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How to Brand Perfect Pressure Cooker / Instant Pot Cheesecake

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Making perfect pressure cooker / Instant Pot cheesecake can exist a challenge for some people, simply it doesn't have to be! Get my tips on electric force per unit area cookers, then use these uncomplicated tips to help you create the best force per unit area cooker cheesecake recipes!

Cheesecake seems to exist the ane thing that new pressure cooker cooks seem most excited to cook in their new force per unit area cookers. And who can blame them?

The pressure cooker is the perfect environment for "blistering" cheesecake, and pressure cooker cheesecake is fabulous—rich, smooth and creamy!

However, there are a few things you have to know in order to take your cheesecake come up out perfectly. I'll allow you in on all the secrets!

Click here to Pivot Making Perfect Pressure Cooker Cheesecake!

Top Tips for PERFECT Instant Pot Cheesecake

i. Use Room Temperature Ingredients

When y'all're impatient to commencement baking, it's then tempting to just beat the cream cheese until information technology's soft. Don't do it!

Cheesecake that starts with cold ingredients is either gritty and lumpy or overbeaten. Neither one will be a smooth, flossy cheesecake you're proud to serve!

Utilise an instant read thermometer to brand certain the ingredients are between 70 and 75°F earlier starting.

⏲️ Time-Saving Trick: Put the cream cheese in a Ziploc bag and place it in warm water (non hot) for 10 minutes. Add together the eggs to the warm water and let sit for some other 5 minutes.

ii. Keep Your Crust Depression

Don't press your crumbs more than i-inch upward the sides of the springform pan.

Keeping the chaff short makes it much less likely that it volition blot moisture while cooking.

💡 Great Idea: Use a tart tamper or a flat-bottomed measuring cup to press the crust firmly against the springform pan.

three. Give It Enough Time

Even though the recipe calls for a 25 minute cook fourth dimension, you MUST test it for doneness when the time ends!

Things that can make cheesecake need more time:

• a thicker pan
• a silicone trivet or sling
• roofing your pan with foil
• using certain ingredients (chocolate, candies, fruit swirls)
• your pressure level cooker model

Don't worry if you demand to put your cheesecake back in the force per unit area cooker and cook it longer! Cheesecake "baked" in the pressure cooker is much more forgiving than baked in the oven, and you won't become dried out crusty edges if you melt it a few minutes longer .

👍 Helpful Tip: Take the guesswork out of making cheesecake by using an instant-read thermometer. Your cheesecake is gear up to come out of the pressure cooker when the middle is between 140 to 150°F.

(However, remember that yous're non making a cake, so the thermometer doesn't demand to remove cleanly for the cheesecake to be done.)

What Size Pan to Use for Instant Pot Cheesecake?

If this is your beginning time making Instant Pot Cheesecake, you'll need to double bank check that your cheesecake pan fits inside of your force per unit area cooking pot. The pan needs to sit down far away enough from the sides that steam is able to ascent freely around the edge of the cheesecake.

Equally a full general rule:

• iii-quart pressure cookers fit a 5 -inch springform pan. Some 6-inch springform pans volition fit if they have a very narrow latch on the collar. The Instant Pot Mini will also fit a 6-inch removable bottom pan (push pan).
• 6-quart pressure cookers fit a vii-inch springform pan or push pan. If you're using a removable lesser pan (push button pan) with a very narrow lip, yous might be able to get away with a 8-inch pan. Simply I don't recommend it.
• 8-quart force per unit area cookers fit an 8-inch springform or removable bottom pan (push button pan).

This recipe is written for using a 7-inch springform pan within a 6-quart electric pressure cooker.

Step-by-Step Simple Instant Pot Cheesecake Recipe

To make things easier for you, I'll walk yous through the entire process of making cheesecake in your Instant Pot, Mealthy, Ninja Foodi, or other brand of electric pressure level cooker.

(I've included a more than traditional recipe bill of fare for printing at the bottom of the post. Jump to the recipe.)

Stride one: Bring Ingredients to Room Temperature

This is SO important for making a not bad cheesecake. This will allow you to get the cheesecake batter smoothly mixed without over-mixing.

