Instant Pot Cheesecake
Description
Instant Pot cheesecake is easy and delicious! This simple recipe yields a creamy, smooth cheese cake that can be enjoyed any time. Whether you are in the mood for a classic New York Style cheesecake or something more exotic like Key Lime or pumpkin, there is an Instant Pot cheesecake recipe for you! Plus, this dessert can easily be made vegan or gluten free with a few small adjustments. So what are you waiting for? Get cookin'!
Ingredients
Crust:
- 3 sheets graham crackers
- 1/2 cup chopped walnuts
- 1/2 teaspoon ground cinnamon
- 1/3 cup butter, melted
- 1 tablespoons brown sugar
Filling:
- 2 2/3 cups cream cheese
- 1/2 cup heavy cream
- 1 cup powdered sugar, plus 2 tablespoons
- 2 teaspoons pure vanilla extract
- 2 large eggs
- 1 tablespoon cornstarch
Topping:
- 1 1/2 cup fresh or frozen berries
- 1 tablespoons granulated sugar
Optional Toppings: chocolate shaves or sprinkles
Instructions
- 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.
- 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.
- 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.
Equipment
- Instant Pot
- Springform Pan
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.
Nutrition
Serving: 1gCalories: 496kcalCarbohydrates: 32gProtein: 8gFat: 38gSaturated Fat: 19gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 151mgSodium: 313mgPotassium: 208mgFiber: 2gSugar: 25gVitamin A: 1334IUVitamin C: 1mgCalcium: 119mgIron: 1mg