I just found this recipe for cheesecake in the Instapot and it turned out delicious and pretty quick and easy for a cheesecake. This chocolate chip version was delicious, but next time I think I'll try a raspberry version. I found this recipe in Taste of Home and I give it a two thumbs up.
1 c. graham cracker crumbs (or 1 pkg. graham crackers crushed fine)
1 Tblsp. brown sugar
dash of salt
2 pkg. (8oz.) cream cheese, softened
1/2 c. sugar
1/2 tsp. vanilla
2 large eggs, room temperature, lightly beaten
1/2 c. miniature semisweet chocolate chips
1. Place trivet insert and 1 c. water in a 6-qt. spring form pan with parchment. In a small bowl, mix cracker crumbs, brown sugar and salt; stir in butter. Press onto bottom of prepared pan. Freeze while preparing filling.
2. In a large bowl, beat cream cheese, sugar and vanilla until smooth. Add eggs; beat on low speed just until blended. Fold in the chocolate chips. Pour over crust. Cover springform pan with paper towel and foil. Fold an 18 x 12 " piece of foil lengthwise into thirds, making a sling. Use the sling to lower pan onto trivet.
3. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 30 minutes. Allow pressure to release naturally. Using foil sling, carefully remove pan. Uncover; cool on a wire rack 10 minutes. Loosen edge of cheesecake with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove rim from pan. Refrigerate leftovers.
Are you sure about the trivet and water going into the springform and not the IP liner? I know you need water in the bottom of the IP to create steam for pressure, and the trivet usually goes under the dish. The way this is written, it sounds like you'd end up with the trivet inside your cheesecake!
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