Layered Instant Pot Strawberry Cheesecake is the impeccable way to end your Valentine’s Day. This typical dessert has never tasted better with a made-from-scratch strawberry topping that is SO tranquil to make in your pressure cooker!
Table des matières
LAYERED INSTANT POT STRAWBERRY CHEESECAKE
- 2 cups frozen sliced strawberries
- 1/3 cup sugar
- 1 tablespoon fresh lemon juice
- 1 tablespoon cornstarch
- 1 tablespoon water
- Red food coloring, optional
- 1 cup crushed Oreo cookie crumbs (12 Oreos)
- 2 tablespoons butter, melted
- 16 ounces cream cheese, room temperature
- 1/3 cup sugar
- 1/4 cup sour cream
- 1 tablespoon all purpose flour
- 1/2 teaspoon vanilla
- 2 eggs, room temperature
- 1 pint fresh strawberries, thinly sliced
PREPARE STRAWBERRY TOPPING
- In the instant pot, combine frozen strawberries, sugar, and lemon juice, and stir to combine.
- After, Lock the lid in place. Choice High Pressure and three minutes cook time.
- Once the cook time ends, turn off the pressure cooker. Allow the pressure to release logically for ten minutes, and then finish with a quick pressure release. When the valve drops, prudently remove the lid.
- In a small ball, stir together cornstarch and water.
- Choice Saute and add the cornstarch slurry to the strawberry combination in the pot. Stir continuously until mixture thickens, about 1 to 2 minutes. Remove the cooking pot from the housing.
- Mash the strawberry mixture until the strawberries are broken down to desired constancy. Reserve 1/3 cup of the strawberry combination and place it in the fridge to cool rapidly. Transfer the remainder to a larger ball to cool to room temperature, then refrigerate until serving.
TO MAKE THE CHEESECAKE
- FirstMake a 7-inch springform pan by coating it with nonstick spray. Line the bottom with parchment paper, if desired.
- Then in a small bowl, combine the Oreo cookie crumbs and butter.
- After spread consistently and press firmly into the bottom of the pan. Place in the freezer for ten minutes.
- In a mixing bowl, blend cream cheese and sugar at intermediate speed until smooth. Do not whip. Add the sour cream, flour, and vanilla and stir until just combined.
- Mix in eggs one at a time just until blended; do not over mix.
- Then divide the batter into two equal portions.
- Check to make sure the 1/3 cup of strawberry topping is cooled to room temperature or below. In one half of the batter, stir in the 1/3 cup reserved strawberry topping. If using, add red food coloring, one drop at a time, until the mixture reaches your desired color.
- Pour the plain cheesecake batter on top of the crust in the prepared springform pan and gently smooth flat. Then gently spoon the strawberry cheesecake batter on top of the plain batter and gently smooth, taking care not to mix the two batters.
- Pour 1 cup of water into the instant pot, and place the trivet in the bottom. Center the filled pan on a sling and prudently lower it into the instant pot. Fold the sling down so that it doesn’t interfere with closing the lid.
- Lock the lid in place. Choice High Pressure and a twenty-five minute cook time.
- Once the cook time ends, turn off the instant pot and allow the pressure to release logically for 10 minutes, then finish with a rapid pressure release. When the valve drops carefully remove lid.
- Check the cheesecake to ensure the middle is set,If not, cook the cheesecake at High Pressure for an additional 5 minutes with an additional 10 minute natural pressure release.
- When the cheesecake is done, use the sling to remove it from the instant pot. Use the corner of a paper towel to soak up any water that may have accumulated on top of the cheesecake.
- Remove the springform pan to a wire rack to cool. Once the cheesecake is cooled, refrigerate covered with plastic wrap for at least four hours or overnight.
- To serve: Stir fresh sliced strawberries to the strawberry topping and put a dollop of strawberry topping on individual slices.