Best Instant Pot Cheesecake
User Reviews
4.8
72 reviews
Excellent
Best Instant Pot Cheesecake
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The Best Instant Pot Cheesecake is unbelievably creamy, rich, easy to make, and topped with a sweet berry topping! You don't have to worry about cracked tops or water baths!
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Ingredients
Crust:
- 1 1/4 cups Graham crackers crumbs
- 1/2 cup walnuts
- 1 tablespoon brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 5 tablespoons unsalted butter melted
Batter:
- 2 8-ounce packages cream cheese, at room temperature
- 1/2 cup white granulated sugar
- 1 tablespoon cornstarch
- 3 large eggs at room temperature
- 1/2 cup heavy cream at room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
Mixed Berry Topping:
- 5 tablespoons Raspberry or strawberry jam
- 2 tablespoons water
- 1 1/2 cups strawberries halved
- 3/4 cup blackberries
- 3/4 cup blueberries
- 1 tablespoon lemon zest
Instructions
Cheesecake Crust:
- Lightly coat a 7x3-inch springform pan with nonstick spray and set it aside.
- Finely chop the walnuts or add them to a food processor.
- Add all the graham crackers crumbs, ground walnuts, cinnamon, nutmeg, brown sugar, and melted butter to a large bowl and stir until well combined.
- Press the mixture into the prepared springform pan. Using a measuring cup, press the crust and try to line the sides about to the middle of the pan edges.
- Freeze for at least 20 minutes.
Cheesecake Batter:
- Make sure all the ingredients are at room temperature before you begin.
- In a stand mixer or a large bowl, using a hand mixer, beat the cream cheese on medium-low speed until light and fluffy.
- Add the sugar and cornstarch and continue beating until well combined and creamy. Scrape the sides and bottom of the bowl.
- Add the eggs one at a time and beat after each addition until well combined.
- Add heavy cream, vanilla extract, and almond extract. Beat well, stopping to scrape the sides and bottom of the bowl.
- Remove the crust from the freezer, pour the cheesecake batter mixture into the prepared pan, and cover the top with foil.
Cook:
- Place metal trivet into a 6-qt Instant Pot and add 1 1/2 cups water.
- Gently transfer the cheesecake pan to the top of the trivet.
- Select the manual setting and adjust the pressure to high. Set the time to 30 minutes. For a denser cheesecake, you can do 35 minutes.
- After cooking and the Instant Pot beeps, release pressure naturally for about 20-30 minutes.
- Carefully open the pot and transfer the cheesecake to a cooling rack. Let it cool for 1 hour, then run a paring knife around the edges.
- Transfer the cheesecake to the refrigerator for at least 6 hours or overnight.
Berry Topping:
- In a large bowl, combine strawberry jam and two tablespoons of water. Microwave for 30 seconds. Stir to combine.
- Stir in strawberries, blackberries, blueberries, and lemon zest until the berries are evenly coated in the jam mixture.
- Remove the cheesecake from the pan before serving, and top with the berry mixture.
- Serve immediately.
Notes
- Full-fat, brick-style Philadelphia cream cheese is the best choice for a creamy filling. Using fat-free cream cheese can leave the filling dry or crumbly, and using a generic or cheap brand can cause it to be grainy. Using low-fat cream cheese can also cause your cake to be runny. The higher moisture in the cheese makes it harder for the filling to firm up. Also, the low-fat cream cheese uses a different type of stabilizer, causing it to be runny or crumbly. The stabilizers break down when heated, separating them from the rest of the batter.
- Instead of a stand mixer, you can use a hand mixer and a large bowl.
- Ensure the ingredients are softened to room temperature so everything mixes better and cooks evenly.
- Always cover your cheesecake when cooking it in the instant pot, or the condensation will drip into it, making it runny.
- Be sure to run a knife around the pan to loosen the cake so it does not crack when removing it from the pan.
- Use a springform pan if you have one. If you don’t, place parchment paper in the pan and leave some excess hanging out to remove your cake when it is done.
Nutrition Information
Show Details
Serving
0g
Calories
376kcal
(19%)
Carbohydrates
56g
(19%)
Protein
7g
(14%)
Fat
14g
(22%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.4g
Cholesterol
110mg
(37%)
Sodium
288mg
(12%)
Potassium
228mg
(7%)
Fiber
4g
(16%)
Sugar
34g
(68%)
Vitamin A
502IU
(10%)
Vitamin C
30mg
(33%)
Calcium
105mg
(11%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 376 kcal
% Daily Value*
| Serving | 0g | |
| Calories | 376kcal | 19% |
| Carbohydrates | 56g | 19% |
| Protein | 7g | 14% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 110mg | 37% |
| Sodium | 288mg | 12% |
| Potassium | 228mg | 5% |
| Fiber | 4g | 16% |
| Sugar | 34g | 68% |
| Vitamin A | 502IU | 10% |
| Vitamin C | 30mg | 33% |
| Calcium | 105mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
72 reviews
Excellent
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