Delicious Cheesecake made in the Instant Pot Ultra, the best tasting cheesecake- rich and creamy…
Making cheesecake in the Instant Pot had been on my must do list, finally I can strike that off. My first ever cheesecake made in the Instant Pot ultra and it’s the best tasting one. I like to flavor up my cheesecake, hence topped it with homemade strawberry and raspberry sauce. It couldn’t get any better.
My man and I gobbled up this creamy, delicate and scrumptious cheesecake.
Recipe Courtesy: here
- I used store bought ground Graham Crackers- 1 cup
- Melted Butter, unsalted- 4 tbsp
- Cream cheese, room temperature- 16 oz or 454 g
- Cornstarch- 2 tbsp
- White sugar- ⅔ cup
- Salt- ¼ tsp
- Sour cream, room temperature- ½ cup
- Vanilla Extract- 2 tsp
- Eggs, large at room temperature- 2
- Strawberries, ripe- 10
- Raspberries, ripe- 6
- Sugar- ¼ cup
- Lemon juice- 1 tbsp
- I made the cheesecake in the Instant Pot Ultra, you could also use Instant Pot 7 in 1 or DUO- 6 quart.
- Use a 7 inch springform pan.
- Firstly, very important step: Take the cream cheese, sour cream and eggs from the refrigerator and let them come to room temperature.
- Secondly, line the pan with parchment paper on the bottom and on the sides- spray the parchment paper with non-stick cooking spray and then stick it to the bottom and sides, it will be intact.
- I used store bought Ground Graham Crackers. If you have graham crackers or digestive biscuit, you could grind it in a food processor.
- Into a bowl, add the ground graham crackers, add melted butter and combine well using a fork.
- Add the crackers mix onto the pan, using the back of a ramekin of spoon level it evenly. Using your fingers level the sides without any cracks.
- Keep the crusted pan in the freezer for 15 minutes, let it set well.
- In the Meantime, let's make the cheesecake batter.
- In a bowl; combine cornstarch, white sugar and salt well. Keep aside.
- You can use a stand mixer to make the batter or use an electric hand mixer.
- Into the stand mixer bowl with paddle attachment, add the cream cheese at room temperature. Beat at low speed for 1 minute.
- Add half of the cornstarch/sugar/salt mix, beat at low speed for 1 minute.
- Scrape down the sides and bottom using a spatula for even mixing.
- Add the remaining cornstarch/sugar/salt mix, beat at low speed for 1 minute.
- Scrape down the sides and bottom using a spatula for even mixing.
- Add the sour cream, beat at low speed for 1 minute.
- Add vanilla extract, beat for 1 minute.
- Add eggs, one at a time, beat at low speed for 1 minute.
- Do not over beat the eggs.
- Scrape down the sides and bottom using a spatula for even mixing.
- Pour the batter onto the crust in the pan.
- Tap the pan a few times to release the bubbles. Any bubbles on top, break with a fork.
- Try to break most of the bubbles.
- Make a sling using aluminum foil- fold a few long foils till thick and sturdy.
- Place the pan over the sling, this way it will be easier to take the pan out of the Instant Pot.
- Turn on the Instant Pot Ultra.
- Into the stainless steel pot, add 1 cup water.
- Place the trivet over the water.
- Click on Saute and click start.
- Let the water come to a slight boil.
- Gently place the pan with the sling onto the trivet.
- Close with the lid.
- Cancel Saute Mode.
- Click on Pressure cook- High pressure- set time to 25 minutes. Click start.
- Let the cheesecake cook for 25 minutes.
- After the pressure cooking has completed, let the pressure release naturally.
- After the pressure has released, open the lid.
- Take the pan out of the pot holding the sling.
- Let cool down for 5 minutes.
- Remove the bottom of the pan and the sides- using a springform pan you can do this.
- Peel off the parchment paper.
- Let the cheesecake cool down for a few minutes.
- Place in the refrigerator for 3 to 4 hours till cheesecake has set well.
- Let's make the easy strawberry/raspberry sauce.
- Into a saucepan, add the chopped strawberries and raspberries (or you could just use either strawberries or raspberries).
- Add ¼ cup sugar and lemon juice.
- Place the saucepan over medium heat and cook till the berries have cooked and mashed well.
- Remove the pan from the heat and let cool down.
- After the cheesecake has chilled and set well, top it with the sauce.
- You could chill after topping with the sauce for 30 minutes.
- Cut into wedges and serve, enjoy the creamy and rich cheesecake. Seriously YUM!