How to Make PERFECT Cheesecake in Your Instant Pot
ฝัง
- เผยแพร่เมื่อ 19 ก.พ. 2022
- Learn how to make a PERFECT cheesecake using your Instant Pot (or other brand of electric pressure cooker)!
Barbara and Jenn from Pressure Cooking Today will show you all of the tips and tricks we use to get reliable results every time.
(Did we mention we really love cheesecake? We're kind of the queens of Instant Pot Cheesecake and have over 20 proven recipes on our site. www.pressurecookingtoday.com/...)
This easy cheesecake recipe works in ANY brand of electric pressure cooker, including the #InstantPot #NinjaFoodi #Zavor #CrockpotExpress or #PowerPressureCooker.
Ingredients:
CRUST
1 cup graham cracker cookie crumbs
2 tablespoons butter melted
FILLING
16 ounces cream cheese, room temperature
1/2 cup sugar
1/2 teaspoon vanilla extract
2 eggs, room temperature
Ideally, you'll chill your cheesecake overnight before serving.
Get the full recipe directions at www.pressurecookingtoday.com/...
Cuisinart Handheld Mixer amzn.to/3BW0C1y (affiliate link)
#instantpot #instapot #instantpotrecipe #instantpotdessert #cheesecake #instantpotcheesecake #pressurecook #pressurecooker #electricpressurecooker #pressurecooking
![CAMPปลิ้น | EP.76[1/2] โจโฉเปิดป่าโหดรับโอ๊ต-ป๊อบ รอบนี้พี่เอาจริง!](http://i.ytimg.com/vi/pNg5O7Pf-a0/mqdefault.jpg)
I used this recipe to make cheesecake for the first time in my Instant Pot....SO EASY! Which makes it dangerous, as I'll probably be making this often! I actually made two at the same time, and they both turned out really well, and no cracks. You're right, It really is better making sure it's fully chilled, as it tasted even better after chilling overnight in the fridge. Great tips and recipe, thank you!
How fun! So glad you loved them.
You’re so lucky that your mum knows how to cook and do it well. My mother, being one of the original feminists does not know how to cook. Therefore, we never had home cook meals growing up. Having two other brothers I have vowed to learn how to cook. Tired of eating take out. Tyvm for your recipes and tell your mum thanks for teaching you how to cook 🧑🍳💪🏻🔥🔥🔥
I have made this cheesecake so many times from your recipe and it’s perfect! Thanks so much!
Fantastic - thanks!
You two are an adorable team! Love your videos. I used to get confused with the spring form release pans too 😅
Thank you for sharing your recipes and videos!
So sweet - thank you!!
Thank you! I really loved the energy you both transmit
That's so nice - thanks!
I think you missed to tell us to let it natural release and refrigerate for at least 8 hours. :)
Sorry if we missed those important steps. The complete recipe and more tips are on our site www.pressurecookingtoday.com/making-perfect-pressure-cooker-cheesecake/ We generally do a 10 minute nature pressure release for cheesecake, most of the pressure will be released after 10 minutes. Then ideally you'll refrigerated it overnight.
Forget to say to chill it overnight or it doesn’t taste good
Very important.😊
Well done,thanks.
Thank you for this recipe I can't wait to make it
Our pleasure 😊 Enjoy!
yes today I made a blueberry,used blueberry jam, made a blueberry topping , tomorrow I will make whipped topping. I bought the kitchen aid cordless hand mixer OMG, game changer for me.
Wonderful!
Never made a cheesecake of any kind before and when I first got my IP I could not find the right size spring form pan because everyone was making cheesecake 😅. I finally thought about it again here years and years later and ordered a pan online and I am making one today. My husband almost bought a cheesecake from Costco last night and I told him no that I had planned to make one today. I hope he likes it. I d8d change one ingredient though which is almond extract instead of vanilla because IDK where my vanilla went to.
Sounds like a delicious addition. Enjoy!
I enjoyed watching your video with my morning cup of tea. You make a nice team! It was very relaxing and informative. I am gearing up to try the recipe. I saw another recipe that covered the cheesecake with foil on top while baking. I was curious if you had tried that before. BTW, the tamper looks very useful (I used to use measuring cups).
Thanks - glad it was enjoyable! We prefer not to cover the cheesecake because you need to increase the cook time if it's covered and it's easier to tell if the cheesecake is done. However, you will get some droplets of water on the top if you don't cover it. We just use the corner of a paper towel to soak up any drops. It really comes down to personal preference.
Appreciate you explaining the steps and why to do things a certain way! Also LOL when you spilled a bit and she was too slow to say "Put it back in the bowl," it was already eaten!
This is a great recipe but I also encourage everyone to look up no bake cheesecake. I am praying my mother makes her no bake orange creamsicle cheesecake for this Thanksgiving. Thank you for the video ladies you have good Harmony
Looks delicious! Any chance you have a recipe for ricotta cheesecake with lemon?
Hi Cynthia - I haven't tried a ricotta cheesecake yet, but this one from a trusted blogger looks great www.dadcooksdinner.com/instant-pot-italian-ricotta-cheesecake/
I made the ricotta lemon cheesecake,can’t recall which recipe, we did not like the taste never again for us.
