Orange Cardamom Cheesecake
Cheesecake happens to be one of the best things you can make in an Instant Pot, since the best cheesecakes are cooked in a water bath anyway. Although traditional New York–style cheesecakes can be quite dense, this one is light and creamy, with citrusy, spicy flavors.
• 7-inch (18 cm) metal baking pan with removable bottom
• Stand mixer with whip attachment, or electric hand mixer
• Instant Pot trivet
Cooking MethodPressure Cooker
- For the crust:
- 2 cups (500 mL) graham cracker or spice cookie crumbs
- 1/2 cup (125 mL) granulated sugar, divided 1 teaspoon (5 mL) kosher salt, divided
- 6 tablespoons (90 mL) ghee or melted butter
- For the filling:
- 1 pound (500 g) brick-style cream cheese, softened 2 teaspoons (10 mL) orange extract
- 2 teaspoons (10 mL) orange extract
- 2 teaspoons (10 mL) freshly squeezed orange juice
- 1 teaspoon (5 mL) ground cardamom
- tablespoon (30 mL) grated orange zest
- 1 1/2 cup (375 mL) water
Preheat the oven to 350°F (180°C).
Combine the graham cracker crumbs, 1/4 cup (60 mL) sugar and a pinch of salt in a large bowl. Pour in the ghee and mix until the crumbs are evenly coated. Using the bottom of a glass, press the crumbs into an even layer on the bottom and up the sides of the baking pan. Bake in the preheated oven for 15 minutes, until the crust is fragrant and set. Transfer to a wire rack for about 30 minutes to cool completely.
Combine the cream cheese and the remaining 1/4 cup (60 mL) sugar in a stand mixer bowl or large bowl. Beat, using the mixer on medium-high speed, for about 2 minutes, until the batter is very smooth and no lumps remain, scraping down the sides of the bowl as needed. Beat in the orange extract, orange juice and remaining salt. Add the eggs one at a time, beating on low speed until just combined (don’t overbeat the eggs or the top of the cheesecake will crack when it cooks). Stir in the cardamom.
Pour the ﬁlling into the crust, smoothing the top; then sprinkle it with the orange zest.
Wrap the pan with foil. Place the trivet in the inner pot and add the water. Lower the cake onto the trivet. Secure the lid and cook on high pressure for 35 minutes.
Once the cooking is complete, let the pressure release naturally for 10 minutes, then quick-release the remaining pressure. Remove the cheesecake from the inner pot and remove and discard the foil. Chill the cake in the refrigerator for at least 4 hours or up to 2 days before serving.
To remove the cheesecake from the pan, run a knife around the sides of the pan, then remove the sides. Transfer the cake to a platter and serve.
Read NextChocolate Swirl Cheesecake
Courtesy of The Complete Indian Instant Pot Cookbook by Chandra Ram 2018 www.robertrose.ca Reprinted with permission. Available where books are sold.