Overnight One Pot Cheesecake Food

INSTANT POT CHEESECAKE

Steps:

• Make crust: Grease a 6" springform pan with cooking spray. In a medium bowl, combine graham cracker crumbs, melted butter, and salt and mix until mixture is the texture of wet sand. Spread evenly in the bottom and up the side of the pan. Freeze for 20 minutes.
• Make cheesecake: In a large bowl using a hand mixer, beat cream cheese, sugars, sour cream and flour until light and fluffy. Add vanilla and salt and beat until combined. Add eggs, one at time, and beat until just blended. Don't overmix. Pour batter into springform pan on top of crust.
• Pour 1½ cups water into Instant Pot and place trivet in the bottom. Fold a large piece of foil (about 18") into thirds to make a long "sling," and lower it into the pot. Put the springform pan on top and fold the sling.
• Lock the lid in place and select High Pressure. Set timer for 35 minutes. Allow the pressure to release naturally. Remove the cheesecake from the pot using the sling and place on a wire rack to cool for at least an hour.
• Cover springform pan with foil and refrigerate for 4 hours or up to overnight. Spread Cool Whip on top, garnish with chopped strawberries, and serve.

INSTANT POT NEW YORK CHEESECAKE #17

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~

OVERNIGHT CHEESECAKE

Steps:

• 1. Just before bedtime, preheat the oven to 200 degrees. Grease a 9 inch springform pan. Dust with the cracker crumbs. Set it aside.
• 2. In a large bowl, combine the cream cheese and sugar until smooth. Stir in the vanilla extract, brandy, and eggs until well-blended. Pour the batter into the prepared pan and place in the oven overnight.
• 3. The next morning, 6 to 8 hours later, the cake will be set and the top will have just colored. Remove to a rack and cool in the pan until the pan is cool enough to handle, 1 hour.
• 4. Cover with plastic wrap or waxed paper and an inverted plate. Invert. Remove the pan and refrigerate, upside down, for at least 1 hour.
• 5. Invert a serving plate over the cheesecake and invert the whole thing. Remove the top plate and the paper. Cover and refrigerate until ready to serve.

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.

OVERNIGHT ONE-POT CHEESECAKE

Steps:

• Just before bedtime, preheat the oven to 200 F or 95 degrees C.
• Grease a 9 inch springform pan and dust with the cracker or cookie crumbs.
• Set aside.
• In a large bowl, combine the cream cheese and sugar until smooth.
• Stir in the vanilla extract, brandy, and eggs until well-blended.
• Pour the batter into the prepared pan and place in the oven overnight.
• The next morning, 6 to 8 hours later, the cake will be set and the top will have just colored.
• Essentially, you want to cook it until the cake barely wiggles in the center because the cake will firm up as it cools.
• Remove to a rack and cool in the pan until the pan is cool enough to handle, 1 hour.
• Remove the sides of the springform pan.
• Refrigerate for at least 1 hour, then either serve or cover and refrigerate until ready to serve.