Introduction
Imagine the delight of a creamy cheesecake infused with the fresh flavors of strawberries, all made effortlessly in your Instant Pot. This Instant Pot Strawberry Crunch Cheesecake brings together a buttery graham cracker crust, a smooth filling, and a delightful crunch on top. It’s an irresistible dessert that’s perfect for any occasion, and you’ll love how simple it is to prepare!
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 tablespoons granulated sugar
- 1 ½ cups cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1 ½ cups fresh strawberries, pureed
- 1 tablespoon cornstarch
- 1 cup crushed freeze-dried strawberries
Prep Time, Cook Time, Total Time, Yield
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 4 hours 5 minutes
Yield: 8 servings
Directions and Instructions
- In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar until combined. Press the mixture firmly into the bottom of a greased springform pan.
- In a large bowl, beat the cream cheese, granulated sugar, and vanilla extract until smooth.
- Add eggs one at a time, mixing well after each addition.
- Pour in the sour cream and pureed strawberries, then mix until combined. Finally, add cornstarch and mix until smooth.
- Pour the cheesecake batter into the prepared crust.
- Place the springform pan on a trivet inside the Instant Pot.
- Add 1 cup of water to the pot, then secure the lid and set to high pressure for 45 minutes.
- Once cooked, allow the pressure to release naturally for 10 minutes before using quick release for any remaining pressure.
- Carefully remove the pan from the pot and let it cool to room temperature.
- Refrigerate for at least 4 hours or overnight before serving.
- Top with crushed freeze-dried strawberries before slicing and serving.
Notes or Tips
- For a richer flavor, use full-fat cream cheese.
- Make sure to puree the strawberries for even distribution in the cheesecake.
- Chill the cheesecake overnight for the best texture and flavor.
Cooking Techniques
This recipe utilizes the unique pressure cooking feature of the Instant Pot, allowing the cheesecake to steam while cooking. This results in a velvety, tender cheesecake that doesn’t require a water bath, making the process simpler and less messy.
FAQ
- Can I use frozen strawberries instead of fresh? Yes, just ensure you thaw and puree them first.
- How can I store leftovers? Store in an airtight container in the refrigerator for up to 5 days.
- Can this cheesecake be made ahead of time? Absolutely! It’s perfect for making in advance.
Conclusion
This Instant Pot Strawberry Crunch Cheesecake is more than just a dessert; it’s a delightful experience. With its creamy filling and crunch from the freeze-dried strawberries, it promises to be a showstopper at your next gathering. Get ready to wow your friends and family with this easy and delicious treat!