Introduction
Indulging in a slice of cheesecake is one of life’s simple pleasures. This creamy cherry cheesecake recipe is an easy way to satisfy your sweet tooth, combining the rich flavors of cream cheese with the tartness of cherry pie filling. Utilizing an Instant Pot, this cheesecake achieves a perfectly smooth texture without the need for a traditional water bath. Whether you’re hosting a gathering or simply enjoying a dessert night at home, this delightful treat is sure to impress.
Detailed Ingredients with measures
Crust:
– 3/4 cup graham cracker crumbs
– 2 tablespoons melted butter
– 1 tablespoon sugar
Filling:
– 16 ounces (two 8-ounce packages) cream cheese, softened
– 2/3 cup sugar
– 2 large eggs
– 1 teaspoon almond extract
– 1/4 cup sour cream
– 1 cup cherry pie filling
Prep Time
The preparation time for this cherry cheesecake is about 20 minutes, allowing you to whip up the ingredients quickly before cooking.
Cook Time, Total Time, Yield
Cook Time: 35 minutes
Total Time: 4 hours and 55 minutes (including cooling and refrigeration)
Yield: This recipe makes one 7-inch cheesecake, serving approximately 8 slices.
This cherry cheesecake is not only easy to prepare but also delivers a wonderful balance of flavors. Enjoy it as a post-dinner treat or share it at a gathering for a delightful dessert experience.
Detailed Directions and Instructions
Step 1: Prepare the Crust
Combine the graham cracker crumbs, sugar, and melted butter in a mixing bowl. Ensure all ingredients are evenly mixed for a consistent crust.
Step 2: Form the Crust
Press the graham cracker mixture into the bottom of a greased 7-inch springform pan. Compact it well using your fingers or the bottom of a flat glass to create an even layer.
Step 3: Make the Filling
In a separate bowl, cream together the softened cream cheese and sugar until the mixture is smooth and free of lumps.
Step 4: Incorporate Eggs
Add the eggs one at a time, mixing well after each addition to ensure they are fully incorporated into the cream cheese mixture.
Step 5: Flavor the Filling
Stir in the almond extract and sour cream, mixing until the filling is completely smooth and blended.
Step 6: Assemble the Cheesecake
Pour the cream cheese filling over the prepared crust in the springform pan, spreading it evenly.
Step 7: Add Cherry Topping
Spoon the cherry pie filling on top of the cheesecake filling. Use a fork to gently swirl it into the cheesecake for a marbled effect.
Step 8: Release Air Bubbles
Tap the springform pan gently on the countertop to help release any trapped air bubbles. This will help prevent cracks in the cheesecake.
Step 9: Cover the Pan
Cover the springform pan with aluminum foil to prevent moisture from getting in during cooking.
Step 10: Prepare the Instant Pot
Pour one cup of water into the inner pot of the Instant Pot, which helps create steam during the cooking process.
Step 11: Place the Pan in the Instant Pot
Using a trivet or a foil sling, lower the springform pan carefully into the Instant Pot.
Step 12: Seal the Instant Pot
Close the lid of the Instant Pot and set the valve to the sealing position to trap steam inside.
Step 13: Start Cooking
Cook on manual high pressure for 35 minutes. Make sure to monitor the cooking time closely.
Step 14: Release the Pressure
After cooking, allow for a natural pressure release for 12 minutes. Then, release any remaining pressure quickly.
Step 15: Cool the Cheesecake
Carefully remove the cheesecake from the Instant Pot and let it cool at room temperature for one hour before refrigerating.
Step 16: Refrigerate
Refrigerate the cheesecake for at least 4 hours or overnight to help it set properly.
Step 17: Serve
Before serving, optionally top with additional cherry pie filling or whipped cream for extra flavor and presentation.
Notes
Tip for Soft Cream Cheese
Ensure that the cream cheese is at room temperature for easy blending and to avoid lumps in the filling.
Variations
Feel free to experiment with different fruit fillings or extracts if you’d like to change the flavor profile of the cheesecake.
