White Chocolate Cranberry Cheesecake (Instant Pot)

Ingredients

Crust

3/4 cup Oreo Cookies Golden (vanilla), crushed

2 1/2 tbsp butter melted

1 1/2 tsp sugar

Filling

3 pkgs Cream Cheese pkgs 8oz

3/4 cup sugar

1 1/2 tsp lemon zest

3 eggs at room temperature

1 egg yolk at room temperature

3/8 cup whipping cream 35% fat

1/2 cup white chocolate chips melted, slightly cooled

4 tbsp cranberry sauce whole berry

White Chocolate Ganache

1/2 cup cream Heavy, 35% fat or more

3/4 cup white chocolate chips

Preparation

Crust

Crush the Vanilla Oreo Cookies in a food processor until crushed, add melted butter and sugar blend well

Press into your 7" spring form pan, that has been well greased and lined with parchment paper on the bottom.

Press up the sides just a bit

Put in the refrigerator to chill while you make the filling.

Filling

Using your mixer, blend the cream cheese, sugar, and lemon zest until creamy.

Add the eggs and egg yolk, one at a time, blending lightly.

Add the cream, and blend this by hand, just until it disappears

Pour half of the cream cheese filling onto the crust

Drop 2 tbsp cranberry sauce over the top. Pull a stick or skewer lightly through the top to create a marbled effect.

Pour the remainder of the cream cheese filling on top and do the same with the rest of cranberry sauce.

Getting the Instant Pot Ready

Pour one cup of water into the bottom of the pot

Place the trivet in the bottom of the pot

Put the cheesecake on top of the trivet inside the pot

lay a piece of paper towel on top and lightly put a piece of aluminum foil on top of that

Close the pot and make sure the vent is set to 'seal'

Set the timer for Pressure cooking High for 40 minutes with a Natural Release of 15 minutes

Remove the cheesecake from the pot and let it sit on the trivet for one hour, keeping it covered

Refrigerate overnight before garnishing

White Chocolate Ganache

Put the chocolate chips in a small bowl

Put the cream in a medium saucepan, and cook over medium heat until its foamy but not sticking to the pot

Pour the hot cream over the chocolate chips, wait about 20 seconds and then stir until the chocolate is glossy. The ganache is ready to use when it reaches 35 degrees F.

Garnish

Spoon the Ganache around the edge of the cheesecake so that it drips down the sides. Spread the ganache over the top of the cake and let it set.

Decorate with Sugar Frosted Cranberries

Enjoy!

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About

A light and luscious cheesecake that is definitely a showstopper! It’s so easy for you to make in the Instant Pot. No need to fuss with a Bain Marie (water bath) that regular oven recipes require. I make all of my cheesecakes in the Instant Pot now. In keeping with the lightness in flavour, the vanilla Oreo cookies make a perfect crust. This recipe makes a a lovely ‘tall’ cheesecake in the 7″ springform pan, and will serve about 8 people. You can make the cheesecake a day or two before serving it as well.