Wrapping Cheesecake Pan For Instant Pot

How to wrap a cheesecake pan for an instant pot

If you're looking to make a cheesecake in your instant pot, you'll need to wrap your cheesecake pan to ensure it cooks evenly and doesn't leak. Here's a step-by-step guide on how to do it:

Step 1: Prepare your pan

Before you start, make sure you have the right-sized pan for your instant pot. A 7-inch springform pan is typically recommended for a 6-quart instant pot, while an 8-inch pan will fit in an 8-quart instant pot. You can also use a push pan or a removable bottom pan.

Step 2: Create a foil sling

To make it easier to remove your cheesecake pan from the instant pot, create a foil sling by folding a long piece of foil in half lengthwise two or three times. This will allow you to lower and lift the pan into and out of the instant pot with ease.

Step 3: Wrap the pan

Place your cheesecake pan in the centre of the foil sling and wrap the foil around it, ensuring the foil is tucked in and doesn't fold over the cake when you close the lid. You can also line the inside of the pan with parchment paper to make removing the cheesecake easier.

Step 4: Add water to the instant pot

Pour 1-2 cups of water into the instant pot, depending on the size of your pot. Place a trivet or steamer rack in the bottom of the pot, and then place the wrapped cheesecake pan on top.

Step 5: Pressure cook

Close the lid of the instant pot and set the valve to 'sealing'. Set the pressure cooker to high pressure and cook for 25-35 minutes, depending on your recipe. Once the timer goes off, do a natural pressure release for at least 10-20 minutes.

Step 6: Cool and chill

After releasing the pressure, carefully remove the cheesecake pan from the instant pot and let it cool to room temperature. Then, chill the cheesecake in the fridge for at least 4-8 hours or overnight before serving.

How to make a cheesecake crust in an instant pot

Making a cheesecake crust in an instant pot is easy. Here is a step-by-step guide:

Step 1: Prepare the ingredients

Firstly, you will need to gather your ingredients. For the crust, you will need graham crackers, sugar, and butter. For the cheesecake filling, you will need cream cheese, sugar, eggs, vanilla extract, lemon zest, and heavy whipping cream.

Step 2: Make the crust

To make the crust, start by pulsing the graham crackers in a food processor to form crumbs. Alternatively, you can crush them in a plastic bag with a rolling pin. Combine the crumbs with melted butter and sugar, and mix until the mixture sticks together.

Line the bottom and sides of a 6-inch or 7-inch springform pan with foil and spray the inside with cooking spray or brush it with oil. Press the crumbs into the pan, making a thin layer on the bottom and bringing the crumbs up the sides of the pan by about an inch. You can use a flat-bottomed measuring cup or a tart tamper to press the crust firmly. Place the pan in the freezer for about 10-15 minutes to set.

Step 3: Make the cheesecake batter

In a large bowl, beat the cream cheese with an electric mixer until smooth. Stream in the sugar while beating, followed by the eggs. Try not to overbeat after adding the eggs, as this can incorporate too much air into the batter. Finally, stir in the vanilla extract and lemon zest.

Step 4: Pressure cook the cheesecake

Place a metal trivet at the bottom of your instant pot and add water—it should just barely touch the bottom of the trivet. Create a "foil sling" by folding a long piece of foil in half lengthwise two or three times. This will help you lower and remove the cheesecake pan from the instant pot easily.

Carefully lower the springform pan into the instant pot, smoothing the foil around the pan to make it fit. Lock the lid, turn the valve to 'sealing', and pressure cook on 'high' for 25-35 minutes, depending on your desired level of doneness. Once the timer goes off, let the pressure release naturally for at least 10-20 minutes.

Step 5: Cool and chill the cheesecake

After the natural pressure release, remove the lid of the instant pot and let the cheesecake cool inside for about an hour. Then, transfer it to the fridge and chill for at least 8 hours or overnight before serving.

Step 6: Serve the cheesecake

Your instant pot cheesecake is now ready to be served! You can top it with fresh fruit, pie filling, chocolate sauce, or a drizzle of caramel. Enjoy!

How to make the filling for an instant pot cheesecake

Making the filling for an Instant Pot cheesecake is easy. Here's a step-by-step guide:

Ingredients:

• 2 (8-ounce) packages of full-fat regular cream cheese, softened at room temperature
• 2 large eggs, at room temperature
• 2 teaspoons of real vanilla extract or vanilla bean paste
• 1/4 cup of heavy whipping cream, at room temperature
• 3/4 cup of granulated sugar
• 1 teaspoon of lemon zest

Method:

• In a large bowl, add the room-temperature cream cheese.
• Beat with an electric hand mixer for about 15 seconds to break it up.
• Slowly start streaming in the sugar while beating.
• Follow it up with the eggs, one at a time.
• Finally, beat in the vanilla bean paste, lemon zest, and whipping cream just until combined.
• Don't over-beat the mixture, or you'll create air bubbles in the batter.

Your filling is now ready to be poured into your prepared crust and cooked in your Instant Pot!

