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Instant Pot Cherry Cheesecake
A silky, luscious and decadent cheesecake with a crunchy Oreo crust…
Course
Dessert
Cuisine
modern
Keyword
Cherry Cheesecake, cream cheese, ricotta cheese, sour cream
Prep Time
20
minutes
minutes
Cook Time
40
minutes
minutes
Total Time
1
hour
hour
Servings
8
Calories
278
kcal
Author
Corrie
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.
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.
Nutrition
Calories:
278
kcal
|
Carbohydrates:
20
g
|
Protein:
7
g
|
Fat:
19
g
|
Saturated Fat:
10
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
6
g
|
Trans Fat:
1
g
|
Cholesterol:
90
mg
|
Sodium:
206
mg
|
Potassium:
130
mg
|
Fiber:
1
g
|
Sugar:
14
g
|
Vitamin A:
615
IU
|
Vitamin C:
1
mg
|
Calcium:
108
mg
|
Iron:
2
mg