Instant Pot Cheesecake Recipe

There’s something magical about the creamy, dreamy texture of a perfectly baked cheesecake. But what if I told you that you can achieve this classic dessert’s rich flavor and smooth consistency using your Instant Pot? This Instant Pot Cheesecake Recipe not only simplifies the process but also guarantees a flawless outcome every single time. Imagine gathering your loved ones around for a special treat, or surprising your friends with a dessert that’s as beautiful as it is delicious. Let’s dive into a recipe that’s sure to become a staple in your kitchen, creating moments of joy and indulgence!

Recipe Summary

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 1 hour (plus chilling time)

Servings: 8

Skill Level: Intermediate

Ingredients

• 1 cup graham cracker crumbs
• 2 tablespoons granulated sugar
• 5 tablespoons unsalted butter, melted
• 16 ounces cream cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup sour cream
• 1/4 cup heavy cream
• Fresh strawberries, for topping
• Strawberry sauce, for drizzling

Instructions

1. Prepare the crust by mixing the graham cracker crumbs, 2 tablespoons of sugar, and melted butter in a medium bowl. Press the mixture firmly into the bottom of a 7-inch springform pan. Place the pan in the freezer while you prepare the filling.
2. In a large bowl, beat the softened cream cheese and 1/2 cup of sugar until smooth and creamy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
3. Fold in the sour cream and heavy cream until fully incorporated. Pour the cream cheese filling over the chilled crust in the springform pan.
4. Cover the springform pan tightly with aluminum foil to prevent condensation from dripping onto the cheesecake. Pour 1 1/2 cups of water into the Instant Pot and place the trivet inside.
5. Carefully lower the cheesecake onto the trivet. Close the lid and set the Instant Pot to high pressure for 35 minutes. Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then manually release any remaining pressure.
6. Remove the cheesecake from the Instant Pot and allow it to cool at room temperature for about 1 hour. Transfer it to the refrigerator and let it chill for at least 4 hours or overnight.
7. Once chilled and set, gently remove the cheesecake from the springform pan. Top with fresh strawberries and drizzle with strawberry sauce before serving.

Helpful Tips

• For a perfectly smooth cheesecake, ensure all your ingredients are at room temperature before mixing.
• If you don’t have graham cracker crumbs, digestive biscuits make a great substitute.
• To add a bit of zest, consider incorporating a teaspoon of lemon juice into the filling.

Storage Instructions

Store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days. You can also freeze the cheesecake for up to 2 months. Thaw in the refrigerator before serving.

Pairings

This delightful cheesecake pairs wonderfully with a fresh fruit salad or a cup of hot coffee. For an added touch, serve alongside a light and refreshing lemonade.

At Zynahz, our mission is to bring joy and creativity into your kitchen. We encourage you to try this Instant Pot Cheesecake Recipe and share your results with us. Spread the love by sharing this recipe with friends and family, and don’t forget to explore more delightful recipes on Zynahz. Follow us on social media and sign up for our newsletter for the latest updates and inspiration!