Simple Crustless Cheesecake for Instant Pot- IP

KentNJoy92

1 (8 oz) cream cheese

1 (14 oz) can sweetened condensed milk

1 cup sour cream

¼ tsp salt

1 tsp vanilla

1 tsp lemon juice

Lemon or orange zest -optional, but preferred

2 eggs, gently beaten -set aside

note: all ingredients at room temperature

In a large mixing bowl (flat beater attachment to kitchen aid), stir cream cheese until smooth.

Add the following ingredients one at a time: sweetened condensed milk, sour cream, salt, vanilla. Mix until smooth.

Finally, add eggs stirring gently. Do not over eat.

Prepare glass dish with light cooking spray. Pour cheesecake mixture ¾ full. I used 2 Pyrex dishes (4 cup size). Gently tap to remove bubbles.

Place 1-½ cup water in IP pot, place trivet. Use foil cradle for a dish carrier. Place dish. Turn IP on Manual for 15 min. Let it cook then keep on natural pressure release (NPR) for 10 min.

Pull cheesecake out and onto hot pads so not to shock glass dish in cold flat surface, it will break.

Top with favorite sauce, fruits, nuts...

Enjoy!

Page footer