{"id":24812,"date":"2018-02-25T22:01:36","date_gmt":"2018-02-26T03:01:36","guid":{"rendered":"http:\/\/www.thasneen.com\/cooking\/?p=24812"},"modified":"2022-05-03T11:44:03","modified_gmt":"2022-05-03T15:44:03","slug":"instant-pot-easy-cheesecake","status":"publish","type":"post","link":"https:\/\/thasneen.com\/cooking\/instant-pot-easy-cheesecake\/","title":{"rendered":"Instant Pot Easy Cheesecake"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-24814\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2018\/02\/Instant-Pot-Cheesecake-Recipe.jpg\" alt=\"\" width=\"475\" height=\"713\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2018\/02\/Instant-Pot-Cheesecake-Recipe.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2018\/02\/Instant-Pot-Cheesecake-Recipe-133x200.jpg 133w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<p>Delicious Cheesecake made in the Instant Pot Ultra, the best tasting cheesecake- rich and creamy&#8230;<\/p>\n<p>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&#8217;s the best tasting one. I like to flavor up my cheesecake, hence topped it with homemade strawberry and raspberry sauce. It couldn&#8217;t get any better.<\/p>\n<p>My man and I gobbled up this creamy, delicate and scrumptious cheesecake.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-24813\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2018\/02\/Instant-Pot-Cheesecake.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2018\/02\/Instant-Pot-Cheesecake.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2018\/02\/Instant-Pot-Cheesecake-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2018\/02\/Instant-Pot-Cheesecake-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<p>Recipe Courtesy: <a href=\"https:\/\/www.pressurecookrecipes.com\/\" target=\"_blank\" rel=\"noopener\">here<\/a><\/p>\n<div class=\"easyrecipe mceNonEditable\" data-rating=\"0\"> \t<link itemprop=\"image\" href=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2018\/02\/Instant-Pot-Cheesecake-475x200.jpg\" \/>\n<div class=\"item ERName\">Instant Pot Easy Cheesecake<\/div>\n<div class=\"ERClear\"><\/div>\n<div class=\"ERHead\"><span class=\"xlate\">Recipe Type<\/span>: <span class=\"type\">Dessert<\/span><\/div>\n<div class=\"ERHead\">Author: <span class=\"author\">Thasneen<\/span><\/div>\n<div class=\"ERHead\">Prep time: <time itemprop=\"prepTime\" datetime=\"PT20M\">20 mins<\/time><\/div>\n<div class=\"ERHead\">Cook time: <time itemprop=\"cookTime\" datetime=\"PT25M\">25 mins<\/time><\/div>\n<div class=\"ERHead\">Total time: <time itemprop=\"totalTime\" datetime=\"PT45M\">45 mins<\/time><\/div>\n<div class=\"ERIngredients\">\n<div class=\"ERIngredientsHeader\">Ingredients<\/div>\n<ul class=\"ingredients\">\n<li class=\"ERSeparator\">[b]For making the Crust[\/b]<\/li>\n<li class=\"ingredient\">I used store bought ground Graham Crackers- 1 cup<\/li>\n<li class=\"ingredient\">Melted Butter, unsalted- 4 tbsp<\/li>\n<li class=\"ERSeparator\">[b]For making the cheesecake batter[\/b]<\/li>\n<li class=\"ingredient\">Cream cheese, room temperature- 16 oz or 454 g<\/li>\n<li class=\"ingredient\">Cornstarch- 2 tbsp<\/li>\n<li class=\"ingredient\">White sugar- 2\/3 cup<\/li>\n<li class=\"ingredient\">Salt- 1\/4 tsp<\/li>\n<li class=\"ingredient\">Sour cream, room temperature- 1\/2 cup<\/li>\n<li class=\"ingredient\">Vanilla Extract- 2 tsp<\/li>\n<li class=\"ingredient\">Eggs, large at room temperature- 2<\/li>\n<li class=\"ERSeparator\">[b]For making Strawberry\/Raspberry Sauce[\/b]<\/li>\n<li class=\"ingredient\">Strawberries, ripe- 10<\/li>\n<li class=\"ingredient\">Raspberries, ripe- 6<\/li>\n<li class=\"ingredient\">Sugar- 1\/4 cup<\/li>\n<li class=\"ingredient\">Lemon juice- 1 tbsp<\/li>\n<\/ul>\n<\/div>\n<div class=\"ERInstructions\">\n<div class=\"ERInstructionsHeader\">Instructions<\/div>\n<div class=\"instructions\">\n<ol>\n<li class=\"instruction\">I made the cheesecake in the Instant Pot Ultra, you could also use Instant Pot 7 in 1 or DUO- 6 quart.<\/li>\n<li class=\"instruction\">Use a 7 inch springform pan.<\/li>\n<li class=\"instruction\">Firstly, very important step: Take the cream cheese, sour cream and eggs from the refrigerator and let them come to room temperature.<\/li>\n<li class=\"instruction\">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.<\/li>\n<\/ol>\n<div class=\"ERSeparator\">[b]Making the Crust[\/b]<\/div>\n<ol>\n<li class=\"instruction\">I used store bought Ground Graham Crackers. If you have graham crackers or digestive biscuit, you could grind it in a food processor.<\/li>\n<li class=\"instruction\">Into a bowl, add the ground graham crackers, add melted butter and combine well using a fork.<\/li>\n<li class=\"instruction\">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.<\/li>\n<li class=\"instruction\">Keep the crusted pan in the freezer for 15 minutes, let it set well.<\/li>\n<\/ol>\n<div class=\"ERSeparator\">[b]Making Cheesecake Batter[\/b]<\/div>\n<ol>\n<li class=\"instruction\">In the Meantime, let&#8217;s make the cheesecake batter.<\/li>\n<li class=\"instruction\">In a bowl; combine cornstarch, white sugar and salt well. Keep aside.<\/li>\n<li class=\"instruction\">You can use a stand mixer to make the batter or use an electric hand mixer.<\/li>\n<li class=\"instruction\">Into the stand mixer bowl with paddle attachment, add the cream cheese at room temperature. Beat at low speed for 1 minute.