I’m glad you liked it! I never like making cheesecakes in the oven now i just love making them all the time. I love the small size and the way they come out perfectly! I have a playlist of Instant pot desserts and you can see some other cheesecake recipes i have posted. My next cheesecake recipe will be a carrot cheesecake...coming soon.🤗
Thanks for the detailed steps on making this. I’m going to try and make this now. Fingers crossed 🤞. This will be my first time ever making a cheesecake.
tmltuckerfan it will be great! Make sure you chill it in the fridge overnight to allow it to set properly. Come back and let me know how it turned out for you. 😊
I had an almost identical recipe from another RUclips poster but without all the important little details like beat at low speed, put the cheesecake in when the water is boiling etc. It was a disaster. I will try your more detailed recipe and I have a feeling that the details will be all-important. Thank you!
I've watched a few RUclips videos on making this #17 cheesecake and I think yours was the best. Some videos had parchment others didn't. Have you ever tried it without and if so how did that turn out? Thanks.
Tripplett thank you for the kind comments. I haven’t tried it without the parchment. The crust is more moist than when you cook it in the oven, so I was worried about it sticking. I think if you are going to serve it with the spring form flat pan at the bottom you could get away with not using it. I’ve had great results with the parchment, but that’s my preference. 😊
Lori I only have a 7 1/2 cheesecake pan, is there away to adjust recipe for more filling to fill my pan ? I made the recipe and its amazing just want more filling
Wow, yum. I will make this with half the ingredients for just 2 people. Thanks. Also, is it necessary to make the sling?? Can't i just use the rack with handles that it comes with?
If you can reach the handles without burning yourself, you don’t need it. Since I made this video I bought a silicone sling that I use with my cakes, egg bite molds, etc
Making this right now. I have a question when you have the amount of graham cracker crumbs you said 1 cup or 120 grams. I used 240 grams since on my measuring cup 240 grams = 1 cup. Did I misunderstand you? Thanks so much for sharing this recipe. I know my family is going to absolutely love this. 🕊️♥️
Hi Connie! Hmmm...I did use about 120 grams..maybe our crackers crumbs had different weights to them?!? Anyway, the worst that could happen is you have a thicker crust with 240 grams, which I don’t consider a bad thing...I love the crust!! Let me know how it turns out for you and your family! 😊
You can leave it uncovered but the top may not look as pretty but if you are ripping it with fruit, then it doesn’t matter. Just dab the top of the cake with a clean paper towel after it cools for a few mins
Hi Eden. It’s 1 tablespoon lemon juice and 1 tablespoon of water. Thank you for pointing my mistake out and I have corrected the description. Enjoy the recipe and I hope you love it as much as I do! 😊
Hi. I noticed that you kept the KEEP WARM button on. Is that normal? Will that keep cooking the cheesecake? This looks like the texture that I like , just wanted to be sure. I have a 6x3 fat daddio push up pan... I’m thinking to not fill it to the top, since it’s smaller that what you use.
Yes, I wouldn’t overfill the pan. You want a small space left on the pan to make the pan to keep the top of your cake looking nice. I haven’t found a recipe that I would need to take off the keep warm. It only is a factor while depressurizing, but there is still heat inside the pan from cooking so I don’t think it is a significant difference. I would use it for this recipe to ensure it cooks like mine, and because your cake will be a bit taller, you want to make sure it cooks thoroughly. You will love it. Let me know how it turns out for you! 😊
I purchased an 8" Fat Daddio pan, which does fit nicely in my 8qt Instant Pot. Do I need to change the proportions or cooking time to use that pan or can I simply make a cake that isn't quite as deep?
Thanks all! I did make the cheesecake in the 8" pan, it was just shorter, not as "showy", but quite tasty. Thank you Cooking with Lori for the suggestion to just increase everything by half. It's pumpkin season again, so I expect I'll be making some pumpkin cheesecake as well!
HELP... My first time ever making a cheesecake and have had some problems... 1. I used the exact quantity of above ingredients, but when I came to pour the final mix into my lined 7”, it was only enough to come halfway up the side of the 7” pan... what did I do wrong ? 2. Pressure cooked for 28 mins and natural release - cheesecake is still very soft ? Mike
It will be somewhat soft but you need to put it in the fridge at least overnight and it will firm up. How deep is your pan? It could be you pan is taller than mine .it will taste amazing!
