Instant pot cheesecake recipe – Here is the best recipe for your dream cheesecake!
A classic and straightforward recipe to make the creamiest and rich cheesecake of the year! This decadent cake is a great ride of joy, and you get to enjoy the soulful gourmet vibe of creamy cheesecake! The instant pot cheesecake recipe that I am sharing with you guys is a simple and basic New York style cheesecake made in the instant pot. This cheesecake also includes the amazing tips to make your cheesecake decadent and rich, also the answer to some common questions that you might have in your mind about making cheesecake in the instant pot. So, get ready to prepare your cheesecake right from scratch without many stumbling blocks!
Instant pot cheesecake has its preciousness and uniqueness if we talk about some of the trendiest recipes taking the culinary world by storm! The instant pot cheesecake recipe is very easy and needs half of the time that you would require to make cheesecake by traditional methods. Cheesecake is the ideal treat for your relaxing happy hours. The instant pot cheesecake is more creamy and rich than most of the oven bakes cheesecakes. This traditional favorite cheesecake will become the thing of the heart for everyone in your family. So, here I am presenting the creamiest and richest instant pot cheesecake recipe to you!
What’s so special about Instant Pot Cheesecake?
The cheesecake prepared in traditional ways takes lots of blending and mixing, and the traditional way of preparing cheesecake will take a lot of time as it requires stirring and cooking hours! Also, there will be a lot of waiting hours for proper creaming to set in! Techniques like water bath and slow baking are essential for a creamy texture and crack-less cake and are very time-consuming. However, the instant pot cheesecake recipe can be prepared within very little time, and with very few efforts, so it’s always a win-win condition for you to try instant pot cheesecake!
What type of pan is needed for Instant Pot Cheesecake?
The instant pot is only suitable for a seven-inch pan as it cannot hold something bigger than it if we consider its diameter. I would suggest you use the small spring-form pan. Also, a removable bottom pan is welcomed as it creates a deep cheesecake, making your cooking so much easier.
What is the proper way to remove Cheesecake from the pan?
You can remove cheesecake safely from the pan if you want to take it out just by running a knife into the sides of the pan prior you keep it in the refrigerator for cooling. Keep your cheesecake in the fridge for 3 to 4 hours to let it set perfectly.
How to store the Instant Pot Cheesecake perfectly?
Cheesecake gets richer and properly set after storing it; this baked item should be stored inside the refrigerator. The essential ingredients like sour cream, cream cheese and eggs should be chilled out perfectly. Additionally, the fridge will evoke the perfect texture and finish in your cheesecake. You can cover up your cheesecake with foil or wrap. Your cheesecake would stay completely fresh for up to 4 to 5 days in your fridge.
How long I have to wait before I can eat my Instant Pot Cheesecake?
Your cheesecake will have some imperfections, like the top part of your cheesecake would not be even textured and smooth. However, it will become smooth, and even due to cooling, an ingredient like sour cream wipes out all the cracks and uneven texture. So, cooling is much required before you can eat it.
Additionally, you need to keep your cheesecake in the refrigerator before slicing up to 8 hours, or texture and the taste will not be so good. So, you need to wait for some time so that your cheesecake would bloom with the best flavor. Top your cheesecake with tangy sweet-sour cherry topping and you can get more creative and use a topping of your choice.
Top tips for making the best instant pot cheesecake:
You can use ingredients like lime juice, lemon or orange if you don’t want to include the usage of Limoncello in your recipe.
While cooking your cheesecake, make sure you avoid overbeating, as this will make it fall while cooking. You can use a normal blender at medium speed and should only beat your blend till it becomes lightly smooth.
There are some chances that you will see some cracks on your cheesecake on the top, but it will go away as you will keep your cake for cooling, just after baking. Topping of sour cream is enough to wipe out all the cracks.
After cooking, your cheesecake top will have some water on top of it. So don’t freak out after seeing it, as you can take out that extra water just with a paper towel and eradicate the extra moisture. Additionally, covering up your spring-form pan by using foil prior you keep it into an Instant Pot.
Instant Pot Cheesecake Recipe
Ingredients
For crust
- 1 cup Crushed graham crackers
- Cooking spray for pan
- 3 tbsp Butter melted (Unsalted)
- A little bit of salt
For cheesecake
- 16 oz Cream cheese
- Chopped strawberries - for garnishing
- 1/4 cup Sour cream
- 1/4 tsp Kosher salt
- 2 Eggs
- 1 tbsp all-purpose flour
- 1 tsp pure vanilla extract
- Cool Whip - for garnishing
- 1/2 Granulated sugar
- 1/4 cup Light brown sugar
Instructions
- How to make the crust: Take a 6" spring-form pan and grease it with cooking spray. Blend melted butter, salt and graham cracker crumbs, and blend all together in a medium-sized bowl to the point complete blend harnesses very smooth texture. Roll it out evenly at the bottom, top and sides of the pan. Freeze your cake for twenty minutes.
- How to make the cheesecake: Beat sugars, cream cheese, flour and sour cream by using a hand mixer in a large-sized bowl to the point it becomes light and fluffy. Add salt and vanilla and mix well. After that, mix eggs, beat well until fully blended (one egg at a time). Make sure you don’t over-blend it. Take spring-form pan and stream batter into it and on top of crust.
- Take an instant pot and pour 1 ½ cup of water into it and keep trivet at the bottom. Get a large piece of foil and fold it into thirds so that you create a long “sling” and keep it at the bottom of the pot. Fold the sling after keeping the spring-form pan.
- Apply the lid and use the setting of ‘High Pressure’. Apply 35 minutes of timer. Give NPR (Natural Pressure Release) to it. Take out the cheesecake from the pot. Keep on a wire rack for cooling for 1 hour.
- Get a foil and cover the spring-form pan with it; keep it in the refrigerator for the whole night or at least 4 hours. Roll out the cool whip upon top. Top it with finely chopped strawberries and serve!
