{"id":4485,"date":"2021-03-01T10:01:00","date_gmt":"2021-03-01T10:01:00","guid":{"rendered":"https:\/\/thetableofspice.com\/?p=4485"},"modified":"2021-03-01T15:02:55","modified_gmt":"2021-03-01T15:02:55","slug":"foolproof-salted-caramel-cheesecake","status":"publish","type":"post","link":"https:\/\/thetableofspice.com\/old\/foolproof-salted-caramel-cheesecake\/","title":{"rendered":"Foolproof Salted Caramel Cheesecake"},"content":{"rendered":"\n
\"\"<\/figure><\/div>\n\n\n\n

How many of you have wanted to tried to make cheesecake at home but it was an EPIC fail or just wasn’t worth the time and effort. If I could raise both my hands and feet for this one I would, I swear every time I hear the word water bath or cheesecake I instantly get flashbacks of the awful experiences I had when I made cheesecake at home. <\/p>\n\n\n\n

After researching the web and watching a ton of YouTube videos, I finally sound a method that worked for me. Who would have thought the instant pot would make the best cheesecake in the world, trust me you guys this is one recipe even my husband could make. You let the instant pot do all the work, so in the meantime grab a glass of wine and hang out while your fool proof cheesecake is being cooked perfectly.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

DID YOU MAKE THIS DISH?<\/h1>\n\n\n\n

If you make this dish, be sure to leave a comment and\/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don\u2019t forget to tag me on Instagram @thetableofspice<\/a> or hashtag #thetableofspice<\/a> or both! Looking through the photos of recipes you all have made is my favorite!<\/h5>\n\n\n
<\/div>
\n\t
\"\"<\/a><\/div>\n\t
<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

Instant Pot Cheesecake<\/h2>\n
<\/div>\n
Many of you know that I have been OBSESSED with my instant pot lately. I have never been more excited to make meals only to know they can be done in a fraction of the time. Cheesecake is not easy it\u2019s very black and white, it works or it doesn\u2019t and then you\u2019re left with cracks on this beautiful creation you spend hours making. So I was up for the challenge and knew it was going to work, because the IP locks in the moisture and heat very well so you\u2019re left with no cracks and a evenly cooked cheesecake. <\/span><\/div>\n
<\/div>\n
Prep Time<\/span>10 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>28 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>38 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
<\/div>\n
Course: <\/span>Dessert<\/span><\/div>
Cuisine: <\/span>American<\/span><\/div>
Keyword: <\/span>Cheesecake, eggless, eggless cheesecake, instant pot, instant pot cheesecake<\/span><\/div><\/div>\n
Servings: <\/span>6<\/span> slices<\/span><\/span><\/div>\n\n
Author: <\/span>Sweta Patel<\/span><\/div>\n\n

Equipment<\/h3>
  • Instant Pot<\/div><\/li><\/ul><\/div>\n

    Ingredients<\/h3>

    Graham Cracker Crust <\/h4>
    • 1<\/span> cup<\/span> graham crackers<\/span> crushed<\/span><\/li>
    • \u2153<\/span> cup<\/span> butter<\/span> melted <\/span><\/li>
    • 2<\/span> tbsp<\/span> brown sugar<\/span><\/li>
    • \u00bc<\/span> tsp<\/span> salt<\/span><\/li>
    • \u00bc<\/span> tsp<\/span> ground nutmeg<\/span> *optional<\/span><\/li><\/ul><\/div>

      Cheesecake filling<\/h4>
      • 16oz<\/span> cream cheese<\/span><\/li>
      • 1<\/span> cup<\/span> sugar<\/span><\/li>
      • 1<\/span> cup<\/span> heavy cream <\/span> or heavy whipping cream<\/span><\/li>
      • \u00be<\/span> cup<\/span> sour cream<\/span><\/li>
      • \u00bc<\/span> cup<\/span> corn starch <\/span><\/li>
      • \u00bd<\/span> tbsp<\/span> vanilla extract <\/span><\/li>
      • \u215b<\/span> tsp<\/span> salt<\/span><\/li><\/ul><\/div>

        Salted Caramel Sauce<\/h4>
        • \u00bc<\/span> cup<\/span> heavy cream<\/span><\/li>
        • \u00bc<\/span> cup<\/span> butter<\/span><\/li>
        • \u00bc<\/span> cup<\/span> brown sugar <\/span><\/li>
        • 1<\/span> tsp <\/span> sea salt <\/span><\/li><\/ul><\/div><\/div>\n

          Instructions<\/h3>

          Crust <\/h4>
          • In a food processor, add the salt, nutmeg, brown sugar and 9 graham crackers. Pulse for a couple seconds until you have a sand like texture. Mix in the melted butter and press into your baking pan. Place this in the freezer for 10 mins, so the crust can be formed<\/span><\/div><\/li><\/ul><\/div>

