Instant Pot Strawberry Cheesecake
User Reviews
5.0
21 reviews
Excellent
Instant Pot Strawberry Cheesecake
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Instant Pot Strawberry Cheesecake is velvety smooth, flavored with lemon, strawberry Jell-o, and jam, then topped with fresh berries and whipped cream!
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Ingredients
Crust:
- 1 1/2 cups Graham crackers crumbs
- 1 tablespoon white granulated sugar
- 1/2 teaspoon ground cinnamon
- 5 tablespoons unsalted butter melted
Batter:
- 16 ounces cream cheese at room temperature
- 3/4 cup white granulated sugar
- 1 tablespoon cornstarch
- 2 large eggs at room temperature
- 1/2 cup strawberry jam seedless
- 1 package strawberry Jell-O
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
Topping:
- Whipped Cream
- fresh strawberries
Instructions
Cheesecake Crust:
- Lightly coat a 7x3-inch springform pan with nonstick spray and set it aside.
- Add all the crust ingredients to a large bowl and stir until well combined.
- Press the mixture into the prepared springform pan.
- Press the crust and try to line the sides about to the middle of the pan edges.
- Freeze for at least 20 minutes.
Strawberry Cheesecake Batter:
- In a large bowl using a hand mixer, beat the cream cheese until light and fluffy on medium-low speed.
- Add the sugar and cornstarch and continue beating until well combined. Scrape the sides and bottom of the bowl.
- Add the eggs one at a time and beat after each addition until well combined.
- Add jam, Jell-O, sour cream, vanilla extract, lemon juice, and lemon zest. Beat until just combined.
- Remove crust from the freezer and pour cheesecake batter mixture into the prepared pan.
- 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 on top of the trivet.
- Select manual setting and adjust the pressure to high. Set time to 35 minutes. You can do 40 minutes for a denser cheesecake.
- When finished 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, after which run a paring knife around the edges.
- Transfer cheesecake to the refrigerator for at least 6 hours or overnight.
- Garnish with whipped cream and fresh strawberries before serving.
Notes
- Avoid overbeating, because it will introduce too much air into the batter. It can cause the cake to collapse.
- Leave out your ingredients so they’re all room temp before using. This way, they incorporate easily.
- Remember to use block cheese, not spreadable, or your dessert may not set up.
Nutrition Information
Show Details
Calories
427kcal
(21%)
Carbohydrates
56g
(19%)
Protein
9g
(18%)
Fat
19g
(29%)
Saturated Fat
11g
(55%)
Trans Fat
1g
Cholesterol
93mg
(31%)
Sodium
506mg
(21%)
Potassium
233mg
(7%)
Fiber
1g
(4%)
Sugar
35g
(70%)
Vitamin A
615IU
(12%)
Vitamin C
4mg
(4%)
Calcium
146mg
(15%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8slices
Amount Per Serving
Calories 427 kcal
% Daily Value*
| Calories | 427kcal | 21% |
| Carbohydrates | 56g | 19% |
| Protein | 9g | 18% |
| Fat | 19g | 29% |
| Saturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 93mg | 31% |
| Sodium | 506mg | 21% |
| Potassium | 233mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 35g | 70% |
| Vitamin A | 615IU | 12% |
| Vitamin C | 4mg | 4% |
| Calcium | 146mg | 15% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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