Instant Pot Easy Cheesecake

Delicious Cheesecake made in the Instant Pot Ultra, the best tasting cheesecake- rich and creamy…

Making cheesecake in the Instant Pot had been on my must do list, finally I can strike that off. My first ever cheesecake made in the Instant Pot ultra and it’s the best tasting one. I like to flavor up my cheesecake, hence topped it with homemade strawberry and raspberry sauce. It couldn’t get any better.

My man and I gobbled up this creamy, delicate and scrumptious cheesecake.

Recipe Courtesy: here

Instant Pot Easy Cheesecake
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Ingredients
For making the Crust
  • I used store bought ground Graham Crackers- 1 cup
  • Melted Butter, unsalted- 4 tbsp
For making the cheesecake batter
  • Cream cheese, room temperature- 16 oz or 454 g
  • Cornstarch- 2 tbsp
  • White sugar- ⅔ cup
  • Salt- ¼ tsp
  • Sour cream, room temperature- ½ cup
  • Vanilla Extract- 2 tsp
  • Eggs, large at room temperature- 2
For making Strawberry/Raspberry Sauce
  • Strawberries, ripe- 10
  • Raspberries, ripe- 6
  • Sugar- ¼ cup
  • Lemon juice- 1 tbsp
Instructions
  1. I made the cheesecake in the Instant Pot Ultra, you could also use Instant Pot 7 in 1 or DUO- 6 quart.
  2. Use a 7 inch springform pan.
  3. Firstly, very important step: Take the cream cheese, sour cream and eggs from the refrigerator and let them come to room temperature.
  4. Secondly, line the pan with parchment paper on the bottom and on the sides- spray the parchment paper with non-stick cooking spray and then stick it to the bottom and sides, it will be intact.
Making the Crust
  1. I used store bought Ground Graham Crackers. If you have graham crackers or digestive biscuit, you could grind it in a food processor.
  2. Into a bowl, add the ground graham crackers, add melted butter and combine well using a fork.
  3. Add the crackers mix onto the pan, using the back of a ramekin of spoon level it evenly. Using your fingers level the sides without any cracks.
  4. Keep the crusted pan in the freezer for 15 minutes, let it set well.
Making Cheesecake Batter
  1. In the Meantime, let's make the cheesecake batter.
  2. In a bowl; combine cornstarch, white sugar and salt well. Keep aside.
  3. You can use a stand mixer to make the batter or use an electric hand mixer.
  4. Into the stand mixer bowl with paddle attachment, add the cream cheese at room temperature. Beat at low speed for 1 minute.
  5. Add half of the cornstarch/sugar/salt mix, beat at low speed for 1 minute.
  6. Scrape down the sides and bottom using a spatula for even mixing.
  7. Add the remaining cornstarch/sugar/salt mix, beat at low speed for 1 minute.
  8. Scrape down the sides and bottom using a spatula for even mixing.
  9. Add the sour cream, beat at low speed for 1 minute.
  10. Add vanilla extract, beat for 1 minute.
  11. Add eggs, one at a time, beat at low speed for 1 minute.
  12. Do not over beat the eggs.
  13. Scrape down the sides and bottom using a spatula for even mixing.
  14. Pour the batter onto the crust in the pan.
  15. Tap the pan a few times to release the bubbles. Any bubbles on top, break with a fork.
  16. Try to break most of the bubbles.
  17. Make a sling using aluminum foil- fold a few long foils till thick and sturdy.
  18. Place the pan over the sling, this way it will be easier to take the pan out of the Instant Pot.
Making cheesecake in the Instant Pot
  1. Turn on the Instant Pot Ultra.
  2. Into the stainless steel pot, add 1 cup water.
  3. Place the trivet over the water.
  4. Click on Saute and click start.
  5. Let the water come to a slight boil.
  6. Gently place the pan with the sling onto the trivet.
  7. Close with the lid.
  8. Cancel Saute Mode.
  9. Click on Pressure cook- High pressure- set time to 25 minutes. Click start.
  10. Let the cheesecake cook for 25 minutes.
  11. After the pressure cooking has completed, let the pressure release naturally.
  12. After the pressure has released, open the lid.
  13. Take the pan out of the pot holding the sling.
  14. Let cool down for 5 minutes.
  15. Remove the bottom of the pan and the sides- using a spring foam pan you can do this.
  16. Peel off the parchment paper.
  17. Let the cheesecake cool down for a few minutes.
  18. Place in the refrigerator for 3 to 4 hours till cheesecake has set well.
Making Strawberry/Raspberry Sauce
  1. Let's make the easy strawberry/raspberry sauce.
  2. Into a saucepan, add the chopped strawberries and raspberries (or you could just use either strawberries or raspberries).
  3. Add ¼ cup sugar and lemon juice.
  4. Place the saucepan over medium heat and cook till the berries have cooked and mashed well.
  5. Remove the pan from the heat and let cool down.
  6. After the cheesecake has chilled and set well, top it with the sauce.
  7. You could chill after topping with the sauce for 30 minutes.
  8. Cut into wedges and serve, enjoy the creamy and rich cheesecake. Seriously YUM!

 

Thas is the author of Cooking with Thas, a popular food blog with recipes from Indian, American and Fusion Cuisines. She has been blogging since 2009 and been featured in several magazines. Read more...

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