Place a metal trivet in the bottom of your instant pot, and add 1 ½ cups of water. Place the cheesecake pan into the instant pot. Then, pour the cheesecakebatter into the crust, using a small spatula to make it flat and even on top. Lock the lid of the Instant Pot in place, and turn the valve to ‘SEALING.’.
These mini cheesecakes boast a smooth and creamy texture that melts in your mouth. The combination of the buttery crust, velvety filling, and sweet-tart cher
How to make mini burnt cheesecake. Preheat the oven to 430 degrees F/220 degrees C and heat it for at least 15-30 minutes. Line a 14 oz. porcelain ramekin (4.25 x 4.25 x 2 inches) with a large doubled square piece of parchment paper and let the paper rise up at least 2 inches/5 cm above the rim.
Bake for 15 to 16 minutes. Cool in the pan for 10 minutes, then cool completely on a wire rack. Chill. Once cooled, transfer to the fridge and chill for 4 hours. Add the toppings. Before serving, remove the paper liners. Top the cheesecakes with pecans, caramel sauce, chocolate ganache, and sea salt.
Place in the air fryer basket and cook at 320°F/160°C for 6 minutes, or until very lightly browned. Remove from the air fryer basket and let it cool completely before adding the filling. Make the cheese custard. In a medium bowl, combine the cream cheese, sugar, and vanilla and beat until thoroughly mixed and smooth.
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how to make mini cheesecakes
