Classic Petite Cheesecake
By :Marilyn Haugen
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Votes: 3
Rating: 4.67
Rate this recipe!
Course Dessert
Cuisine American
Difficulty Medium
Browse Category Dessert
Duration 30-60 min
Cooking Technique Pressure Cook
Main Ingredient Cream Cheese, Eggs, Sugar
Prep Time 10 minutes
Cook Time 25 minutes
Servings
6 servings
Ingredients
  • 1 1/4 cups graham cracker crumbs
  • 1/4 cup butter unsalted, melted
  • 1 pound cream cheese brick-style, softened
  • 1/2 cup sugar granulated
  • 2 large eggs at room temperature
  • 1 1/2 tbsp all-purpose flour
  • 1/4 cup cottage cheese preferably small-curd
  • 1/2 lemon Grated zest and juice
  • 1/2 tsp vanilla extract
Course Dessert
Cuisine American
Difficulty Medium
Browse Category Dessert
Duration 30-60 min
Cooking Technique Pressure Cook
Main Ingredient Cream Cheese, Eggs, Sugar
Prep Time 10 minutes
Cook Time 25 minutes
Servings
6 servings
Ingredients
  • 1 1/4 cups graham cracker crumbs
  • 1/4 cup butter unsalted, melted
  • 1 pound cream cheese brick-style, softened
  • 1/2 cup sugar granulated
  • 2 large eggs at room temperature
  • 1 1/2 tbsp all-purpose flour
  • 1/4 cup cottage cheese preferably small-curd
  • 1/2 lemon Grated zest and juice
  • 1/2 tsp vanilla extract
Votes: 3
Rating: 4.67
Rate this recipe!
Instructions
  1. In a small bowl, combine graham cracker crumbs and butter until evenly moist. Press into the bottom and halfway up the sides of the prepared pan.
  2. In food processor, process cream cheese and sugar until smooth, scraping down the sides of the bowl as needed.
  3. With the motor running, add eggs through the feed tube and process until smooth.
  4. Add flour, cottage cheese, lemon zest, lemon juice and vanilla; process for 2 minutes or until smooth and creamy. Pour batter into the pan.
  5. Add 2 cups of water to the inner pot and place the steam rack in the pot. Place the pan on the rack.
  6. Close and lock the lid of the Instant Pot and turn the steam release handle to Sealing. Press Manual and adjust the time to 25 minutes pressure cooking at high pressure.
  7. When the timer beeps, press Cancel. Let stand, covered, until the float valve drops down. Turn the steam release handle to Venting and remove the lid.
  8. Check to make sure a tester inserted in the center of the cheesecake comes out clean. (If more cooking is needed, reset the manual pressure to “High Pressure” for 5 minutes.)
  9. Using the handles of the rack, carefully remove the rack and the pan and let the pan stand on the rack for 1 hour.
  10. Remove the edges of the pan and refrigerate for at least 6 hours or up to 2 days before serving. Enjoy!
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