Instant Pot Cheesecake 1St Place Winner Recipe
Description:
This Instant Pot Cheesecake recipe is a winner! It is a rich, creamy, and perfectly sweet cheesecake that is both decadent and indulgent. The graham cracker crust is perfectly crunchy and the cream cheese filling is light and fluffy. This is sure to be an instant hit at any gathering. It’s great for special occasions or just for a special treat. The best part is that it’s so easy to make and it only takes a few minutes in the Instant Pot. Plus, you don’t have to worry about turning on the oven!
Prep Time:
This delicious cheesecake only takes 20 minutes to prepare. You’ll need to gather all of your ingredients and prepare the pan before you start. Then, you’ll need to combine the graham cracker crumbs, sugar, and melted butter until evenly blended. Press the mixture into the bottom of the pan and set aside. Then, you’ll be ready to start making the filling.
Cook Time:
Once the filling is prepared, it’s time to put the cheesecake in the Instant Pot. You’ll need to add 1 cup of water to the bottom of the pot and place a trivet on top. Place the pan with the cheesecake on top of the trivet and set the Instant Pot to the “Manual” setting. You’ll want to cook it for 40 minutes and allow it to cool for 10 minutes before releasing the pressure. Once cooked, you’ll need to let the cheesecake cool to room temperature before refrigerating.
Ingredients:
For the graham cracker crust you’ll need:
- 1 ½ cups graham cracker crumbs
- ½ cup white sugar
- ¾ cup butter, melted
For the cheesecake filling you’ll need:
- 4 (8 ounce) packages cream cheese, softened
- 1 cup white sugar
- 3 tablespoons all-purpose flour
- 4 eggs
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions:
To make the graham cracker crust, combine the graham cracker crumbs, sugar, and melted butter in a medium bowl until evenly blended. Press the mixture into the bottom of a 9-inch springform pan. Set aside.
In a large mixing bowl, combine the cream cheese, sugar, and flour until well blended. Add the eggs, one at a time, and beat until smooth. Stir in the vanilla extract and salt. Pour the mixture into the prepared pan.
Add 1 cup of water to the bottom of the Instant Pot and place a trivet on top. Place the pan with the cheesecake on top of the trivet. Set the Instant Pot to the “Manual” setting and cook for 40 minutes. Allow the pressure to release naturally for 10 minutes, then release the remaining pressure. Allow the cheesecake to cool to room temperature before refrigerating.
Equipment:
- Instant Pot
- 9-inch springform pan
- Mixing bowl
- Trivet
Notes:
This recipe can be made in a conventional oven as well. Preheat the oven to 350 degrees F (175 degrees C) and bake for 45 minutes, or until the center is set. Allow the cheesecake to cool before refrigerating.
Nutrition: Per Serving
- Calories: 541 kcal
- Fat: 37.5 g
- Carbohydrates: 39.7 g
- Protein: 8.7 g
Recipe Tips:
This recipe is great for entertaining or for special occasions. You can also change up the flavor of the cheesecake by adding different mix-ins such as chopped nuts, chocolate chips, or fruit. You can also top it with a variety of toppings such as chocolate sauce, caramel sauce, or fresh fruit. Experiment and have fun with it!
This Instant Pot Cheesecake recipe is sure to be a hit. With its rich, creamy texture and perfect sweetness, it’s sure to be a crowd pleaser. Plus, it’s so easy to make and it only takes a few minutes in the Instant Pot. So next time you’re looking for a delicious dessert, give this recipe a try!
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