Recipes

[deb5555]

Does anyone have a IP cheese cake recipe they can share?

[RespectLife]

I sure do @deb5555 

These are from the Blue Jean Chef and Life, Love and Sugar

The only one I haven't made yet is the PB one...on the list

I did buy an IP size springform pan.

Cheesecakes are kinda my 'thing'.  I was shocked at how good these were!

[RespectLife]

Instant Pot Cheesecake Recipe LLS

   Cook Time: 40 minutes plus release time

Ingredients

Crust

• 1 cup graham cracker crumbs               2 tbsp sugar                  4 tbsp salted butter, melted

Cheesecake filling

• 2) 8 oz cream cheese, room temperature                       2/3 cup sugar
• 2 tbsp all purpose flour                                     2/3 cup sour cream
• 1 tbsp vanilla extract                                                     2 large eggs, room temperature

1. Line a 7-inch springform pan with parchment paper in the bottom and grease the sides.
2. Combine the crust ingredients in a small bowl. Press the mixture into the bottom and about 1/3 of the way up the sides of the springform pan.
3. Place the pan and crust in the freezer while you making the filling.
4. In a large bowl, beat the cream cheese, sugar and flour on low speed until well combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl.
5. Add the sour cream and vanilla extract and mix on low speed until well combined.
6. Add the eggs one at a time, mixing slowly to combine after each addition. Scrape down the sides of the bowl as needed to make sure everything is well combined.
7. Pour the cheesecake batter into the crust and cover the top of the pan with some aluminum foil.
8. Pour 1 1/2 cups of water into the Instant Pot inner pot and and place the trivet that came with the pot in the bottom of the pot. Create a foil “sling” that’s folded 2-3 times lengthwise. You’ll use the sling to put the cheesecake into pot and remove it after it’s done (or you could purchase this sling). Use the sling to lower the cheesecake into the pot.
9. Secure the Instant Pot lid and press “manual”. Cook on high pressure for 30 minutes.
10. Allow  pressure to release naturally for 10 minutes, and then release the rest of the pressure in the pot.
11. Use the sling to remove the cheesecake from the pot, then uncover the cheesecake and allow it to cool to room temperature. Is there’s some water on top of the cheesecake (it’s condensation that forms under the foil), gently dab it with a paper towel.
12. Refrigerate the cheesecake until cold and firm, 5-6 hours or overnight.
13. Remove the cheesecake from the springform pan and serve with your desired toppings.

[RespectLife]

Cheesecake In Your Instant Pot

With the cooling time, this cheesecake is still somewhat of a lengthy process. BUT, it's easier. There's no water bath to worry about, the cheesecake cooks much faster, and, because it's smaller, it cools more quickly. Oh, and it also tastes incredible! It's about as creamy and smooth as you could ever possibly imagine.

Ingredients

For the crust

• Cooking spray, for pan
• 1 c. crushed graham crackers
• 3 tbsp. butter, melted
• pinch of salt

For the cheesecake

• 16 oz. (2 blocks) cream cheese, softened
• 1/2 c. granulated sugar
• 1/4 c. light brown sugar
• 1/4 c. sour cream
• 1 tbsp. all-purpose flour
• 2 eggs
• 1 tsp. pure vanilla extract
• 1/4 tsp. kosher salt
• Cool Whip, for garnish
• Chopped strawberries, for garnish

Directions

1. 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.
2. 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 over-mix. Pour batter into springform pan on top of crust.
3. Pour 1 ½ 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 instant pot. Put the pan on top and fold the sling.
4. Lock the lid in place and select High Pressure. Set timer for 35 minutes. Allow the pressure to release naturally. Remove the cheesecake from Instant pot using the sling and place on a wire rack to cool for at least an hour.
5. Cover springform pan with foil and refrigerate for 4 hours or up to overnight.

[RespectLife]

Lemon Blueberry Cheesecake  INSTANT POT                            BJC

• 6 graham crackers, crushed                              1 teaspoon finely grated lemon zest
• 2 tablespoons butter, melted                             1 cup fresh or frozen blueberries, plus more for garnish
• 1 to 2 tablespoons sugar (depending on the sweetness of the blueberries)
• 1 teaspoon cornstarch                                       Juice of ½ a lemon
• 2) 8 OZ cream cheese, room temp.                   ⅔ cup sugar
• 1 tablespoon lemon juice                                   2 teaspoons finely grated lemon zest
• 2 eggs

