Ashley’s 2-ingredient Instant Pot Cheesecake

This is from My Heart Beets – the famous 2-ingredient (Indian) cheesecake. My “additions” were a ginger snap crust and 1 teaspoon of my homemade vanilla in the cheesecake. In her instructions, she warns against using a springform pan, which I didn’t remember when I saw the 6-inch springform pan at the grocery and bought it! She was right, it leaked butter from the crust or possibly the Pam I greased the pan with. Dang. Next time, maybe I’ll put parchment paper inside before adding crust – per Amy + Jacky. They also bake their crust in an oven for crispier crust. But – maybe because the butter is cold? – next day, the crust is quite hard, not exactly “crisp” but I couldn’t cut through it easily with my fork. I think the recipe I used is too much crust for the 6 inch pan, and next time maybe I’ll do half.

Also, I needed to add 2 minutes pressure after finishing because it was still jiggly in the center (although on the Amy + Jacky site, they say that’s normal) and the toothpick was coated with batter, so I’m going to increase the time to 32 minutes in the IP. As for the 20 minute NPR, the pressure had already subsided by 20 minutes – not sure if that means anything. Here’s the gingersnap crust pre-filling.

I also bought some lemon snaps and am considering making a second one, assuming the one in the IP works properly!

The batter in the pan –

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2 Ingredient Instant Pot Cheesecake (from Ashley @ My Heart Beets)

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Cooking Time: 30 min pressure

Ingredients

• Crust - and this is really too much crust for the 6 inch pan, maybe 1/2 or so of this:
• 2 c ginger snap crumbs (this was a lot more cookies than I originally thought)
• 6 T melted butter
• 2 T sugar
• Cheesecake:
• 1 14 oz can sweetened condensed milk
• 1 cup yogurt - I used my homemade, whole milk yogurt, and I drained it for several minutes ahead of time to make sure it was thick Greek-style yogurt
• 1 t my homemade Mexican vanilla extract
• 2 cups water for IP
• Oil/butter/Pam for greasing the cake pan + parchment paper to line (or instead?)
• Foil to cover the pan

Instructions

1

Grease and/or line the 6-inch cake/cheesecake pan - (pan needs to fit in Instant Pot)

2

Whiz the ginger snaps, sugar and melted butter in the food processor

3

Press the crust into the pan (potentially bake it at this point)

4

Mix the yogurt, sweetened condensed milk and vanilla in a bowl

5

Pour the batter over the crust

6

Cover the pan with foil

7

Add 2 cups of water to the IP

8

Put the cheesecake on the trivet and lower it into the pot

9

IS THE SEALING RING IN THE TOP?

10

Manual/high pressure for 30-32 minutes

11

NPR for 20 minutes (use a toothpick to determine doneness)

12

Not done? 2 more minutes Manual (High Pressure) and no idea how long to NPR - I opened at about 15 minutes

13

Cool on a rack

14

Use a butter or paring knife around the edge to separate it from the pan - she recommends removing the cake from the pan while it's warm

15

Chill in the fridge 4-6 hours <- I put it on a plate and covered with foil, after eating 1 piece warm!!

16

To remove it from pan bottom if the crust sticks, Amy + Jacky recommends warming it somehow

Notes

It's good warm out of the oven BUT it isn't cheesecake-like until it's been chilled in fridge for a few hours! It's more like flan/custard while warm.

hmmmmm the camera focused on the dang plate so the yummy warm piece is blurry!