Instant Pot® cheesecake

    3 hours 48 min

    Cheesecake in a pressure cooker? Yes it is. A creamy cheesecake relies on beating lots of air into the mixture before cooking it. It also requires steaming. When you bake a cheesecake in the oven, you also need to put a tray of hot water underneath the tin to ensure the top of the cheesecake does not crack. In an Instant Pot®, all you need is a little water and the trivet. The result is a decadent cheesecake with no fuss. Serve with fruit on top, such as ripe blackberries.


    1 person made this

    Ingredients
    Serves: 8 

    • Base
    • 65g crushed digestive biscuits
    • 2 teaspoons caster sugar
    • 1 teaspoon ground cinnamon
    • 3 tablespoons melted butter
    • Topping
    • 450g cream cheese
    • 140g caster sugar
    • pinch of coarse sea salt, or to taste
    • 1 teaspoon vanilla extract
    • 1 lemon, zested
    • 2 eggs, at room temperature
    • 160g soured cream

    Method
    Prep:30min  ›  Cook:40min  ›  Extra time:2hr38min  ›  Ready in:3hr48min 

    1. Pulse digestive biscuits, 2 teaspoons caster sugar and cinnamon in a food processor. Pour in melted butter; pulse until fine crumbs form. Pat the base into the bottom and 2cm up the sides of a 15cm springform tin. Put the tin in the freezer for 20 minutes.
    2. Mix cream cheese in the bowl of a stand mixer on medium-low speed until aerated and creamy, about 4 minutes. Add 140g caster sugar and salt; mix for 4 minutes more. Add vanilla extract and lemon zest; mix for 1 minute more.
    3. Crack 1 egg into the mixture; mix for 1 minute. Add remaining egg; mix for 1 minute more. Stir in the soured cream; mix until it has disappeared into the mixture, about 1 minute. Pour onto the biscuit base. Make a loose tent over the tin with foil.
    4. Pour 350ml of water into the bottom of the Instant Pot®; add the trivet. Lower the filled springform tin carefully into the Instant Pot®. Lock the lid into place.
    5. 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 centre should jiggle slightly when shaken.
    6. Transfer the cheesecake to the fridge. Chill for at least 2 hours, preferably overnight.

    Cook's Notes:

    This recipe calls for a 15cm springform tin (or loose bottomed cake tin), but a 17.5cm tin should also fit the largest Instant Pot® size.

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