            Cheesecake filling<\/h4>
            • In a large bowl or food processor place the cream cheese and sugar and mix until smooth. Next add in the remaining ingredients and continue to mix until you have a creamy, smooth, lump free mixture. Scrape the sides down of the bowl if needed.<\/span><\/div><\/li>
            • Next, pour the filling into the baking pan. Place a paper towel on top of the baking pan (not touching the cheesecake) and than cover with foil. <\/span><\/div><\/li>
            • Add one cup of water into the instant pot. Place your cheesecake on the trivet, (this is an accessory that comes with your IP.) Using the two handles of the trivet, lower your cheese cake into the instant pot. <\/span><\/div><\/li>
            • Close the lid on the IP, make sure vent is sealed. Press "Pressure Cook or Manual" button and adjust the time to 28 mins. Turn OFF "keep warm" <\/span><\/div><\/li>
            • Once the 28 mins are done, start a timer for 15 mins and let it rest, DO NOT break the seal. After the 15 mins you can break the seal, not much steam will release because of the prior resting for 15 mins. <\/span><\/div><\/li>
            • Remove cheesecake from the IP and let it come down to room temperature for about 10-15 mins. Place in the refrigerator for minimum 4hrs or best over night. Enjoy!<\/span><\/div><\/li><\/ul><\/div>

              Salted Caramel Sauce <\/h4>
              • In a sauce pan over med heat, melt the butter, next add the brown sugar and stir until sugar is dissolved. Finally add the heavy cream and mix everything together until well combined. Turn off heat and set aside. You can sprinkle the sea salt after you have drizzled the caramel on the cheesecake. <\/span><\/div><\/li><\/ul><\/div><\/div>\n
                <\/div>\n

                Notes<\/h3>
                  \n
                • Using a electric hand held blender also helps for a lump free mixture.
                  <\/span><\/li>\n
                • Either salted or unsalted butter will work for this recipe.<\/li>\n
                • If you don’t have cornstarch, you can use equal amounts of corn or rice flour, whole wheat or all purpose flour.<\/li>\n
                • Make sure the cream cheese, heavy cream and sour cream are all at room tempt.<\/li>\n
                • Make this cheesecake a day before you actually want it, refrigerating over night is key and you don’t want to skip this step.<\/li>\n
                • Cheese cake can be stored in a air tight container in the fridge up to 7 days.<\/li>\n
                • A slight jiggle in the middle of the cheesecake is fine after its been cooked, placing it in the fridge over night will help to set it.<\/li>\n
                • Add 1\/2 tbsp of rose water to the batter and have you self a rose cheese cake.<\/li>\n
                • Do you want to cut the perfect cheesecake slice? Use a thin knife that has been dipped in hot water and then wipe dry. Repeat this step before every single cut.<\/li>\n
                • You can line the bottom of your spring form pan with parchment paper for easy cleaning and removing.<\/li>\n
                • Put a paper towel on top of the cheesecake pan and covering it with foil is optional, but I did like how it kept all the moisture and any condensation from peeping through.<\/li>\n
                • Make the caramel sauce the day of serving the cheesecake and sprinkle with sea salt flakes.\u00a0<\/li>\n<\/ul><\/div><\/div>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"

                  How many of you have wanted to tried to make cheesecake at home but it was an EPIC fail or just wasn’t worth the time and effort. If I could raise both my hands and…<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"nf_dc_page":"","wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[1911,1913],"tags":[751,1082,1081,2025,1079],"class_list":["post-4485","post","type-post","status-publish","format-standard","hentry","category-desserts","category-recipes","tag-cheesecake","tag-eggless-cheesecake","tag-eggless-dessert","tag-foolproof-cheesecake","tag-instant-pot-cheesecake"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_likes_enabled":true,"_links":{"self":[{"href":"https:\/\/thetableofspice.com\/old\/wp-json\/wp\/v2\/posts\/4485","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thetableofspice.com\/old\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thetableofspice.com\/old\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thetableofspice.com\/old\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thetableofspice.com\/old\/wp-json\/wp\/v2\/comments?post=4485"}],"version-history":[{"count":3,"href":"https:\/\/thetableofspice.com\/old\/wp-json\/wp\/v2\/posts\/4485\/revisions"}],"predecessor-version":[{"id":4521,"href":"https:\/\/thetableofspice.com\/old\/wp-json\/wp\/v2\/posts\/4485\/revisions\/4521"}],"wp:attachment":[{"href":"https:\/\/thetableofspice.com\/old\/wp-json\/wp\/v2\/media?parent=4485"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thetableofspice.com\/old\/wp-json\/wp\/v2\/categories?post=4485"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thetableofspice.com\/old\/wp-json\/wp\/v2\/tags?post=4485"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}