Instant Pot Double Strawberry Cheesecake Recipe

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 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 1 Cup Graham Cracker Crumbs, 2 Tablespoons Granulated Sugar and 4 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 and wrap the entire pan very well & tightly with foil, you want to avoid getting any condensation or steam on your cheesecake.  I put one piece of foil on top and seal tightly,  then another on the bottom that wraps up towards the top.

• 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.  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.

• 7)

  On the day you plan to serve this, make the glaze in a small sauce pan, add ⅓ Cup Seedless Strawberry Jam and 2 Teaspoons Water, heat on medium and stir until the sauce is melted – turn off the heat and let it cool. Make the strawberry topping by slicing the strawberries, and arranging them in a circular patter, stacking the slices so they look like flower petals. Use a pastry brush and brush the glaze onto the strawberry slices. Served with whipped cream (recipe here). Enjoy!

  *This is best eaten on the same day you add topping. The strawberries begin to wilt after a day.