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
PUMPKIN CHEESECAKE (PRESSURE COOKER)
Delicious, creamy, rich cheesecake with a wonderful pecan crust. Perfect for Thanksgiving. Quick and easy to make the night before in your pressure cooker. The pressure cooker is my new favorite thing and I've been going a little crazy with it lately. This recipe calls for a 7-inch springform pan but I use an 8-inch springform pan that fits in my 8-quart Fagor Duo. You'll need at least a 6-quart pressure cooker as well as a small trivet to elevate the springform pan above the water. Recipe is from The Pressure Cooker Cookbook by Toula Patsalis. She says this cheesecake serves 6 but it's so rich, I'd put servings at 8 or more. The cooking directions in this recipe were a bit off, so I have editted according to what worked for me.
Provided by LonghornMama
Categories Cheesecake
Time 50m
Yield 1 cheesecake, 6-8 serving(s)
Number Of Ingredients 18
Steps:
- Crust: Combine graham cracker crumbs, sugar, pecans, cinnamon, and 1/4 cup melted butter in a small bowl. Press crumbs into bottom of 7-inch springform pan. (I use an 8-inch springform pan).
- Cheesecake: Beat together cream cheese, sugar, and orange zest until smooth (I use food processor). Beat in eggs, one at a time, beating thoroughly after each addition. Beat in pumpkin, 2T butter, cornstarch, cinnamon, nutmeg, and ginger just until smooth. Pour batter over crust.
- Recipe says to cover with 2 layers of paper towels, top with foil, and crimp along edge of pan to seal. I have made other cheesecakes in the pressure cooker without covering them. If you do not cover the cheesecake, after cooking you'll need to carefully dab the top of the cheesecake with a paper towel to absorb any pools of excess water.
- Pour 2 cups water into 6-quart or larger pressure cooker. Insert trivet. Make a long foil strip with a 1 1/2 foot piece of aluminum foil. Double it lengthwise, twice, to create a long strip. Center the springform pan on this strip and use it to lower the cheesecake into the pressure cooker. Fold down the ends so they don't interfere with closing the pressure cooker lid. Secure lid. Bring to high pressure (15 psi), reduce heat to maintain pressure, and cook for 25 minutes. (At 25 minutes, my covered 8-inch cheesecake was completely raw in the middle, so I returned to the pressure cooker, brought back to pressure, and cooked uncovered for 10 more minutes. I would suggest 35 minutes cooking time).
- Remove pressure cooker from heat, let pressure come down naturally. Remove lid. Using foil handles, carefully remove cheesecake to cooling rack. Remove covering and check for doneness. The cheesecake should look set. Cover and refrigerate at least four hours or overnight.
- Before serving, release and remove outside ring of springform pan. Garnish or serve with plain whipped cream or Spiced Whipped Cream.
- Spiced Whipped Cream: using an electric mixer, beat cream in a medium bowl until thickened. Add powdered sugar and cinnamon and whip until thickened.
Nutrition Facts : Calories 801.9, Fat 61.1, SaturatedFat 32.3, Cholesterol 230.2, Sodium 516.1, Carbohydrate 58.7, Fiber 2.8, Sugar 45.9, Protein 9.3
PRESSURE-COOKER LIME CHEESECAKE
I love my pressure cooker and get a kick out of creating recipes for it. When I wanted to try a cheesecake, I did some research and put together my own version. Success! It not only was beautiful with no cracks but also tasted absolutely scrumptious. -Joan Hallford, North Richland Hills, Texas
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Place trivet insert and 1 cup water in a 6-qt. electric pressure cooker. Grease a 6-in. springform pan; place on a double thickness of heavy-duty foil (about 12 in. square). Wrap securely around pan., in a small bowl, combine cracker crumbs and sugar. Stir in melted butter. Press onto the bottom and up the sides of prepared pan. Place in freezer. Meanwhile, in a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream, lime zest, lime juice and vanilla. Add eggs; beat on low speed just until blended. Pour into prepared pan. Cover pan with foil. Fold an 18x12-in. piece of foil lengthwise into thirds, making a sling. Use the sling to lower the pan onto the trivet., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 50 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. Using foil sling, carefully remove springform pan. Let stand 10 minutes. Remove foil from pan. Cool cheesecake on a wire rack 1 hour., Loosen sides from pan with a knife. Refrigerate overnight, covering when cooled. To serve, remove rim from springform pan. If desired, garnish with lime slices and whipped cream.
Nutrition Facts : Calories 292 calories, Fat 18g fat (10g saturated fat), Cholesterol 88mg cholesterol, Sodium 187mg sodium, Carbohydrate 30g carbohydrate (24g sugars, Fiber 0 fiber), Protein 4g protein.
