Instant Pot Cheesecake

Instant Pot Cheesecake-Cheesecake, cheesecake, and more cheesecake. This is one of the BEST reasons to get an Instant Pot. Now, we can all make cheesecakes, from Cherry, Chocolate, Oreo, and so much more, and it only takes a fraction of the time that a regular cheesecake.

It is also one of the easiest items to make in an Instant Pot; it’s perfect for a beginner. All you really need is a 7-inch cake pan or springform pan.

An Easy Instant Pot Cheesecake Recipe-

This is an easy and flavorful cheesecake recipe. It only needs the basic ingredients of any cheesecake, cream cheese, graham crackers, melted butter, sugar, vanilla extract, and eggs, and you have a great and flavorful dessert.

If you are looking for a spin on this dessert, you could make it more like a New York Style Cheesecake. Add more graham crackers on the sides and pressing them up the entire width of the sides of the cake pan with graham crackers and melted butter. That would make for a truly grand cheesecake.

Remember, you can change out the toppings. Today I opted for raspberries. But on top, you can always add your favorite toppings. Some great ideas are cherry toppings or some crushed Oreos into the batter and make this cheesecake anything you want.

 Instant Pot Cheesecake Recipe–

Ingredients Needed To Make This Cheesecake

For the crust:

• Graham Crackers 
• Chopped Walnuts
• Ground Cinnamon
• Butter
• Brown Sugar

For the filling:

• Cream Cheese
• Heavy Cream
• Powdered Sugar
• Vanilla Extract
• Eggs
• Cornstarch

For the topping:

• Fresh or Frozen Berries
• Sugar
• Optional: Chocolate Shaves or Sprinkles

How To Make Cheesecake In Instant Pot

Crust:

• Combine the walnuts and the graham crackers in a food processor. Process for 30-60 seconds to make fine crumbs.
• In a bowl, combine the crumbs with the rest of the ingredients for the crust. Mix very well and press the mixture to the bottom of a 7-inch springform pan lined with a circle of parchment paper. Wrap the bottom of the pan with two sheets of aluminum foil.
• Leave the pan in the fridge while preparing the filling.

Filling:

• In a large mixing bowl, combine cream cheese, heavy cream, powdered sugar, and vanilla extract. Using an electric mixer, beat for about 1 minute, until smooth. Add cornstarch and beat again until incorporated. Add the eggs and beat again at a lower speed, just until combined. Scrape very well the sides of the bowl.
• Transfer the filling to the prepared pan—smooth the top with a spatula.
• Cover the pan first with a sheet of paper towel and then wrap it with aluminum foil.
• Pour 1 1/2 cups water into the instant pot.
• Place the pan on the Instant Pot trivet with the handles up. Using the handles, transfer the pan with the trivet to the Instant Pot.
• Cover with the lid and make sure the valve is at the Sealing position.
• Select Manual setting and dial 35 minutes at high pressure.
• When the program is over, allow the pressure to release naturally for 20 minutes. Remove the cheesecake from the instant pot, holding the trivet handles with kitchen mittens. Take off the foil and the paper towel and check for doneness.
• Allow the cheesecake to cool at room temperature and then transfer it to the fridge for 6-8 hours or overnight.
• Top with fresh or frozen berries before serving.

Topping:

• In a small saucepan over medium heat, combine about 1/3 of the berries, 2 tbsp water, and the sugar. Mix occasionally until the mixture starts simmering. Lower the heat and let simmer for 2-3 minutes. Remove from heat and mash the fruits very well. Pass them through a fine-mesh sieve to remove the seeds.
• Arrange the remaining berries on the cheesecake. Spoon the sauce on top. 
• Optionally sprinkle chocolate shaves.

 

Notes:

Depending on your Instant Pot model and the pan’s thickness, the cheesecake might need to be cooked more time. How to check if it is done: the edges should become yellow, and only a small part in the center should be jiggling if you shake it gently. If a large area is jiggling, the cheesecake is not done yet. In this case, cook it for another 10 minutes and release the pressure naturally for 15 minutes.

Some Other Great Instant Pot Cheesecake Recipes–

INSTANT POT PECAN CHEESECAKE

EASY INSTANT POT CHRISTMAS SWIRL CHEESECAKE

 

 

 

 

 

INSTANT POT MONKEY BREAD

Push Pan:

Fat Daddios makes some of the best cheesecake pans, I used either a 6 x 3 inch or 7×3 pan. They are easy to get out.

Silicone Sling: This is a new item, and it’s so much easier than making a sling out of foil.

OXO GOOD GRIPS PRESSURE COOKER BAKEWARE SLING, RED

 

 

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