White Chocolate Cranberry Cheesecake (Instant Pot)
By: Judy Kahansky
Published: Thursday, December 13, 2018 - 7:40am

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

1 Crust 2 Crush the Vanilla Oreo Cookies in a food processor until crushed, add melted butter and sugar blend well 3 Press into your 7" spring form pan, that has been well greased and lined with parchment paper on the bottom. 4 Press up the sides just a bit 5 Put in the refrigerator to chill while you make the filling. 6 Filling 7 Using your mixer, blend the cream cheese, sugar, and lemon zest until creamy. 8 Add the eggs and egg yolk, one at a time, blending lightly. 9 Add the cream, and blend this by hand, just until it disappears 10 Pour half of the cream cheese filling onto the crust 11 Drop 2 tbsp cranberry sauce over the top. Pull a stick or skewer lightly through the top to create a marbled effect. 12 Pour the remainder of the cream cheese filling on top and do the same with the rest of cranberry sauce. 13 Getting the Instant Pot Ready 14 Pour one cup of water into the bottom of the pot 15 Place the trivet in the bottom of the pot 16 Put the cheesecake on top of the trivet inside the pot 17 lay a piece of paper towel on top and lightly put a piece of aluminum foil on top of that 18 Close the pot and make sure the vent is set to 'seal' 19 Set the timer for Pressure cooking High for 40 minutes with a Natural Release of 15 minutes 20 Remove the cheesecake from the pot and let it sit on the trivet for one hour, keeping it covered 21 Refrigerate overnight before garnishing 22 White Chocolate Ganache 23 Put the chocolate chips in a small bowl 24 Put the cream in a medium saucepan, and cook over medium heat until its foamy but not sticking to the pot 25 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. 26 Garnish 27 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. 28 Decorate with Sugar Frosted Cranberries 29 Enjoy!

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.