<\/li>\n<li class=\"instruction\">Add half of the cornstarch\/sugar\/salt mix, beat at low speed for 1 minute.<\/li>\n<li class=\"instruction\">Scrape down the sides and bottom using a spatula for even mixing.<\/li>\n<li class=\"instruction\">Add the remaining cornstarch\/sugar\/salt mix, beat at low speed for 1 minute.<\/li>\n<li class=\"instruction\">Scrape down the sides and bottom using a spatula for even mixing.<\/li>\n<li class=\"instruction\">Add the sour cream, beat at low speed for 1 minute.<\/li>\n<li class=\"instruction\">Add vanilla extract, beat for 1 minute.<\/li>\n<li class=\"instruction\">Add eggs, one at a time, beat at low speed for 1 minute.<\/li>\n<li class=\"instruction\">Do not over beat the eggs.<\/li>\n<li class=\"instruction\">Scrape down the sides and bottom using a spatula for even mixing.<\/li>\n<li class=\"instruction\">Pour the batter onto the crust in the pan.<\/li>\n<li class=\"instruction\">Tap the pan a few times to release the bubbles. Any bubbles on top, break with a fork.<\/li>\n<li class=\"instruction\">Try to break most of the bubbles.<\/li>\n<li class=\"instruction\">Make a sling using aluminum foil- fold a few long foils till thick and sturdy.<\/li>\n<li class=\"instruction\">Place the pan over the sling, this way it will be easier to take the pan out of the Instant Pot.<\/li>\n<\/ol>\n<div class=\"ERSeparator\">[b]Making cheesecake in the Instant Pot[\/b]<\/div>\n<ol>\n<li class=\"instruction\">Turn on the Instant Pot Ultra.<\/li>\n<li class=\"instruction\">Into the stainless steel pot, add 1 cup water.<\/li>\n<li class=\"instruction\">Place the trivet over the water.<\/li>\n<li class=\"instruction\">Click on Saute and click start.<\/li>\n<li class=\"instruction\">Let the water come to a slight boil.<\/li>\n<li class=\"instruction\">Gently place the pan with the sling onto the trivet.<\/li>\n<li class=\"instruction\">Close with the lid.<\/li>\n<li class=\"instruction\">Cancel Saute Mode.<\/li>\n<li class=\"instruction\">Click on [b]Pressure cook- High pressure- set time to 25 minutes. Click start[\/b].<\/li>\n<li class=\"instruction\">Let the cheesecake cook for 25 minutes.<\/li>\n<li class=\"instruction\">After the pressure cooking has completed, let the pressure release naturally.<\/li>\n<li class=\"instruction\">After the pressure has released, open the lid.<\/li>\n<li class=\"instruction\">Take the pan out of the pot holding the sling.<\/li>\n<li class=\"instruction\">Let cool down for 5 minutes.<\/li>\n<li class=\"instruction\">Remove the bottom of the pan and the sides- using a springform pan you can do this.<\/li>\n<li class=\"instruction\">Peel off the parchment paper.<\/li>\n<li class=\"instruction\">Let the cheesecake cool down for a few minutes.<\/li>\n<li class=\"instruction\">Place in the refrigerator for 3 to 4 hours till cheesecake has set well.<\/li>\n<\/ol>\n<div class=\"ERSeparator\">[b]Making Strawberry\/Raspberry Sauce[\/b]<\/div>\n<ol>\n<li class=\"instruction\">Let&#8217;s make the easy strawberry\/raspberry sauce.<\/li>\n<li class=\"instruction\">Into a saucepan, add the chopped strawberries and raspberries (or you could just use either strawberries or raspberries).<\/li>\n<li class=\"instruction\">Add 1\/4 cup sugar and lemon juice.<\/li>\n<li class=\"instruction\">Place the saucepan over medium heat and cook till the berries have cooked and mashed well.<\/li>\n<li class=\"instruction\">Remove the pan from the heat and let cool down.<\/li>\n<li class=\"instruction\">After the cheesecake has chilled and set well, top it with the sauce.<\/li>\n<li class=\"instruction\">You could chill after topping with the sauce for 30 minutes.<\/li>\n<li class=\"instruction\">Cut into wedges and serve, enjoy the creamy and rich cheesecake. Seriously YUM!<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<div class=\"ERNutrition\"><\/div>\n<div class=\"endeasyrecipe\" style=\"display: none;\">3.5.3251<\/div>\n<\/div>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Delicious Cheesecake made in the Instant Pot Ultra, the best tasting cheesecake- rich and creamy&#8230; 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&#8217;s the best tasting one. I like to flavor up &hellip; <\/p>\n","protected":false},"author":1,"featured_media":24813,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[422,349,671,1120,400,357,30],"tags":[633,1122,1121,203,179,713],"class_list":["post-24812","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-american","category-cheese-by-ingredient","category-cheesecake-by-category","category-instant-pot-recipes","category-raspberry-by-ingredient","category-strawberry-by-ingredient","category-video","tag-cheesecake","tag-instant-pot","tag-instant-pot-recipes","tag-raspberry","tag-strawberries","tag-video-2","course-dessert-2"],"_links":{"self":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/24812","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/comments?post=24812"}],"version-history":[{"count":0,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/24812\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media\/24813"}],"wp:attachment":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media?parent=24812"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/categories?post=24812"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/tags?post=24812"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}