This Instant Pot Cheesecake recipe makes a creamy, smooth cheese cake. The key to this (and any cheesecake) is the amount of mixing of the batter to incorporate air into it along with steam to avoid the cheesecake from splitting. Using the Instapot is perfect for this because you can do it all in the pot instead of using a pan of water under your cheesecake in the oven. To make, this, you will need a Instant Pot Springform Pan 
Serve your instant pot cheesecake with fruit on top, such as ripe blackberries and raspberries.
Instant Pot Cheesecake
Yield:
8
Prep Time:
30 minutes
Cook Time:
40 minutes
Total Time:
1 hour 10 minutes
Cheesecake made in the Instant Pot! Yes, you really can make cheese cake in it!
Ingredients
Crust
- 3/4 cup crushed graham crackers
- 2 teaspoons white sugar
- 1 teaspoon ground cinnamon
- 3 tablespoons melted butter
Filling
- 2 (8 ounce) packages cream cheese, room temperature
- 2/3 cup white sugar
- 1/4 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 1 lemon, zested
- 2 eggs, room temperature
- 2/3 cup sour cream
Instructions
- Pulse graham crackers, 2 teaspoons white sugar, and cinnamon in a food processor.
- Pour in melted butter and further pulse until fine crumbs form.
- Pat the crust into the bottom and 1 inch up the sides of a 6-inch springform pan.
- Freeze the pan for 20 minutes.
- Mix cream cheese on medium to low speed until creamy, about 4 minutes.
- Add 2/3 cup sugar and salt
- Mix for an additional 4 minutes
- Add vanilla extract and lemon zest
- Mix for 1 minute.
- Add 1 egg
- Mix for 1 minute
- Add remaining egg
- Mix for 1 minute
- Stir in sour cream
- Mix until sour cream is fully incorporated, about 1 minute
- Pour into the crust-lined pan
- Loosely tent the pan with aluminum foil
- Pour 1 1/2 cups of water into the bottom of the Instant Pot and add the trivet
- Lower the filled springform pan into the Instant Pot.
- Lock the lid
- Choose the Manual setting and select high pressure.
- Cook time for 40 minutes
- Allow pressure to naturally release for 18 minutes
- Remove the lid and check for doneness. The edges should be set and the center should jiggle.
- Transfer the cheesecake to the refrigerator and chill for at least 2 hours, preferably over 8 hours
Nutrition Information:
Amount Per Serving: Calories: 397Total Fat: 29gCholesterol: 128mgSodium: 332mgCarbohydrates: 26gFiber: .4gSugar: 20gProtein: 7g
Spread the love
