Many of us hear the word “cheesecake” and a specific texture springs to mind: Maybe you like your filling creamy and dense, whereas others love a light, springy one. Maybe you envision a chocolate cookie crust, whereas your best friend goes to graham cracker crust land, instantly.
No matter how you get your cheesecake on nowadays, the sky is truly the limit. You can make cheesecake in your Instant Pot (and it’s incredible.) The crust can be nearly anything you like, so long as it can stick together. Even the cheese is up for grabs: It can be cream cheese, cottage cheese, ricotta, Swiss or cheddar, or a mix of all of them.
But you know what puts cheesecake and all its silkiness and decadence over the top? Seasonal fruit. It’s gorgeous right now, nationwide, and you need more excuses to eat more of it. Here they are. You’re welcome.
Pressure-cooking cheesecake in an Instant Pot is a thing you can do. It arguably makes for the best texture, too. This cheesecake dons a brilliant cap of blueberries. The graham cracker crust gets heft and satisfaction from a handful of pecans. We love that the topping is amped up with both blueberry preserves and lemon zest, for a bright, memorable, just-sweet-enough note.
All you need is a square cake pan to make these knockout cheesecake squares. They’re just right to bring to a summer picnic or BBQ, with the easiest serving style. And look how pretty! These are adult-ish thanks to notes of lavender, but you could skip the lavender for fussy kids. (Or assume the kids won’t notice it!) The herb goes beautifully with blackberries.
There’s a lot going on with this foxy little number. There’s a silky cream cheese filling spiked with sour cream and a traditional graham cracker crust, yes, but what’s this? A tumble of sour cherry compote, plus a sour cream topping? What on earth? And hold the phone: You make it in your Instant Pot. (And you tell no one, until they announce that it’s the best cheesecake they’ve ever had.)
If sour cherries are in season near you, boy, are you in for a treat. This cheesecake employs the little gems at their best and brightest. The crust is simply biscotti mingled with butter and sugar; the filling shines thanks to wildflower honey, mascarpone and sour cream. And nothing beats macerated sour cherries at peak season. They’re as dreamy as they look.
It’s a testament to how awesome this cheesecake recipe is that it’s excellent even with mediocre, off-season strawberries. So imagine what it can do with the real deal! Creme fraiche lends its inimitable lightness and sweetness to the luxe ricotta filling. Tiny, elegant touches like orange zest, vanilla, and fresh orange and lemon juices tucked in with the berries put this one over the top.
Ever seen a kid with a cheesecake? They’re not sure what to do or where to start. But hand her a mini cheesecake, and watch her eyes light up. Then she’ll know what to do, especially when the minis come bedazzled with berries. (Find us the kid immune to the charms of berries!) These sweet little numbers are a snap to prepare, baking in just 15 minutes. Make them the day before and they’re ready to roll for any outing the next morning. And how cute are they? (Answer: So darn cute.)