The full Instant Pot Obsession Cookbook can be purchased here
Photo credit: Portland Photography/ StockFood
New York Cheesecake
- Preheat the oven to 350°F. In a small bowl, Mix the graham cracker crumbs with the melted butter.
- Press the crumbs into the bottom of a 7-inch springform pan and up the sides about 1/2 inch.
- Bake until fragrant and set, 5 to 6 minutes. Let cool.
- Beat the cream cheese in a medium bowl with a hand mixer until very smooth.
- Add the sugar and beat until well blended.
- Add 2 tablespoons of sour cream, the heavy cream, the vanilla, and the lemon zest and beat to combine.
- Add the eggs, one at a time, and beat until incorporated.
- Pour the cheesecake mixture into the prepared crust.
- Gently smooth the top. Place a piece of aluminum foil over the top, and be sure to crimp it over the sides of the pan.
- Pour the water into the Instant Pot. Place a trivet with handles in the pot and place the pan on top. If your trivet doesn’t have handles, use a foil sling to make removing the pan easier.
- Lock the lid into place. Select Manual function and adjust the pressure to High. Set cooking time to 25 minutes.
- After cooking, naturally release the pressure for 10 minutes, then quick release any remaining pressure.
- Carefully remove the cheesecake from the pot and remove the foil. The cheesecake should be set, with the center slightly softer than the edges.
- Mix the remaining 2/3 cup of sour cream and the sugar in a small bowl.
- Spread this mixture over the hot cheesecake.
- Let the cheesecake rest at room temperature for 15 to 20 minutes, then refrigerate until thoroughly chilled, 3 to 4 hours.
- Remove the sides of the springform pan.
- Serve and Enjoy!
Fruit and Pistachio Cheesecake
- Preheat the oven to 350°F. In a small bowl, Mix the graham cracker crumbs with the melted butter.
- Press the crumbs into the bottom of a 7-inch springform pan and up the sides about 1/2 inch.
- Bake until fragrant and set, 5 to 6 minutes. Let cool.
- Beat the cream cheese in a medium bowl with a hand mixer until very smooth.
- Add the sugar and beat until well blended.
- Add the sour cream, heavy cream, vanilla, and lemon zest and beat to combine.
- Add the eggs, one at a time, and beat until incorporated.
- Finely chop 1/4 cup of the pistachios and gently fold them into the batter.
- Pour the cheesecake mixture into the prepared crust.
- Gently smooth the top. Place a piece of aluminum foil over the top, and be sure to crimp it over the sides of the pan.
- Pour the water into the Instant Pot. Place a trivet with handles in the pot and place the pan on top. If your trivet doesn’t have handles, use a foil sling to make removing the pan easier.
- Lock the lid into place. Select Manual function and adjust the pressure to High. Set cooking time to 25 minutes.
- After cooking, naturally release the pressure for 10 minutes, then quick release any remaining pressure.
- Carefully remove the cheesecake from the pot and remove the foil. The cheesecake should be set, with the center slightly softer than the edges.
- Let the cheesecake rest at room temperature for 15 to 20 minutes, then refrigerate until thoroughly chilled, 3 to 4 hours.
- In a blender or small food processor, purée the frozen raspberries, raspberry liqueur, and sugar.
- Strain into a small bowl or squeeze bottle. Drizzle over the top of the cheesecake.
- Top with the fresh raspberries, remaining 1/4 cup of pistachios, and plum (if using) and serve. Enjoy!
Lemon-Blueberry Cheesecake
- Preheat the oven to 350°F. In a small bowl, Mix the graham cracker crumbs with the melted butter.
- Press the crumbs into the bottom of a 7-inch springform pan and up the sides about 1/2 inch.
- Bake until fragrant and set, 5 to 6 minutes. Let cool.
- Beat the cream cheese in a medium bowl with a hand mixer until very smooth.
- Add the sugar and beat until well blended.
- Add the sour cream, heavy cream, vanilla, and lemon zest and beat to combine.
- Add the eggs, one at a time, and beat until incorporated.
- Pour the cheesecake mixture into the prepared crust.
- Gently smooth the top. Place a piece of aluminum foil over the top, and be sure to crimp it over the sides of the pan.
- Pour the water into the Instant Pot. Place a trivet with handles in the pot and place the pan on top. If your trivet doesn’t have handles, use a foil sling to make removing the pan easier.
- Lock the lid into place. Select Manual function and adjust the pressure to High. Set cooking time to 25 minutes.
- After cooking, naturally release the pressure for 10 minutes, then quick release any remaining pressure.
- Carefully remove the cheesecake from the pot and remove the foil. The cheesecake should be set, with the center slightly softer than the edges.
- Let the cheesecake rest at room temperature for 15 to 20 minutes, then refrigerate until thoroughly chilled, 3 to 4 hours.
- Remove the sides of the springform pan.
- Spread the lemon curd over the top of the cheesecake and serve. enjoy!
Irish Cream Cheesecake
- Preheat the oven to 350°F. In a small bowl, Mix the graham cracker crumbs with the melted butter.
- Press the crumbs into the bottom of a 7-inch springform pan and up the sides about 1/2 inch.
- Bake until fragrant and set, 5 to 6 minutes. Let cool.
- Beat the cream cheese in a medium bowl with a hand mixer until very smooth.
- Add the sugar and beat until well blended.
- Add the Irish cream, vanilla, and lemon zest and beat to combine.
- Add the eggs, one at a time, and beat until incorporated.
- Pour the cheesecake mixture into the prepared crust.
- Gently smooth the top. Place a piece of aluminum foil over the top, and be sure to crimp it over the sides of the pan.
- Pour the water into the Instant Pot. Place a trivet with handles in the pot and place the pan on top. If your trivet doesn’t have handles, use a foil sling to make removing the pan easier.
- Lock the lid into place. Select Manual function and adjust the pressure to High. Set cooking time to 25 minutes.
- After cooking, naturally release the pressure for 10 minutes, then quick release any remaining pressure.
- Carefully remove the cheesecake from the pot and remove the foil. The cheesecake should be set, with the center slightly softer than the edges.
- Let the cheesecake rest at room temperature for 15 to 20 minutes, then refrigerate until thoroughly chilled, 3 to 4 hours.
- Remove the sides of the springform pan.
- Spread the chocolate-caramel sauce over the top of the cheesecake and serve. Enjoy!