INSTANT POT NEW YORK CHEESECAKE #17
Easy New York Style Instant Pot Cheesecake Recipe: Pamper yourself & impress guests with your choice of smooth/creamy or rich/dense pressure cooker cheesecake with crisp crust.
Provided by Amy + Jacky
Categories Brunch Dessert Party Food
Time 40m
Number Of Ingredients 12
Steps:
- We highly recommend using a Hand Mixer to mix the cheesecake batter instead of a Stand Mixer. Stand Mixers are often more powerful, thus you can easily overmix and introduce too much air into the cheesecake batter. This may result in a puffy souffle-style cheesecake.
- Read Amy + Jacky's 11 Tested Tips to Make a Stunning Instant Pot Cheesecake to help you make a successful cheesecake! :)
- Place 16 ounces (454g) cream cheese, 2 large eggs, ½ cup (120g) sour cream on counter-top to reach room temperature. Then, melt the 3 - 4 tablespoons (42g - 56g) unsalted butter.*Pro Tip: this is critical for your cheesecake's success, so please make sure all the above ingredients are at room temperature before you start. If not, you may end up with lumpy fluff top cheesecake. So don't skip this step! :)
- Ground Graham Crackers: Finely ground 120g graham crackers in a food processor. Or place the graham crackers in a Ziploc bag and roll them with a rolling pin.
- Mix Crust Mixture: In a small mixing bowl, mix finely ground graham crackers, a pinch of sea salt, 2 tsp - 1 1/2 tbsp (8.3g - 19g) brown sugar together with a fork.
- Perfectionist's Step - Add Flour (if blind-baking for firmer & crisper crust): mix in ¼ cup (32g) all-purpose flour.
- Add Melted Unsalted Butter: Mix in roughly 3 - 4 tbsp (42g - 56g) unsalted butter until the mixture sticks together.
- Line Pan: Line the side & bottom of cheesecake pan with parchment paper.*Note: We did not use any butter to line the parchment paper.
- Form Crust: Pour in the graham cracker crumbs mixture. Gently press down the crumbs with a ramekin or Mason jar to form an even layer. You can also use a spoon for the edges.
- Firm CrustMethod #1 - Freeze: Place cheesecake pan in freezer while you make the cheesecake batter. Method #2 - Blind-Bake (for firmer & crisper crust): Place crust in a 325°F oven for 15 minutes.
- Mix Sugar Mixture: Mix 2 tbsp (16g) cornstarch, 2 pinches of sea salt, and 2/3 cup (133g) white sugar together in a small mixing bowl.
- Briefly Beat Cream Cheese: In a medium mixing bowl, briefly break up the 454g cream cheese by beating it for 10 seconds with a hand mixer using low speed.
- Mix in Sugar Mixture: Add in half the sugar mixture and beat until just incorporated using low speed (roughly 20 - 30 seconds). Scrape down the sides and hand mixer with a silicone spatula every time a new ingredient is added. Add remaining sugar mixture and beat until just incorporated using low speed (roughly 20 - 30 seconds).
- Add Sour Cream & Vanilla Extract: Add 1/2 cup (120g) sour cream and 2 tsp (10 ml) vanilla extract to the cream cheese mixture. Beat until just incorporated using low speed (20 - 30 seconds).
- Blend in Eggs: Blend in the two eggs using low speed, one at a time. Mix until just incorporated (about 15 - 20 seconds with a hand mixer & less time if you are using a powerful stand mixer). Try not to overmix on this step. Scrape down the sides and hand mixer with a silicone spatula and fold a few times to make sure everything is fully incorporated.
- Pour Batter in Pan: Pour cream cheese batter in cheesecake pan.
- Remove Air Bubbles for Smooth Surface: Tap cheesecake pan against the counter to let air bubbles rise to the surface. Burst the air bubbles with a toothpick or fork. Tap until you are satisfied. Ensure the surface is clear of air bubbles or fork marks. See above photos for demo.