Thanks Lori! I will check on the pan depth later. In terms of texture, hard to tell, but it seems same texture and look as when I put it in - when I take the pan out of the IP, still moving around like when I put it in 🤔
Cooking with Lori So it’s quite strange... 1. For the “cooking” problem, it may not have sealed properly so I did another 28 mins in IP 👍 2. For size problem... my 7” springform, seems to be 7.5” wide and 2” high (same as yours ?) BUT I have two small containers marked with 1/2 cup and 1 cup - I now find that one is almost twice as big as the other... how is that poss ? I might have used small one which would account for 50% height 😱 Having said that, although it did not look store quality, it is one of the best tasting cheesecakes I have ever eaten 👍😎
It’s just the color. I didn’t want my cheesecake to taste like the pot roast I made in my pot a few days ago. The rings are just color coated to tell them apart. I use my clear one for savory items. 😊
The best cheese cake ever and you don’t have to turn on the oven!
Perfect size as well! 😊
Good video. Thanks.
I’m glad you enjoyed it!
Awesome
Thank you!
Making this now!
Let me know how it turns out for you. This is my go to recipe! 😊
It turned out awesome!!! Thanks 😊
@@thinkathena2 so glad to hear it! Have a wonderful Sunday! 😊
This is such a great recipe, cheesecake came out amazing. Adding this one to my regular rotation 👍
I’m glad you liked it! I never like making cheesecakes in the oven now i just love making them all the time. I love the small size and the way they come out perfectly! I have a playlist of Instant pot desserts and you can see some other cheesecake recipes i have posted. My next cheesecake recipe will be a carrot cheesecake...coming soon.🤗
I can't go back to oven baked cheesecake!
It is an amazing recipe. Came out perfect!!!
Frank Avila I’m so glad you liked it!! 😊🙌🏼
This is the most beautiful and delicious cheesecake. Thanks for sharing:-) I included it in our cheesecake collection!!!
My pleasure 😊
Thanks for the detailed steps on making this. I’m going to try and make this now. Fingers crossed 🤞. This will be my first time ever making a cheesecake.
tmltuckerfan it will be great! Make sure you chill it in the fridge overnight to allow it to set properly. Come back and let me know how it turned out for you. 😊
I use this same recipe all the time.. it is the best one I have found online
Great 👍
excellent video. thanks much!
Stuart Tupid I’m glad you enjoyed it!
Try Belvita for crust. And tell me the diffrence. It soooo delicious.
True comment great idea!
Can I use lite cream cheese? TFS
Yes, you can!
I had an almost identical recipe from another RUclips poster but without all the important little details like beat at low speed, put the cheesecake in when the water is boiling etc. It was a disaster. I will try your more detailed recipe and I have a feeling that the details will be all-important. Thank you!
Let me know how it turns out for you. It’s so delicious! 😊
If you pour a cup of boiling water into instant pot it saves time? Then 26 minutes cooking on medium pressure...perfect
Great recommendation! I’ll have to try that sometime. 😊
I've watched a few RUclips videos on making this #17 cheesecake and I think yours was the best. Some videos had parchment others didn't. Have you ever tried it without and if so how did that turn out? Thanks.
Tripplett thank you for the kind comments. I haven’t tried it without the parchment. The crust is more moist than when you cook it in the oven, so I was worried about it sticking. I think if you are going to serve it with the spring form flat pan at the bottom you could get away with not using it. I’ve had great results with the parchment, but that’s my preference. 😊
I tried the parchment Once, it was a disaster, I see why the pros never show how they take off the parchment.
Lori I only have a 7 1/2 cheesecake pan, is there away to adjust recipe for more filling to fill my pan ? I made the recipe and its amazing just want more filling
Depending on how tall the sides are, you can make a one and a half recipe. It’s so good. I’m at my sons house and making him one today! 😊
Wow, yum. I will make this with half the ingredients for just 2 people. Thanks.
Also, is it necessary to make the sling?? Can't i just use the rack with handles that it comes with?
If you can reach the handles without burning yourself, you don’t need it. Since I made this video I bought a silicone sling that I use with my cakes, egg bite molds, etc
Making this right now. I have a question when you have the amount of graham cracker crumbs you said 1 cup or 120 grams. I used 240 grams since on my measuring cup 240 grams = 1 cup. Did I misunderstand you? Thanks so much for sharing this recipe. I know my family is going to absolutely love this. 🕊️♥️
Hi Connie! Hmmm...I did use about 120 grams..maybe our crackers crumbs had different weights to them?!? Anyway, the worst that could happen is you have a thicker crust with 240 grams, which I don’t consider a bad thing...I love the crust!! Let me know how it turns out for you and your family! 😊
Hi I’m making this tonight but if I don’t have manual setting can I use sauté mode to boil the water then pressure cook? Or do u just pressure cook
Just use pressure cook. I hope you enjoy the cheesecake!
What about if i do not cover with foil to avoid moisture and is it posible to use condensed milk i stead sugar?
