Best Instant Pot Cheesecake
User Reviews
4.8
Best Instant Pot Cheesecake
Description
Best Instant Pot Cheesecake begins with a crust of graham cracker crumbs, finely chopped walnuts, brown sugar, cinnamon, nutmeg, and melted butter pressed into a springform pan and frozen briefly to set. The filling is made by beating full-fat cream cheese until fluffy, then adding sugar, cornstarch, and eggs one at a time until creamy. Heavy cream, vanilla, and almond extracts are incorporated for depth of flavor.
The cheesecake is cooked in the Instant Pot, which promotes gentle, even cooking to avoid cracks and dryness. After cooking, it is cooled, and a mixed berry topping made from raspberry jam combined with fresh berries and lemon zest provides contrast with its bright, fresh flavor and slight tartness.
This dessert offers a creamy, smooth texture and a balance between spiced crust, rich filling, and tangy fruit topping. Using full-fat Philadelphia cream cheese and room temperature ingredients helps achieve the ideal consistency. A springform pan simplifies removal, and covering the cheesecake during cooking prevents condensation from making it runny.
Tips include avoiding low-fat or fat-free cream cheese to prevent dryness or graininess, running a knife around the pan after cooking to loosen the cheesecake, and ensuring all ingredients are at room temperature before mixing.
Ingredients
Crust:
- 1 1/4 cups graham cracker crumbs
- 1/2 cup walnuts
- 1 tablespoon brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 5 tablespoons butter melted, unsalted
Batter:
- 2 cream cheese 8-ounce packages, at room temperature
- 1/2 cup granulated sugar white
- 1 tablespoon cornstarch
- 3 egg at room temperature, large
- 1/2 cup heavy cream at room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
Mixed Berry Topping:
- 5 tablespoons raspberry jam or strawberry jam
- 2 tablespoons water
- 1 1/2 cups strawberries halved
- 3/4 cup blackberry
- 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
- Use full-fat brick-style Philadelphia cream cheese for creamy texture; avoid low-fat or fat-free versions which can cause dryness or graininess.
- Bring ingredients to room temperature before mixing to ensure even texture and cooking.
- Cover cheesecake during Instant Pot cooking to prevent condensation from dripping onto the cake.
- Run a knife around the pan edge after cooking to prevent cracking when removing from pan.
- If you don't have a springform pan, line a pan with parchment paper with some overhang to easily lift the cake out.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.8
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