- Method #1: Pour 1 cup (250 ml) of cold water in pressure cooker. Place cheesecake pan on top of a steamer rack (so, it's not touching the water). Close lid and pressure cook at High Pressure for 26 minutes and Full Natural Release. Natural release will take roughly 7 minutes. Open lid gradually. Absorb any condensation on surface by lightly tapping it with a soft paper towel.Perfectionist's Method #2 - Prevent Surface Dents: Place a steamer rack and pour 1 cup (250ml) of water in pressure cooker. Bring water to a boil (Instant Pot users: Press manual/Pressure Cook and set the time to 28 minutes). When the water begins to boil, place cheesecake pan on the steamer rack with a foil sling right away.*Caution: Don't wait too long to place the cheesecake in pressure cooker, as it'll affect the cooking time. Place it immediately once the water begins to boil. This prevents too much water from evaporating. Immediately close the lid with Venting Knob at Venting Position. Turn Venting Knob to Sealing Position and let it pressure cook at High Pressure for 28 minutes and Full Natural Release. It should go up to pressure in roughly 1 minute. Natural release will take roughly 7 - 9 minutes. Open the lid gradually. Absorb any condensation on the surface by lightly tapping it with a soft paper towel.
- Cool Cheesecake: Allow cheesecake to cool to room temperature with the lid open in the pressure cooker. Or place it on a wire rack to cool to room temperature.
- Release Cheesecake from Sidewall to Avoid Cracking: After cooling for 10 - 15 minutes, carefully run a thin paring knife between the sidewall and parchment paper to release the cheesecake from the pan. Pull the slightly wrinkled parchment paper lightly to straighten it out for a smooth side.
- Chill Cheesecake in Fridge: Once the cheesecake has completely cooled, place it in the refrigerator for at least 4 - 8 hours (preferably overnight).
- Serve: Remove cheesecake from the refrigerator. The best way to release the cheesecake from the bottom pan is warm the bottom of the pan to melt the butter. You can use a torch or heating pad for this step. Carefully peel off the parchment paper. Enjoy~
Nutrition Facts : Calories 288 kcal, Carbohydrate 25 g, Protein 4 g, Fat 19 g, SaturatedFat 11 g, Cholesterol 81 mg, Sodium 271 mg, Fiber 1 g, Sugar 16 g, ServingSize 1 serving
INSTANT POT VANILLA CHEESECAKE
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
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.
INSTANT POT® NEW YORK CHEESECAKE
A smaller version for Instant Pot®.
Provided by Mark Dow
Categories Desserts Cakes Cheesecake Recipes New York Cheesecake Recipes
Time 2h10m
Yield 6
Number Of Ingredients 14
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.
Nutrition Facts : Calories 699.1 calories, Carbohydrate 44.9 g, Cholesterol 225.1 mg, Fat 54 g, Fiber 0.3 g, Protein 10.6 g, SaturatedFat 32.9 g, Sodium 329.9 mg, Sugar 35.2 g
INSTANT POT® NEW YORK RICOTTA CHEESECAKE
After experimenting for a while, we finally came up with a New York-style ricotta cheesecake that works perfectly in a 7-inch cheesecake pan that fits in an Instant Pot®. This recipe is great for a cheesecake that requires fewer ingredients, and a few people can enjoy it over a couple of days. It always tastes better on the second day. We have served it with cherries, raspberries, and strawberries on top, and whipped cream if we're feeling indulgent.
Provided by Sweet Pete
Categories Ingredients Dairy Recipes Cheese Recipes Ricotta Cheese Recipes
Time 2h10m
Yield 8
Number Of Ingredients 14
Steps:
- Coat a 7-inch springform pan with cooking spray. Place crushed cookies in the bottom and mix in melted butter until you have an even thickness of crust across the bottom. Cut parchment paper and place it around the rim, resting on top of the crust; this will help the cheesecake separate easily from the sides of the springform pan.
- Mix ricotta, cream cheese, and sugar together. Add cornstarch, vanilla, flour, sour cream, almond extract, and lemon extract. Mix well. Add eggs, one at a time. Mix until just combined; don't overmix. Pour cheesecake batter into the crust.
