Because my mother is Chilean, empanadas have long been a favorite food in our home. Here is our family’s go-to recipe for Chilean empanadas since I have looked and looked but never manage to find the proper one. We all have different tastes, so although my mom likes to put sugar on hers, I like to dip mine in some mustard. Depending on the size, this recipe yields about twelve substantial empanadas.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Additional Time: | 2 hrs 55 mins |
| Total Time: | 3 hrs 40 mins |
| Servings: | 8 |
Ingredients
- cooking spray
- 2 (8 ounce) packages cream cheese, at room temperature
- ⅔ cup sucralose sugar substitute (such as Splenda® Granulated)
- 1 teaspoon vanilla extract
- 2 large eggs, room temperature
- 1 cup sliced fresh strawberries
Instructions
- Grease the inside of a springform pan with cooking spray. Place a rack in the bottom of a multi-functional pressure cooker (such as Instant Pot) and add 1 inch water.
- Beat cream cheese in a large bowl with an electric mixer until completely smooth. Add sugar substitute and vanilla; blend until just incorporated. Add eggs one at a time, mixing after each addition; do not overbeat.
- Pour batter into the prepared springform pan. Cover the bottom and sides of the pan tightly with a single piece of aluminum foil to prevent water from leaking into the pan.
- Lower the filled springform pan onto the rack in the pressure cooker pot. Close and lock the lid. Select high pressure according to manufacturer’s instructions; set the timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer’s instructions, 10 to 40 minutes. Remove the lid and allow cheesecake to cool slightly inside the pressure cooker, 15 to 20 minutes. Remove cheesecake carefully from the pressure cooker and allow to cool completely, about 30 minutes more.
- Remove aluminum foil; cover cheesecake with plastic wrap and refrigerate until chilled, 2 hours to overnight.
- Sprinkle sliced strawberries over cheesecake just before serving.
- You can use any cup-for-cup sugar substitute in this recipe.
Nutrition Facts
| Calories | 301 kcal |
| Carbohydrate | 19 g |
| Cholesterol | 108 mg |
| Dietary Fiber | 0 g |
| Protein | 6 g |
| Saturated Fat | 13 g |
| Sodium | 184 mg |
| Sugars | 17 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
I’ve made other cheesecakes too and if they don’t raise properly and turn out like a flat basketball, it’s because too much water got in while it was in the instant pot. This happened to me when the seal on the bottom of the spring form pan let in too much moisture. I had another spring form pan and it turned out as shown in the pictures. It was such a big hit, there was nothing left,
Mine was also only an inch or so thick. I followed instructions.
I made it to the letter and it came out like 1/4 inch thick. No where did it say what size pan was needed. It’s in the fridge now. I’ll taste it latter on and report back.
Mine also came out only an inch thick and dense. I do like my cheesecake Dense though. But it is missing something that I can’t put my finger on. I used Splenda.
followed directions to the letter but mine came out dense and only 1/2 inch thick— what did I do wrong
Needs more instructions on how to make for smaller instant pots
Easy and totally yummy!
I made just as the reciepe called for and it was a big hit. I might try parchment paper on the bottom next as it was hard to get off the pan.
I followed the recipe. Turned out great. Will make again.
Easy and delicious.
Delicious! Creamiest cheesecake I’ve ever made and the Instant Pot made it so easy and worry free. I used 1/2 Just Like Sugar sugar substitute and 1/2 regular sugar (personal taste). The Just Like Sugar worked great but since we don’t need to watch our sugars, I will just use all regular sugar next time. I would recommend cutting parchment to fit the bottom of the pan and placing that on the greased pan being sure to grease the parchment before adding the cheese mixture. This will help the cheesecake slide off the pan. I did have to run a knife carefully around the inside of the pan to release the sides.
5.18.18 My 8” springform pan will not fit into my 6 qt. Instant Pot®, but it will hold two of a small size I have (4”x1-1/4”) and seldom use. This was the perfect time to pull them out of the cabinet and give this recipe a test run. I made half a recipe using 1 pkg of reduced fat cream cheese, and the batter fit perfectly into my single pan. Followed the directions to the letter, and this turned out surprisingly well. The texture is spot on cheesecake, and I really didn’t even miss the crust. My husband said he does enjoy the crust, but he enjoyed this, and it disappeared pretty quickly. This is so darn easy to make with minimal cleanup, and has nice presentation. Thanks for sharing your recipe.