How to Make an Instant Pot Strawberry Crunch Cheesecake: A Delicious and Easy Dessert Recipe

If you're looking for a show-stopping dessert that's both delicious and easy to make, look no further than this Instant Pot Strawberry Crunch Cheesecake! With its creamy filling, sweet strawberries, and crunchy graham cracker crust, this dessert is sure to impress your friends and family.

Ingredients

For the crust:

2 cups graham cracker crumbs

1/3 cup sugar

1/2 cup melted butter

For the filling:

24 ounces cream cheese, softened

1 cup sugar

1 teaspoon vanilla extract

4 eggs

1/2 cup sour cream

1/2 cup strawberry jam

1/2 cup chopped fresh strawberries

For the topping:

1/2 cup all-purpose flour

1/2 cup brown sugar

1/2 cup rolled oats

1/2 teaspoon ground cinnamon

1/4 cup melted butter.

Tools Needed

To make this delicious dessert, you'll need a few tools:

Instant Pot

Springform pan

Mixing bowls

Hand mixer or stand mixer

Measuring cups and spoons

Rubber spatula

Whisk

Food processor (optional)

Directions

Step 1: Make the Crust

In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until well combined. Press the mixture firmly into the bottom of a greased 7-inch springform pan. You can use the bottom of a measuring cup to help press the crust down evenly. Set the pan aside.

Step 2: Make the Filling

In a mixing bowl, beat the cream cheese, sugar, and vanilla extract together until smooth. Add the eggs, one at a time, beating well after each addition. Mix in the sour cream, strawberry jam, and chopped strawberries until well combined.

Pour the filling over the crust in the springform pan.

Step 3: Cook the Cheesecake

Place the trivet in the bottom of your Instant Pot and add 1 cup of water. Carefully place the springform pan on top of the trivet. Lock the lid in place and set the valve to the "sealing" position.

Select the "manual" or "pressure cook" function on your Instant Pot and set the timer for 35 minutes. Once the cooking time is complete, allow the pressure to release naturally for 10 minutes before opening the valve to release any remaining pressure.

Carefully remove the cheesecake from the Instant Pot and allow it to cool to room temperature. Once it's cool, cover it with plastic wrap and refrigerate for at least 2 hours, or overnight.

Step 4: Make the Topping

In a mixing bowl, combine the flour, brown sugar, rolled oats, and cinnamon. Mix in the melted butter until the mixture is crumbly.

Step 5: Add the Topping

Remove the cheesecake from the refrigerator and sprinkle the topping over the top. Return the cheesecake to the refrigerator for another hour to set.

Step 6: Serve and Enjoy!

Remove the cheesecake from the springform pan and place it on a serving platter. Slice and serve with whipped cream and fresh strawberries, if desired.

Nutrition Information

One serving of this Instant Pot Strawberry Crunch Cheesecake contains approximately:

Calories: 542

Fat: 36g

Carbohydrates: 48g

Protein: 9g

Fiber: 1g

Sugar: 34g

Bagikan Artikel ini