I was gifted an 8 quart Instant Pot DUO, to add to my pressure cooker collection. The first thing I made in it was a full batch of my mini citrus cheesecakes (but adapted for the Instant Pot).
- 1.5 cups graham crackers crushed (about 1 package)
- 1/2 cup finely chopped walnuts or pecans
- 1 Tbsp. granulated sugar
- 1/8 tsp. salt
- 6 Tbsp butter, unsalted melted
- 24 ounces cream cheese softened
- 1 cup granulated sugar
- 3 whole large eggs
- 1 tsp pure vanilla extract
- 1 large orange zest only
- 1 large lemon zest and juice (about 1/4 cup)
- 1/4 cup heavy cream
- 3/4 cup all-purpose flour
- 1 batch Homemade Whipped Cream or use store bought
- Additional orange or lemon zest
-
Place one parchment round in to each 4 inch spring form pan (optional). Combine crust ingredients in a bowl, then press mixture firmly into spring form pan.
-
Zest orange and lemon finely, with fine grater or micro-planer. Juice the lemon and set aside (and/or use orange juice). Combine cream cheese, orange zest, lemon zest and sugar in stand mixer until smooth, scraping bowl as needed. Mix in flour, until combined. Add salt, vanilla extract, heavy cream, and lemon juice. Mix until smooth. Add eggs, mix until just combined.
-
Pour batter into prepared evenly between the spring form pans containing crusts. Cover each spring form with foil. Place trivet into inner pot of 8 quart Instant Pot or similar pressure cooker. Add one cup of water into inner pot. Place each covered spring form pan into inner pot, on trivet with 3 spring form pans per layer. It is a tight fit, and you have to make sure that the hinges are not against edges or against other spring form pans. The second layer should be stacked so that the centers of each spring form side on top of the sides of the lower layer (see picture below. Each layer forms a triangle, second layer is rotated from the first).
-
Cook cheesecakes on Steam function for 12 minutes, and 15 minutes of natural pressure release (then release any remaining pressure, if any remains). Remove cheesecakes from inner pot (I used my canning jar lifter/grabber). Once cool enough to handle, run knife between cheesecakes and edge of the spring form. Allow to cool to room temperature before releasing edge of spring form pans, leaving cheesecakes on pan base. Wrap each cheesecake with plastic wrap and refrigerate overnight (or at least 6 hours). After this, if you want to transfer the cheesecakes to another plate, the parchment paper will help you move it easier.
-
Serve as is, or topped with homemade whipped cream and additional lemon or orange zest (if desired).
Serve/enjoy!
Want to gift these little beauties? They work great in some individual cardboard boxes (found online or at restaurant supply stores), and then you can personalize them. They are a great way to make someone smile.