Instant Pot Strawberry Cheesecake Mama Needs Cake®
How do you make Instant Pot Strawberry Cheesecake. Flash-freeze the crust. First, combine all the crust components, press very firmly into your pan, and freeze for a minimum of 20 mins. Whip up the batter. Afterward, begin with the cream cheese, beating it until fluffy and lighter color before adding your cornstarch and sugar.
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Cream together the cream cheese, sugar and cornstarch. Add the eggs one at a time while mixing. Mix in the vanilla extract and strawberry preserves just until combined. Pour the cheesecake filling into the crust. Cook the strawberry crunch cheesecake in the Instant Pot. Chill for 6 hours or overnight.
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Bring the strawberry mixture to a small simmer, simmer for about 10 minutes, constantly stirring, In a small bowl, mix the cornstarch and water, making a cornstarch slurry. Add it to the strawberry mixture. Mix in the rest of the strawberries, pour the topping into a small bowl. Let the strawberry mixture cool.
Instant Pot Strawberry Cheesecake Amanda's Cookin' Instant Pot
Cover the top of the pan with foil to keep off water from the steam, then set the pan on a silicone sling to lower it into the instant pot.. Lock on the lid and set the vent to "sealing". Next, set the instant pot to high pressure and manually use the +/- buttons to set the time to 35 minutes.
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Remove the lid. Mash the strawberries using a potato masher. Press the SAUTE button. In a glass combine the cornstarch and 1 tablespoon of water. Add the cornstarch mixture in the Instant pot and mix to combine. Cook, stirring frequently, until the sauce thickens, 5- 8 minutes. Press the CANCEL button.
Instant Pot Strawberry Cheesecake Recipe Instant pot cheesecake
To make strawberry sauce, place strawberries in a medium saucepan. Stir in water and sugar and bring it to rolling boil over high heat, stirring frequently. In a small bowl, mix cornstarch with 1 tablespoon of water. Add cornstarch mixture into the strawberries. Reduce heat to medium and cook for couple more minutes.
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Lightly spray your 7-inch springform pan with cooking spray. Combine the crumbs and melted butter together, and press into the springform pan. Push the crush about an inch up the side, and make sure to press it down with the back of a spoon or the bottom of a glass. Place in the freezer while you mix up the filling.
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Add ½ cup flour and ½ cup sour cream/heavy cream to the batter and mix just until combined. Add vanilla and a pinch of salt stir in with a spatula. Step 4. Pour the cheesecake batter over the prepared crust. Cover the cake tin tightly with foil, this will catch any condensation drops. Step 5.
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Add in the melted butter and pulse until combined. Pour into the bottom of a greased 7″ springform pan and use your hand or the back of a spoon to press and form a crust bringing the crumbs up about 1 inch on the sides. Bake the crust for 10 minutes or until golden. Remove and cool on a wire rack.
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Pour 1 cup of water into the pot and put the trivet into place. Create a sling out of foil or use an Instant Pot silicone sling and place it in the Instant Pot. Gently place the cheesecake in the Instant Pot and close the lid. Set the pot to MANUAL and cook for 35 minutes.**.
Instant Pot Strawberry Cheesecake Amanda's Cookin' Instant Pot
Lock the lid in place and set your Instant Pot on high-pressure cook for 25 minutes. Once complete, allow the Instant Pot to naturally pressure release for 10 minutes and then manually release the rest of the steam carefully. Remove the lid quickly and carefully to avoid condensation from dripping on the cheesecake.
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Using a small bowl, mix together sugar, cornstarch, and salt. In a large bowl, using a mixer, beat the cream cheese until smooth and fluffy. Beat in the sugar mixture until it is mixed well. Then add the sour cream and vanilla and beat well. Add in one egg at a time and mix well between each one.
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Sprinkle the gelatin over the top and stir until the gelatin has dissolved, about 1-2 minutes. Pour the sauce into a heatproof bowl and chill in the refrigerator for at least 30 minutes. Pour the strawberry sauce over the top of the cheesecake. Use a spoon to smooth out the sauce. Serve immediately.
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Prepare your Instant Pot by adding in the trivet and adding one cup of water. Place the cheesecake on the trivet and seal the lid. Set your pot on high pressure for 35 minutes and allow to naturally release. Once you can open the lid, remove the cheesecake, allow to cool on the counter.
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Lock the lid in place. Select High Pressure and a 25 minute cook time. When the cook time ends, turn off the pressure cooker and allow the pressure to release naturally for 10 minutes, then finish with a quick pressure release. When the valve drops carefully remove lid. Check the cheesecake to ensure the middle is set.
Instant Pot Strawberry Cheesecake Easy Pressure Cooker Dessert
Add 1 cup of water to the bottom of your Instant Pot. Place cheesecake pan an the trivet that comes with the pot and carefully lower it into the pot. Place lid on Instant Pot and seal according to your Instant Pot instructions. Set on high and cook for 35 minutes. Allow to cool to low 15, then manually release remaining steam.