You can leave it uncovered but the top may not look as pretty but if you are ripping it with fruit, then it doesn’t matter. Just dab the top of the cake with a clean paper towel after it cools for a few mins
This is my 4th time making it and all three times before we’re perfect but this time it came out very jiggly.... I’m not sure what went wrong
Hmmm. Did it firm up when chilled in the fridge?
Cooking with Lori yes it did firm but it was still a little more soft than before
Cierra Crouch You can always put it back in for an additional a 3-5 minute cook time if it looks too giggly when it comes out.
Your typed instructions say 1 tsp. water and 1 tsp. lemon juice, but in the video you say tablespoon. Which is correct?
Hi Eden. It’s 1 tablespoon lemon juice and 1 tablespoon of water. Thank you for pointing my mistake out and I have corrected the description. Enjoy the recipe and I hope you love it as much as I do! 😊
Thank you
Hi. I noticed that you kept the KEEP WARM button on. Is that normal? Will that keep cooking the cheesecake? This looks like the texture that I like , just wanted to be sure. I have a 6x3 fat daddio push up pan... I’m thinking to not fill it to the top, since it’s smaller that what you use.
Yes, I wouldn’t overfill the pan. You want a small space left on the pan to make the pan to keep the top of your cake looking nice. I haven’t found a recipe that I would need to take off the keep warm. It only is a factor while depressurizing, but there is still heat inside the pan from cooking so I don’t think it is a significant difference. I would use it for this recipe to ensure it cooks like mine, and because your cake will be a bit taller, you want to make sure it cooks thoroughly. You will love it. Let me know how it turns out for you! 😊
Cooking with Lori Thank you so much for all of your insight. This is my fave texture. I will definitely keep you posted on how my 6” turns out😋
I didn’t catch what setting you used to bring your water to boil and how long did you cook it?
Susan Kale Hi Susan - it was pressure cook (or manual depending on your Instant Pot model) on low or Normal. It was set to 28 mins with NPR.
Looks delicious! What size instant pot did you use?
Hi Tina - I have a 6 quart duo.😊
Can I use strawberry preserve ?
Yes that will work just as well!
I purchased an 8" Fat Daddio pan, which does fit nicely in my 8qt Instant Pot. Do I need to change the proportions or cooking time to use that pan or can I simply make a cake that isn't quite as deep?
Did you make your cheesecake in the 8” pan? If so, how did it turn out?
You can increase the recipe and make a 1.5 times the recipe since you have a larger pan. I love cheesecake in the IP!
Thanks all! I did make the cheesecake in the 8" pan, it was just shorter, not as "showy", but quite tasty. Thank you Cooking with Lori for the suggestion to just increase everything by half. It's pumpkin season again, so I expect I'll be making some pumpkin cheesecake as well!
I have a keto pumpkin cheesecake recipe that you can convert to non-keto if you prefer. 😊
What does the foil on the outside of the pan do? Thanks.
Prevent moisture from sautéing the crust.
HELP... My first time ever making a cheesecake and have had some problems...
1. I used the exact quantity of above ingredients, but when I came to pour the final mix into my lined 7”, it was only enough to come halfway up the side of the 7” pan... what did I do wrong ?
2. Pressure cooked for 28 mins and natural release - cheesecake is still very soft ?
Mike
It will be somewhat soft but you need to put it in the fridge at least overnight and it will firm up. How deep is your pan? It could be you pan is taller than mine .it will taste amazing!
Thanks Lori!
I will check on the pan depth later.
In terms of texture, hard to tell, but it seems same texture and look as when I put it in - when I take the pan out of the IP, still moving around like when I put it in 🤔
How did it come out after putting it in the fridge overnight? If it didn’t work it sounds like your pot may not have come to pressure.
Cooking with Lori So it’s quite strange...
1. For the “cooking” problem, it may not have sealed properly so I did another 28 mins in IP 👍
2. For size problem... my 7” springform, seems to be 7.5” wide and 2” high (same as yours ?)
BUT I have two small containers marked with 1/2 cup and 1 cup - I now find that one is almost twice as big as the other... how is that poss ?
I might have used small one which would account for 50% height 😱
Having said that, although it did not look store quality, it is one of the best tasting cheesecakes I have ever eaten 👍😎
Well, I’m so glad it tasted amazing! 😊
7x3 pan?
Yes, 7 inch x 3 inch tall spring form pan.
“Sweet ring”? I didn’t realize they had different seals.
It’s just the color. I didn’t want my cheesecake to taste like the pot roast I made in my pot a few days ago. The rings are just color coated to tell them apart. I use my clear one for savory items. 😊
Delicious cook explains all wonderfully thank you so much for great recipe noreen
You are welcome! 😊
Are those pre-cut parchment papers?
Yes, they are. They are so much easier to use than the roll of parchment paper. You should try it! 😊
I had no idea such a thing even existed