The texture of the cheesecake cooked in a pressure cooker is perfect. It is creamy, just firm enough with a soft crust without being soggy.
From now on I will always cook my cheesecakes in the Instant Pot. I like that the cooking time is predetermined unlike baking, which must ensure that the appearance of the cake is perfect at the end of cooking.
The cake can be stored 1 week in the refrigerator and up to 2 months in the freezer. It can be frozen in servings size by separating them with parchment paper.
Servings: 6 to 8
Note that the cooking time takes into account the time the Instant Pot takes to start cooking as well as the cooking and resting time before releasing pressure.
Butter the side of a 7 inches (18 cm) springform pan.
Put the graham cracker crumbs and sugar in the food processor and pulse a few seconds. Add the melted butter and pulse to mix. Cover the bottom and about 1/2 inch (1 cm) from the side of the pan with the crumb mixture by pressing with your fingertips.
Clean the food processor bowl with paper towels. Put the cheese, sugar and flour in the bowl and pulse until homogeneous. Stir in one eggs at a time without beating too much to avoid incorporating too much air. Add the sour cream, lemon juice and vanilla extract and pulse until homogeneous not more.
Pour the cheese mixture into the pan, lift and drop the pan on the counter a few times to remove the bubbles formed in the mixture.
Put 1 ½ cups (375 ml ) of water in the inner pot of the Instant Pot and place the rack in the inner pot.
Put the cake on the silicone holder or a large strip of aluminum foil that will be used to easily remove the baked cake.
Holding the silicone handles or the ends of the foil strip, place the cake on the grid. Put the lid on with the steam pressure release button to sealing.
Select, "pressure, manual or cake" and set 25 minutes to "high" with "warm to off". Press "start". Cooking will take about 10 minutes to start. When the end of cooking alarm sounds let stand 20 minutes and release the pressure.
Open lid by avoiding that the water adhering to the lid falls on the cake. Take out the cake and if there is residual water on and around the cake, immediately sponge it delicately with paper towel. Let stand at room temperature for 30 minutes (it is normal that the volume of the cake decreases a little with cooling). Refrigerate 1 hour, cover and refrigerate 4 hours to 2 days before serving.
When ready to serve, pass a knife around the cake and remove the removable part of the pan.
Serve with cherry, strawberry or blueberry sauce and a dollop of sour cream if desired.
Ingredients
Directions
Butter the side of a 7 inches (18 cm) springform pan.
Put the graham cracker crumbs and sugar in the food processor and pulse a few seconds. Add the melted butter and pulse to mix. Cover the bottom and about 1/2 inch (1 cm) from the side of the pan with the crumb mixture by pressing with your fingertips.
Clean the food processor bowl with paper towels. Put the cheese, sugar and flour in the bowl and pulse until homogeneous. Stir in one eggs at a time without beating too much to avoid incorporating too much air. Add the sour cream, lemon juice and vanilla extract and pulse until homogeneous not more.
Pour the cheese mixture into the pan, lift and drop the pan on the counter a few times to remove the bubbles formed in the mixture.
Put 1 ½ cups (375 ml ) of water in the inner pot of the Instant Pot and place the rack in the inner pot.
Put the cake on the silicone holder or a large strip of aluminum foil that will be used to easily remove the baked cake.
Holding the silicone handles or the ends of the foil strip, place the cake on the grid. Put the lid on with the steam pressure release button to sealing.
Select, "pressure, manual or cake" and set 25 minutes to "high" with "warm to off". Press "start". Cooking will take about 10 minutes to start. When the end of cooking alarm sounds let stand 20 minutes and release the pressure.
Open lid by avoiding that the water adhering to the lid falls on the cake. Take out the cake and if there is residual water on and around the cake, immediately sponge it delicately with paper towel. Let stand at room temperature for 30 minutes (it is normal that the volume of the cake decreases a little with cooling). Refrigerate 1 hour, cover and refrigerate 4 hours to 2 days before serving.
When ready to serve, pass a knife around the cake and remove the removable part of the pan.
Serve with cherry, strawberry or blueberry sauce and a dollop of sour cream if desired.
2 Responses
Hi there! I’m excited to try your recipie for the cheesecake. If my instant pot doesn’t have a cake mode, should I use high pressure for 20 minutes! Do I cook with vent open? Thank you for your help.
Yes use high pressure 25 minutes as specified in the recipe not 20 minutes. Vent pressure valve should be at seal not vent.
Let me know how it went,
Micheline