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By :The Instant Pot Bible by Bruce Weinstein |
Course | Dessert |
Cuisine | Modern |
Difficulty | Easy |
Browse Category | Dessert, Kid-Friendly |
Duration | 30-60 min |
Cooking Technique | Pressure Cook |
Main Ingredient | Cream Cheese, Graham Crackers, Sugar |
Prep Time | 25 minutes |
Cook Time | 25 minutes |
Servings |
6-8 servings
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Ingredients
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Votes: 21
Rating: 4.76
Rate this recipe!
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Beyond
• Unfortunately, these ratios and this pan won’t work in a 3-quart cooker.
• Top the slices with strawberry or raspberry jam, warmed for a few seconds on high in the microwave and then whisked until smooth.
• Or top with slightly warmed chocolate sauce.
• Or make a cherry sauce: Mix one 16-ounce bag frozen sweet or sour cherries (do not thaw), 1/2 cup granulated white sugar, and 1/2 cup water in a medium saucepan; bring to a boil over medium heat, stirring often. Whisk 1 tablespoon lemon juice and 2 teaspoons cornstarch in a small bowl until smooth, then stir this slurry into the bubbling cherry mixture. Cook, stirring constantly, until thickened, about 1 minute. Immediately remove from the heat and continue stirring until the bubbling stops. Cool for at least 30 minutes at room temperature before serving with the cheesecake.
This complete and AUTHORIZED guide to your Instant Pot has more than 350 recipes for breakfasts, lunches, dinners, snacks, and even desserts–for every size and model of Instant Pot, including the Instant Pot MAX.
More than five million people worldwide use Instant Pots to get food onto their table fast. But only The Instant Pot Bible has everything you need to revolutionize the way you cook with your favorite machine. Every one of the 350+ recipes gives ingredients and timings for all sizes and models of Instant Pot, including the Instant Pot MAX, which cooks even more quickly. And you get exciting new recipes that utilize the MAX’s unique Sous Vide setting.
The Instant Pot Bible is the most comprehensive Instant Pot book ever published, with recipes for everything from hearty breakfasts to healthy sides, from centerpiece stews and roasts to decadent desserts. Bestselling authors and pressure-cooking experts Bruce Weinstein and Mark Scarbrough offer customized directions and timings for perfect results every time. And many recipes can also use the slow-cook setting to let the machine cook while you do other things.
These innovative “road map” recipes for classics such as vegetable soups, chilis, pasta casseroles, oatmeal, and more let you customize flavors and ingredients to make each of your family members’ favorites. Need dinner in an instant? No problem-more than 175 recipes come together in just a few minutes or just a few steps. Not to mention vegan and vegetarian, keto-friendly, and gluten-free options galore.
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OMG!!! So good!! Just follow the directions exactly and it will turn out perfect!!! ❤️❤️❤️
I made this cheesecake tonight. It was awful. In fact the worst cheesecake I have ever tasted. I used the recipe to the letter. I would not make this again.
Turned out great!
The best cheesecake I’ve ever had! Can’t believe I made this!
Made this for xmas its yummy. Not super sweet. It turned out perfect. I did leave out the salt cuz i used salted butter.
Really easy to make! Great stsrter cheesecake!Set well! Tastes was so-so.
Good easy recipe. Texture and taste is good.
Hi. I don’t know what i did wrong, but my crust didin’t stay crisp
Hi Tatierica,
Line your pan with foil to ensure no moisture gets in.
This was the best cheesecake ever. Follow the directions and you will never buy the store bought bakery one again.
I did put it in the over for 10 minites to crisp up the crust.
A little bit too much lemon taste but my family loved the lemon. Classic, creamy cheesecake! So good. Will make again.
Sooooo good!
This recipe is not written very well in step #3 it say “Do not cover the pan.” then in step #7 it says “To serve, uncover ” Being that I did not cover my pan or use the foil sling since I have a trivet with handles there was water on the top of my cheesecake. Not sure how it taste or how it will turn out since it is in the fridge for the next few hours. Will update later.
I’m shocked. It’s perfect! This is going into my favorites.
Great cheesecake! I made a caramel sauce to go over the top.
1/2 cup sugar
3 Tbsp butter
1/4 cup heavy whipping cream
Add sugar to a saucepan over medium heat. Whisk until sugar is fully melted. Remove from heat and add butter. Whisk until incorporated. Slowly add heavy whipping cream until fully incorporated. Let cool.
Drizzle cooled caramel sauce over top of cheesecake and serve.
Mmmm delicious
I have not made this yet, I do not have a springform pan. Can I use a 7” Instant Pot brand bake pan?
I made this yesterday. Very good. The only thing is there was water on the top. The next time I will cover it.
Follow directions exactly. Came out great
Used 7 inch spring form pan that I srayed with Pam
Came off cake easily after I cooled to room temp.
I love cheesecake, but I’ve never made one in my life. I’m also new to the Instant Pot world, having received one for Christmas. Imagine my delight yesterday when, on a whim, I tried this cheesecake recipe AND IT TURNED OUT PERFECTLY! I’ll definitely make this again. And again, and again.
Nice, thank you very much! 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. Got it on Amazon: https://amzn.to/35LvU9n
For the 3 quart users, halve the recipe.
Use this pan from Amazon: Fat Daddio’s PCC-63 Round Cheesecake Pan, 6 x 3 Inch, Silver https://www.amazon.com/dp/B0012Q5QQ4/ref=cm_sw_r_cp_tai_iq9FEb3A3HWTY
I made my graham crackers from an Epicurius recipe.
Use only one quart of water in your Instapot.
Serving for one!! (Maybe two… if they’re nice!)
First cheesecake in my instant pot and turned out amazing!
Great recipe! Thank you!
I have had great success with this recipe. I bake gluten free so I create a GF crust and sub cornstarch for the flour in the batter. I have used this basic recipe and adapted for a number of different flavours-all successful. I line my springform pan with parchment paper, and cover the pan with a piece of foil lined with parchment paper (this stops moisture buildup on the top of the cake. I place the springform pan inside a silicone pan on top of a trivet. Always delicious
First time ever making a cheesecake it was so easy and delicious so rich and creamy.
I used a hand mixer and there were hardly any air bubbles
Used vanilla wafers gor the crust. So goooood!!!
The recipe may be too much filling for a 7 in pan from instant pot. Cant put the whole mixture in. When I open the lid, it came out it has a pool of water which I had to blot off. Also the top is cracked. It’s in the fridge now. Hope it will taste good.
Awesome recipe. Brought it to a friends bday party and the cheesecake was eaten within five mins. It was delicious. Love the lemon zesty flavor.
I’ve tried a few instant pot cheesecake recipes and like yours the best. Clear, precise instructions. Cannot imagine how it doesn’t turn out perfectly for everyone, unless the cook goes rogue.
I had a ton of water on top of mine when I opened up the IP. I would cover it next time – there is no risk of any covering touching the cheesecake.
My first IP cheesecake! Super easy and no water on top, no cracking. Followed it to a T – did not cover.
Will make again!
When you say “regular” cream cheese, do you mean Philadelphia or another kind with gum in it? Or do you mean cream cheese made with nothing but milk and cream?
Great flavor and texture. Froze and thawed it. It kept the flavor and texture just fine. Made it for my sister in law and wrapped individual slices in platic wrap and foil. Needed to taste test and almost couldnt stop.
Love this recipe. So easy and delicious.
Left out the sour cream and had a firmer texture.. Highly recommend it