Instant Pot Creme Brûlée Cheesecake
Two of the most decadent desserts come together in this Instant Pot Creme Brulee Cheesecake recipe! A rich and creamy filling is held together with a vanilla wafer crust and ends with a browned and sugary top. Every bite is like heaven melting in your mouth.
Equipment
- Instant Pot
Ingredients
Crust
- 2 cups vanilla wafers crushed
- 3 tbsp brown sugar
- 4 tbsp unsalted butter melted
Filling
- 24 ounces cream cheese softened
- 1 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 1/2 cups heavy cream
- 8 egg yolks
- 3 tbsp superfine sugar
Instructions
- Using a fork, combine cookie crumbs, brown sugar, and butter until the mixture resembles wet sand. Cut a circle out of parchment paper to fit into the bottom of an 8-inch springform pan. Place the paper into the pan and lightly spray paper and sides with a non-stick baking spray. Press crumb mixture into bottom and about ¾-inch up the sides of the pan. Place crust in the freezer while preparing the filling.
- In a large mixing bowl, beat cream cheese until light and fluffy. Add sugar, salt, and vanilla extract and beat until thoroughly combined and the mixture is smooth and creamy. Set aside. Heat cream on the stovetop or in the microwave just until warm. Place egg yolks into a large bowl and beating constantly, slowly add the warm cream. It is important to add slowly and constantly beat to prevent curdling.
- Slowly add the cream/egg mixture into the cream cheese mixture, beating constantly, just until thoroughly incorporated. Scrape sides of bowl often and be sure all lumps are out of the mixture. The mixture will be on the thinner side. Pour filling into the prepared crust. Cover with foil and seal edges. Add 1½ cups of water to the bottom of the Instant Pot, place cheesecake on the trivet, and lower into the Instant Pot. Seal pot and cook on high pressure for 50 minutes. Allow to sit in the pot for 10 minutes, then release pressure and remove from the Instant Pot. The cheesecake should jiggle slightly in the center. If it jiggles too much, return it to the pot and cook for an additional 5-min. Remove to a wire rack and cool in pan before removing pan ring.
- Sprinkle with the 3 tbsp. of sugar and brown with a baker's torch. Cheesecake can also be browned under the broiler but you will need to be careful not to burn. Garnish with raspberries and mint leaves if desired. Slice with a knife dipped in hot water and wiped dry.
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