Easy Instant Pot Cheesecake (Printer-Friendly)
Enjoy creamy cheesecake made simply with an Instant Pot. Fast preparation and easy steps deliver smooth, perfect results.
# What You’ll Need to Cook:
→ Crust
01 -
150 g graham cracker crumbs
02 -
30 g granulated sugar
03 -
75 g unsalted butter, melted
→ Cheesecake Filling
04 -
450 g cream cheese, softened
05 -
100 g granulated sugar
06 -
2 large eggs
07 -
5 ml vanilla extract
08 -
120 g sour cream
09 -
20 g all-purpose flour
→ Optional Toppings
10 -
Cherry pie filling
11 -
Fresh mixed berries
12 -
Chocolate sauce
13 -
Caramel sauce
14 -
Whipped cream
15 -
Crushed pineapple
16 -
Cookie crumbles
# Steps to Prepare:
01 -
In a medium mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Mix thoroughly until the crumbs are evenly coated. Press the mixture into the base and halfway up the sides of a 18 cm springform pan using a flat-bottomed glass or measuring cup. Set aside.
02 -
In a large bowl, beat softened cream cheese and 100 grams of sugar with an electric mixer until smooth. Add eggs and vanilla extract, mixing until just blended. Avoid overmixing.
03 -
Add sour cream and all-purpose flour to the cream cheese mixture. Mix gently until just combined.
04 -
Pour the cheesecake batter evenly over the prepared crust in the springform pan.
05 -
Place the stainless-steel insert in the Instant Pot. Add 375 ml water to the bottom. Place the springform pan on the insert, ensuring water does not touch the base of the pan.
06 -
Seal the Instant Pot lid and set the valve to 'sealing.' Select high pressure and cook for 30 minutes. Allow pressure to release naturally once done. When the valve drops, open the lid carefully.
07 -
Lift the cheesecake out of the Instant Pot. Gently blot any condensation from the surface with a paper towel. Run a knife around the edge of the pan to release the cake.
08 -
Refrigerate the cheesecake in the pan for 3 to 4 hours, or overnight, until thoroughly chilled and set.
09 -
Release and remove the side of the springform pan. Slice and serve with your choice of topping.
# Extra Cooking Tips:
01 -
Use room temperature ingredients for a smooth filling and to minimize overmixing.
02 -
A dedicated silicone ring for desserts in your Instant Pot can prevent flavour transfer.
03 -
Do not skip the sour cream or flour; both contribute to the ideal creamy texture.
04 -
A cheese wire or unflavoured dental floss can help create clean cheesecake slices.
05 -
Always store cheesecake covered in the refrigerator for up to 5 days.