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Instant Pot Cheesecake
Credit:
Bryan Gardner
Recipe Summary
prep: 40 mins
total: 1 hr 50 mins
Yield: Serves 8 to 10
Ingredients
Crust
12 graham crackers
2 teaspoons sugar
1/2 teaspoon kosher salt
4 tablespoons unsalted butter, melted
Filling
1 1/2 pounds cream cheese, room temperature
4 ounces sour cream (1/2 cup)
1 cup sugar
2 large eggs plus 1 large yolk, room temperature
2 tablespoons unbleached all-purpose flour
1 teaspoon grated lemon zest, plus 2 tablespoons fresh juice (from 1 lemon)
1 teaspoon pure vanilla extract
Blueberry Sauce
1 1/2 cups fresh blueberries
3 tablespoons sugar
2 teaspoons fresh lemon juice
Pinch kosher salt
1 teaspoon cornstarch
Gallery
Instant Pot Cheesecake
Credit:
Bryan Gardner
Recipe Summary
prep: 40 mins
total: 1 hr 50 mins
Yield: Serves 8 to 10
Gallery
Instant Pot Cheesecake
Credit:
Bryan Gardner
Instant Pot Cheesecake
Credit:
Bryan Gardner
Instant Pot Cheesecake
Recipe Summary
prep: 40 mins
total: 1 hr 50 mins
Yield: Serves 8 to 10
Recipe Summary
prep: 40 mins
total: 1 hr 50 mins
Yield: Serves 8 to 10
prep: 40 mins
total: 1 hr 50 mins
prep:
40 mins
total:
1 hr 50 mins
Yield: Serves 8 to 10
Serves 8 to 10
Ingredients
Ingredients
12 graham crackers
2 teaspoons sugar
1/2 teaspoon kosher salt
4 tablespoons unsalted butter, melted
1 1/2 pounds cream cheese, room temperature
4 ounces sour cream (1/2 cup)
1 cup sugar
2 large eggs plus 1 large yolk, room temperature
2 tablespoons unbleached all-purpose flour
1 teaspoon grated lemon zest, plus 2 tablespoons fresh juice (from 1 lemon)
1 teaspoon pure vanilla extract
1 1/2 cups fresh blueberries
3 tablespoons sugar
2 teaspoons fresh lemon juice
Pinch kosher salt
1 teaspoon cornstarch
Directions
Crust: Wrap bottom of an 8-inch springform pan tightly with foil. Create a sling for pan: fold a 20-inch length of foil lengthwise in fourths.
Pulse graham crackers in a food processor until finely ground (you should have about 1 1/2 cups). Pulse in sugar, salt, and butter until evenly moistened. Press into bottom and 1 inch up sides of prepared pan. Freeze 15 minutes.
Filling: Pulse cream cheese, sour cream, sugar, eggs and yolk, flour, lemon zest and juice, and vanilla in a food processor until smooth and creamy. Pour filling into crust; smooth top with an offset spatula. Cover pan tightly with foil to fully enclose cake.
Pour 1 1/2 cups hot water into the bowl of an 8-quart multicooker; insert wire rack on bottom. Arrange foil sling under pan and set pan on top of rack. Secure lid of multicooker and close vent. Cook on high “Pressure Cook” setting for 45 minutes. Once time is complete, turn off machine and let pressure release naturally for 10 minutes. Turn vent to release remaining steam. Carefully remove lid.
Use sling to remove cake from multicooker; remove foil cover. Let cool to room temperature. Refrigerate, uncovered, until chilled and firm, at least 4 hours and up to 2 days.
Blueberry Sauce: Place 1 cup blueberries, sugar, lemon juice, 2 tablespoons water, and salt in a small saucepan. Bring to a simmer over medium-high heat, stirring, until sugar dissolves and blueberries begin to burst, about 2 minutes. In a small bowl, whisk together cornstarch and 1 tablespoon water; add to blueberry mixture. Return to a simmer and cook until thickened slightly, about 1 minute. Stir in remaining 1/2 cup blueberries. Transfer to a small bowl; let cool completely. Spoon over cake; serve.
Reviews
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Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Instant Pot Cheesecake
- of Reviews
Reviews:
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Most Helpful
Most Positive
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All Reviews for Instant Pot Cheesecake
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
