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Instant Pot Cheesecake

Instant Pot Cheesecake

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  • Author: Lina
  • Total Time: 5 hours (including chilling time)
  • Yield: 8 servings 1x
  • Diet: Gluten Free (if using gluten-free crust option)

Description

This Instant Pot Cheesecake recipe delivers a creamy, smooth, and velvety dessert in under an hour. Using simple pantry ingredients and the gentle steam cooking of an Instant Pot, you can enjoy a rich and classic cheesecake without the long bake time. Perfect for beginners or cheesecake fans, this method ensures a consistently luscious texture and an easy cleanup.

Ingredients

Scale

For the Crust

  • 1 1/2 cups graham cracker crumbs (or digestive biscuits)
  • 5 tablespoons melted butter

For the Filling

  • 16 oz (450g) cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 large eggs, room temperature
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the Crust: Combine the crushed graham crackers with melted butter until evenly mixed. Press the mixture firmly into the bottom of a springform pan to form a sturdy base that will hold up during Instant Pot cooking.
  2. Mix the Filling: In a large bowl, beat softened cream cheese until smooth and creamy. Add granulated sugar and mix well. Incorporate eggs one at a time, then add sour cream and vanilla extract, mixing gently until the batter is silky smooth and lump free.
  3. Pour Filling onto Crust: Carefully pour the cheesecake batter over the prepared crust in the springform pan. Smooth the top with a spatula to ensure even cooking and a beautiful finish.
  4. Prepare the Instant Pot: Pour one cup of water into the Instant Pot. Place a trivet inside and carefully lower the springform pan on top using a foil sling or heatproof dish towel for easy removal after cooking.
  5. Cook the Cheesecake: Seal the Instant Pot lid and set it to cook on high pressure for 35 minutes. After the cooking cycle ends, allow a natural pressure release for 15 minutes before carefully opening the lid and removing the cheesecake.
  6. Chill Before Serving: Refrigerate the cheesecake for at least 4 hours or overnight to let it set fully and develop a perfect creamy texture before slicing and serving.

Notes

  • Use room temperature cream cheese and eggs to avoid lumps and ensure smooth mixing.
  • Do not overmix the batter to prevent cracks; combine ingredients gently.
  • A springform pan is recommended for easy removal without damaging edges.
  • Line the pan with parchment paper to help release the cheesecake cleanly and protect the crust.
  • Use natural pressure release to avoid the cheesecake collapsing.
  • Always add enough water (typically one cup) to create sufficient steam for Instant Pot cooking.
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Desserts
  • Method: Pressure Cooking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (1/8 of cheesecake)
  • Calories: 350 kcal
  • Sugar: 20 g
  • Sodium: 250 mg
  • Fat: 28 g
  • Saturated Fat: 17 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 20 g
  • Fiber: 0.5 g
  • Protein: 6 g
  • Cholesterol: 120 mg

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Find it online: https://delectablerecipe.com/instant-pot-cheesecake/