How to Make PERFECT Cheesecake in Your Instant Pot

Pressure Cooking Today | Instant Pot Recipes

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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.pressureco...)
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.pressureco...
Cuisinart Handheld Mixer amzn.to/3BW0C1y (affiliate link)
#instantpot #instapot #instantpotrecipe #instantpotdessert #cheesecake #instantpotcheesecake #pressurecook #pressurecooker #electricpressurecooker #pressurecooking

Опубликовано:

7 окт 2024

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Комментарии : 78

@kirstie.k 5 месяцев назад

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!

@PressureCookingToday 5 месяцев назад

How fun! So glad you loved them.

@DamienCrowtherUK 2 года назад

When I first cut in to that I would not be impressed by Barbara's 1inch deep base trickery but Jens enthusiasm and smile would save the day, seriously it looks amazing, great job!

@Cubpupsmom Год назад

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!

@PressureCookingToday Год назад

So sweet - thank you!!

@MrCubansurfer 11 месяцев назад

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 🧑‍🍳💪🏻🔥🔥🔥

@cesaraugustorivasdelosrios3958 10 месяцев назад

Thank you! I really loved the energy you both transmit

@PressureCookingToday 10 месяцев назад

That's so nice - thanks!

@thatgirl626 2 года назад

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.

@PressureCookingToday 2 года назад

Wonderful!

@norakathleenbertoglio4414 2 года назад

I have made this cheesecake so many times from your recipe and it’s perfect! Thanks so much!

@PressureCookingToday 2 года назад

Fantastic - thanks!

@outlandishmccandlish3873 2 года назад

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.

@PressureCookingToday 2 года назад

Sounds like a delicious addition. Enjoy!

@mrobvious1100 10 месяцев назад

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

@sillygrin52 Год назад

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.

@PressureCookingToday Год назад

Glad to hear you tweaked it so it's just how you like it!

@tallgirl195 10 месяцев назад

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!

@rainerrain9689 Год назад

Well done,thanks.

@alexandratorres8475 10 месяцев назад

Thank you for this recipe I can't wait to make it

@PressureCookingToday 10 месяцев назад

Our pleasure 😊 Enjoy!

@ceciliapackard1558 Год назад

I think you missed to tell us to let it natural release and refrigerate for at least 8 hours. :)

@PressureCookingToday Год назад

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.

@gaillam9574 Год назад

Forget to say to chill it overnight or it doesn’t taste good

@seekingjoynow1722 8 месяцев назад

Very important.😊

@amybotticello9780 9 месяцев назад

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).

@PressureCookingToday 9 месяцев назад

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.

@nonne7018 7 месяцев назад

What size is the pan you’re using? Link to purchase it?? Link to recipe?? Thanks ❤

@PressureCookingToday 6 месяцев назад

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)

@michelledeshong2570 2 года назад

my first attempt at a cheesecake ever!

@PressureCookingToday 2 года назад

Awesome - enjoy!

@fritzj6803 5 месяцев назад

Great tutorial. No sour cream for some tanginess?

@PressureCookingToday 5 месяцев назад

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/

@staciemarie5859 Год назад

Does this need to set overnight in the fridge or no waiting? Looking forward to making this!

@PressureCookingToday Год назад

Yes, it needs to chill completely before serving, overnight is best.

@staciemarie5859 Год назад

@@PressureCookingToday Thank you so much for responding so quickly!!

@Atcraftcity Год назад

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.

@PressureCookingToday Год назад

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/

@marilynchen5256 2 года назад

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👍

@freedomwillring6749 Год назад

Great video, but you didn't mention what size your spring form pan was. Can you please tell me the diameter?

@PressureCookingToday Год назад

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.

@cynthiaryan2901 2 года назад

Looks delicious! Any chance you have a recipe for ricotta cheesecake with lemon?

@PressureCookingToday 2 года назад

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/

@thatgirl626 2 года назад

I made the ricotta lemon cheesecake,can’t recall which recipe, we did not like the taste never again for us.

@thatgirl626 9 месяцев назад

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.

@chrism4561 2 года назад

What brand hand mixer do you have?

@PressureCookingToday 2 года назад

I love it. Cuisinart Handheld Mixer amzn.to/3BW0C1y (affiliate link)

@deborahhilsenbeck6077 2 года назад

I thought making cheesecake you put on refrigerator for overnight or till cold be fore you unmold?

@PressureCookingToday 2 года назад

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.

@spikeybaby1735 Год назад

Smush, is that a technical phrase ? 😁

@PressureCookingToday Год назад

lol very technical - a combination of push and smash = smush

@peggydecker8327 Год назад

In other recipes I've read they use cornstarch or flour also. Is there a difference in the taste and texture?

@PressureCookingToday Год назад

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

@peggydecker8327 Год назад

@@PressureCookingToday Thank You

@rikireaves701 10 месяцев назад

You may have answered this question but what size pan are you using for these this size cheesecake?

@PressureCookingToday 10 месяцев назад

We use a 7-inch by 3-inch springform pan. amzn.to/47B3yiu (affiliate link)

@bluebellsca Год назад

Can I use soft cream cheese instead of regular cream cheese. Or I do t have a hand blender

@PressureCookingToday Год назад

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/

@juanitagamez8051 2 года назад

Is it a natural release or flip release?

@PressureCookingToday 2 года назад

A natural release for 10 minutes and then a quick release.

@NoniBose 2 года назад

3:15 the mom is a lowkey a freak 👀 Great recipe though, gonna make this for our annual church picnic

@deborahhilsenbeck6077 2 года назад

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

@PressureCookingToday 2 года назад

You do need to let it chill at least 8 hours or preferably overnight.

@rimmatverskoy5097 2 года назад

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?

@PressureCookingToday 2 года назад

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.

@wl1659 Год назад

Hi thanks for the tutorial. Do I need to wrap the pan? Will water seep in the springform pan? Thanks

@PressureCookingToday Год назад

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.

@wl1659 Год назад

@@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?

@PressureCookingToday Год назад

All our recipes just use high pressure. Enjoy!

@wl1659 Год назад

@@PressureCookingToday thank you

@haccprof Год назад

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.

@PressureCookingToday Год назад

Does your cheesecake appear overcooked or is it still creamy and delicious after being chilled overnight?

@haccprof Год назад

@@PressureCookingToday Would like a little more creamy but delicious all the same...Doesn't appear overcooked

@PressureCookingToday Год назад

Try cooking it for 15 minutes for a more creamy cheesecake.