How to cook an instant pot cheesecake

Ingredients

Firstly, you will need to gather the following ingredients:

• Cream cheese
• Eggs
• Sugar
• Vanilla extract
• Graham crackers
• Butter
• Flour
• Lemon
• Heavy whipping cream
• Sour cream
• Salt
• Oil

Equipment

You will also need the following equipment:

• Instant pot
• Springform pan
• Food processor
• Electric mixer
• Trivet
• Foil
• Parchment paper

Method

Now, follow these steps to make your instant pot cheesecake:

Step 1: Prepare the pan and crust

Start by coating a 7-inch springform pan with cooking spray. You can also line the bottom with a parchment paper round. Then, in a small bowl, mix graham cracker crumbs, sugar, and melted butter. Press this mixture into the prepared pan and use a heavy-bottomed glass to tightly press it into the bottom of the pan. Bring the crust up about one inch on the sides.

Step 2: Make the filling

In a large bowl, beat the cream cheese with an electric mixer for about 15 seconds until smooth and creamy. Then, stream in the sugar while beating, followed by the eggs. Try not to beat too much after the eggs have been added, as extra beating will create air bubbles in the batter. Finally, stir in the vanilla and lemon zest.

Step 3: Pressure cook the cheesecake

Place a metal trivet in the bottom of your instant pot and add 1½ cups of water. Make a foil sling and place the cheesecake pan on it, then lower the pan into the instant pot. Lock the lid, turn the valve to 'sealing', and pressure cook on high for 25-27 minutes. Once the timer goes off, do a natural pressure release for at least 20 minutes.

Step 4: Cool and chill the cheesecake

Remove the lid of the instant pot and let the cheesecake cool in the pot until it's cool enough to lift out, about an hour. Then, chill the cheesecake in the fridge for at least 8 hours before serving.

How to cool an instant pot cheesecake

Once your cheesecake is done, it's time to let it cool. Here are the steps to follow:

Step 1: Remove the cheesecake from the Instant Pot

After the cheesecake is done cooking, carefully remove it from the Instant Pot using a sling or tongs. Place it on a wire rack to cool.

Step 2: Let the cheesecake cool to room temperature

Let the cheesecake cool to room temperature. This will take around 10 minutes.

Step 3: Run a knife around the edge of the cheesecake

After the cheesecake has cooled for about 10 minutes, run a knife or offset spatula between the cheesecake and the side of the springform pan. This will help release the cheesecake from the pan and prevent cracking.

Step 4: Use a paper towel to soak up any condensation

Use a paper towel to soak up any water or condensation that may have formed on top of the cheesecake.

Step 5: Cover the cheesecake and chill

Once the cheesecake is close to room temperature, cover the springform pan tightly with plastic wrap. Place it in the fridge to chill for at least 4 hours or overnight. This will help the cheesecake set.

Step 6: Top and serve the cheesecake

Once the cheesecake has chilled, you can top it with whipped cream, fresh fruit, chocolate, or any other desired toppings. Slice and serve!

How to serve an instant pot cheesecake

Instant Pot cheesecakes are a great dessert to serve at a dinner party or even as a sweet treat for yourself. They are easy to make, and the pressure cooker is the perfect environment for "baking" cheesecake. Here is a step-by-step guide on how to serve an Instant Pot cheesecake.

Step 1: Prepare the cheesecake

The first step is to prepare your cheesecake. You will need to make sure you have all the correct ingredients and equipment. For the cheesecake itself, you will need cream cheese, sugar, eggs, and vanilla extract. You will also need a springform pan that fits inside your Instant Pot. The size of the pan will depend on the size of your Instant Pot.

Once you have all your ingredients, you will need to make the cheesecake batter. This involves mixing the cream cheese, sugar, eggs, and vanilla extract until smooth. You will then need to pour the batter into the springform pan and smooth the top.

Step 2: Cook the cheesecake

The next step is to cook the cheesecake in your Instant Pot. You will need to add water to the inner pot of your Instant Pot and place a trivet or rack in the bottom. You can then lower the springform pan into the pot, ensuring that the pan is not touching the water. Secure the lid, and cook the cheesecake on high pressure for 25-35 minutes. Once the cooking time is up, allow the pressure to release naturally for 10-20 minutes, and then release any remaining pressure.

Step 3: Cool and chill the cheesecake

After cooking, remove the cheesecake from the Instant Pot and allow it to cool to room temperature. You can then chill the cheesecake in the refrigerator for at least four hours or overnight. This will help the cheesecake set and ensure it has a smooth, creamy texture.

Step 4: Serve the cheesecake

Once the cheesecake has chilled, it is ready to serve! You can serve it plain, or you can add some toppings. Some popular toppings for cheesecake include whipped cream, fresh fruit, chocolate sauce, or a fruit compote. You can also drizzle the cheesecake with caramel or butterscotch sauce.

To slice the cheesecake, use a sharp knife that has been dipped in hot water. This will help you get clean, even slices. Enjoy your Instant Pot cheesecake!

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