pot®, insert the machine's trivet. Put the cheesecake pan in the center of the foil sling then pick up both sides of the sling and bring them up the sides of the pan. Carefully lower the pan onto the trivet. Fold down the foil sling as needed so that it fits in the pot but does not touch the cheesecake. Follow the manufacturer's guide for locking the lid and preparing to cook. Set top pressure cook on high for 35 minutes.
  • After the pressure cook cycle is complete, turn off the heat and let the steam release naturally for 25 minutes. After 25 minutes, follow the manufacturer's guide for steam release and allow any residual steam to air out. Be careful of any remaining steam and unlock and remove the lid and carefully use the foil sling to lift out the cheesecake and set it over a cooling rack. Remove the foil from around the cake pan then use paper towels to blot off any excess liquid from the top and sides of the cheesecake. Use a small offset spatula or the tip of a paring knife to loosen the sides of the cheesecake from the pan. Allow to sit at room temperature until mostly cooled, about 1 hour. Cover with plastic wrap and refrigerate until completely set, at least 4 hours and up to overnight.
  • Once set, remove the plastic wrap from the cheesecake and use a small offset spatula or the tip of a paring knife to again loosen the sides of the cheesecake from the pan. Remove the outer ring from the pan and set the cheesecake aside.
  • For the sour cream topping: Combine the sour cream, confectioners? sugar and vanilla in a medium bowl and whisk until completely smooth. Spread on top of the cheesecake, leaving a small border around the edges of the cake. Top with your favorite berries.

PERFECT CHEESECAKE WITH SOUR CREAM TOPPING



Perfect Cheesecake With Sour Cream Topping image

A combination of the best cheesecake recipes I've tried. Nothing really beats a really great, simple cheesecake! Prep time includes cooling time for crust.

Provided by Raquel Grinnell

Categories     Cheesecake

Time 3h

Yield 12 pieces, 12 serving(s)

Number Of Ingredients 17

1 1/2 cups graham cracker crumbs (about 7 ounces)
1/4 cup granulated sugar
1/4 cup almond meal (can substitute ground pecans)
5 tablespoons butter, melted
1 pinch kosher salt
3 (8 ounce) packages cream cheese, room temperature (it is VERY important that the cheese be at room temperature, take the packages out of the fridge at )
1 1/4 cups granulated sugar, divided
1 teaspoon kosher salt
1/4 cup all-purpose flour, sifted
5 large eggs, separated
1 cup sour cream
2 1/2 tablespoons lemon juice
1 1/2 teaspoons vanilla extract (sub the 1/2 tsp for 1/2 teaspoon almond extract if you like a more nutty taste)
1/4 teaspoon ground nutmeg
1 pint sour cream
1/4 cup sugar
1 teaspoon pure vanilla extract

Steps:

  • Combine graham cracker crumbs, sugar, ground almonds, and salt in a bowl. Drizzle melted butter and stir until evenly moistened. Press into the bottom and up the sides (as far as it'll go) of a lightly buttered 10-inch springform pan. Refrigerate for at least 1 hour to set.
  • Preheat oven to 325 degrees F.
  • In a large mixing bowl or the bowl of a stand mixer, combine cream cheese, 1 cup of sugar, and salt and beat until smooth. Add flour and egg yolks and mix thoroughly. Stir in sour cream, lemon juice, vanilla and nutmeg and beat until smooth.
  • In a separate bowl, beat egg whites with remaining 1/4 cup sugar until it forms stiff peaks. Fold thoroughly into cream cheese mixture; no need to be terribly gentle with it, but you do want the whites to be evenly incorporated. Pour into chilled crust.
  • Bake cheesecake for 1 hour 15 minutes or until top is puffed and lightly golden brown. There will be cracks, but that's what the sour cream topping is for. Without opening the oven door, turn the oven off, and let the cheesecake sit in the oven as it cools for 1 hour. Do not take the cheesecake immediately out of the hot oven or it will fall. After an hour, remove cheesecake and heat oven to 450 degrees.
  • While the cheesecake is cooling, make the sour cream topping by whisking the sour cream, sugar and vanilla together until smooth. Once the cheesecake has cooled for an hour, pour the sour cream topping over top. Using a rubber spatula or offset spatula, smooth out the surface.
  • Place back into the oven (remember the heat should have been increased to 450° F) and bake for about 10 minutes. Remove from the oven and place on a cooling rack to let cool to room temperature.
  • Refrigerate the cheesecake overnight to set. ***Don't put cheesecake in the fridge until it has cooled to room temperature.***.

INSTANT POT® CHEESECAKE



Instant Pot® Cheesecake image

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

¾ cup crushed graham crackers
2 teaspoons white sugar
1 teaspoon ground cinnamon
3 tablespoons melted butter
2 (8 ounce) packages cream cheese, at room temperature
⅔ cup white sugar
¼ teaspoon kosher salt
1 teaspoon vanilla extract
1 lemon, zested
2 eggs, at room temperature
⅔ cup sour cream

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

INSTANT POT® CHEESECAKE WITH SOUR CREAM TOPPING



Instant Pot® Cheesecake with Sour Cream Topping image

This is a favorite I have made several times in my pressure cooker.

Provided by BOSQUE

Categories     Desserts     Cakes     Cheesecake Recipes

Time 5h50m

Yield 8

Number Of Ingredients 11

3 (8 ounce) packages cream cheese (softened to room temperature)
1 cup white sugar
3 large eggs at room temperature
¼ cup heavy cream at room temperature
2 tablespoons all-purpose flour
2 teaspoons vanilla extract
1 cup water
aluminum foil
1 cup sour cream
2 tablespoons white sugar
1 teaspoon vanilla extract

Steps:

  • Lightly butter a 7-inch springform pan.
  • Combine cream cheese and 1 cup sugar in a bowl; beat with an electric mixer on high speed for 3 minutes. Mix in eggs, one at a time, beating about 2 minutes after each addition. Add cream, flour, and 2 teaspoons vanilla extract; mix well. Transfer batter to the prepared pan. Wrap the pan tightly in aluminum foil so no water can get inside.
  • Pour 1 cup of water into a multi-functional pressure cooker (such as Instant Pot®) and place a trivet in the bottom. Carefully center the filled pan onto the trivet. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 40 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Carefully remove the foil. The cake should be barely set in the center. Allow to cool to room temperature.
  • Meanwhile, combine sour cream, 2 tablespoons sugar, and 1 teaspoon vanilla extract in a bowl; mix until smooth. Spread over the top of the cooled cheesecake, cover, and chill for at least 4 hours before serving.

Nutrition Facts : Calories 527.8 calories, Carbohydrate 33.6 g, Cholesterol 185 mg, Fat 40 g, Fiber 0.1 g, Protein 10 g, SaturatedFat 24.5 g, Sodium 294 mg, Sugar 28.7 g

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