If you did not know or haven’t tried making cheesecake in an Instant Pot, it’s a game changer. The texture is so creamy I now prefer it to an oven-baked version. I have topped this Instant Pot cheesecake with caramel (miso or salted caramel) which I also made in an instant pot.
How to adapt this instant pot cheesecake with caramel recipe:
If you don’t like caramel, you can top this cheesecake with any topping you prefer such as fruit coulis and fresh fruit or berries. Fresh cream and fresh fruit will also work well.
If you are using fruit as a topping, you could flavour this cheesecake with lemon. One teaspoon of lemon zest and two tablespoons of juice will do the trick. If you prefer you can use all digestive biscuits for the base vs a mix of ginger nuts and digestives, but I love the flavour and texture that ginger nut biscuits (cookies give this base).
If you like in a part of the world where you can’t find these biscuits (cookies) use Graham crackers of any cookie of your choice to make this cheesecake base.
Important steps to follow when making cheesecake in an Instant Pot:
The cream cheese and eggs must be at room temperature. This makes it easier to mix without over-mixing. To bring your fridge-cold cream cheese to room temp, simply put it into the microwave for a few seconds on defrost. Do not melt it.
Can you freeze Instant Pot cheesecake?
The short answer is yes. I ran a test where I froze a few slices wrapped in cling film and they froze well. Simply thaw at room temperature and then serve.
INGREDIENTS
Biscuit base:
75gms ginger nut biscuits, broken
75gms digestive biscuits, broken
60gms (4 Tbls) salted butter, melted
Cheesecake:
500gms full-fat cream cheese, room temperature
140gms caster sugar
2 free-range large eggs at room temperature
2 tsp vanilla extract
INSTRUCTIONS
To make the biscuit base, place the roughly broken biscuits into a bowl of a food processor with the melted butter. Pulse until the mixer resembled rough breadcrumbs.
Lightly spray an 18cm/7-inch springform cake tin with cooking spray. Line the base with baking paper.
Tip the biscuit crumb mix into the cake tin and press it down to form an even base. Allow some of the biscuit to come up the side of the tin about a quarter of the way up. Place the tin in the freezer to firm up.
To make the cheesecake mix, please make sure you read the special instructions above.
Place the room-temperature cream cheese and caster sugar into a bowl and using a handheld electric mixer, mix briefly until well combined.
Add the 2 eggs and vanilla extract and mix until just combined.
Spread this mixture into the cooled biscuit base lined tin and using an offset spatula, even the surface.
Cut two pieces of tin foil larger than the tin. Place a sheet of paper towel on the one and fold it under the tin. Scoop the sides of the foil up to cover the side of the cake tin. Scrunch so that it is firmly placed.
Cover the top with a piece of paper towel followed by a piece of foil which you tightly fold over the top.
Pour 1 cup (250ml) water into the Instant Pot. Place the filled cake tin onto the trivet and lower it into the Instant pot. * If you do not have a trivet fitted, make one with a coil of tin foil and make a sling with tin foil to lower the tin in.
Set the Instant Pot to Pressure Cook, High, for 40 Minutes (if covered) and 30 minutes (if uncovered). Allow the pressure to release naturally for 10 minutes.
Remove the cooked cheesecake and remove the foil top (if covering) and allow it to cool in the tin. Once cool, refrigerate for 4 hours or overnight.
When you are ready to serve, run a spatula around the inside edge of the cheesecake and remove it from the tin. Remove the paper from underneath and place it on your serving plate.
Heat the caramel slightly if it is firm. You can do this for a few seconds in the microwave. Stir until you get a pouring consistency. Spread a thin layer over the cheesecake allowing it to drip down the edges. Sprinkle with sea salt flakes (optional).
Recipe written by Sam Linsell
This article originally appeared on Drizzle and Dip
