Prepare a 4-Flavor Cheesecake Sample in an Instant Pot

It is well documented that pressurized cheesecake is the greatest trick ever used in an Instant Pot, but such recipes are usually limited to one flavor. Here, with the clever use of small cans, we’re going to make a cheesecake sampler perfect for those afraid of taste attachment.

Moreover, we are not going to dirty our unnecessary dishes. We’ll make a large batch of our main dough , divide it between four cans, and then add our small additives directly to the specified cans. For our flavors, we’ll make the classic simple, layered chocolate raspberry, rose and cardamom and chocolate hazelnut with Nutella swirls.

To take a real tour of the wonders of taste, you will need:

For crusts:

  • 2 graham crackers
  • 5 oreo, cream, peeled and eaten
  • 2 tablespoons butter

For the main test:

  • 1 lb. full-fat cream cheese, room temperature
  • 2 eggs, room temperature
  • 2/3 cup granulated sugar
  • 2 tablespoons sour cream
  • 2 teaspoons vanilla
  • Fresh berries for sprinkling as desired

For the chocolate raspberry option:

  • 1 teaspoon cocoa powder
  • 4 raspberries, plus more for garnish

For a variation of rose and cardamom:

  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon rose water
  • peeled pistachios for decoration

For the twisted nutella variation:

  • 1 tablespoon Nutella
  • 1 Ferrero Rocher for decoration

Grind and crush the Oreos and graham crackers in two separate freezer bags until they are fairly fine powder. Divide the crumbs into bowls and mix each batch of crumbs with a tablespoon of ghee. Divide each cookie and butter mixture into two jars and tamp the mixtures to form an even crust.

Combine all the main dough ingredients in a large bowl and mix well with a hand blender or electric mixer. Distribute the mixture evenly over four cans.

Take one of the cans of Oreo crust and sprinkle the dough with 1 teaspoon of cocoa powder. Stir gently with a fork to form a layer of chocolate, being careful not to dip to a minimum and damage the crust. (I disturbed the crust because I’m hurried and impatient, but you will do better.) Slide fresh raspberries into the bottom of the dough and tap the can on the counter to even out the top. Then take the remaining jar of Oreo crust, pour a tablespoon of Nutella on top and stir gently with a fork to form small, happy curls. Take one of the cracker crust jars, add the cardamom and rose water, and stir gently with a small spoon until everything is well combined, being careful once more not to damage the crust.

Plug the Instant Pot into a power outlet, pour a cup and a half of water into the insert and place the stand there. Place all four cheesecakes on a rack and cover them lightly with a piece of aluminum foil to keep condensation from dripping onto the cakes. Close the Instant Pot, set the vent valve to the seal position, and press the manual button. Using the + and – buttons, adjust the cooking time to three minutes and when the time is up, turn off the Instant Pot and let it dry naturally (that is, just leave it alone) for 10 minutes.

Relieve any remaining pressure, remove the tortillas from the pan, and let them cool to room temperature before placing them in the refrigerator to cool for a couple of hours or overnight. Sprinkle them on top with suitable side dishes – use a little lemon zest for the plain – and take a little sweet-tasting journey, either alone or with a happy guest.


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