Instant Pot Easy Recipes
Strawberry Cheesecake
By now you should know that an Instant Pot is a truly amazing kitchen appliance. You can cook practically anything in it. Vegetables, steaks, whole chicken, soups, pasta, noodles – name it, you can prepare any dish in this magical pressure cooker. What some people do not know is you can bake cakes and pastries in an instant pot. All you need is a cake pan or a spring form pan to do the trick.
Using our Chiboz Cookware Instant Pot 6 Quart Cake Pan, you can bake a luscious Strawberry Cheesecake even without a conventional oven. No need to worry because the consistency is just the same.
This recipe is so easy to make and it will come out of your Instant Pot perfectly without you being stressed out in the kitchen.
Make this dessert for your family and have fun doing it. All you need are fresh strawberries, some strawberry syrup, sour cream heavy cream, some eggs and a few more baking goodies.
Will it be a challenge to do? No. The recipe is straightforward, and if you can adjust the flavor based on your taste.
BLACK FRIDAY SALE
Ingredients
Cheesecake
16 oz(2 packs) cream cheese
1/4 tsp salt
2 teaspoons lemon zest
1 tablespoon cornstarch
1/2 cup granulated sugar
2 large eggs
1/2 cup sour cream
1/2 cup heavy cream
1 tbsp pure vanilla extract
strawberry syrup(toppings)
fresh strawberries(toppings)
Graham Crust
1/2 cup sugar
5 tablespoons butter, melted
1 cup graham cracker crumbs
2 tablespoons ground pecans
1/4 teaspoon cinnamon
Directions
- Spray bottom of Push Up Cake Pan with non-stick spray
- Mix graham crust ingredients in the cake pan
- Once ingredients are evenly distributed in the mixture, use a cup with a flat bottom, flatten the crust. Give it a good push to squeeze in the ingredients.
- Place the cake pan in the freezer for 15 minutes.
- Using an electric mixer, smoothen the cream cheese in a bowl.
- Add sugar and keep mixing until combined.
- Add eggs one at a time, making sure they are fully incorporated in the mixture.
- Scrape the sides and bottom of the bowl before adding the next ingredients.
- Add lemon zest, cornstarch, vanilla, sour cream and heavy cream and mix until smooth.
- Pour cheesecake batter into refrigerated cake pan.
- Cover the top of cake pan with foil.
- Pour 3 cups water in Instant Pot and place trivet at the bottom. Put the cake pan on top of the trivet.
- Secure lid and set to sealing and set Instant Pot to HIGH pressure for 35 minutes.
- Once timer is up, hit the “Keep Warm/Cancel” button to switch off the Instant Pot. Allow the pressure to release naturally for 10 minutes, then do a Quick
- Release of pressure by pressing down the Steam Release Button until it locks into place.
- Open lid and remove the cake pan.
- Let the cheesecake cool at room temperature before refridgerating.
- When serving, to push the pan, place a mug on a table and gently press the cake pan on top of it to give the bottom a nudge.
- Once the bottom of the pan has loosened, push it upward with your hand to remove the sidings
- You may add strawberry syrup and fresh strawberries for toppings.
