Instant Pot cheesecake is a creamy and decadent dessert that is surprisingly easy to make. Using a pressure cooker like the Instant Pot allows you to achieve a perfectly cooked cheesecake with a silky smooth texture. This recipe will guide you through the process of making a classic New York-style cheesecake that is sure to impress your family and friends.
Ingredients for Instant Pot Cheesecake:
- 1 1/2 cups (150g) graham cracker crumbs
- 1/4 cup (50g) granulated sugar
- 1/2 cup (115g) unsalted butter, melted
- 16 oz (450g) cream cheese, softened
- 1/2 cup (100g) granulated sugar
- 2 large eggs
- 1/4 cup (60ml) sour cream
- 1/4 cup (60ml) heavy cream
- 1 tablespoon all-purpose flour
- 1 teaspoon vanilla extract
- Pinch of salt
How to Make Instant Pot Cheesecake:
- Prepare the crust: In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture into the bottom of a 7-inch springform pan lined with parchment paper.
- Prepare the filling: In a large bowl, beat the cream cheese and sugar with an electric mixer until smooth and creamy. Add the eggs one at a time, beating well after each addition. Add the sour cream, heavy cream, flour, vanilla extract, and salt, and beat until smooth.
- Pour the filling over the crust in the springform pan and smooth the top with a spatula.
- Prepare the Instant Pot: Pour 1 cup of water into the Instant Pot and place the trivet in the pot. Carefully place the springform pan on the trivet.
- Pressure cook the cheesecake: Close the lid of the Instant Pot and set the valve to the sealing position. Select the “Pressure Cook” or “Manual” setting and set the timer for 35 minutes on high pressure.
- Natural pressure release: Allow the Instant Pot to naturally release the pressure for 10 minutes, then carefully quick-release any remaining pressure.
- Cool and chill: Carefully remove the cheesecake from the Instant Pot and let it cool to room temperature. Refrigerate the cheesecake for at least 4 hours, or overnight, until firm.
- Serve: Remove the cheesecake from the springform pan and slice. Serve chilled, optionally topped with whipped cream or fruit.
About the Main Ingredients:
- Cream Cheese: Cream cheese is the main ingredient in cheesecake, providing the rich and creamy texture. Make sure it is softened at room temperature for smooth blending.
- Graham Cracker Crust: The crust adds a sweet and crunchy base to the cheesecake. It’s made from graham cracker crumbs, sugar, and melted butter.
- Sugar: Sugar sweetens the cheesecake filling. Granulated sugar is used in both the crust and the filling.
- Eggs: Eggs help bind the cheesecake together and provide structure. They also add richness and help achieve a smooth texture.
- Sour Cream and Heavy Cream: These ingredients add richness and creaminess to the cheesecake filling, making it luscious and smooth.
- Flour: A small amount of flour helps stabilize the filling and prevent cracking.
- Vanilla Extract: Vanilla extract adds flavor to the cheesecake, enhancing its overall taste.
- Salt: A pinch of salt enhances the flavors in the cheesecake and balances the sweetness.
Instant Pot cheesecake is a delightful dessert that is sure to impress. With the convenience of the Instant Pot, you can enjoy a homemade cheesecake with minimal effort.
