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Instant Pot® cheesecake
3 hours 48 min
Cheesecake in a pressure cooker, is it possible? 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.
Shauna James Ahern
22 people 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
- 160ml soured cream
Method
Prep:30min ›
Cook:40min ›
Extra time:2hr38min ›
Ready in:3hr48min
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