1. Line the inside of a 7-inch cake pan with a large piece of greased aluminum foil (greased side facing up), pushing it into all the edges of the pan.
2. Crush the graham crackers and the lemon zest together in a food processor until they form fine crumbs. Mix the crumbs with the butter and press the crumb mixture into the base of the cake pan. Refrigerate while you prepare the cheesecake batter.
3. Place the blueberries, sugar, cornstarch and juice of half a lemon in a small saucepan and bring to a boil. Stir, crushing the blueberries as you go, and simmer until the sauce has thickened slightly. Let the blueberries cool and then transfer them to a zipper sealable bag.
4. Using the paddle on your stand mixer with low speed, blend the cream cheese until it is completely smooth with no lumps. When all the lumps in the cream cheese have disappeared, add the sugar, lemon juice and lemon zest. Blend to incorporate the ingredients and then add the eggs one at a time, mixing only to distribute the eggs evenly in the batter. Do not over-mix at this point.
5. Pour half the batter into the cake pan with the graham cracker crust. Cut a corner off the zipper sealable bag with the blueberry mixture and drizzle half the blueberry mixture over the cheesecake in a zigzag pattern. Run a knife through the sauce, perpendicular to the zigzags to create a swirl look. Repeat with the remaining cheesecake batter and blueberries, making a pretty swirl pattern on top. Cover the pan tightly with more greased aluminum foil.
6. Place a rack in the bottom of the pressure cooker and add 2 cups of water. Lower the cake pan into the cooker using a sling made of aluminum foil (fold a piece of aluminum foil into a strip about 2-inches wide by 24-inches long). Fold the ends of the aluminum foil into the cooker and lock the lid in place.
7. Pressure cook on HIGH for 22 minutes.
8. Let the pressure drop NATURALLY and let the cheesecake sit in the turned off pressure cooker for one hour. Carefully remove the lid and transfer the cheesecake from the cooker to the counter using the aluminum sling or rack. Let the cheesecake come to room temperature and then remove the foil from the top of the cake pan. Blot any liquid that might have condensed on the surface of the cake, wrap it in plastic wrap and refrigerate for at least 8 hours.
9. Bring cake to room temp before serving, & serve with more fresh blueberries and lemon zest if desired.

[RespectLife]

Peanut Butter Cheesecake   INSTANT POT                                              BJC

There are a few steps to making this peanut butter cheesecake, but if you do all the suggested decorations at the end, you’ll end up with a dessert that will look like it came from a high-end bakery. It’s over-the-top delicious!

• 10 peanut butter sandwich cookies, crushed
• 3 tablespoons butter, melted
• 16 ounces (1 pound) cream cheese, room temperature
• ⅔ cup sugar
• 2 eggs
• ⅓ cup creamy peanut butter
• 12 Peanut Butter Cups, diced, divided
• ¾ cup hot fudge sauce

1. Line the inside of a 7-inch cake pan with a large piece of greased aluminum foil (greased side facing up), pushing it into all the edges of the pan.
2. Crush cookies in a food processor until they form fine crumbs. Mix crumbs w/ the melted butter & press crumb mixture into the base of the cake pan. Refrigerate while you prepare the cheesecake batter.
3. Using the paddle on your stand mixer with low speed, or the regular beaters on a hand mixer on low speed, or a food processor (scraping the sides of the processor bowl several times) blend the cream cheese until it is completely smooth with no lumps. When all the lumps in the cream cheese have disappeared, add the sugar. Blend to incorporate the sugar and then add the eggs one at a time, mixing only enough to distribute the eggs in evenly in the batter.
4. Remove 1 cup of the cheesecake batter and place in a small bowl. Add the creamy peanut butter and stir until combined. Set this peanut butter batter aside.
5. Add one cup of the chopped peanut butter cups to the remaining cheesecake batter. Gently fold until evenly distributed. Pour cheesecake batter into prepared pan with cookie crust.
6. Dollop peanut butter cheesecake mixture over top of batter in pan. Gently spread mixture evenly to smooth it over & to cover the top of the cake. Cover the pan tightly with more greased aluminum foil.
7. Place a rack in the bottom of the pressure cooker and add 2 cups of water. Lower the cake pan into the cooker using a sling made of aluminum foil (fold a piece of aluminum foil into a strip about 2-inches wide by 24-inches long). Fold the ends of the aluminum foil into the cooker and lock the lid in place.
8. Pressure cook on HIGH for 22 minutes.
9. Let the pressure drop NATURALLY and let the cheesecake sit in the turned off pressure cooker for one hour. Carefully remove the lid and transfer the cheesecake from the cooker to the counter using the aluminum sling or rack. Let the cheesecake come to room temperature and then remove the foil from the top of the cake pan. Blot any liquid that might have condensed on the surface of the cake, wrap it in plastic wrap and refrigerate for at least 8 hours.
10. Melt the hot fudge sauce in the microwave for about 30 secs. Drizzle hot fudge across cheesecake & top w/ remaining chopped peanut butter cups. Bring cheesecake to room temperature before serving.

[deb5555]

@RespectLife  Thank you for all the recipes, I really appreciate it.  They all look delicious. 

[busymom22]

Thanks for all these recipes, they look great!