Instant Pot Oreo Cheesecake

On the spot Pot Oreo Cheesecake can be the very best cheesecake you’ll ever make. It’s the right size for a small circle of relatives party too!

As soon as I noticed everyone inside the facebook institution posting ideal little cheesecakes, I ordered a 7-inch springform pan, and may have even paid for someday shipping with Amazon prime. I told you men i was obsessed!

Instant Pot Oreo Cheesecake

Don’t fear in case you don’t have the instantaneous Pot emblem multicooker. You can truely make this recipe in any brand of multi-cooker or electric stress cooker.

And if the concept of stress cooker cheesecake scares you (recollect, I was there once, too), I have blanketed instructions for making instantaneous Pot Oreo Cheesecake in the oven. simply take a glance in the recipe card notes section below.

Instant Pot Oreo Cheesecake

INGREDIENTS :

  • 16 ounces cream cheese, room temperature
  • 1/2 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 tablespoon all-purpose flour
  • 1/4 cup heavy cream
  • 12 whole Oreo cookies, crushed into crumbs
  • 2 tablespoons salted butter, melted
  • 2 teaspoons pure vanilla extract
  • 8 whole Oreo cookies, coarsely chopped
  • 1 cup whipped cream or whipped topping
  • 8 whole Oreo cookies, coarsely chopped
  • chocolate sauce, optional

INSTRUCTIONS :

  1. Tightly wrap the bottom of 7-inch springform pan in foil and spray the inside of the pan with non-stick cooking spray.
  2. In a small bowl, stir together the 12 crushed Oreo cookies and melted butter and press the crumbs into the bottom of the prepared pan.
  3. Place pan in freezer for 10-15 minutes.
  4. In the bowl of your stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, beat the cream cheese until smooth. Add sugar and mix until combined. Add eggs, one at a time, fully incorporating each before adding the next. Making sure to scrape down the bowl in between each egg. Add in the flour, heavy cream, and vanilla and mix until smooth. Fold in 8 chopped Oreo cookies and pour batter into prepared pan.
  5. Cover the top of the pan with a piece of foil.
  6. Pour 1 1/2 cups of water into the Instant Pot and place the trivet in the bottom of the pot.
  7. Create a "foil sling" by folding a 20-inch long piece of foil in half lengthwise two times. This "sling" will allow you place and remove the springform pan with ease.
  8. Place the cheesecake pan in the center of the sling and carefully lower the pan into the Instant Pot. Fold down the excess foil from the sling to ensure the pot closes properly.
  9. Lock the lid into place and make sure the vent is closed "sealing". Press the "Manual" button and cook on high pressure for 35 minutes.
  10. When the Instant Pot beeps, hit the "Keep Warm/Cancel" button to turn off the pressure cooker. Allow the pressure to release naturally for 10 minutes and then do a quick release to release any pressure remaining in the pot.
  11. Carefully unfold the foil sling and remove the cheesecake from the pot to a cooling rack using the foil sling "handles". Uncover the cheesecake and allow it to cool to room temperature.
  12. Report this ad
  13. Once the cheesecake has cooled, refrigerate it for at least 8 hours, or overnight.
  14. Before serving, top with whipped cream, chopped Oreo cookies, and a drizzle of chocolate sauce.

Entri yang Diunggulkan

HOMEMADE SAUSAGE CHEDDAR BISCUITS RECIPE

Homemade store cheese Biscuit Sausage, this transportable breakfast has sausage and cheese baked right into the soft and scaly biscuit. ...

Iklan Atas Artikel

Iklan Tengah Artikel 1

Iklan Tengah Artikel 2

Iklan Bawah Artikel