Yup, that’s right. I baked (at least I think it is baking) a cheesecake in my Instant Pot. I received the Instant Pot Max for my birthday and after being reluctant to try anything new like this I tried it and I like it. It is easy to test out new recipes with the pressure cooker on it. After playing with my basic recipe and reading the one that came with the pot I ended up with this one. Baking this was much easier than baking a classic recipe so just in that I will be experimenting with more of its diverse offerings. The recipe is long-winded but really it is quite easy and goes fast.
Cheesecake In An Instant Pot
- Instant Pot
- Food Processor
- 7″ Spring form Pan
- Cooking Spray
- 3/4 C Graham Cracker Crumbs About 9ish and I like Honey Maid the best
- 1/4 C All Purpose Flower
- 1 Tbs Sugar Granulated
- 2 Tbs Butter- Unsalted Melted
- 1 tsp Ground Cinnamon Optional
- 2 8oz Cream Cheese Room Temperature
- 1/2 C Sugar Granulated
- 1/4 C Heavy Cream
- 2 Eggs Room Temperature
- 1/4 C All Purpose Flour
- 1/4 tsp Salt
- 1 tsp Vanilla Extract
Topping: Sour Cream
- 1/2 C Sour Cream
- 2 tsp Sugar Granulated
- 1 tsp Vanilla Extract
- 1 16 oz Raspberries
- 1/4 C Sugar (or less depending on taste)
- 1 tsp Lemon Juice
- 1/2 tsp Ground Cinnamon Optional
- 1 tsp Vanilla Optional
- Prep a 7″ x 3″ spring form pan by spraying with cooking spray and lining the bottom of the pan with parchment paper.
- Pour 1/2 C of water into the bootom of the Instant Pot. Set a trivet inside so that the cake pan can sit on that. If your instant pot trivet did not come with handles make a makeshift sling out of some aluminum foil and use that to get the pan out. Just fold some aluminum foil to @18″ or so in length and about 2″-3″ wide and place it underneath the pan to lift it up. The Pot will be hot, so you should not skip this step. You can also use a few mason jar lids for a trivet if you do not have one.
- Add graham crackers, sugar, and the flour in a food processor with a blade attachment. Give it a good 3-4 pulses and get a good mix. Add the melted butter and pulse again until the mix is moist and blended. Put it all in the prepared pan and press down with a flat bottom glass or utensil to spread it around and press to set it in there.
- With a clean food processor mix the filling. Add the cream cheese, sugar, eggs flour, vanilla, and salt then pulse it all together. At this point you can add the scrapings from a vanilla bean which tastes wonderful too. Scrape down the sides as you mix but blend it all until it is smooth and creamy. Pour it all into the pan and smooth out with a spatula or cake knife.
- Cover the pan with paper towels and foil. Why? Because this goes into the pressure cooker of the Instant Pot and it is moist in there. So we want to cover the top of the spring form pan with paper towels to capture the moisture drippings and cover all of it with the foil to keep the water out. Crimp the edges. It is not as difficult as it sounds. Don’t forget to put the sling under the pot before inserting it into the IP if you are using one.
- Cook on High for 25 minutes. Make sure you lock the lid according to your Instant Pot manual and set the valve to seal. Set it for “High” pressure and time it to 25 minutes. Depending on your Instant Pot it should take 15 minutes or so to come to pressure. I use an Instant Pot Max.
- Release Pressure with a “Natural Release”. When the cook time is done, “natural release” the pot. That should be about 20 minutes or so. Then, do a quick release to clear the remaining pressure.
- Carefully remove the pan. Check the top of the cake. It should not be wiggly in the center. It should be set for the most part. If it does not move like a jello or set custard and is too runny, put it back in for a few more minutes.
- Cool the cake for a about 15 minutes.
- Mix the sour cream, sugar, and vanilla (bean if you like) and spread onto the top of the cake.
- Let the pan cool for about an hour then refrigerate the cake over night to set up.
- Combine raspberries, sugar, water, and lemon juice in a saucepan over medium heat; cook and stir until raspberries break down, sugar dissolves, and sauce is heated through. About 10 minutes. Remove from heat and press sauce through a fine-mesh strainer or cheesecloth to remove seeds. Cool to room temperature.
I love cooking and all my recipes are those that I actually do bake and cook here at Sheckyville. Play with the recipe and enjoy your creations.
Enjoy the bake 🙂