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Melt-in-Your-Mouth BBQ Baby Back Ribs
Classic Petite Cheesecake
| By : |
| Prep Time | 10 minutes |
| Cook Time | 25 minutes |
| Servings |
6 servings
|
Ingredients
- 1 1/4 cups graham cracker crumbs
- 1/4 cup butter unsalted, melted
- 1 pound cream cheese brick-style, softened
- 1/2 cup sugar granulated
- 2 large eggs at room temperature
- 1 1/2 tbsp all-purpose flour
- 1/4 cup cottage cheese preferably small-curd
- 1/2 lemon Grated zest and juice
- 1/2 tsp vanilla extract
Ingredients
|
Instructions
- In a small bowl, combine graham cracker crumbs and butter until evenly moist. Press into the bottom and halfway up the sides of the prepared pan.
- In food processor, process cream cheese and sugar until smooth, scraping down the sides of the bowl as needed.
- With the motor running, add eggs through the feed tube and process until smooth.
- Add flour, cottage cheese, lemon zest, lemon juice and vanilla; process for 2 minutes or until smooth and creamy. Pour batter into the pan.
- Add
2 cups of water to the inner pot and place the steam rack in the pot. Place the pan on the rack. - Close and lock the lid of the Instant Pot and turn the steam release handle to Sealing. Press Manual and adjust the time to 25 minutes pressure cooking at high pressure.
- When the timer beeps, press Cancel. Let stand, covered, until the float valve drops down. Turn the steam release handle to Venting and remove the lid.
- Check to make sure a tester inserted in the center of the cheesecake comes out clean. (If more cooking is needed, reset the manual pressure to “High Pressure” for 5 minutes.)
- Using the handles of the rack, carefully remove the rack and the pan and let the pan stand on the rack for 1 hour.
- Remove the edges of the pan and refrigerate for at least 6 hours or up to 2 days before serving. Enjoy!
Marilyn is the recipe developer, author and owner of FoodThymes.com. Her goal is to feature recipes that are healthy, delicious and easy to make. In her previous life as the Director of Accounting Operation for American Express, she experienced an array of amazing cuisines and cultures through her business trips, but developed a love and appreciation for home cooked food. As a result, she decided to self-publish her own cookbook and begin her blog to connect with others who want to make delicious, healthy meals without all the hassles.
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What kind/size pan does this need?
A 7” cheesecake pan fits easily and the recipe ingredients fill the pan just perfectly.
Does the 7 “ pan fit in a 6 quart instant pot?
Do you turn off the keep warm function?
Yes, you want to click cancel once it is done.
Cover the pan with foil or not?
Hi GMS3rd,
You definitely could cover with foil. It is not stated in the recipe.