One of the coolest things the Instant Pot can do is make cheesecake! Without a long story, so you don’t have to SKIP right to the recipe, I am taking you right to this home run of a cheesecake recipe; make one today!
Instant Pot Lemon Cheesecake
This recipe for the Instant Pot is simple and delicious. Garnish cheesecake with fresh fruit.
10 graham crackers
5 tbsp salted butter (melted)
2 eggs (room temperature)
16 oz cream cheese (room temperature)
3/4 c sugar
1/4 c sour cream (room temperature)
1 tbsp fresh lemon juice
1 tbsp lemon zest
1 1/2 tsp vanilla extract
Line the inside of a cake pan with foil, leaving extra to overhang around the edges; approximately 1″ so you can remove the cake from the pan after chilling.
In a food processor, pulse the graham crackers until they are fine crumbs. Add crumbs and melted butter to a bowl and mix with hands forming large clumps. When all of the crumbs are moist, press into the pan and up the sides. Set aside.
In a large bowl, beat the cream cheese, sugar and sour cream until smooth. About 3 minutes. Add eggs, lemon juice, lemon zest and vanilla. Beat on high for about 1 minute. Pour into crust.
Instant Pot Settings
Add 1 cup water to the Instant Pot. Place the cake pan on the trivet that came with the unit and lower it into the Instant Pot. Lightly lay a sheet of aluminum foil over the cheesecake. Cover the pot, set to cook at high pressure for 28 minutes. Turn the warm button off. Allow steam to release naturally for about 15 minutes.
Remove the lid and the cake pan from the pot. Gently dab the inside rim of the pan to remove any excess moisture. Let cool on the counter for about 15 minutes then cover with plastic wrap to refrigerate overnight.
This recipe is for a 6 quart Instant Pot. Ensure you have the right size baking pan to insert into the instant pot. A 6″ cake pan was used for this recipe but a 7″ spring form pan will also work.
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Indulging in chocolate and champagne is what I look forward to on Valentine’s Day. However, this Valentine’s Day I will be satisfying my sweet tooth and melting hearts with Horka Laska: A Czechoslovakian delight.
I don’t know why it took so long for me to hear about this sinfully delicious, melt in your mouth, warm raspberry piece of dessert heaven!
One of the best things is it only takes about 5 minutes to make!
1/2 tblsp butter, 1 1/4 cup rasberries, 1/4 cup sugar and 1 Tblsp of Chamboard (raspberry liqueur). Warm in sauce pan, stirring gently until sugar is dissolved. Serve warm over ice cream.
Need something delicious in a pinch? I bet there is a can of apple pie filling in your pantry somewhere. Break it out and doctor it up to create an apple cobbler that is better than homemade.
Simple. Add 1/4 c walnuts and a 1/4 c raisins with 1/2 tsp apple pie spice and juice from half a lemon in a bowl with the apple pie filling and stir. Scoop into small mason jars and add a heaping amount of streusel topping. Bake at 350° for 35 minutes or until topping is golden brown.
This simple, mouthwatering Apple Cobbler will bring them to their knees.
Indulge in a super easy, super delicious Apple Pie that your guests will love! This Fall it’s out with Granny Smith Apples and in with the Pink Lady. Well, not totally out with Granny Smith; let’s just give old Granny a break. When it comes to baking the perfect apple pie you need the perfect apple: Pink Lady. This game-changing Pink Lady Apple is sweet, tropical and mildly tart. She is crisp and juicy. The Pink Lady Apple works marvelously in any culinary application; she resists browning and doesn’t shrink.
For the perfect apple pie, you should always use a combination of 2 – 3 different varieties of apples. The best combination includes Pink Lady, Granny Smith with Jonamac. For this Pink Lady Apple Pie, the Pink Lady Apple will be the predominant apple with equal amounts of Granny Smith and Jonamac.
Pink Lady Apple PIe
This mouthwatering apple pie, predominately made from the PInk Lady Apple with have your palate doing the the happy dance. The satisfying flavors from this delicious pie will have everyone asking whats your secret!
2 lbs Pink Lady Apples (peeled, cored and cut into slices about 1/8")
1 lb Granny Smith Apples (peeled, cored and cut into slices about 1/8" thick)
1 lb Jonamac Apples (peeled, cored and cut into slices 1/8" thick)
1/2 cup firmly packed, light brown sugar
1/4 cup granulated sugar (plus 2 tbs for sprinkling)
1 1/2 tblsp cornstarch
3/4 tsp ground cinnamon
1/4 tsp salt
1/4 tsp ground nutmeg
1 tbsp fresh lemon juice
2 tbsp cold, unsalted butter cut into 1/2 pieces
1 egg white
Pre-heat oven to 400 F. In a 7 quart pot or dutch oven, stir together the apples, brown sugar, sugar, cornstarch, cinnamon, salt and nutmeg over medium heat, stirring often, until the apples are tender, approximately 20 minutes. Uncover and cook until the liquid has become thickened and glossy. Approximately 10 more minutes. Squeeze juice of half of lemon around mixture, stir and let cool for 30 – 40 minutes. While cooling, roll out your dough or use pre-made dough from the refrigerated section at the grocery. This is a deep dish pie recipe so you will need a deep dish pie plate as well as additional crust for the top of the pie. *See pie dough recipe.
Tips for A Perfect Pie
If your fruit filling is thin and runny add more cornstarch with an equal amount of water, a little at a time, until mixture reaches desired thickness.
These no bake cookies are so much fun to make. Transform them into any theme for any occasion depending on toppings! The Barney Butter almond butter is super creamy and delicious. For added sweetness add a layer of marshmallow fluff!