Instant Pot Cheesecake with Cherry Compote
Ingredients:
For the compote:
- 1/2 cup (4 oz./125 g) sugar
- 1 lb. (500 g) fresh or thawed frozen cherries, pitted
- 1 strip lemon zest
- 1 Tablespoon lemon juice
- 2 tsp. cornstarch
- ½ cup amaretto liquor or 1 Tablespoons almond extract
For the crust:
- 4 oz. (125 g) graham crackers
- 2 Tbs. firmly packed light brown sugar
- 4 Tbs. (1/2 stick) (2 oz./60 g) unsalted butter, melted
For the filling:
- 2 8 oz. packages (500 g) cream cheese, at room temperature
- 2 Tablespoons cornstarch
- 3/4 cup (6 oz./185 g) granulated sugar
- 1/4 cup (2 oz./60 g) sour cream, at room temperature
- 2 eggs, at room temperature
- 2 tsp. fresh lemon juice
- 1 tsp. vanilla extract
- 1 tsp. almond extract
- Pinch of kosher salt
Directions:
Make the compote, in a saucepan over medium heat, combine the sugar and 1/2 cup (4 fl. oz./125 ml) water. Bring to a simmer and cook, stirring, until the sugar is dissolved, about 3 minutes. Add the cherries and lemon zest and juice, bring the liquid back to a simmer and cook until the cherries are slightly softened but still hold their shape, about 2 minutes. Add the amaretto and simmer on low for alcohol to burn off for 2 minutes.
In a small bowl, stir together the cornstarch and 2 Tbs. water until the cornstarch is dissolved. Stir the cornstarch mixture into the simmering cherries and cook, stirring gently, until the liquid is clear and slightly thickened, about 1 minute. Transfer the compote to a bowl, remove and discard the lemon zest, and let the compote cool to room temperature.
To make the crust, place the graham crackers in a large gallon size zip lock bag and close to seal. Roll crackers with a rolling pin until it has a san like texture. Add brown sugar and mix well. Add the melted butter and mix well until combined. Press the mixture firmly in the bottom of a 7-inch (18-cm) round spring form pan. Set aside.
To make the filling, in a stand mixer fitted with the paddle attachment, combine the cream cheese, cornstarch, granulated sugar and sour cream and beat on medium speed until smooth, about 3 minutes. Stop and scrape down the sides of the bowl. Add the eggs, lemon juice, vanilla extract, almond extract, and salt and beat on medium-high speed until evenly blended, about 1 minute. Pour the filling into the prepared crust.
Pour 2 cups (16 fl. oz./500 ml) water into an Instant Pot and insert the steam rack. Using a foil sling or metal trivet that comes with some instant pots, lower the cake pan onto the rack. Tuck the foil ends over the cake, lock the lid in place, and turn the valve to “sealing.” Set the Instant Pot to pressure cook at high pressure for 28 minutes.
Once the pressure cooking is complete, let the steam release naturally for 15 minutes, then turn the valve to “venting” to release any residual steam. Remove the lid and, using the sling, lift out the cake pan. Let the cake cool, then cover and refrigerate until set, about 2 hours.
To serve, remove the pan sides. If desired, use a fine-mesh sieve to lightly dust the cheesecake with confectioners’ sugar. Cut the cake into wedges and serve each slice with some of the cherry compote on top. Serves 6 to 8.