This Instant Pot cheesecake recipe makes 5 individual servings of cheesecake in wide-mouth mason jars. A delicious desert that requires only 8 minutes of pressure cooking and offers cute presentation. #TexasHomesteader
Crush 4 sheets graham crackers. Combine graham cracker crumbs, 2 teaspoons granulated sugar and 2 Tablespoons melted butter in a small bowl & mix well.
Divide the graham crumb mixture evenly between five wide-mouth ½-pint mason jars. (about 1.5 tablespoons each) Press gently against the bottom of the jars to make the crust.
Using a stand mixer use the paddle attachment on low speed, slowly mix 8 ounces of room temperature cream cheese and ¼ cup sugar until smooth. IMPORTANT: mix only on low speed & just until lumps are out of cream cheese. Over-mixing incorporates too much air into your cheesecake batter.
Divide cheesecake filling on top of the prepared graham cracker crust for each of the 5 jars. (about 6.5 - 7 grams each) Tap jar gently on a soft hot pad to remove any bubbles. Cover the jars with a 2-part wide-mouth canning lid & band - do not tighten band.
To pressure cook add 1 ½ cups of water into the inner pot of the electric pressure cooker and add trivet. Place lidded jars filled with cheesecake on the trivet.
NOTE: 5th jar will need to be stacked on top of 4 jars on trivet.
Close the lid of the Instant Pot, and set the valve to 'SEALING'. Pressure cook on 'HIGH' for 8 minutes.
When cooking time is up let the pot depressurize naturally which takes about 15 minutes. When pressure has been naturally released, open the lid.
Using an oven mitt, transfer the jars to a wire rack. Cool the cheesecake then refrigerate the covered jars of cheesecake for at least 4 hours, preferably overnight.
Notes:
All cheesecake filling ingredients should be at room temperature before preparing batter.
Only use low to medium speed to mix ingredients and only until ingredients are fully incorporated. Over-mixing or mixing at higher speeds can incorporate too much air into your batter and change the texture of your finished cheesecake.
If you’re concerned about not being able to take out 100% of the lumps from cream cheese you can pour your prepared cheesecake batter through a sieve before filling jars.
Keep in mind additional time will be required for pressure cooker’s pressure to build up and for the natural release.