Cheese with cake might sound strange but tastes delicious.
This recipe could work as one of the premier Oreo Cheese delights which would best fit to your get-togethers or any family event.
Take it there is a good amount or else everyone is gonna fight over it! 🙂
If you are looking for an easy Instant Pot dessert, you will find Instant Pot Cherry Cheesecake recipe incredibly simple to give a try 🙂
Why This Recipe Works
The crunchy Oreo base with the melt-in-mouth cheesecake filling, topped with maraschino cherries and syrup, You could never resist your mouth from watering after hearing all this!
This recipe uses ingredients easily available in the marts or your pantry. The Instant Pot has made it very easy-breezy for you to bake the cheesecake in just 40 minutes! Plus the process to make the amazingly delicious Cherry Cheesecake is quite swift!
Contents
Recipe Video
Recipe Ingredients
Oreo Cookies - I am using crushed Oreo cookies for the bottom crust because I like my cake in this way but there's no need to stick to one boring cookie. You can use any of your favorite cookies for the base like chocolate chip cookies, bourbons, custard creams, or any grain cookies.
Butter - I've mixed butter with my cookie's crust to moisten them so it would be easy to tap them in the pan at the bottom. It will also help cookies to bake and gain a heart-warming texture.
Ricotta Cheese - It's an Italian curd cheese that goes perfect with every cheesecake giving your cake a very light, like a fluff consistency, a sweet tangy taste with an absolutely heart-winning flavor! Use it fresh and soft! Or you can also use Cottage Cheese if ricotta is not available or if you want less calorie cake but it is runnier when compared to Ricotta so use it in a small amount.
Cream Cheese - It's a soft cheese with a very smooth consistency that is totally ideal for a perfect cheesecake! Use it at room temperature.
Eggs - Use large size eggs and they should be at room temperature.
Sour Cream - Cheesecake without Sour Cream is not actually a cheesecake! It's one of my most favorite ingredients in cheesecake batter as it results in a thick tangy product adding in a lot of richness and moistness in your cheesecake giving it a depth of flavors. But some of you may not like its taste so you can use buttermilk instead of it (skip the simple milk then) OR yogurt with condensed milk whatever approach you to want to apply 🙂
White Sugar - I am using it in a little amount for a bit of sweetness to balance the sourness of cheese 🙂 Powder the Sugar first before using.
Vanilla Extract - Vanilla Extract in my cheesecake is a compulsory ingredient because firstly it cuts off the egg smell in cheesecake and secondly enhances the flavors and adds in the floral-like fragrance and taste 🙂
Maraschino Cherries - I have used preserved Maraschino Cherries and their syrup on top to give the cake a bit more sweetness because I've added sugar in a very small amount. It balances all the flavors a cake should possess! You can also use fresh fruit slices on top if you're not so fan of preserved cherries.
How to make
Here is the step-by-step guide of this recipe for your ease!
Gather all the ingredients required to make the Cherry Cheesecake.
Take 10 Oreo Cookies and separate their cream.
Put the cookies into the food processor then add 2 tablespoons of butter to it.
Pulse it until fine crumbs form. Take them out in a bowl and set them aside.
Now, Take a separate working bowl and add 8 oz of Cream Cheese to it.
Add 8 oz of Ricotta Cheese to it.
Add ¼ cup of powdered White Sugar to it.
Add 2 Eggs to it, one by one each.
Whisk it properly with the help of a hand mixer.
Now, add ¼ cup of Sour Cream to it.
Then add a tablespoon of Vanilla Extract to it.
Fold it gently with the help of a spatula or wooden spoon. The cheesecake batter is ready. Set it aside.
Now take a springform pan and cover it with parchment paper OR grease it with butter and flour.
Then add the Oreo crumbs to it. Spread them evenly and press them gently to make a proper thin crust layer.
Then pour the cheesecake batter on top of it. Tap the pan to resist air bubbles.
Lock the lid of the pan. Take an Instant Pot and pour some water into it.
Set the trivet right to the center in an Instant Pot then carefully place the springform pan on it. Cover the lid and select 'Manual' and cook at high pressure for 40 minutes.
After 40 minutes, press 'Cancel'. Uncover the lid and give it a release by the natural steam vent.
Take out the pan, Open its lid and let it cool for a while. After some minutes, Run the knife gently around the pan sides to loosen the cake and flip it out in a dish larger than the pan in diameter.
Top the Cheesecake with Cherry sauce, Maraschino Cherries and sprinkle some powdered sugar on it.
Let it cool for a couple of hours in the refrigerator then slice out the moist and serve!
How to Serve Cherry Cheesecake
The best part about this recipe is that you can serve it in multiple ways!
Either top it with some whipping cream and Oreos, this will give your cake a very classic and elegant touch (if you want to skip the maraschino cherries topping), or top it with some kiwi and strawberry slice or some berries to give it a refreshing look!
Or you can simply add sprinkle some nuts on the cheesecake top and drizzle a lot of chocolate syrup on top to satisfy your chocolate cravings as well as of cheesecake too!
FAQ About Cherry Cheesecake
For how long it can be stored?
You can easily store it for 3 days in the refrigerator after making and the taste and texture would remain the same. If you're making it with an intention to store, then top it only at the time of serving.
How to store Cherry Cheesecake in the freezer?
You can store it in the freezer for a long time in the freezer. Tin pack or put it in an airtight container and freeze.
What amendment can I do to my recipe?
You can easily customize this recipe and make it yours like you can make any type of crust base you want or do any kind of topping you love. Also to make it sweeter you can add condensed milk in cheesecake batter but in a small amount or else it will take a lot of time for the cake to set.
Or to make your cake less sweet and sourer, Add sour cream in some more quantity. In short, this recipe is totally flexible with any kind of amendment you want to do.
Instant Pot Cake Recipes
Instant Pot Pineapple Upside Down Cake
Instant Pot Japanese Cheesecake
Instant Pot Cherry Cheesecake
Ingredients
- 10 oreo cookies crushed
- 8 oz cream cheese softened
- 8 oz ricotta cheese
- ¼ cup powdered sugar
- 2 eggs
- ¼ cup sour cream
- 1 tablespoon vanilla extract
- ¼ cup maraschino cherries
Instructions
- In a bowl, add cream cheese, ricotta cheese, sugar, and eggs and beat until smooth.
- Fold in sour cream and vanilla extract. set it aside
- Finely chop the oreo cookies with butter in a food processor. Set it aside.
- Place the cookie mixture in the bottom of a 7-inch springform pan evenly and gently press down to smooth the surface.
- Top with the cheese mixture evenly.
- Arrange the trivet in the bottom of the Instant Pot and pour a cup of water.
- Arrange the springform pan on top of the trivet.
- Secure the lid and turn to the “Seal” position.
- Cook on “Manual” with “High Pressure” for about 40 minutes.
- Press “Cancel” and do a quick release.
- Remove the lid and transfer the ramekins onto wire racks to cool.
- Refrigerate to chill for at least 12 hours before serving.
- Top with cherries and sprinkle some powder sugar on it before serving.
Nutrition
Video
Notes
- If you don't have a food processor then just pop the Oreos into a plastic bag and crush them with the help of a rolling pin.
- If the edges of the crust or cake get smudged while removing the cheesecake from the tin, then simply run a scraper around it to make it smooth.
Thanks for your advice Tina 🙂