Step ii: Gear up the Pan and Chaff

Generously spray the bottom and edges of your springform pan with a nonstick cooking spray.

Some people like to use parchment paper in improver to the springform pan. If you choose to use parchment, simply cut a 7-inch circular parchment for the bottom and a strip of parchment for the sides that's around 4 inches tall and 22 inches long. (I prefer to not use parchment because information technology leaves lines in the cheesecake if the paper isn't perfectly smooth and I don't think it makes the process of removing the cheesecake any easier.)

In a small bowl, combine 1 cup graham cracker crumbs and 2 tablespoons butter, melted.

Step 3: Press and Freeze the Crust

Printing the graham cracker crumbs firmly and evenly in the bottom of the pan. If you like, you can besides press the chaff no more than ane-inch up the side of the pan.

(Make sure to press firmly—the picture higher up is midway through.)

Place the pan in the freezer for ten minutes to fix.

Step 4: Mix the Cream Cheese and Sugar

In a large bowl, mix the .0cream cheese and saccharide at medium speed until smooth, virtually 1 to two minutes.

DON'T OVER MIX IT!

Cheesecake is a delicate residue! You need to combine the sugar and cream cheese enough to be polish, but you practice Non want to add air to your cheesecake concoction.

(This is why it's so of import to employ room temperature ingredients and to mix at a lower speed.)

If you're using a stand mixer, use the paddle attachment and mix on a medium-depression setting.

Step 5: Add the Vanilla and Ane Egg

Scrape the basin well, then add the vanilla and add 1 egg and mix at medium-low just until blended.

Step 6: Add the Other Egg

Once again, scrape the sides of the bowl and the beater. Add the remaining egg and mix at medium-low until the egg is well incorporated but not so much that you lot incorporate lots of air into the batter.

Stride 7: Pour the Batter on Height of the Crust

Remove the prepared crust from the freezer. Gently cascade the batter into the pan.

I like to utilise an kickoff spatula or the back of a spoon to carefully smoothen the top of the cheesecake so that it's fairly flat and spread evenly throughout the pan. (For example, in the photograph higher up, I smoothed out the folds on the sides of the cheesecake so information technology was more level before putting it in the pressure cooker.)

At this point, America's Exam Kitchen recommends assuasive the cheesecake batter to sit for 10 minutes then that air bubbling can rise to the top. I rarely accept the patience to wait this long.

I prefer to selection up the prepared pan and gently tap the bottom on the counter a few times to bring air bubbles to the surface.

No matter how you lot bring the bubbles up, yous'll desire to pop them past gently scraping the tines of a fork across the cheesecake. (You won't exist able to get them all, just focus on the big ones.)

Stride 8: Prepare the Pressure Cooking Pot and Ready the Cheesecake on a Trivet

If you lot're using a six-quart pressure cooker, cascade 1 cup of h2o into the pressure cooking pot. If yous're using a larger pressure cooker, use 2 cups water.

Identify a low trivet in the bottom of the cooking pot.

Centre the filled pan on a sling. You can make 1 from foil or cutting silicone cooking mats downwards. (Or you tin skip this footstep if yous own grabber tongs or a combination trivet and sling.)

Carefully use the sling to lower the filled springform pan into the cooking pot.

Fold the ends of the sling downwards so it doesn't get in the way of closing the hat.

Step 9: Cook at High Pressure for 25 Minutes

Lock the lid in place. Select Loftier Pressure and 25 minutes cook time.

The amount of time it takes your cheesecake to come up to pressure level will vary based on the size and model of your pressure level cooker. Generally, information technology's most ten minutes.

Footstep 10: Apply a 10-minute Natural Force per unit area Release and Check for Doneness

When the cook time ends, I similar to turn off the pressure cooker.

Allow the pressure to release naturally for x minutes, and so end with a quick pressure level release. When the valve drops, advisedly remove the lid and cheque the cheesecake to run into if it's done.

Trying to figure out when a cheesecake is "set" or "jiggly enough" in the eye can be difficult, specially for newer cooks.