Storage Instructions
Store leftover cheesecake in the refrigerator for up to 5 days. Cover it well to maintain freshness.
Cook techniques
Crust Preparation
Combine graham cracker crumbs, sugar, and melted butter in a bowl until well mixed. This mixture serves as the base for your cheesecake, providing flavor and texture.
Pressing the Crust
Press the mixture firmly into the bottom of a greased 7-inch springform pan. Ensure it is evenly distributed to create a solid foundation for the filling.
Creaming the Filling
In a separate bowl, cream together softened cream cheese and sugar until smooth. This is essential to achieve a fluffy and creamy texture in your cheesecake.
Incorporating Eggs
Add eggs one at a time to the cream cheese mixture, mixing well after each addition. This helps to prevent the mixture from becoming lumpy.
Flavoring the Filling
Mix in almond extract and sour cream until the filling is smooth. Adding these ingredients enhances the flavor and contributes to the cheesecake’s creaminess.
Swirling the Topping
Pour the filling over the crust and add cherry pie filling on top. Use a fork to gently swirl it into the cheesecake, creating a marbled effect.
Removing Air Bubbles
Gently tap the pan on the countertop to release any trapped air bubbles. This step helps to ensure a smooth cheesecake without cracks.
Using the Instant Pot
Cover the springform pan with aluminum foil to prevent moisture from getting in. Pour one cup of water into the Instant Pot’s inner pot and place the trivet or foil sling with the springform pan inside.
Pressure Cooking
Close the lid of the Instant Pot and set the valve to sealing. Cook on manual high pressure for 35 minutes, which effectively steams the cheesecake to perfection.
Natural Pressure Release
Allow a natural pressure release for 12 minutes before releasing any remaining pressure. This gradual cooling helps prevent cracks in the cheesecake.
Cooling and Chilling
Remove the cheesecake from the Instant Pot and let it cool at room temperature for one hour. Refrigerate for at least 4 hours to allow it to set properly.
Finishing Touches
Optionally, top with additional cherry pie filling or whipped cream before serving for added flavor and presentation.
FAQ
Can I use a different type of crust?
Yes, you can use a different type of cookie crumbs or a pre-made graham cracker crust. Just ensure it fits the size of your springform pan.
What can I substitute for cream cheese?
You can try Neufchâtel cheese or a dairy-free cream cheese alternative, although this may affect the overall texture and flavor.
How do I know when the cheesecake is done?
The cheesecake should be firm around the edges but slightly jiggly in the center. It will continue to set as it cools.
Can I make this cheesecake without an Instant Pot?
Yes, you can bake it in a traditional oven at 325°F for about 50-60 minutes using a water bath for moisture.
How should I store leftovers?
Store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days.
Conclusion
This cherry cheesecake recipe is a delightful treat combining the creaminess of cheesecake with the tart sweetness of cherry pie filling. The use of almond extract adds a unique depth to the flavor, while the graham cracker crust provides a satisfying crunch. This easy-to-follow recipe, cooked in an Instant Pot, ensures a perfectly moist cheesecake every time. After chilling, it makes for an impressive dessert that is sure to impress your guests.
More recipes suggestions and combination
Chocolate Cheesecake
Substitute the cherry pie filling with melted chocolate and add cocoa powder to the filling for a rich chocolate cheesecake.
Lemon Blueberry Cheesecake
Replace cherry filling with blueberry pie filling and add lemon zest to the filling for a refreshing citrus twist.
Pineapple Coconut Cheesecake
Incorporate crushed pineapple and shredded coconut into the filling for a tropical-inspired cheesecake.
Raspberry Swirl Cheesecake
Use raspberry pie filling as a topping and swirl it into the cream cheese mixture for a beautiful presentation and tart flavor.
Pumpkin Spice Cheesecake
Mix in pumpkin puree and spices like cinnamon and nutmeg into the filling for a festive fall dessert.
Peanut Butter Chocolate Cheesecake
Add peanut butter to the cream cheese mixture and top with a drizzle of chocolate ganache for a decadent combination.
