Instant Pot Samoa Cheesecake Recipe 475 Food

INSTANT POT VANILLA CHEESECAKE

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 SAMOA CHEESECAKE RECIPE - (4.7/5)

Steps:

• Crust: Spray a 7-inch springform pan with non stick cooking spray. In a medium bowl, mix together the chocolate crackers, sugar and butter. Pour into prepared pan; press up the sides (about 1-inch) and the bottom. Place in the freezer while the filling is being made. For the Filling: In a medium mixing bowl add the cream cheese, granulated sugar and brown sugar. Whip until the ingredients are combined and creamy. Add the sour cream, flour, vanilla and eggs to the cream cheese mixture. Beat on medium until all ingredients are combined and creamy. Take the pan out of the freezer; pour filling over crust. Place pan in the center of a piece of foil; bring up the sides and cover but do not extend above the rim. Take another piece of foil (about 18-inches long), fold into thirds long wise. This strip will serve as a sling and make lifting the cheesecake out of the pot easier. Set the cheesecake in the center of the strip. Pour 2 cups water into the bottom of the Instant pot; place the rack that came with the pot in the bottom with the handles folded on top. Using the sling lower the cheesecake into the pot. Place the lid on top and secure. Plug in the pot, press manual and set cooking time for 30 minutes on high pressure. MAKE SURE THE VENT IS CLOSED Once the timer goes off use the quick release for the pressure. Lift cheesecake out of the pan and onto a wire cooling rack. NOTE: There might be some liquid that accumulated in the center of the cheesecake during the cooking process. If so, use a paper towel to soak up the liquid. Let cool ONE HOUR. Cover with foil and cool completely in refrigerator (at least 4 hours). For the Topping: Preheat oven to 300°. Spread coconut on a rimmed baking sheet and toast 20 minutes, stirring every 5 minutes, until coconut is golden. Cool on baking sheet. Unwrap the caramels and place in a large microwave safe bowl with cream. Cook on high 1 ½ to 2 minutes, stopping to stir a few times. When smooth stir in toasted coconut. Spoon coconut mixture on top of cheesecake. In a microwave safe bowl melt chocolate chips. Pour chocolate into a zip top bag, snip the corner and drizzle over cheesecake. IMPORTANT----SERVING INSTRUCTIONS: If you don't plan on the serving the cheesecake as soon as the topping is added; I recommend at least pre-slicing it and storing the cheesecake covered in the refrigerator. ONE HOUR before serving take the cheesecake out of the refrigerator. The time may vary depending on room temperature. Don't let the inner temperature of the cheesecake get any lower than 41°. This is the highest temp you want your cheesecake to reach. At the one hour mark I was easily able to put a fork through the topping to eat. I still recommend slicing the cheesecake while the topping is warm.