The traditional rule of thumb is the outside should appear gear up with a pocket-size 2-inch circle that jiggles in the centre when you give the cheesecake a gentle shake or rap the side of the pan with a spoon.

However, if you're still non sure, you can always use an instant-read thermometer. Your cheesecake is ready to move on to the next step when the heart hits 140 to 150°F. (More or less—if your cheesecake is 138 or 153°F, that's shut enough!)

If your cheesecake isn't quite done: Return the hat and melt at Loftier Pressure for an boosted v minutes, followed past some other x minute natural release.

Step 11: Cool to Room Temperature, so Arctic

When the cheesecake is done, employ the sling to advisedly remove information technology from the cooking pot. Identify it uncovered on a wire rack to cool.

Later on ten minutes, run an get-go spatula or a dent knife between the cheesecake and the side of the springform pan, to assistance it release from the pan.

Utilize the corner of a paper towel to soak upwardly any water that may have condensed on top of the cheesecake.

Once your cheesecake is close to room temperature, cover the springform pan tightly with plastic wrap. Place information technology in the refrigerator for at least 4 hours or overnight (ideally) to allow the cheesecake to prepare.

Step 12: Top, Slice, and Serve Your Cheesecake!

If you want to proceed things simple, this cheesecake is delicious all on its own.

However, yous can't go wrong topping your cheesecake with whipped foam, fresh fruit, pressure cooker berry compote, or even a chocolate drizzle.

If you lot desire a knockout presentation, you lot can top your cheesecake before serving. However, I discover that it'due south easier to serve if I top the cheesecake afterwards slicing and dishing up onto individual plates.

The trick to slicing your cheesecake is to utilize a precipitous knife dipped in very hot water. (I like to apply my watermelon knife for perfect cuts.) Wipe the knife dry for every cut.

Ingredients

CRUST

• 1 cup graham cracker cookie crumbs
• ii tablespoons butter melted

FILLING

• 16 ounces foam cheese, room temperature
• one/2 cup sugar
• one/2 teaspoon vanilla excerpt
• 2 eggs, room temperature

Instructions

1. Set a 7-inch springform pan by coating it with nonstick cooking spray. Line with parchment paper, if desired.
2. In a small bowl, combine the graham cracker crumbs and butter. Spread evenly in the bottom and no more than i-inch upwardly the side of the pan. Identify in the freezer for 10 minutes.
3. In a large bowl, mix cream cheese and sugar at medium-low speed until shine. Mix in vanilla and add eggs one at a fourth dimension merely until composite. Don't over mix!
4. Pour batter into the springform pan on top of the crust. Tap the filled pan gently on the counter to bring air bubbles to the surface and pop with a fork or a toothpick.
5. Pour 1 cup of water into the pressure cooking pot, and place a trivet in the bottom. Center the filled pan on a sling and advisedly lower information technology into the cooking pot. Fold the sling down so that it doesn't interfere with closing the chapeau.
6. Lock the lid in place. Select Loftier Force per unit area and 25 minutes cook time. When the melt fourth dimension ends, turn off the pressure cooker and let the pressure to release naturally for ten minutes, then stop with a quick pressure release. When the valve drops, advisedly remove the lid.
7. Check the cheesecake to see if the middle is fix with an instant read thermometer, between 140 to 150°F., or using the jiggle test. If the cheesecake isn't quite done, render the chapeau and melt at High Pressure for an additional 5 minutes, followed by a ten minute natural release.
8. When the cheesecake is done, use the sling to advisedly remove it from the cooking pot. Place on a wire rack to cool.
9. Apply the corner of a paper towel to soak up any water on top of the cheesecake.
10. When cheesecake is cooled to room temperature, air-condition covered with plastic wrap for at least 4 hours or overnight.
11. Refrigerate until ready to serve.
12. Serve plain or topped with your choice of whipped cream, fresh fruit, drupe compote, or a chocolate drizzle.

Notes

*If you like a denser, more New York style cheesecake, yous will demand to increase the melt time past 5 or x minutes. (The exact timing volition vary based on your model of pressure cooker, the pan and trivet yous're using, and whether yous've covered your cheesecake with foil.)

