Comments on: 11 Tested Tips to Make a Stunning Pressure Cooker Cheesecake

By: AlyChap

AlyChap — Sat, 13 Nov 2021 20:12:15 +0000

I have never wanted to even attempt to make cheesecake using any method until I read this recipe. I do it exactly as written every time and every time it turns out perfectly. Thanks for all your hard work to eliminate the many mistakes I would have made on my own. My kids – especially my kids-in-law – never miss a party when I announce there will be cheesecake!

By: Amy + Jacky

Amy + Jacky — Mon, 08 Feb 2021 07:09:21 +0000

In reply to Linda.

Hi Linda,

thank you for your question.

The trivet that came with the Instant Pot should be high enough.

Please take care & stay safe
Jacky

By: Linda

Linda — Sun, 07 Feb 2021 16:56:34 +0000

This looks like a great recipe! I only have the trivet that came with my IP, what could I use to raise the pan high enough to not touch the water?

By: Barb

Barb — Mon, 04 Jan 2021 23:25:25 +0000

Great Recipe, Great Hints.
I half the recipe, using only 1 8oz (250g) cream cheese, etc and make 9 bites in standard size muffin liners.
I put all 9 in the Instant Pot on a 3 level dehydrating/steamer insert.
7 minutes with 8 minute NPR and out they come.
They turn out wonderful, except for 1 time when they overflowed the liners. I may have overbeaten the filling that time.
Love all your IP recipes/hints/tips. The site is bookmarked!
Thanks so Much!

By: Amy + Jacky

Amy + Jacky — Mon, 14 Dec 2020 23:57:48 +0000

In reply to Erin.

Hi Erin,

thank you for your question 🙂

Since adding more ingredients will make the cake a bit thicker, I recommend increasing the cooking time by a few minutes.

Please take care & stay safe
Jacky

By: Erin

Erin — Mon, 14 Dec 2020 18:16:36 +0000

I’ve made this cheesecake 5 times now (In a 6″ pan – I go for 33 minutes and boil the water in the pot first). I’ve made it plain, I’ve added crushed Oreos, added boiled cider, and have added melted white chocolate + some raspberry jam to the top and swirled it. The times when it was plain and when I added Oreos, it set up perfectly. The times when I added the boiled cider and the white chocolate + jam, it was still pretty soft in the middle and didn’t set up very well (it was a little runny after sitting in the fridge overnight). Any suggestions for adding things to make different flavors of this cheesecake?

By: Amy + Jacky

Amy + Jacky — Sun, 06 Dec 2020 00:45:10 +0000

In reply to Lynda.

Hi Lynda,

Sorry for the late reply. Somehow I missed the comment.

Yes, I recommend releasing the pressure if the natural release takes more than 10 minutes.

Please take care & stay safe
Jacky

By: Amy + Jacky

Amy + Jacky — Sun, 18 Oct 2020 00:10:30 +0000

In reply to Willa.

Hi Willa,

thank you for your kind words and question 🙂

The cooking time should work fine for 7.5″ cheesecake.

Please take care & stay safe
Jacky

By: Willa

Willa — Fri, 09 Oct 2020 03:31:15 +0000

Hello!
This looks GREAT!
i just bought the IP 6Q Duo Nova and the IP Official Non-Stick Springform Pan which is 7.5” (the inside measurement 7 ¼”???). Should I shorten the cooking time for this slightly larger pan?
Is it possible to overcook a cheesecake & how can you tell?
Thanks for your help & suggestions! 🙏

By: Lynda

Lynda — Mon, 31 Aug 2020 12:19:35 +0000

My full natural release took about 18 minutes instead of the suggested 7-9. I think it was a little too done. Should I do a manual release after the 9 minutes?