Instant Pot Cheesecake

Instant Pot Cheesecake couldn’t be easier or more delicious!

For years I was trying to master a perfect cheesecake that would taste creamy and wouldn’t crack on top. I have tried several different techniques and sometimes they worked , and sometimes they just didn’t.

Ever since I tried to make cheesecake in my Instant Pot, it became my favorite method for a perfect cheesecake.

If you have an Instant Pot and you love cheesecake as much as I do, you have to add Instant Pot Cheesecake to your must-make recipes.

The ease of prep and lovely, creamy cheesecake texture, won’t disappoint you.

Note* You will need a 6-inch or 7-inch springform pan.

Ingredients:

For the crust:

• 1 cup crushed graham crakers

• 3 Tbl butter, melted

• pinch of salt

For the Cheesecake:

• 16 oz ( 2 blocks ) cream cheese, soften (at room temperature )

• 1/4 cup granulated sugar

• 1/4 cup light brown sugar

• 1/4 cup sour cream (at room temperature )

• 1 Tbl all purpose flour

• 1 tsp vanilla extract

• 1/4 tsp kosher salt

• 2 eggs ( at room temperature)

Note: It’s very important that your ingredients are at room temperature!!!

*Optional: white chocolate and berries for garnish

Instructions:

1.Make crust: Grease a 6” springform pan with cooking spray. In a medium bowl, combine graham cracker crumbs, melted butter, and salt and mix until mixture is the texture of wet sand, spread evenly in the bottom and up the side of the pan. Freeze for 20 minutes.

2.Make Cheesecake:In a large bowl using a hand mixer or your stand mixer fitted with the paddle attachment, beat the cream cheese, sugars, sour cream and flour until well mixed. Add vanilla and salt and beat until combined. Add eggs, one at a time, and beat until just blended. Don’t overmix ! Pour batter into springform pan on top of the crust.

3.Pour 1 1/2 cups water into Instant Pot and place trivet in the bottom. Fold a large piece of aluminum foil to make a long “sling”, and lower it into the pot. Put the springform pan on top and fold the sling.

4.Lock the lid in place and select High Pressure mode. Set timer for 35 minutes. Allow the pressure to release naturally. Remove cheesecake from the pot using the sling and place on a wire rack to cool for at least an hour.

5.Cover springform with foil and refrigerate for 4 hours or overnight. Melt white chocolate, wait 5 minutes and spread on top, garnish with berries (optional ).