Nutrition Information:

Yield: 8 Serving Size: one
Corporeality Per Serving: Calories: 355 Total Fatty: 26g Saturated Fat: 14g Trans Fatty: 0g Unsaturated Fat: 9g Cholesterol: 111mg Sodium: 279mg Carbohydrates: 26g Cobweb: 0g Sugar: 19g Protein: 6g

Diet information is calculated by Nutritionix and may non always be accurate.

Top 10 Cheesecake Recipes to Make in an Instant Pot / Electric Pressure level Cooker

All of my cheesecake recipes volition work in any make of electric pressure cooker, including the Instant Pot, Ninja Foodi, and Mealthy MultiPot.

I've posted many cheesecake recipes on Force per unit area Cooking Today. Whether you're a chocolate lover, a fruit lover, or a traditionalist, y'all'll find something to love on this list!

ane. My Force per unit area Cooker / Instant Pot Samoa Cheesecake is still my favorite force per unit area cooker cheesecake. It has the texture of a New York cheesecake—richer and denser—and an amazing caramel-kokosnoot topping.

2. Instant Pot Cheesecake Bitesare the perfect brand-ahead vacation treat! Smooth, creamy cheesecake assurance dipped into rich milk chocolate and decorated with your favorite toppings.

3. Two-Tone Hollywood Cheesecake (aka Archetype Sour Cream Topped Cheesecake) is a simple, creamy sour cream cheesecake that uses just 5 basic ingredients. I've updated this 70-twelvemonth-former recipe to get in work for today's electric pressure cookers—merely the archetype taste remains just like mom and grandma used to make.

4. Caramel Pecan Cheesecake features a smooth, creamy filling that'southward sweetened with brown saccharide broiled on height of a shortbread pecan chaff with a decadent caramel topping, studded with toasted pecans.

5. Nutella Rolo Cheesecake rich, creamy, decadent Nutella cheesecake topped with chocolate ganache, Rolo candies, and chopped hazelnuts. This Insta Pot Nutella Rolo Cheesecake recipe is easy-to-make and ridiculously delicious!

6. Black Forest Cheesecake has a fudgy brownie bottom topped with creamy smooth cheesecake that's served with a sweet, tart cherry compote. I of the nearly decadent and gorgeous pressure cooker cheesecake recipes!

7. Raspberry Cheesecake with an Oreo cookie chaff, dripping with rich chocolate ganache and crowned with berries. This is 1 of the most colorful and prettiest pressure level cooker cheesecake recipes for the summertime holidays!

8. Meyer Lemon Cheesecake. The first cheesecake I fabricated in the pressure cooker was my Meyer Lemon Cheesecake adjusted from a cheesecake recipe by the queen of pressure level cooking, Lorna Sass. It's a lighter, less dense cheesecake that bakes in only 15 minutes.

9. Peanut Butter Cup Cheesecake. This is my most Instant Pot cheesecake recipe on Pinterest.

10. Red White and Blue Cheesecake is a creamy, rich, silky smooth vanilla cheesecake topped with juicy, sweet fresh strawberries and blueberries.

Instant Pot Cheesecakes in My Cookbooks

I absolutely love desserts, and I've made sure to incorporate cheesecakes into both of my cookbooks: The Electrical Pressure Cooker Cookbook and Instantly Sweet, written with Marci Buttars.

One of my nearly popular recipes on Barbara Bakes is my Strawberry Cheesecake with an Oreo Cookie Crust. I turned that into a pressure cooker cheesecake and share the recipe in my offset pressure cooker cookbook, The Electrical Pressure Cooker Cookbook.

Of form, Instantly Sweet has an entire department dedicated to Instant Pot cheesecake recipes, including Triple Layer Chocolate Mint Cheesecake (page 50), Japansese Cheesecake (page 54) and my Caramel Pecan Cheesecake (folio 52, just you can endeavor this recipe hither.)

What are your favorite tips for making a bully Instant Pot cheesecake?

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