If you never made cheesecake before it is time to try it but it is seriously super easy to make and better than any cake shop out there.
Get your Instant Pot ready and some more ingredients because you are about to learn how to make Instant Pot cheesecake in no time. Join me in the bistro kitchen!
Another great fast-food recipe. I hope by now you see that there is so much more to fast food than burgers and fries.
Especially when you are using an Instant Pot or pressure cooker you can have a delicious dinner on the table that has nothing to do with greasy and fat foods.
Make Cheesecake In Pressure Cooker In No Time
Today we are making a delicious dessert or something to serve with a cup of tea or coffee.
Even if you are a first-time cheesecake maker have no fear because this recipe works every time.
You can use any type of cream cheese. It doesn’t necessarily mean that the more expensive your cream cheese the better it tastes.
I made this one with Aldi cream cheese and it tastes amazing.
Instant Pot Cheesecake Ingredients
To make cheesecake you need quite a number of ingredients to prepare it.
Put the following ingredients on your grocery shopping list and have them ready when you start:
For the crust you need:
- Graham crackers or whole-grain cookies
- Butter
- Cooking spray, for pan
For the cheesecake:
- Cream cheese
- Eggs
- Light brown sugar
- Granulated sugar
- Sour cream
- All-purpose flour
- Vanilla extract
- Salt
- Raspberries for garnish
How To Make Instant Pot Cheesecake
When you want to make this recipe start with the crust. Take the cooking spray to grease a 6″ springform pan.
To be able to easily remove the cheesecake from the springform you can line the bottom with some baking paper.
Take a medium-size bowl like these handy white OXO bowls and add the crackers or cookies.
You can also take the pestle of your pestle and mortar set to crush the cookies really fine and crumbly.
Add melted butter to the cookies and if you like a pinch of salt. Stir it through until the mixture has the texture of wet sand.
Now add the cookie mixture into the springform. Spread the mixture evenly on the bottom and up the side of the pan.
Cover the top of the springform with clingfilm and put the springform in the freezer to freeze it for 20 minutes.
Prepare The Cheesecake
Take another large bowl put all the cream cheese, both sugars, sour cream, flour, and beat it with a powerful hand mixer until light and fluffy.
Now add the vanilla extract, salt, and beat until combined. Then add eggs, one at a time, and beat until just blended.
Be careful to not overmix. Take the springform out of the freezer and pour the cream cheese batter into the springform pan on top of the cookie crust.
Cover the springform with foil before you put it in the pressure cooker to prevent condensation water to fall on top of the cheesecake.
Prepare your Instant Pot, Crock-Pot Express, or electronic pressure cooker.
Pour 1½ cups of water into the Instant Pot and place a trivet in the bottom.
If you do not have a trivet with handles fold a large piece of aluminum foil (about 18” long) into thirds to make a long “sling”.
Put the springform pan on top of the sling and lower the springform into the pot.
Lock the lid in place and select High Pressure. Set timer for 35 minutes.
Allow the pressure to release naturally this takes about 15 minutes.
Lift the cheesecake from the pot with the sling and place it on a wire rack to cool for at least an hour.
Cover springform pan with foil and refrigerate for about 4 hours or up to overnight.
Garnish your cheesecake with raspberries and serve.
How To Store Cheesecake?
There are a number of ways to store your cheesecake:
- Refrigerator – You can store your cheesecake in the springform in the fridge and cut it when you want to serve it. Cover it with clingfilm to prevent it from drying out
- Freezer – If you want to keep it longer slice the cheesecake and wrap it in aluminum foil or put it in an airtight container for up to 2 months
How Do I Spice Up Plain Cheesecake?
Today’s cheesecake has been spiced up with vanilla extract but you can make every cheesecake your make tasty delicious and different.
Just add some of the ingredients to your cake:
- Lemon
- Whipped cream
- Chocolate chips
- Oreos
- Pecan
- Pistachio nuts
- Strawberry
- Raspberry
- Pineapple
- Walnuts
- Raisins
What Is The Difference Between New York Cheesecake And Regular Cheesecake?
So, what is the main difference between New York cheesecake and regular cheesecake?
Regular cheesecake is made with heavy cream and sour cream so you get to thin the batter that results in a silkier, creamier texture.
New York cheesecake is primarily made with cream cheese which results in a denser and rich cheesecake.
The distinct flavor of regular cheesecake can be attributed to the sour cream.
How Do I Know When My Instant Pot Cheesecake Is Done?
When you take a cheesecake out of the pressure cooker it still is quite jiggly. So how do you know when your cake is done?
It is important that the top layer of your cake is solid and firm to the touch.
