Instant Pot 17 Cheesecake Recipe
If you're looking for a delicious dessert that's sure to impress, you've come to the right place. Our Instant Pot 17 Cheesecake Recipe is the perfect combination of creamy, tangy, and sweet. This easy-to-follow recipe will have you baking up a delicious cheesecake in no time! Whether you're serving it for a special occasion or just because, this Instant Pot 17 Cheesecake Recipe is sure to become a favorite.
Description
This Instant Pot 17 Cheesecake Recipe is a delicious, creamy, and tangy dessert that will have everyone asking for seconds. It's made with a graham cracker crust, a creamy filling, and topped with a sweet and tangy raspberry topping. This cheesecake is sure to be a hit at any gathering!
Prep Time
Before serving, this Instant Pot 17 Cheesecake Recipe will need to be prepared. This will take about 20 minutes. This includes gathering the ingredients, prepping the crust, and making the filling.
Cook Time
Once the ingredients are prepped, the cheesecake will need to cook for about 40 minutes. This will ensure that it's cooked through and that it has a smooth, creamy texture.
Ingredients
To make this Instant Pot 17 Cheesecake Recipe, you'll need the following ingredients:
- 2 cups graham cracker crumbs
- 1/2 cup melted butter
- 3 (8-ounce) packages of cream cheese, softened
- 1 cup white sugar
- 3 eggs
- 2 teaspoons vanilla extract
- 1/4 cup all-purpose flour
- 1 (12-ounce) jar raspberry preserves
Instructions
1. Preheat the oven to 350 degrees Fahrenheit. Grease a 9-inch springform pan with cooking spray.
2. In a medium bowl, combine the graham cracker crumbs and melted butter. Press the crumb mixture into the bottom of the prepared pan and up the sides. Bake for 10 minutes.
3. In a large bowl, beat the cream cheese, sugar, eggs, and vanilla extract until smooth. Add the flour and mix until just combined. Pour the mixture into the prepared crust.
4. Place the pan in the center of the preheated oven and bake for 30 minutes, or until the filling is set. Allow to cool completely.
5. Once cooled, spread the raspberry preserves over the top of the cheesecake. Slice and serve.
Equipment
To make this Instant Pot 17 Cheesecake Recipe, you'll need the following equipment:
- 9-inch springform pan
- Large bowl
- Medium bowl
- Electric mixer
- Spatula
- Oven
Notes
- For best results, use full-fat cream cheese.
- To ensure the cheesecake is cooked through, use an instant-read thermometer to test the center of the cake. It should read 160 degrees Fahrenheit.
- If the top of the cheesecake is browning too quickly, cover it with aluminum foil.
Nutrition: Per Serving
Calories: 420
Total Fat: 24g
Saturated Fat: 13g
Cholesterol: 108mg
Sodium: 251mg
Carbohydrates: 44g
Fiber: 1g
Sugar: 34g
Protein: 6g
Recipe Tips
This Instant Pot 17 Cheesecake Recipe is a delicious and easy-to-make dessert. To make sure your cheesecake turns out perfectly, here are a few tips:
- Use full-fat cream cheese for best results.
- Use an instant-read thermometer to test the center of the cheesecake. It should read 160 degrees Fahrenheit.
- If the top of the cheesecake is browning too quickly, cover it with aluminum foil.
- To ensure a smooth and creamy texture, be sure to beat the cream cheese, sugar, eggs, and vanilla extract until smooth.
- Allow the cheesecake to cool completely before slicing and serving.
Post a Comment for "Instant Pot 17 Cheesecake Recipe"