How long to cook Burnt Basque Cheesecake in the Instant Pot?

For Instant Pot Basque Burnt Cheesecake , the ideal pressure cook time is 40 minutes on high pressure. Let it naturally release pressure for 10–15 minutes. The cheesecake is done when the middle wobbles slightly and reaches an internal temperature of 150–155°F.

What is Basque burnt cheesecake vs. regular cheesecake?

Unlike traditional cheesecake, which is dense and often baked with a crust in a water bath, Basque Burnt Cheesecake is crustless, baked at a high temperature (or broiled post-pressure cook), and has a caramelized, burnt top with a light, custard-like center. The Instant Pot version offers the same texture without oven stress.

Why does my Burnt Basque Cheesecake taste eggy?

An overly eggy flavor usually means the eggs were overmixed or overcooked. Blend just until combined and don’t exceed the recommended cook time. If making Instant Pot Basque Burnt Cheesecake, use room-temperature ingredients for better flavor balance.

Why is my Basque burnt cheesecake not smooth?

Lumpy or gritty texture can result from cold ingredients or overmixing. Always bring your cream cheese, eggs, and cream to room temperature before starting. For Instant Pot Basque Burnt Cheesecake , a good blend and proper temperature are the keys to silky results.

Instant Pot Basque Burnt Cheesecake – Effortless Recipe Guide Instant Pot Basque Burnt Cheesecake: A Creamy Delight Made Easy

Name: Instant Pot Basque Burnt Cheesecake
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 9 servings
Cuisine: Spanish
Ingredients: 32 ounces (900g) cream cheese, at room temperature; 1 cup (200g) superfine sugar; 6 large eggs; ¼ cup (30g) all-purpose flour; 1 cup (240ml) heavy whipping cream; ¼ teaspoon salt

Description

Instant Pot Basque Burnt Cheesecake is a rich, creamy dessert with a caramelized top and custard-like center, made effortlessly in your Instant Pot.

Ingredients

– 32 ounces (900g) cream cheese, at room temperature

– 1 cup (200g) superfine sugar

– 6 large eggs

– ¼ cup (30g) all-purpose flour

– 1 cup (240ml) heavy whipping cream

– ¼ teaspoon salt

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Instructions

1. Line a 9-inch springform pan with crumpled and smoothed parchment paper.

2. In a food processor, blend cream cheese and sugar until smooth.

3. Add eggs and blend briefly.

4. Add heavy cream, flour, and salt; blend for 1 minute until silky.

5. Pour batter into the prepared pan and tap to release air bubbles.

6. Place a trivet in the Instant Pot and add 1 cup of water.

7. Lower the pan onto the trivet, seal the lid, and cook on high pressure for 40 minutes.

8. Allow natural pressure release for 10–15 minutes.

9. Remove the pan and let the cheesecake cool at room temperature for 2 hours.

10. Optional: Broil for 3–5 minutes to achieve a caramelized top.

Notes

– Ensure all ingredients are at room temperature for a smooth batter.

– The cheesecake should have a slight jiggle in the center when done.

– For a darker top, use the broiler after pressure cooking.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Pressure Cooking
Cuisine: Spanish

Nutrition

Serving Size: 1 slice
Calories: 589
Sugar: 27g
Sodium: 436mg
Fat: 47g
Saturated Fat: 27g
Unsaturated Fat: 13g
Trans Fat: 0.01g
Carbohydrates: 31g
Fiber: 0.1g
Protein: 12g
Cholesterol: 256mg