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
PRESSURE COOKER VERY VANILLA CHEESECAKE
Cinnamon and vanilla give this cheesecake so much flavor, and making it in the pressure cooker creates a silky, smooth texture that's hard to resist. -Krista Lanphier, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Grease a 6-in. springform pan; pour water into a 6-qt. electric pressure cooker. , Mix cracker crumbs, 1 tablespoon sugar and cinnamon; stir in butter. Press onto bottom and about 1 in. up sides of prepared pan., In another bowl, beat cream cheese and remaining sugar until smooth. Beat in vanilla. Add eggs; beat on low speed just until combined. Pour over crust., Cover cheesecake tightly with foil. Place springform pan on a trivet with handles; lower into cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on low for 1 hour and 5 minutes. When finished cooking, quick-release the pressure. The cheesecake should be jiggly but set in center., Remove springform pan from pressure cooker; remove foil. Cool cheesecake on a wire rack 1 hour. Loosen sides from pan with a knife. Refrigerate overnight, covering when completely cooled., For topping, melt chocolate and cream in a microwave; stir until smooth. Cool slightly. Remove rim from springform pan. Pour chocolate mixture over cheesecake. If desired, sprinkle with berries to serve.
Nutrition Facts : Calories 484 calories, Fat 34g fat (19g saturated fat), Cholesterol 151mg cholesterol, Sodium 357mg sodium, Carbohydrate 39g carbohydrate (31g sugars, Fiber 0 fiber), Protein 8g protein.
LEMON CHEESECAKE (PRESSURE COOKER)
I don't own a pressure cooker, but this recipe tempts me to get one. From "Pressure Cooking for Every Occasion" by Fagor America (2005) and published in my local paper. A 6 qt capacity cooker is required. The cooking time is for the cake served warm - it wll take longer to cool and chill, as is more customary with cheesecake.
Provided by duonyte
Categories Dessert
Time 40m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Grease the bottom and sides of a round baking dish or springform pan that fits into the cooker. Coat the sides with crumbs and distribute the remaining crumbs on the bottom.
- Using an electric mixer or food processor, blend the cream cheese and sugar until smooth.
- Add eggs, lemon juice, zest and vanilla. Beat until smooth, then pour into the prepared pan.
- Pour 2 cups water into a 6 qt or larger cooker. Set a trivet on the bottom to raise the bottom of the pan above the water. (I'd wrap the bottom of a springform pan in aluminum foil).
- Lock the lid in place. Over high heat, bring to high pressure. Reduce heat just enough to maintain high pressure and cook for 15 minutes. Turn off the heat and allow the pressure to come down naturally. Remove lid, tilting away from you to release steam.
- Let the steam subside before removing the pan from the cooker. Place on a wire rack to cool.
- If there is a small pool of condensed water in the middle of the cake, blot with paper towel.
- Serve warm, or cool to room temperature, cover and refrigerate for at least 4 hours or overnight.
- Serve plain or with fresh fruit or cherry-pie filling on top.
Nutrition Facts : Calories 296.3, Fat 22.1, SaturatedFat 11.9, Cholesterol 110.4, Sodium 252.7, Carbohydrate 20.2, Fiber 0.3, Sugar 16.5, Protein 5.4
More about "ny cheesecake pressure cooker food"
PRESSURE COOKER NEW YORK CHEESECAKE — LET'S DISH RECIPES
From letsdishrecipes.com
5/5 (1)Estimated Reading Time 4 minsServings 8Total Time 45 mins
- Lightly grease a 7-inch springform pan. Fold a long piece of foil into a sling, 5-6 inches wide and about 20 inches long.
- In a small bowl, combine the graham cracker crumbs and butter. Spread evenly in the bottom and slightly up the sides of the pan. Place in the freezer for 10 minutes.
- With an electric mixer, mix the cream cheese and sugar at medium speed until smooth. Blend in heavy cream, sour cream, vanilla, salt and flour.
- Stir in eggs one at a time just until blended; do not over mix. Pour the batter over the chilled crust. Cover top of springform pan with aluminum foil.
NEW YORK-STYLE INSTANT POT CHEESECAKE RECIPE | LITTLE …
From littlespicejar.com
4.9/5 (78)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).
PERFECT INSTANT POT NEW YORK CHEESECAKE - DAMN …
From damndelicious.net
4.9/5 (14)Estimated Reading Time 3 minsServings 8Total Time 8 hrs
PRESSURE COOKER NEW YORK CHEESECAKE - DADCOOKSDINNER
From dadcooksdinner.com
5/5 (19)Category Pressure Cooker
HOW TO MAKE PERFECT PRESSURE COOKER / INSTANT POT …
From pressurecookingtoday.com
NEW YORK CHEESECAKE | INSTANT POT RECIPE - PRESSURE …
From pressurecookingtoday.com
LOW CARB INSTANT POT CHEESECAKE (KETO RECIPE)
From savorytooth.com
TOP 12 INSTANT POT CHEESECAKE RECIPES - PRESSURE …
From pressurecookingtoday.com
PRESSURE COOKER (INSTANT POT) SAMOA CHEESECAKE
From pressurecookingtoday.com
INSTANT POT NEW YORK CHEESECAKE #17 RECIPE - YOUTUBE
From youtube.com
11 TESTED TIPS TO MAKE A STUNNING PRESSURE COOKER …
From pressurecookrecipes.com
EASY INSTANT POT CHEESECAKE RECIPE - SIMPLY RECIPES
From simplyrecipes.com
TOP 49 PRESSURE COOKER NEW YORK CHEESECAKE RECIPES
From nyamaneilang.coolfire25.com
PRESSURE COOKER ITALIAN NEW YORK CHEESECAKE - TASTY KITCHEN
From tastykitchen.com
ELECTRIC PRESSURE COOKER CHEESECAKE MY FOOD AND FAMILY RECIPES
From alhikmahfm.dixiesewing.com
INSTANT POT NEW YORK CHEESECAKE - AKITCHENADVISOR
From akitchenadvisor.com
NEW YORK-STYLE CHEESECAKE WITH SALTED CARAMEL
From thehappyfoodie.co.uk
PRESSURE COOKER NEW YORK-STYLE CHEESECAKE - MAGIC SKILLET
From magicskillet.com
INSTANT POT NEW YORK CHEESECAKE - A PRESSURE COOKER …
From apressurecookerkitchen.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