CONTEST-WINNING PUMPKIN CHEESECAKE DESSERT
With its gingersnap crust and maple syrup drizzle, this rich and creamy spiced pumpkin dessert never fails to get rave reviews. It cuts nicely, too. -Cathy Hall, Phoenix, Arizona
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 24 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine gingersnap crumbs and butter. Press onto bottom of a greased 13x9-in. baking dish; set aside. , In a large bowl, beat cream cheese and sugar until smooth. Beat in the pumpkin, cinnamon and vanilla. Add eggs; beat on low speed just until combined. Pour over crust; sprinkle with nutmeg., Bake at 350° for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of baking dish to loosen; cool 1 hour longer. Refrigerate overnight. , Cut into squares; serve with syrup and, if desired, sweetened whipped cream. Refrigerate leftovers.
Nutrition Facts : Calories 276 calories, Fat 20g fat (11g saturated fat), Cholesterol 92mg cholesterol, Sodium 226mg sodium, Carbohydrate 20g carbohydrate (13g sugars, Fiber 1g fiber), Protein 5g protein.
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From dadcooksdinner.com
5/5 (6)Calories 370 per servingCategory Dessert
- Spray a 7-inch springform pan with nonstick cooking spray. Mix the crushed ginger snaps and melted butter, then spread evenly across bottom of the pan, packing them down (and up the sides a little) with a flat bottomed glass (or your fingers).
- Make the cheesecake filling: Soften the cream cheese by leaving it out at room temperature for at least 1 hour (or heat it in the microwave until it softens, about 20 to 30 seconds). Beat the cream cheese in an electric mixer on medium speed until smooth, about 1 minute. Leave the mixer on medium and slowly add the sugar. Beat on medium speed until the sugar is completely blended, about 3 minutes. Stop the mixer and scrape down the sides. Add the pumpkin, the pumpkin pie spice, and the vanilla, and beat on low speed until completely blended, about 1 minute. Stop the mixer again and scrape down the sides. Add the eggs one at a time, beating each on low speed until just blended. (Don’t over-beat the eggs.) Pour into the cheesecake pan.
- Pressure cook the cheesecake for 20 minutes with a natural pressure release: Put 2 cups of water and the cooking rack in the pressure cooker pot. Make an aluminum foil sling to lift the cheesecake: fold a 2-foot long piece of aluminum foil over a few times, until it is a long strip about 4 inches wide. Center the cheesecake pan on the sling and carefully lower it into the pot, setting it on the rack. (Bend the edges of the foil sling over so they fit under the lid.) Lock the lid on the cooker and pressure cook on high for 20 minutes in an electric PC or 16 minutes in a stovetop PC, then let the pressure come down naturally, about 15 more minutes. (After 15 minutes, you can quick release any pressure left in the pot.)
- Cool the cheesecake, then serve: Lift the cheesecake out of the pressure cooker. Immediately run a knife around the rim of the cheesecake pan to loosen the cheesecake from the sides. Cool the pan at room temperature for an hour, then refrigerate for at least 4 hours, preferably overnight. Top with whipped cream and serve.
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4.6/5 (32)Total Time 8 hrs 50 minsCategory DessertsCalories 383 per serving
- In a food processor, pulse the graham crackers with granulated sugar until fine crumbs. Add in melted butter and mix until combined.
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- Prepare a 7-inch springform pan by coating it with nonstick cooking spray. Line with parchment paper, if desired.
- In a small bowl, combine the graham cracker crumbs and butter. Spread evenly in the bottom and no more than 1-inch up the side of the pan. Place in the freezer for 10 minutes.
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- Meanwhile, sift the flour and baking powder into a bowl. Add the brown sugar, half of the melted butter and the beaten egg and mix until a dough forms. Evenly press the dough into the base of the slow-cooker and up the sides to a height of 2cm.
- Purée the pumpkin in a food processor. Add the cream cheese, icing sugar, vanilla extract and cinnamon and process until smooth. Add the remaining eggs, one at a time, pulsing until combined. Add the remaining butter and pulse to combine.
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From amindfullmom.com
4.9/5 (18)Total Time 1 hr 5 minsCategory DessertCalories 244 per serving
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From kitschencat.com
Servings 8Total Time 50 minsEstimated Reading Time 2 mins
- Prepare a 7 inch springform pan by spraying it with cooking spray, then pat graham cracker mixture into the bottom and slightly up the sides.
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INSTANT POT PUMPKIN CHEESECAKE (KETO, LOW CARB ...
From savorytooth.com
4.7/5 (6)Total Time 1 hr 30 minsCategory DessertCalories 400 per serving
- Prepare: Set cream cheese, eggs, and heavy whipping cream on countertop to warm to room temperature, at least 30 minutes before proceeding with recipe (Note 5). Use separate pieces of parchment paper to line bottom and sides of aluminum 6-inch round cheesecake pan with removable bottom (Note 6). Place trivet inside pressure cooker, with handles resting on sides of pot (Note 7).
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5/5 (1)Category Cheesecake
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- Add gingersnaps to a food processor and pulse until fine crumbs are formed. Add butter a little at a time pulsing after each addition until butter is evenly incorporated into the crumbs. Spread evenly into the prepared springform pan. Firmly press the crumbs into the pan to form a crust, starting in the center, working toward the edges and bringing a little up the sides of the pan.
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