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How to Make Instant Pot Cheesecake - A Step-by-Step Guide

Are you a cheesecake lover in search of a quick and easy recipe? Look no further than this Instant Pot cheesecake recipe! With the help of your trusty Instant Pot, you can whip up a creamy and delicious cheesecake in no time at all. Whether you're hosting a dinner party or simply craving a sweet treat, this recipe is sure to satisfy your dessert cravings.

Instant Pot cheesecake is a game-changer for those who want to enjoy a decadent dessert without spending hours in the kitchen. The ...

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Ingredients

  • ¾ cup crushed graham crackers
  • 2 teaspoons white sugar
  • 1 teaspoon ground cinnamon
  • 3 tablespoons melted butter
  • 2 (8 ounce) packages cream cheese, at room temperature
  • ⅔ cup white sugar
  • ¼ teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • 1 lemon, zested
  • 2 eggs, at room temperature
  • ⅔ cup sour cream

Information

  • Prep Time: 30 mins
  • Cook Time: 40 mins
  • Additional Time: 2 hrs 38 mins
  • Total Time: 3 hrs 48 mins
  • Servings: 8
  • Yield: 1 6-inch cheesecake

  • Pulse graham crackers, 2 teaspoons white sugar, and cinnamon in a food processor. Pour in melted butter; pulse until fine crumbs form. Pat the crust into the bottom and 1 inch up the sides of a 6-inch springform pan. Put the pan in the freezer for 20 minutes.
  • Mix cream cheese in the bowl of a stand mixer on medium-low speed until aerated and creamy, about 4 minutes. Add 2/3 cup sugar and salt; mix for 4 minutes more. Add vanilla extract and lemon zest; mix batter for 1 minute more.
  • Crack 1 egg into the batter; mix for 1 minute. Add remaining egg; mix for 1 minute more. Stir in the sour cream; mix until it has disappeared into the batter, about 1 minute. Pour into the crust-lined pan. Make a loose tent over the pan with aluminum foil.
  • Pour 1 1/2 cups of water into the bottom of the Instant Pot; add the trivet. Lower the filled springform pan carefully into the Instant Pot. Lock the lid into place.
  • Choose the "Manual" setting; select high pressure. Set cook time for 40 minutes. When the timer goes off, allow pressure to naturally release for 18 minutes. Remove the lid. Check for doneness; edges should be set and the center should jiggle slightly when shaken.
  • Transfer the cheesecake to the refrigerator. Chill for at least 2 hours, preferably overnight.

    • Nutrition

    397 cal.

    • Total Fat: 30g
    • Saturated Fat: 18g
    • Cholesterol: 128mg
    • Sodium: 332mg
    • Total Carbohydrate: 27g
    • Dietary Fiber: 0g
    • Total Sugars: 21g
    • Protein: 7g
    • Vitamin C: 1mg
    • Calcium: 80mg
    • Iron: 1mg
    • Potassium: 126mg

    Categories

    Dessert recipes
    Cheesecake recipes
    Instant pot recipes
    Pressure cooker recipes
    Homemade recipes