Introduction
Welcome to a delightful world of dessert with this luscious Instant Pot Strawberry Crunch Cheesecake! Imagine a creamy, rich cheesecake that’s perfectly balanced by the sweetness of fresh strawberries and the delightful crunch of a graham cracker topping. This fabulous treat not only satisfies your sweet tooth but is surprisingly easy to make thanks to the magic of the Instant Pot. Perfect for gatherings or a cozy night in, this cheesecake will impress family and friends alike with its vibrant flavors and captivating presentation.
Ingredients
- 1 cup crushed graham crackers
- 1/2 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup sour cream
- 1 cup fresh strawberries, pureed
- 1/2 cup whipped topping
- 1 cup strawberry crunch (store-bought or homemade)
Prep Time, Cook Time, Total Time, Yield
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 4 hours 55 minutes (including chilling time)
Yield: 8 servings
Directions and Instructions
- In a mixing bowl, combine the crushed graham crackers with the melted butter, stirring until well combined. Press this mixture firmly into the bottom of a springform pan to create a sturdy crust.
- In a separate bowl, beat the softened cream cheese and granulated sugar together until you achieve a smooth and creamy consistency. Add in the vanilla extract and mix until fully incorporated.
- Introduce the eggs to the mixture one at a time, making sure to beat well after each addition. Then, fold in the sour cream and strawberry puree until everything is smoothly blended together.
- Carefully pour the cheesecake batter over the prepared graham cracker crust in the springform pan, smoothing the top with a spatula.
- Secure the lid on your Instant Pot, ensuring the steam vent is closed. Cook on high pressure for 35 minutes. Once the timer goes off, allow for a natural release for 10 minutes before performing a quick release to release any remaining steam.
- Once the cheesecake has been removed from the Instant Pot, let it cool at room temperature for a while.
- After it has cooled, generously spread the whipped topping over the surface of the cheesecake and sprinkle the strawberry crunch evenly on top for that perfect finishing touch.
- Refrigerate the cheesecake for at least 4 hours, or until it has set completely, before slicing and serving.
Notes or Tips
For an extra burst of flavor, consider drizzling some strawberry sauce over the top before serving. You can easily make your own by simmering fresh strawberries with a bit of sugar until thickened. If you love a crunchier texture, feel free to add more strawberry crunch on top just before serving. This cheesecake can be made ahead of time—it’s even more delicious the next day!
Cooking Techniques
The Instant Pot makes this cheesecake wonderfully easy to prepare while maintaining its creamy texture. The high-pressure cooking method helps the cheesecake set evenly, reducing the chances of cracks on the surface. Remember to let it cool slowly to room temperature and be patient with the chilling time for that perfect slice every time.
FAQ
Can I use frozen strawberries for this recipe? Yes! Just make sure to thaw and drain them well before pureeing to avoid excess moisture in the cheesecake.
Can I make this cheesecake in advance? Absolutely! This cheesecake can be prepared up to a day in advance, making it a great option for parties or special occasions.
Conclusion
This Instant Pot Strawberry Crunch Cheesecake is not just a dessert; it’s a stellar centerpiece that brings joy and sweetness to any gathering. With its creamy filling, luscious strawberry flavor, and crunchy topping, it’s bound to become a favorite in your home. Dig in and enjoy every delicious bite!