We bit the bullet over the holidays and purchased an Instant Pot, Duo Evo Plus, and I’m not even kidding when I say this, this appliance is a game changer. I know I am late to the Instant Pot party however I am so glad to finally be a part of this community. The recipes online are endless.
So lets talk cheesecake
In my entire cooking experience I have maybe made one cheesecake. Mostly because I was slightly intimidated and who needs an entire cheesecake in their fridge. John heard about how the Instant Pot makes a pretty mean cheesecake, so we decided we need to taste it for ourselves. We bought the 7″ pan that would fit into the 6 quart pot, found a recipe that looked good and the next thing I know we are devouring the most tasty cheesecake ever.
A crust to die for
For my first attempt at the crust was using crushed graham crackers and it worked well. However my recipe includes crushed Biscoff cookies. We are no strangers to the Biscoff brand, so any time I can include in a recipe, everyone wins.
Who wants seconds?
We shared the cheesecake with friends and the common theme was it was really good. I was so impressed with the balance of density yet how light and fluffy it was. It truly was perfect. Not one crack in the cheesecake, truly amazing. I took 5 slices to the office and two co-workers had no issues inhaling 2 slices. So I am going to take that as a win.
How long did it take to make in the Instant Pot?
The crust took maybe 10-15 minutes, the filling another 15 minutes and baking after it was preheated…28 minutes.
Honestly the options can be endless and eating it plain would be enough. I prepared the strawberry topping and it was so easy. You need a a couple tablespoons of strawberry jam and roughly 2 cups of fresh cut strawberries.
- 1 1/4 cups biscoff cookie crumbs
- 5 tablespoons unsalted butter, melted
- 1/2 cup plus 1 tablespoon granulated sugar, divided
- 1/4 teaspoon ground cinnamon
- 2 (8-ounce) packages cream cheese, at room temperature
- 1 1/2 teaspoons cornstarch
- 3 large eggs, at room temperature
- 1/2 cup heavy cream, at room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon fresh lemon zest
- 1/2 teaspoon almond extract
- 3 tablespoons strawberry jam
- 2 cups halved strawberries
- Add 1.5 cups water to a 6-qt Instant Pot®. Place metal trivet into the pot.
- Lightly oil a 7-inch springform pan or coat with nonstick spray.
- In a large bowl, combine Biscoff cookie crumbs, butter, 1 tablespoon sugar and cinnamon. Press crumb mixture onto the bottom and 1 1/2 inches up the sides of the pan; place in freezer.
- In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese until smooth and creamy, scraping the sides of the bowl as needed, about 2 minutes.
- Beat in remaining 1/2 cup sugar and cornstarch. Beat in eggs, one at a time, until well combined. Beat in heavy creamy, vanilla, lemon zest and almond extract.
- Remove crust from freezer; pour cream cheese mixture into the prepared pan.
- Cover the top of the pan with a piece of foil.
- Create a “foil sling” by folding a 20-inch long piece of foil in half lengthwise two times. This “sling” will allow you place and remove the springform pan with ease.
- Select manual setting; adjust pressure to high, and set time for 28 minutes. When finished cooking, release pressure naturally according to manufacturer’s directions.
- Remove cheesecake and let cool on a wire rack for 1 hour; run a paring knife around the edges.
- Cover and place into the refrigerator for 6 hours or overnight.
- In a medium bowl, combine jam and 1 tablespoon water. Cover loosely and place into microwave for 30 seconds, or until melted and smooth. Stir in strawberries until evenly coated.
- Remove cheesecake from pan; top with strawberry mixture.
- It's ready to eat!