I made this recipe the first time and it was very good but I felt it was too heavy and rich so I researched how to add some fluffiness to it and found a teaspoon of cream of tartar would incorporate a little air. Todays cheesecake was perfect. Thank you for this recipe.
Glad to hear you tweaked it so it's just how you like it!
Does this need to set overnight in the fridge or no waiting? Looking forward to making this!
Yes, it needs to chill completely before serving, overnight is best.
@@PressureCookingToday Thank you so much for responding so quickly!!
my first attempt at a cheesecake ever!
Awesome - enjoy!
Tip, put your microwave to good use, low power depending on your microwave. LOW POWER, is key, I do 20 seconds, if I need a couple more, I do this all the time works perfectly no bake cheesecake,or when you need room temperature cream cheese.
Great tutorial. No sour cream for some tanginess?
Many of our cheesecake recipes (we have lots!) do have some sour cream. Try this one www.pressurecookingtoday.com/new-york-cheesecake-with-a-toffee-pecan-shortbread-cookie-crust/
What size is the pan you’re using? Link to purchase it?? Link to recipe?? Thanks ❤
Here's a link to the recipe www.pressurecookingtoday.com/making-perfect-pressure-cooker-cheesecake/ It's a 7x3-inch pan amzn.to/3wQdbMZ (affiliate link)
Great video, but you didn't mention what size your spring form pan was. Can you please tell me the diameter?
We used a 7 x 2 inch pan in the video but a 6 x 3 inch works in the 6 quart pc as well.
What brand hand mixer do you have?
I love it. Cuisinart Handheld Mixer amzn.to/3BW0C1y (affiliate link)
Does anyone know how to reduce the chances of cracking for the cheesecake, when cooking in the instapot? My usual go to's are covered in the cooking process. I'm thinking it may be the pressure release valve...I get too impatient and always do the quick release or the medium release. Should I just bite my tongue and stick to natural release?
I typically do a natural release for 10 minutes and then a quick release for cheesecake because I get impatient too. To avoid cracking, run a knife or thin spatula around the edge of the pan after removing it from the pressure cooker so that tension isn't created as it cools causing it to pull apart and crack. Non-stick spray also helps. If it's still cracking after doing that, you'll need to reduce your cook time.
Can I use soft cream cheese instead of regular cream cheese. Or I do t have a hand blender
No, you need to use regular cream cheese that has been softened at room temperature. More tips on how to soften it here www.pressurecookingtoday.com/making-perfect-pressure-cooker-cheesecake/
In other recipes I've read they use cornstarch or flour also. Is there a difference in the taste and texture?
You get a thicker more New York style cheesecake if you add it. We have a wide variety of cheesecakes on our site, many include flour www.pressurecookingtoday.com/?s=cheesecake
@@PressureCookingToday Thank You
Is it a natural release or flip release?
A natural release for 10 minutes and then a quick release.
You may have answered this question but what size pan are you using for these this size cheesecake?
We use a 7-inch by 3-inch springform pan. amzn.to/47B3yiu (affiliate link)
I thought making cheesecake you put on refrigerator for overnight or till cold be fore you unmold?
You want to wait until it's cool, but you can unmold it after refrigerating it or before. Often I'll run a knife or thin spatula around the edge to loosen it from the pan while it's still warm so the tension created while it's cooling doesn't crack the cheesecake.
Hi thanks for the tutorial. Do I need to wrap the pan? Will water seep in the springform pan? Thanks
No you don't need to wrap the springform pan. To keep the crust crisp, don't push it up the sides too high or it will absorb moisture.
@@PressureCookingToday thanks for the reply. I have the new Pro 8 quart, shall I use the bake function with high pressure or just regular pressure cooking please?
All our recipes just use high pressure. Enjoy!
@@PressureCookingToday thank you
HELP!! My cheesecake is coming out of instantpot between 185 and 190 using 25 minutes high pressure...backed time down to 20 minutes same thing...what am I doing wrong. Creamcheese, eggs are at room temp. Using Instantpot Pro.
Does your cheesecake appear overcooked or is it still creamy and delicious after being chilled overnight?
@@PressureCookingToday Would like a little more creamy but delicious all the same...Doesn't appear overcooked
Try cooking it for 15 minutes for a more creamy cheesecake.
Smush, is that a technical phrase ? 😁
lol very technical - a combination of push and smash = smush
You need to revise your recipe to include natural release and refrigerating overnight. You may have newbies that don’t know this that watch your videos. Thats a critical bit of info thats just forgotten.
Thanks for watching! We prefer a 10 minute npr and then quick release any remaining pressure. But you're right, we should have said something about the release and the importance of chilling the cheesecake before serving. All that information is included in our printable recipe www.pressurecookingtoday.com/making-perfect-pressure-cooker-cheesecake/
hi there, I am watching from Taiwan😄 daddies here dont cook, they will never make a cake for their kids haha😆 its great to see you enjoying cheesecake with your son👍
3:15 the mom is a lowkey a freak 👀
Great recipe though, gonna make this for our annual church picnic
When you take it out do you put in frig for 8 hrs or so after it cools ? Or you don't have to?
Thanks
You do need to let it chill at least 8 hours or preferably overnight.
The flavor is noticeably better if you put it in the fridge overnight.
Agreed - an overnight chill is the way to go.