Delicious Non-Vegan African Foods

Instant pot cheesecake with caramel

If you didn’t know or tried making cheesecake in the Instant Pot, it’s a game changer. This Instant Pot cheesecake was topped with caramel (miso or salted caramel) that was also made in the Instant Pot.

This caramel recipe can be saved as caramel as is. You can choose salted caramel, miso caramel, or miso salted caramel. All of them are delicious.

If you’re looking for a more traditional cheesecake recipe, I highly recommend the Basque Burnt Cheesecake recipe.

If you’re looking for an uncooked cheesecake recipe, you’ll love the Berry Cheesecake with Almond Crumble and Strawberry Cheesecake recipes.

Instant Pot Pro on a table with cheesecake ingredients

I was always happy instant pot south africa I was asked to create a recipe to showcase the shiny new Instant Pot Pro. This is South Africa’s most advanced pressure cooker and uses 80% less energy than a stovetop.

The inner pot has a higher sauté temperature and heats up 20% faster than its predecessor. This pressure cooker is hi-tech, with a cooking progress bar on the panel so you know how long everything will take.

I like the new silicone handles that make getting the pot in and out much easier. In this model, the lid releases steam more gently and 28 cooking programs are available at the touch of a button.

Here is the recipe for miso caramel made in an instant pot. Includes step-by-step instructions on how to make.If you want to make caramel sauce or salted caramel sauce on the stove, check out the how-to video. here.

Instant Pot with cheesecake and caramel sauce

How to adapt this Instant Pot Cheesecake to a caramel recipe:

For those who don’t like caramel, this cheesecake can be topped with fruit coulis, fresh fruits and berries. Fresh cream and fresh fruit are also good.

Add lemon flavor to this cheesecake for a fruit topping. A teaspoon of lemon zest and 2 tablespoons of juice will do the trick. , I love the flavor and texture of ginger nut biscuits (cookies give this base).

If you love parts of the world where you can’t find these biscuits (cookies), use your favorite cookie graham crackers to make this cheesecake base.

salted caramel instant pot cheesecake

Important steps to follow when making cheesecake in your Instant Pot:

Bring cream cheese and eggs to room temperature. This allows for easy mixing without overmixing. To bring chilled cream cheese to room temperature, place it in the microwave for a few seconds. Unzip. Do not melt.

Use a handheld electric mixer instead of a stand mixer. You don’t want to over-whip the mixture. Over-whisking the cream cheese will create too much air and the cheesecake will have the texture of scrambled eggs.

Lining the bottom and top of the cheesecake with tin foil with a kitchen towel will help absorb some of the water and prevent it from landing on the cheesecake. If not, pat the surface with a paper towel after cooking (for shorter cooking time, see note).

How to make and step by step images of Instant Pot Cheesecake

Bowl of cheesecake mix for instant pot recipesInstant Pot Cheesecake in a frying pan before entering the Instant PotStep-by-step pictures of how to make cheesecake in an Instant Pot

Can you freeze Instant Pot cheesecake?

The short answer is yes. I ran a test freezing a few slices wrapped in cling film and they froze well.

I think it would be better to freeze the cheesecake without the caramel sauce and let it thaw before serving.

The biscuit base felt a little soggy after freezing, but that was my only concern.

Buy Instant Pot Pro:

Chef Yuppi


Recipe – For 1 small cheesecake


instant pot cheesecake with caramel

Biscuit-based Instant Pot cheesecake coated with caramel sauce

How to make Instant Pot Cheesecake with Caramel Sauce (Miso or Salt)

  • author: Sam Linsell
  • Preparation time: Ten
  • Cooking time: 35+10
  • total time: 56 minutes
  • yield: 8 servings
  • Category: dessert
  • Method: pressure cooking
  • cooking: united states of america

Biscuit base:

75gms ginger nut biscuits, broken

75gms digested biscuits, broken

60gms (4 Tbls) salted butter, melted


500gms full fat cream cheese, room temperature

140gms caster sugar

2 Large Free-Range Eggs at Room Temperature

2 teaspoons vanilla extract

To make the biscuit base, place roughly crushed biscuits in a food processor bowl with melted butter. Pulse until blender resembles coarse crumbs.

Lightly spray an 18 cm/7 inch springform cake tin with cooking spray. Line the base with baking paper.

Place the biscuit crumb mix into the cake tin and press down to form an even base. Place the can in the freezer to harden.

To make the cheesecake mix, be sure to read the special instructions above.

Place room temperature cream cheese and granulated sugar in a bowl and mix well with an electric hand mixer.

Add 2 eggs and vanilla extract and mix until combined.

Spread this mixture onto cooled biscuit-based lined tins and use an offset spatula to even out the surface.

Cut two pieces of tin foil that are larger than tin. Place a paper towel on top of one and fold it under the can. Scoop up sides of foil to cover sides of cake tin. Squat down so that it fits tightly.

Cover the top with a paper towel, then fold the foil tightly over the top.

Pour 1 cup (250ml) of water into the Instant Pot. Place the filled cake mold on the trivet and lower it into the instant his pot. *If a gotoku is not attached, with a coil of tin foil he creates one, and with tin foil a sling to lower the tin.

Set Instant Pot to Pressure Cook, High for 40 minutes (if covered) and 30 minutes (if not covered). Wait 10 minutes for the pressure to release naturally.

Remove the cooked cheesecake, remove the foil top (if covering) and place in molds to cool. Once cooled, refrigerate for 4 hours or overnight.

When ready to serve, run a spatula around the inner rim of the cheesecake and remove from the mold. Remove paper from bottom and place on serving plate.

If the caramel is hard, heat it slightly. You can do this for a few seconds in the microwave. Stir until you get a pouring consistency. Spread a thin layer over the cheesecake so that it drips down the edges. Sprinkle with sea salt flakes (optional).

keyword: cheesecake, instant pot, caramel, sauce, salted caramel, miso caramel, pressure cooker, easy

Some Other Desserts You May Like:

Strawberry cheesecake with nut crumble

Panna cotta with honey, rosewater and cinnamon

Mocha mousse parfait

Berry Eaton mixed with pistachio

South African classic raw milk tart

basque cheesecake

*This post is proudly sponsored Instant Pot SA

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