Pressure Cooker Very Vanilla Cheesecake
Total TimePrep: 20 min. Cook: 65 min. + cooling
I should have read the reviews on line before I jumped right in. I too, am a new Instapot user, and I did have some trouble. After the burn notice, having to de pressure, start again guessing how much time was left. Mine was overcooked, not as creamy as a traditional cheesecake. I did use vanilla bean paste in lieu of half of the extract, so flavorwise, it was great. I will try again with the reduced cooking time and add more water to the pot. As a novice to the tool, the instructions needed a bit more. I am an experienced baker, and have prepared many cheesecakes; this first attempt was a flop.
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What changes could be made to this recipe to make it in an 8 quart Instant pot?
I made this cheesecake exactly as written, and it turned out perfectly for me! It was so good that I made another just a few days later to serve to company. They also agreed that the texture is perfect. The best part of making this in the pressure cooker: the top doesn't crack! So, you don't even have to top it if you want just plain cheesecake. Out of all the things I've made in my Instantpot (and there have been a lot of things), this is my new favorite recipe to make in it!
Recipe was missing a major step to set up for success- add 1.5 cups of water to the instapot before cooking. Maybe that was a given for many but as a new user, the first attempt was a flop. I quickly looked at other recipes and realized the water step was missing. I did cook the 45 minutes as noted in a previous review. Looking at other online recipes, 45 minutes makes more sense. It turned out great after the correction! Give it a try.
Before I review I want to mention that this recipe appears in the magazine Taste of Home Cook It....Fast or Slow. In this magazine the instructions for cooking are different that what is stated here. I cooked my cheesecake for 45 minutes on High Pressure. Let it naturally release for 10 minutes and then quick release the remaining pressure. After that I proceeded with the recipe as written above. We loved this cheesecake. I also love this cheesecake made in the slow cooker but found the pressure cooker made a denser cake that ate more like an actual baked cheesecake. A definite wining recipe for sure.
This recipe did not work out for me. I followed the directions and the ingredients. The texture of the cheesecake was too soft, even after refrigeration. I did not care for the cinnamon flavor in the crust. I also did not care for the VERY vanilla flavor. I used good, pure vanilla extract but to me, it was overpowering.If you make this cheesecake you must heed the instructions that say to wait until serving time to add the chocolate topping. The reason you have to serve the cheesecake right after applying the chocolate topping is that the chocolate topping becomes like 'magic shell' and you can't cut through it when you go to cut the cheesecake. For me, this recipe was a fail on many points.