Check the cheesecake with a thermometer to see if the middle is between 140°F to 150°F.
What Should I do When My Cheesecake Isn’t Done?
You can return the cheesecake to the pressure cooker. Close the lid and cook at High Pressure for an additional 5 minutes and allow the Instant Pot natural release for 10 minutes.
Why Did My Cheesecake Overflow?
As your cheesecake filling is made with cream cheese and eggs it can rise or sink when the filling is overtaxed.
Eggs hold in the air which rises in the oven, causing the filling to overflow while baking and then sink immediately when taken out of the Instant Pot when you remove the lid.
The secret is to either hand mix until the filling is just combined or whisk the filling by hand until it is blended evenly.
Why Does My Cheesecake Have A Big Crack In The Middle?
Cracks appear in cheesecake when the filling or batter is overtaxed. It contains more air in the batter.
As a result, the cheesecake rises and falls, leaving cracks on the surface of the cake.
To prevent this, make certain all your ingredients are at room temperature when you start.
Mix until just combined and the filling is incorporated. You can also add cornstarch to the batter it also helps prevent the cheesecake from cracking.
Will Cheesecake Firm Up In The Fridge?
Yes, when you have a cheesecake with a jiggly center that is no problem.
When you put the cake in the refrigerator the texture of the cheese firms up when it gets cold.
Once the cheesecake is completely cooled down on a wire rack, you can put it in the fridge for at least 4 hours or preferably overnight.
Do I Need To Cover Cheesecake In The Fridge?
Yes, it is best to cover your cheesecake when you put it in the fridge. To prevent it from drying out while in the fridge.
Only put it in the refrigerator once it completely cooled down else you will get cracks in the cake.
Is Cheesecake Better In Instant Pot Or Oven?
So, which is best baking your cheesecake in the oven or in an Instant Pot? Here are three reasons why cheesecake in the pressure cooker is better:
- Instant Pot cheesecake is not as dense compared to when you bake it in the oven
- The texture has a mousse-like consistency
- Cooking time is a little over 30 minutes instead of at least an hour when you cook it in the oven
More Baking Recipes
So, if you love baked goods make sure to take a look at these delicious baking recipes:
- Pumpkin pie
- Strawberry cake
- French apple pie galette
- Dutch apple pie
- Carrot cake
- Vanilla pound cake
- Apple cake
I hope you have fun trying this amazing Instant Pot cheesecake!
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Instant Pot Cheesecake
It is soft, rich, and slightly dense with a mousse-like consistency. This Instant Pot cheesecake is the best. It is the ultimate dessert that you can prepare in your pressure cooker. Bake this New York cheesecake in about half an hour.
Ingredients
Crust
- 1 cup Graham crackers or whole-grain cookies
- 3 tablespoons butter
- Cooking spray, for pan
For the cheesecake
- 16 oz. cream cheese (450 grams or 2 blocks)
- 3 tablespoons butter
- 2 eggs
- ½ cup granulated sugar
- ¼ cup light brown sugar
- ¼ cup sour cream
- 1 tablespoon all-purpose flour
- 1 teaspoon pure vanilla extract
- ¼ teaspoon salt
- Raspberry, for garnish
Instructions
- Grease a 6" springform pan with cooking spray. Take a medium bowl, crush the cookies and add the melted butter to combine the ingredients until it has the texture of wet sand
- Spread the cookie mixture evenly on the bottom and up the side of the pan. Freeze for 20 minutes
- Take another bowl and add cream cheese, granulated sugar, light brown sugar, sour cream, and flour beat it with a hand mixer until light and fluffy
- Then add vanilla extract, a pinch of salt, and stir to combine.
Now add eggs, one at a time, and beat until just combined. Be careful to not overmix. Pour batter into springform pan on top of the crust - Cover the springform with foil to prevent condensation water to fall on top cheesecake
- Pour 1½ cups of water into the Instant Pot and place the trivet in the bottom. Fold a large piece of foil into a “sling,” and lower the springform into the pot
- Put the springform pan on top and fold the sling
- Lock the lid turn the release valve to sealing. Select Manual or Pressure Cooker on high pressure. Set timer for 35 minutes. Then allow the pressure to release naturally
- Remove the cheesecake from the pot using the sling and place on a wire rack to cool for at least an hour
- Cover springform pan with foil and refrigerate for 4 hours or up to overnight
- Garnish with chopped raspberries, and serve
Notes
You can line the bottom of a springform with parchment paper
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 306Total Fat: 22gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 108mgSodium: 266mgCarbohydrates: 22gFiber: 0gSugar: 21gProtein: 5g
Please note: Nutrition information is added for informational purposes only. It is possible it isn’t completely accurate.