Instant Pot Strawberry Shortcake Cheesecake Recipe

December 5, 2019Van
Blog post

Prep time: 20 minutes

Cook time: 40 minutes

Serves: 6-8

Did you ever wait for the ice cream truck to pass by your house? I know I did. As soon as I heard “Turkey in the Straw” echoing through that low quality megaphone speaker on an old Ford Econoline I knew it was time to blow that whole dollar I cleaned the house to earn.

And what was one of my favorite things? Good Humor Strawberry Shortcake Bars! I couldn’t get enough of that cake crumb coating and creamy, tangy interior.

Fast forward to today, and my neighborhood doesn’t even have an ice cream truck. And I’m also not as likely to run outside to get a treat. I made my own ice cream truck treat. Right here at home – a cheesecake with all the goodness from the Good Humor Strawberry Shortcake Bars. My homage to childhood. A throwback to simpler times. A grown up version of the classic American childhood of yesteryear.

Instant Pot Strawberry Shortcake Cheesecake Recipe

A few specialty ingredients used in this recipe
Instant Pot Strawberry Shortcake Cheesecake Recipe

This silicone sling makes is very easy to lift out the cheesecake pan (purchase here).
The_Best_Instant_Pot_Pumpkin_Cheesecake_Recipe_title

If you use your Instant Pot on the counter under your cabinets, this is an awesome accessory that diverts the steam downward and away from your cabinets (purchase here)

Instant Pot Strawberry Shortcake Cheesecake Recipe

Instant Pot Strawberry Shortcake Cheesecake Recipe

Instant Pot Strawberry Shortcake Cheesecake Recipe

Instant Pot Strawberry Shortcake Cheesecake Recipe

Instant Pot Strawberry Shortcake Cheesecake Recipe

You can also turn this into Frozen Cheesecake on a Stick!
Instant Pot Strawberry Shortcake Cheesecake Recipe

Instant Pot Strawberry Shortcake Cheesecake Recipe

Instant Pot Strawberry Shortcake Cheesecake Recipe

Instant Pot Strawberry Shortcake Cheesecake Recipe

Print Recipe

Instant Pot Strawberry Shortcake Cheesecake Recipe

  • Prep time: 20 minutes
  • Cook time: 40 minutes
  • Serves: 6-8

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Ingredients

  • 16 oz Cream Cheese, (2 blocks)
  • ¾ Cup Seedless Strawberry Jam
  • 2 Large Eggs
  • 3 Tablespoons Granulated Sugar
  • 2½ Tablespoons Cornstarch
  • ¼ Cup Heavy Cream
  • Deep Pink Food Coloring, (optional)

CRUST

  • 16 Golden Oreo Cookies, processed into fine crumbs
  • 3 Tablespoons Salted Butter, melted

TOPPING

  • 1½ Cups Cool Whip or Homemade Whipped Cream
  • 6 Golden Oreo Cookies
  • ⅓ Cup Freeze Dried Strawberries

*EQUIPMENT

Method

  • 1)

    Fill a large bowl with hot tap water from your sink, place the 2 Large Eggs into the bowl and set aside. Cut the cream cheese into small blocks, place it into a microwave safe bowl. Heat the cream cheese for 15 seconds, take it out, give it a stir than microwave for another 10 seconds then stir and check again – continue with 10 second increments until it’s very soft.

  • 2)

    Add ¾ Cup of Seedless Strawberry Jam and 3 Tablespoons Granulated Sugar to a sauce pan & heat on low. Stir with a whisk until it looks like liquid (only takes about 2 minutes). Pour the jam over the soft cream cheese & stir until it looks smooth. Add 2 Large Eggs, 2½ Tablespoons Cornstarch, ¼ Cup Heavy Cream and 4-6 drops of Deep Pink Food Coloring (optional, the cheesecake is a light mauve color without food coloring). Stir well with a whisk until the eggs are completely incorporated and the batter is smooth and homogeneous.

  • 3)

    Trace the bottom of your 7 inch pan on parchment paper and cut out the circle to line the bottom of the pan. You do not need to line the sides with parchment, use a stick of butter, grease the the interior side of the pan very well. This makes it easier to release the cheesecake from the pan & prevents cracking.
 Add the Golden Oreo Cookie Crumbs and 3 Tablespoons of melted Salted Butter into a bowl and mix well. Pour the crumbs into your springform pan and press firmly onto the bottom, you can use a spoon or something with a flat bottom like a small ramekin to help even out the crust. 

  • 4)

    Pour the batter into your cheesecake pan. Pick up the pan and tap it a few times on the counter to even out the batter and this also helps pop air bubbles in your batter. Place a paper towel on top of the pan, it should not touch the cheesecake. Place one piece of foil on top and seal tightly,  then another piece of foil the bottom that wraps up towards the top ~ the entire pan should be covered ~ this helps prevent steam getting on your cheesecake. The cooking time for this recipe is also designed for this wrapping technique (your cheesecake could turn out overcooked if you’re not wrapping the top and bottom)

  • 5)

    Place 1½ Cups of water into the Instant Pot and place the trivet into it. Carefully place the the cheesecake pan on top of the trivet or use a Silicone Sling for easy lifting (purchase here). If you have a separate sealing ring you use for desserts, place that one on the lid.  Seal the lid and switch the knob to “Sealing”.   Set the Instant Pot for High Pressure / Manual for 40 minutes. Once the timer is up and you hear the beep, wait an additional 20 minutes while the pot releases the pressure naturally.  If the pin hasn’t dropped on it’s own after 20 minutes, switch the knob to “Venting” and when the pin drops open your lid.

  • 6)

    Carefully remove the cheesecake from the Instant Pot. Unwrap the foil, the pan will still be hot so use mitts or kitchen tongs. The cheesecake should be solid and only the very center should be a little jiggly.   Leave it on the counter to cool for about 1.5 hours. Cover the pan and place it into the refrigerator for at least 12 hours before serving.

    ***Different Instant Pot models, living in higher elevation or even different springform pans may change the cook time. If there is no jiggle in the very center, the cheesecake is most likely overcooked (overcooked cheesecakes are eggy and grainy instead of creamy), use 5-10 minutes less cooking time next time. If your cheesecake looks like liquid in the middle, it’s under cooked. Make sure there’s still 1½ Cups of water in the pot, recover the pan and cook for another 5 mins on High Pressure and 5 minute natural pressure release (repeat if necessary).

  • 7)

    After the cheesecake has been refrigerated for 12 hours, keep the cheesecake in the pan when you add the topping. Add 1½ Cup Cool Whip or Homemade Whipped Cream (recipe here) to the top of the cheesecake and use a spoon to even it out. Place 6 Golden Oreo Cookies into a ziplock bag, crush them with the bottom of a cup to make small crumbs, lightly crush ⅓ Cup Freeze Dried Strawberries separately and sprinkle them on top of the whipped cream and use a spoon to slightly press them into the cream. Release the springform pan and carefully lift up. Enjoy!

  • 8)

    ***If you want to turn them into Frozen Cheesecake on a Stick, cut the cheesecake into 8 slices. Make another batch of crumbles by crushing 6 Golden Oreo Cookies and ⅓ Cup Freeze Dried Strawberries and place onto a large plate. Take the slices and coat them with the crumbles and add a popsicle stick (purchase here) into the end and insert about halfway through the slice. Lay them on something flat and freeze for at least 3 hours before serving.

↓ Supplies to make this recipe ↓

 










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