It's like when we all called every vacuum cleaner a ‘hoover’, much to the chagrin of Hoover.Īn Instant Pot-style multi cooker is basically an electrically-powered table-top multi-cooker that performs a variety of cooking methods from pressure cooking and steaming to sautéing and slow cooking. Nevertheless, since Instant Pot owns the rights to the name, other manufacturers use the term multi cooker (or multi-cooker) when advertising their wares. As a result, the name ‘Instant Pot’ has almost become a generic term among consumers, especially when searching for said product on the internet. As noted, many other manufacturers have 'paid homage', let's say, to the Instant Pot and made me-too products. A radical reworking of the humble hob-top pressure cooker, Wang’s invention continues to sell under the same brand name. 7.According to the internet, which is never wrong of course, the Instant Pot brand was started in 2009 by a Canadian gent called Robert Wang. This may result in a puffy souffle-style cheesecake. Since Stand Mixers are usually more powerful, you can easily overmix and introduce too much air into the cheesecake batter. We highly recommend using a Hand Mixer over a Stand Mixer to mix the cheesecake batter. 6. Use Hand Mixer Rather than Stand Mixer If you do decide to wrap the pan with aluminum foil, add additional 5 – 7 mins to our stated pressure cooking time in this recipe. Some users like to wrap their cheesecake with aluminum foil for pressure cooking, but it’s not necessary. Can I Wrap My Cheesecake with Aluminum Foil? Standard silicone cup (2.7″ x 1.25″) cheesecake bites (uncovered): High Pressure 7 minutes + Natural Releaseĥ.4.5 – 5 x 2 inches Cheesecake Pan (Uncovered): High Pressure 18 minutes + Natural Release.6 x 3 inches Cheesecake Pan (Uncovered): Due to the increase in thickness, add 5 – 8 mins High Pressure Pressure Cooking Time.You can use the same recipe with adjusted pressure cooking time. Modifications For Other Sizes of Cheesecake Pan? Add it in Part B – Step 11 with the sour cream.īut if your sour cream is fresh, no lemon juice is needed unless you like extra tangy flavor. Old sour cream has lost some of the tangy flavors, so adding 1 tablespoon of lemon juice will help balance the flavors. We tried using fresh Sour Cream and old Sour Cream. Smooth & Creamy Cheesecake Option:Īdjust the beating time to 1 minute for Part B – Step 9 (cream cheese), Step 10 (sugar mixture), and Step 11 (sour cream & vanilla extract). Placing the above ingredients on the counter ahead of time until it reaches room temperature is criticalto your cheesecake’s success! Please ensure they’re not cold before you begin making your stunning New York Cheesecake #17! 2. Ensure Cream Cheese, Eggs, Sour Cream at Room Temperature *Pro Tip 2: As you open the lid, try your best to avoid dripping the condensation from the lid onto the cheesecake.Ībsorb any condensation on the surface by lightly tapping it with a soft paper towel.Ĭooking Tips for Instant Pot Cheesecake 1. *Pro Tip 1 – For 6 x 3 inches Cheesecake Pan: add 5 mins High Pressure Pressure Cooking Time. Pressure Cooking Time: High Pressure for 28 minutes, then Full Natural Release (takes roughly 7 – 9 minutes).Turn Venting Knob to Sealing Position and let it pressure cook. It should go up to pressure in ~1 minute. Immediately close the lid with the Venting Knob at Venting Position. This prevents too much water from evaporating. Place it immediately once the water begins to boil. *Caution: Don’t wait too long to place the cheesecake in pressure cooker, as it’ll affect the cooking time. When the water begins to boil, place cheesecake pan on the steamer rack with a foil sling right away. Bring water to a boil (Instant Pot users: Press manual/pressure cook and set the time to 28 minutes). Place a steamer rack and pour water in pressure cooker. 1 cup (250 ml) of water Steamer rack Foil sling Instant Pot Pressure Cooker

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