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Sesame Chicken
Cheesecake
| By : |
This cheesecake recipe has a creamy New York–style texture
with a crumb crust and plenty of options. I’m providing a
basic recipe, which you can consider a foundation for your
imagination. When my daughter MacKenzie wanted to learn
to cook, she chose cheesecake as her first recipe. Together
we made this basic recipe and it was a hit! Then she started
experimenting and creating new flavors (see the tips), and
now she is a master of cheesecake. She says it is the dessert
she will be known for. You can top this simple version with
any toppings you like, such as such as fresh fruits, canned pie
filling, caramel sauce, chocolate chips, or preserves.
| Prep Time | 10 minutes |
| Cook Time | 35 minutes |
| Passive Time | 4 hours |
| Servings |
8 servings
|
Ingredients
- Nonstick cooking spray
- 1 1/4 cups crushed graham crackers about
16 graham crackers - unsalted butter melted
- 2 tbsp granulated sugar
- 16 oz cream cheese at room temperature
- 1/2 cup brown sugar
- 1/4 cup sour cream
- 1 tbsp all-purpose flour
- 1/2 tsp fine sea salt
- 2 tsp vanilla extract
- 2 large eggs at room temperature
Ingredients
|
Instructions
PREPARE THE PAN.
- Grease a
7-inch spring-form pan with nonstick cooking spray. I recommend placing a piece of parchment paper on the bottom and greasing this as well.
MAKE THE CRUST.
- In a large mixing bowl, combine the graham cracker crumbs, butter, and granulated sugar and mix until moist. Pour the mixture into the prepared pan and press firmly to the bottom and up the sides about
2 inches .
MAKE THE BATTER.
- In another large mixing bowl, use an electric mixer to beat the cream cheese and brown sugar until creamy. Add the sour cream and mix, scraping the sides of the bowl. Add the flour, salt, and vanilla and stir to combine. Add the eggs, one at a time, and stir just until incorporated; do not overbeat. Pour the mixture into the prepared crust. Cover the pan with a paper towel and then aluminum foil.
PRESSURE COOK.
- Pour 1 cup of water into the inner cooking pot and place a trivet in the bottom. Using a sling, lower the pan onto the trivet. Lock the lid into place and turn the valve to “sealing.” Select Manual or Pressure Cook and adjust the pressure to High. Set the time for 35 minutes. When cooking ends, let the pressure release naturally for 20 minutes, then turn the valve to “venting” to quick release the remaining pressure.
CHILL THE CHEESECAKE
- Unlock and remove the lid. Using the sling, lift the pan out of the pot. Allow the cheesecake to cool on a cooling rack to room temperature and then refrigerated, still covered with foil, for at least 4 hours before serving.
Recipe Notes
Variation tips:
Make mason jar cheesecakes
using six mason jars instead of a spring-form pan and omitting the crust. Add 1/2 cup batter to each jar and cover with foil. Arrange three jars on the trivet in the pot and stack the remaining three jars on top of them. Lock the lid into place, turn the valve to “sealing,” select Manual or Pressure Cook, and adjust the pressure to High. Set the time for 8 minutes. When cooking ends, let the pressure release naturally for 15 minutes, then turn the valve to “venting” to quick release the remaining pressure. Let the jars cool on a rack and then refrigerate for at least 2 hours.
Make chocolate cheesecake by substituting chocolate wafer cookie crumbs for the graham cracker crumbs and adding 8 ounces melted chocolate chips to the batter. After the cheesecake has chilled, heat one (16-ounce) tub of chocolate frosting in the microwave for 5 seconds. Stir and pour over the top of the cheesecake.
Make salted caramel cheesecake by substituting crushed butter crackers for the graham cracker crumbs. Add 1 tablespoon caramel syrup to the batter, and top with dulce de leche and coarse sea salt.
Julee Morrison is a blogger, mother of six, who lives in the foothills of Virginia with their two dogs.
Her first book The Instant Pot® College Cookbook: 75 Quick and Easy Meals that Taste Like Home celebrates her family recipes, and making quick meals everyone will love.
Her writing has appeared on The Huffington Post, Scary Mommy, Pop Sugar, SheKnows, Yahoo Shine, Love What Matters, Ellen Nation, and her recipes have been featured on Bon Appetite, SparkPeople, and The Huffington Post.
Find Julee online at MommysMemorandum.com.
Book description:
The Instant Pot® College Cookbook is the definitive dorm room solution for easy, homemade meals.
Cereal and pizza might be enough to sustain a crash study session, but the best brain food is a homemade meal. The Instant Pot® College Cookbook saves college students from four years of nutrient deprivation with quick and easy, budget-friendly meals.
From grab-n-go Breakfast Burritos to late night Macaroni and Cheese, this college cookbook contains 75 tasty meals that require no previous cooking or Instant Pot® experience to whip up. Using easy-to-find and affordable ingredients, The Instant Pot® College Cookbook saves students time and money too with good fast food that rivals any take-out menu.
The Instant Pot® College Cookbook includes:
• Instant Pot® cooking 101 that explains pressure cooker settings for every type of food, tips, and FAQ.
• 75 home-style meals that include breakfast, everyday staples, soups and stews, meatless meals, poultry, pork and beef, dessert, and more!
• Fool-proof recipes that combine quick prep times with easy-to-find and affordable ingredients to suit student schedules and wallets.
Save ramen for emergencies with quick and easy recipes from The Instant Pot® College Cookbook.
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Im trying this now and hope it works !! You never stated how much water to put into the instant pot with the mason jars? So im taking a chance and just using 1 cup . Please let me know if different !
Hi Jeepmom1214,
1 cup for a 6 Qt or 1.5 cups for an 8 Quart will work. There just needs to be water in the inner pot to pressurize.
You dont say hiw much butter to use or what size jars you used to make them in a jar??
Love this!
Very easy to make. The cheesecake came out very light and airy and spongelike. I dont know if i did something wrong or if that was how it should look. It was very good though abd j will make again.
Came out amazing! I again a half tsp of lemon extract too.
How much butter in the crust?
Mallard, I used 6 tbsp of butter. But i think the 16 crackers may have been low, so you may have to scale it up if you use more crackers.
Can I put in the cracker crust when making them in the jars? Is there a reason the crust was omitted when making the jar option?
Nice, thank you. I use the silicone trivet with heat-resistant handles and it’s so much better than the metal trivet that came with the instant pot. I got it on Amazon: https://amzn.to/35LvU9n
Thank you for the recipe! For anyone who asked for Instant Pot accessories, check out this Amazon store – https://amzn.to/3rzTm7K