Classic vanilla bean cheesecake from Dinner in an Instant: 75 Modern Recipes for Your Pressure Cooker, Slow Cooker, and Instant Pot (page 151) by Melissa Clark

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Notes about this recipe

  • a2cook on September 16, 2020

    Unbelievably good cheesecake with a perfect balance of dense yet creamy texture. I didn’t have brandy, so I used bourbon. The taste gets even better the longer it’s chilled, so I recommend chilling for at least 24 hours. This is a ridiculously easy recipe; the hardest part is waiting for it to chill.

  • purpleshiny on January 28, 2018

    Excellent cheesecake. I used sour cream instead of crème fraiche (it's what I had). I would add a little lemon zest next time. I used the same base recipe to make a lime cheesecake that also turned out well (lime juice instead of the vanilla and brandy plus added lime zest and upped sugar to 3/4 cup. Also added a tablespoon of cornstarch for insurance). I think an 8 hour chill is minimal on this - the texture definitely improves the longer you chill it. I'd recommend at least overnight and preferably 24 hours. 1/8 of the cheesecake is a perfect serving.

  • zorra on January 05, 2018

    Odd 1st recipe to choose, but had to try it when there were others around to eat it. You can indeed make a lovely little cheesecake in a pressure cooker! But the characteristic tang of my mother's cheesecake was missing, & I probably won't repeat this. No graham crackers, so we made a crust of 3/4 cup minced walnuts, 2 Tbsp melted butter & 1 Tbsp white sugar, which worked well. Also inserted parchment on bottom of my leaky little springform pan.

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