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By :Bruce Weinstein & Mark Scarbrough |
Cuisine | Modern |
Difficulty | Easy |
Browse Category | Dessert, Kid-Friendly |
Duration | 1-2 hours |
Cooking Technique | Pressure Cook |
Main Ingredient | Butter, Cream Cheese, Egg, Graham Cracker Crumbs, Sour Cream |
Prep Time | 10 minutes |
Cook Time | 45 minutes |
Passive Time | 60 minutes |
Servings |
6 mini cheesecakes
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Ingredients
Extra Materials
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Rating: 0
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Other Pots
• For a 3-quart Instant Pot, you must halve the ingredient amounts (making 3 ramekins).
• For a 10-quart Instant Pot, you must increase the amount of water in the insert to 21/2 cups while otherwise completing the recipe as stated — or you can use that amount of water and increase the ingredient amounts by 50 percent, making 9 ramekins.
Beyond
• Top each chilled mini cheesecake with 1 tablespoon of your favorite preserves or canned pie filling.
• Use this recipe to make one 7-inch cheesecake in a 5-, 6-, or 8-quart Instant Pot with four notes: 1) keep the water in the insert at 1 1/2 cups;
2) use a 7-inch-round springform pan; 3) increase the crust amounts to 1 cup crumbs and 5 tablespoons melted and cooled butter; and 4) double the ingredient amounts for the cheesecake batter. Press the crust into the buttered or sprayed pan for an even bottom and up
the sides by 1 inch. Cook at HIGH pressure for 25 minutes, followed by a natural release, a 1-hour cooling at room temperature, then a 1-day storage in the refrigerator.
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Nice, thank you for the recipe. I use this 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://www.amazon.com/dp/B082XZNGPJ