Mini cheese cakes instant pot

Ingredients

Crust

• 170g digestive crumbs (1 ½ cups)
• 85g melted butter (6 tablespoons)
• 36g sugar (3 tablespoons)
• 8g cinnamon (1 tablespoon)

Cheesecake Filling

• 227g cream cheese, room temperature (8 oz)
• 100g sugar (½ cup)
• 15ml vanilla (1 tablespoon)
• 15ml lemon juice (1 tablespoon)
• 2 eggs, room temperature

Optional Cherry Topping

• 100g canned pitted cherries (½ cup)
• 120ml cherry juice (½ cup)
• 100g sugar (½ cup)
• 30g flour (2 ½ tablespoons)
• 1g salt (⅛ tablespoon)
• 28g butter (2 tablespoons)

Procedure

Crust

For crust, combine all ingredients and press into bottoms of ramekins (I used six 3 ½" ramekins). I put about ¼ heaping cupful in my ramekins, and it used just about all the crust topping. (6- ¼ servings)

Cheesecake Filling

• For cheesecake, beat cream cheese with electric mixer. Add remaining ingredients, eggs last.
• Beat just until combined. Place 1 c water in bottom of pressure cooker. Layer ramekins with tray or trivet. Set high 3 minutes, NATURAL RELEASE.
• Let cool to room temperature, then chill in fridge for about 3 hours.

Optional Cherry Topping

• Make cherry topping by simmering cherry juice with sugar, flour, and salt. Whisk until flour is completely incorporated, simmer 1-2 minutes until slightly thickened.
• Remove from heat, add butter, mix until melted.
• Add cherries to mixture. Refrigerate until cool.
• When cheesecakes are done, let the cooker naturally release the pressure. When lid is not locked and all the pressure is released, remove lid and carefully remove ramekins from cooker with sturdy tongs.

Optional Kiwi Topping

• 1/4 C water
• 2 kiwis peeled and chopped
• 2 tbs sugar
• 1 tbs gelatin

1. Cook the sugar and kiwis together and then using a blender, blend it all to a smooth consistency
2. allow to cool slightly and add in the gelatin
3. mix until it thickens and then spoon it over the cheese cakes
4. chill it again and then serve chilled