Instant Pot Cheesecake with Mango Compote
Like everyone else, I’ve fallen madly in love with my Instant Pot. How could I not? I now have the ability to magically cook dried beans in a flash and don’t have to soak my steel-cut oats overnight. While I understand with a little pre-planning I could’ve solved all of those problems on my own, I appreciate the that Instant Pot doesn’t demand that I either plan ahead, or that I stay nearby to monitor it’s activity. It just does it’s thing and lets me show up when I’m good and ready. And, apparently, it’s also happy to quietly help me make a rich, creamy, decadent cheesecake with out much mess or fuss.
My dad introduced me to this cheesecake recipe. Inspired by my waxing on about the greatness of the IP, my dad got one, and then started madly experimenting in ways I’d never dreamed of. I had read that people bake in them but COME ON – what’s wrong with an oven?! Well, of course, nothing, except that – as I discovered when Dad called to update me on his cheesecake antics – it’s not necessary to mess with water baths and uneven oven temperatures when you can just pop foods in to your IP end up with a smooth, rich, and very delicious dessert.
Dad recommend a really wonderful recipe he’d made a few times. I adapted it slightly – I love me some ricotta! – and was thrilled with the resulting dessert. Once I figured out the few fussy bits (ensuring the ingredients were at room temp, finding the right pan, and what the heck is an aluminum foil sling?), the recipe was a breeze to make. It’ll also be great for a dinner party, as it it ideally made 24 hours in advance to allow the flavors to come together. The only other adaptation I made was to including a bit of mango compote to the top for some added some sweet-tart fruitiness to contrast with the creamy cake.
Instant Pot Cheesecake
6 graham crackers, crushed (about 100 grams)
2 teaspoons granulated while sugar
2 tablespoons butter, melted
8 ounces whole milk ricotta cheese, room temperature
8 ounces mascarpone, room temperature
1/2 cup granulated white sugar
1 teaspoon all-purpose flour
1 teaspoon vanilla extract
1 teaspoon grated lemon rind (from 1 small lemon)
2 eggs, room temperature
1 egg yolk, room temperature
1/4 cup heavy whipping cream
1 pinch kosher salt
Crème Fraiche Layer
1/2 cup sour cream
2 teaspoons granulated white sugar
1/2 teaspoon vanilla extract
- Prepare all the tools you’ll need. Make an aluminum foil “sling” with about 2 feet of aluminum foils, folded in to thirds, length-wise. Set aside. To prepare the pan, place a parchment round at the bottom of a 7-inch removable bottom pan. Grease the bottom and sides of the pan with butter, and set aside.
- First, make the filling. Add the graham crackers and sugar to the bowl of a food processor, and pulse until small crumbs form. Add melted butter and continue pulsing until the mixture looks like wet sand.
- Pour the mixture in to the bottom of the prepared pan, and press the mixture firmly along the bottom of the pan.
- Place the pan in the freezer for at least 20 minutes, while you make the filling.
- In the bowl of a stand mixer fitted with the paddle attachment, mix together the ricotta, mascarpone, sugar, flour, vanilla, and grated lemon rind until smooth.
- One at a time, add the eggs, then the egg yolk. Each egg – and the yolk – should be mixed in just lightly, only until just combined.
- Pour the filling in to the pan.
- Add 1 1/2 cups of water to the bottom of the instant pot, and place a trivet inside (I used the one that came with the Instant Pot).
- Cover the top of the cheesecake pan with a paper towel (it should rest on the top of the pan, not on the cheesecake batter. It’s there to absorb water while the cheesecake cooks). Secure the paper towel in place by covering the pan loosely with aluminum foil.
- Using the aluminum foil sling, lower the cheesecake in to the Instant Pot.
- Lock the lid of the Instant Pot and close the pressure valve. Cook at High Pressure for 33 minutes (38 minutes if you use a 6 inch pan). When the Instant Pot beeps that the cooking time is completed, wait 18 minutes and then release the rest of the pressure.
- While the cheesecake cooks, mix together the crème fraiche layer – the sour cream, sugar, and vanilla. Set aside.
- Open the Instant pot and gently remove the pan. Remove the aluminum foil and paper towel. The center of the cheesecake will be jiggly, but the cake will continue to cook as it cools.
- If the cheesecake is still wet, put it back in to the instant pot for 5 minutes, with a 10 minute natural pressure release time
- Tilt the cheesecake pan and, using a paper towel, dab off any liquid that may have accumulated.
- Place the pan on cooling rack, and while the cheesecake is still hot, spread the crème fraiche on top. Let sit on the counter and cool for at least one hour.
- Lightly cover the cheesecake with foil and place in the fridge overnight. Cheesecake will need 24 hours to set properly.
- When you’re ready to serve, carefully run a knife around the sides of the pan to loosen the cheesecake. Place the pan on top of a wide-brimmed jar to gently remove the side of the pan, and a large slotted spatula to remove it from the parchment paper.
- Slice and serve! (We recommend a bit of mango compote to go with it).
I bought the 7×3 Fat Daddio Cheesecake Pan with Removable Bottom, as recommended by thisoldgal.com, and it worked perfectly
2 cups frozen mango
1/4 cup water
1 teaspoon vanilla
1/2 tablespoon granulated white sugar (or more, to taste)
- Add mango, water, and vanilla to the bowl of the Instant Pot. Secure the lid and seal the pressure release valve.
- Set Instant Pot to cook at high pressure for 2 minutes. When done, let natural release for 5 minutes, then release the rest of the pressure.
- Add sugar, and stir compote, breaking up any chunks with the back of a spoon.
This makes a polite serving of compote, if you’d like more, plan to double the recipe
This entry was posted in baking, cakes, desserts and tagged cheesecake, instant pot.