- Place a trivet in the bottom of the Instant Pot®. Add 1 1/2 cups water. Place the springform pan into the Instant Pot® on top of 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.
- Let cool on a wire rack for 1 hour, then cover it and place it in the refrigerator to cool completely before serving.
Nutrition Facts : Calories 406.5 calories, Carbohydrate 44.4 g, Cholesterol 98.9 mg, Fat 21.5 g, Fiber 0.6 g, Protein 9.8 g, SaturatedFat 11.4 g, Sodium 288.7 mg, Sugar 33.7 g
More about "instant pot new york cheesecake food"
NEW YORK-STYLE INSTANT POT CHEESECAKE RECIPE - LITTLE …
From littlespicejar.com
4.9/5 (77)Category Bread & BakingServings 6Total Time 1 hr 35 mins
- Position a rack in the center of the oven and preheat the oven to 350ºF if you plan on baking the crust. If you're freezing it, you can skip this step. Regardless of which method you use, wrap your 6 or 7-inch springform pan tightly in foil and spray the inside of the pan with non-stick cooking spray.
- crust: combine the butter and sugar in a microwave-safe bowl and zap until the butter melts, about 30-40 seconds. In a medium bowl, combine the cracker crumbs, pecans, and cinnamon. Pour the melted butter on top and using a rubber spatula mix until the crumbs are covered in the butter. Press the crumb mixture into the bottom of the prepared pan and about 1-inch up the sides. Place the pan in the freezer for 15-20 minutes or bake for 10 minutes. If baking, allow the crust to cool to room temperature before proceeding.
- cheesecake filling: In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, salt, vanilla, lemon zest, and cornstarch until smooth, about 1-2 minutes. Add the sugar and let it mix in completely before adding the eggs one at a time. Add the sour cream and mix until just combined. Pour the batter into the crust. Cover the top of the springform pan with a piece of foil and wrap it tightly around the rim.
- pressure cook: Pour 1 1/4 cups of water into the base of the instant pot and place the steaming rack on the bottom. Place the springform pan on the rack. Lock the lid in place and seal the vent. Cook the cheesecake on manual high pressure for 37 minutes and allow the Instant Pot to naturally release its pressure for 25 minutes afterward (the 'keep warm' setting should still be on, you don't want to turn your IP off completely).
INSTANT POT NEW YORK CHEESECAKE #1 BEST RECIPE - THIS …
From thisoldgal.com
5/5 (178)Total Time 1 hr 3 minsCategory DessertCalories 157 per serving
- Add cookies and sugar to the bowl of food processor and pulse a couple of times, until small crumbs form. Melt butter in microwave or on stove top and add to graham cracker mixture. Pulse until just combined.
- Blend together cream cheese, sugar, heavy cream, flour, grated peels, salt and vanilla extract until smooth.
- Add 1.5 cups of water to the bottom of your pressure cooker and then place a trivet inside the pot.
INSTANT POT NEW YORK CHEESECAKE #17 RECIPE
From keeprecipes.com
RECIPE: INSTANT POT NEW YORK-STYLE CHEESECAKE
From instapot.online
15 INSTANT POT CHEESECAKE RECIPES -THE BEST CHEESECAKE …
From allshecooks.com
PERFECT INSTANT POT NEW YORK CHEESECAKE - DAMN …
From damndelicious.net
INSTANT POT 6 INCH NEW YORK STYLE CHEESECAKE
From homemadefoodjunkie.com
TOP 12 INSTANT POT CHEESECAKE RECIPES - PRESSURE …
From pressurecookingtoday.com
INSTANT POT NEW YORK CHEESECAKE MINI JARS RECIPE
From simplyvegetarian777.com
INSTANT POT NEW YORK CHEESECAKE | TRADITIONAL COOKING …
From traditionalcookingschool.com
5/5 (1)Total Time 7 hrs 29 minsCategory DessertCalories 481 per serving
INSTANT POT NEW YORK FUDGE CHEESECAKE - MAMA'S ON A BUDGET
From mamasonabudget.com
INSTANT POT NEW YORK CHEESECAKE RECIPE - DIY JOY
From diyjoy.com
INSTANT POT NEW YORK CHEESECAKE ~ 1ST PLACE WINNER
From instantpotmania.com
INSTANT POT NEW YORK CHEESECAKE #17 - MEALPLANNERPRO.COM
From mealplannerpro.com
EASY INSTANT POT CHEESECAKE RECIPE - CULTURED TABLE
From culturedtable.com
INSTANT POT CHEESECAKE RECIPES - SO MANY FLAVORS YOU'LL LOVE!
