Instant Pot Bakewell Cheesecake Recipes

INSTANT POT CHEESECAKE

Steps:

• Make crust: Grease a 6" springform pan with cooking spray. In a medium bowl, combine graham cracker crumbs, melted butter, and salt and mix until mixture is the texture of wet sand. Spread evenly in the bottom and up the side of the pan. Freeze for 20 minutes.
• Make cheesecake: In a large bowl using a hand mixer, beat cream cheese, sugars, sour cream and flour until light and fluffy. Add vanilla and salt and beat until combined. Add eggs, one at time, and beat until just blended. Don't overmix. Pour batter into springform pan on top of crust.
• Pour 1½ cups water into Instant Pot and place trivet in the bottom. Fold a large piece of foil (about 18") into thirds to make a long "sling," and lower it into the pot. Put the springform pan on top and fold the sling.
• Lock the lid in place and select High Pressure. Set timer for 35 minutes. Allow the pressure to release naturally. Remove the cheesecake from the pot using the sling and place on a wire rack to cool for at least an hour.
• Cover springform pan with foil and refrigerate for 4 hours or up to overnight. Spread Cool Whip on top, garnish with chopped strawberries, and serve.

INSTANT POT BAKEWELL CHEESECAKE

Steps:

• Start by blitzing the digestives and amaretti together in a food processor to a fine crumb, then with the motor still running, pour in the melted butter, pulsing to mix.
• Tip into a 7 inch diameter spring form cake tin (I like to line mine with my reusable silicone liners) and press into the base as evenly as you can.
• Spread the cherry conserve over the base, leaving about a half centimetre border around the edge untouched.
• Clean out the food processor and then blitz all the filling ingredients together - pour into the tin on top of the base slowly and gently. It's quite runny at this stage so go slow so not to disturb the cherry conserve.
• Now pour 250ml of water into the Instant Pot and place the trivet on top with the arms folded down.
• Take a long piece of foil and fold lengthways to make a strip long enough to allow you to lower the cheesecake onto the trivet and retrieve when cooked. Take 4 or 5 pieces of kitchen roll and tuck them over the cheesecake before folding the foil very gently over enough to allow you to put the lid on - do this now. These paper towels are to sop up any condensation from inside the pot.
• When closed, ensure the vent is set to "Sealing". Select Manual, adjusting time to 25 minutes.
• Allow a Natural Pressure Release then remove the lid, discarding the kitchen roll (carefully as it will be hot) and using the foil sling, carefully remove the cheesecake. It should have a hint of a wibble wobble in the middle still. Sprinkle over the toasted almonds whilst still warm.
• Cool on a rack and when at room temp, chill for a minimum of 4 hours if not over night in the fridge.
• When ready to serve, unmould the tin and transfer to a serving plate (cheesecakes in the IP are smaller and the bases more sturdy so this is easier than by traditional baking methods).

INSTANT POT® CHEESECAKE

Steps:

• Pulse graham crackers, 2 teaspoons white sugar, and cinnamon in a food processor. Pour in melted butter; pulse until fine crumbs form. Pat the crust into the bottom and 1 inch up the sides of a 6-inch springform pan. Put the pan in the freezer for 20 minutes.
• Mix cream cheese in the bowl of a stand mixer on medium-low speed until aerated and creamy, about 4 minutes. Add 2/3 cup sugar and salt; mix for 4 minutes more. Add vanilla extract and lemon zest; mix batter for 1 minute more.
• Crack 1 egg into the batter; mix for 1 minute. Add remaining egg; mix for 1 minute more. Stir in the sour cream; mix until it has disappeared into the batter, about 1 minute. Pour into the crust-lined pan. Make a loose tent over the pan with aluminum foil.
• Pour 1 1/2 cups of water into the bottom of the Instant Pot®; add the trivet. Lower the filled springform pan carefully into the Instant Pot®. Lock the lid into place.
• Choose the "Manual" setting; select high pressure. Set cook time for 40 minutes. When the timer goes off, allow pressure to naturally release for 18 minutes. Remove the lid. Check for doneness; edges should be set and the center should jiggle slightly when shaken.
• Transfer the cheesecake to the refrigerator. Chill for at least 2 hours, preferably overnight.

INSTANT POT® VANILLA CHEESECAKE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Crush 30 cookies to fine crumbs in a food processor or in a plastic bag with a rolling pin or meat mallet. Reserve remaining cookies for another use.
• Combine crushed cookies and melted butter in a bowl. Press mixture into an Instant Pot® branded springform pan ensuring you bring some of the mixture up the sides. Use a glass or measuring cup to even out the base and ensure crumb mixture is fairly tightly packed.
• Bake in the preheated oven until crust has set, making sure it does not burn, 8 to 10 minutes. Remove from oven and set aside to cool for at least 1 hour.
• Combine cream cheese and 1/2 cup plus 2 tablespoons sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed for 4 minutes, scrape down the bowl, and beat for 1 more minute. Reduce speed to medium and beat in eggs, 1 at a time, beating well after each addition and scraping down the bowl as needed. Reduce speed to low and mix in sour cream and vanilla extract until just incorporated.
• Pass batter through a sieve or tamis, using a silicone spatula to push the mixture through. Pour sieved batter into the springform pan into the cooled crust.
• Wrap springform pan from the top with foil in its entirety, ensuring it is completely covered. Press springform on a flat surface to make sure foil is leveled and even on the bottom. Create a foil sling by tearing off a segment of heavy-duty foil at around 2 feet long. Fold it in half lengthwise and continue to fold in half until you get a 2x24 inch sling.
• Set a rack into your multi-functional pressure cooker (such as Instant Pot®) and pour in about 1 1/2 cups water. Set springform pan in the middle of the foil sling and make a 'U' shape out of the sling with the ends of the foil at the top of the pan as if the pan were to be sitting on a swing. Lower pan into the Instant Pot® with the sling wrapped around it in this manner and fold ends of the sling over the top of the pan. Close and lock the lid.
• Select high pressure according to manufacturer's instructions; set timer for 46 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove cheesecake using the sling and allow to cool on the counter for about 1 hour. Refrigerate for several hours afterwards before serving.

BAKEWELL CHEESECAKE

Steps:

• Heat oven to 200C/180C fan/gas 6. Line the base and sides of a 23cm springform tin with baking parchment. Bash the biscuits and 75g of the flaked almonds to crumbs - try double-bagging in food bags and crushing with a rolling pin. Mix with the almond extract and melted butter, then press into the base of the prepared tin and bake for 10 mins. Set aside to cool while you make the filling.
• In your largest bowl, whisk the cheese with an electric whisk until creamy. Add the sugar and whisk to combine. Whisk in the flour, then the vanilla, the eggs, one at a time, and finally the soured cream.
• Dollop spoonfuls of mixture into the tin, dotting in tbsps of jam as you go. Smooth the top as gently as you can.
• Carefully place tin on the middle shelf of the oven and bake for 10 mins. Scatter with remaining almonds. Decrease oven to 110C/90C fan/gas ¼ and bake for a further 35 mins. Turn off the oven, keep the door closed and leave cheesecake to cool for 1 hr. Open oven door and leave it ajar for another hour (you can use your oven gloves to wedge it open). Cool for a third hour at room temp, then cover and chill overnight.
• Remove from the tin and carefully peel off the parchment. Dust with icing sugar and serve with cream.