From apressurecooker.com
INSTANT POT NEW YORK CHEESECAKE - EVERYTHING FOR THE INSTANT POT
From andysinstantpot.com
INSTANT POT NEW YORK CHEESECAKE - A PRESSURE COOKER …
From apressurecookerkitchen.com
INSTANT POT NEW YORK CHEESECAKE RECIPES ALL YOU NEED IS …
From stevehacks.com
PRESSURE COOKER NEW YORK CHEESECAKE - MEALTHY.COM
From mealthy.com
NEW YORK CHEESECAKE | INSTANT POT RECIPE - PRESSURE COOKING …
From pressurecookingtoday.com
INSTANT POT NEW YORK STYLE CHEESECAKE WITH A LEMON SUGAR GLAZE
From peopletail.com
INSTANT POT NEW YORK CHEESECAKE - AKITCHENADVISOR
From akitchenadvisor.com
THE BEST INSTANT POT STRAWBERRY CHEESECAKE EVER (NEW YORK-STYLE)
From misswish.com
PRESSURE COOKER NEW YORK CHEESECAKE - DADCOOKSDINNER
From dadcooksdinner.com
INSTANT POT NEW YORK CHEESECAKE : OPTIMAL RESOLUTION LIST
From recipeschoice.com
INSTANT POT NEW YORK CHEESECAKE RECIPE (STEP BY STEP) - FOODIES …
From foodiesterminal.com
NEW YORK FUDGE INSTANT POT CHOCOLATE CHEESECAKE
From kitchenfunwithmy3sons.com
INSTANT POT CHEESECAKE - BEST EVER CREAMY CHEESECAKE!
From kristineskitchenblog.com
DELICIOUS INSTANT POT NEW YORK CHEESECAKE
From servingfeast.com
NEW YORK CHEESECAKE - INSTANT POT RECIPES
From recipesinstantpot.com
13 INSTANT POT CHEESECAKES FOR YOUR OWN CHEESECAKE FACTORY
From mommyoverwork.com
INSTANT POT CHEESECAKE - THE BUSY BAKER
From thebusybaker.ca
INSTANT POT NEW YORK CHEESECAKE RECIPE - PINTEREST
From pinterest.ca
INSTANT POT CHEESECAKE RECIPE | NEW YORK-STYLE CHEESECAKE
From aromaticessence.co
INSTANT POT NEW YORK CHEESECAKE ~ 1ST PLACE WINNER
From youtube.com
THE BEST INSTANT POT NEW YORK CHEESECAKE - BAKING UP MEMORIES
From bakingupmemories.com
INSTANT POT NEW YORK CHEESECAKE – EASY INSTANT POT RECIPES
From instantpoteasy.com
INSTANT POT NEW YORK CHEESECAKE - FOODS AND DIET
From foodsanddiet.com
INSTANT POT NEW YORK CHEESECAKE - LIFE MADE SIMPLE
From lifemadesimplebakes.com
INSTANT POT NEW YORK CHEESECAKE ~ 1ST PLACE WINNER - YOUTUBE
From youtube.com
PERFECT INSTANT POT NEW YORK CHEESECAKE - DAMN DELICIOUS
From damndelicious.net
INSTANT POT CHEESECAKE RECIPE (NEW YORK STYLE)
From letthebakingbegin.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love