This ultra-creamy, smooth, and delectable Instant Pot cheesecake is a no-fail recipe!
All summer fruits go nicely with the ideal amount of sweetness! (Cheesecake)
We all need a basic vanilla cake recipe on hand, and those who adore pressure cookers will appreciate this Instant Pot cake! For a nice treat, drizzle it with simple caramel sauce or strawberry sauce!
Why Use an Instant Pot to Make Cheesecake?
I’ll admit that I wasn’t one of the people racing to bake a cheesecake when I first got my Instant Pot.
I never ventured much into desserts because I’ve always looked at it as a slow cooker that cooks food quickly. Instead, I started with big chunks of meat, soups, and stews. I’m sorry I didn’t get started sooner now!
Due to the wet climate, the Instant Pot (or electric pressure cooker) is one of the best appliances for baking cake.
We can just place our cake pan on the trivet of our Instant Pot and let the steam do the magic rather than fumbling with water baths in the oven.
The outcome? An almost foolproof cake that is smooth and very creamy.
However, just in case, make sure to read my advice for the greatest outcomes down below!
This Instant Pot Cheesecake may be modified.
Since using the Instant Pot requires a little more expertise than simply tossing something in the oven, I highly advise mastering a basic vanilla cake before innovating and adding stuff.
Here are some ideas for spicing up Instant Pot cake without significantly altering the recipe:
- Serve with a variety of toppings, such as fresh berries, lemon curd, chocolate sauce, and whipped cream, or build bright layers of different fruits on top to create a cake that is reminiscent of a fruit tart.
- Add one or two lemons’ worth of lemon zest for a flavorful citrus twist.
- You can replace the graham crumbs with any other flavor of hard cookie from the grocery store, such as chocolate baking crumbs, gingersnaps, or others.
- For a straightforward Oreo cake twist, stir in crumbled Oreo cookies. It will impact the cheesecake’s height and cooking time if you add too much.
Tips for the Best Results
CRUST: I like to bake the crust since it helps the crust to firm up and stay crispy (yes, this involves turning on the oven when we aren’t preparing a cake). If you must, you can skip this step, although I don’t suggest it.
INGREDIENTS: Start with ingredients that are at room temperature. Every cake needs this since cold cream cheese will result in a lumpy cheesecake.
OVERMIXING: Avoid doing so to avoid giving the batter an excessive amount of air. Under pressure, air bubbles in a cake might act strangely while cooking.
EQUIPMENT: Use a brand-new sealing ring as equipment. Online stores sell reasonably priced Instant Pot sealing ring replacements.
If you want to make something other than meat or savory foods, it’s worth it. For a sweet cake without any hints of pot roast or chicken tacos, it is best to use a fresh sealing ring for all dessert recipes because silicone rings retain odors.
Instant Pot Cheesecake
This cake made in the Instant Pot is a rich treat that goes great with fruit in the summer.
|15 minutes to prepare
Cooking time: 34 minutes
Time for refrigeration: 8 hours
8 hours 49 minutes in total
portions: 12 portions
- 1 ½ cups graham cracker crumbs
- ¼ cup melted butter
- 16 ounces cream cheese room temperature
- 3/4 cup granulated sugar
- 1/2 cup sour cream or Greek yogurt (plain)
- 2 large eggs at room temperature
- 1 teaspoon vanilla
- 1 ½ cups water for Instant Pot
- Set the oven to 350°F.
- Graham crumbs and butter should be mixed in a medium bowl. A push pan or springform pan measuring 7″ should be pressed into the bottom and about 1″ up the sides.
- For 10 minutes, or until dry, bake the crust. Place aside to gently cool.
- Cream cheese should be creamy after being mixed with an electric mixer at medium speed in a big basin.
- Beat on low speed while adding sugar until smooth. Low-speed cooking prevents the batter from absorbing more air bubbles.
- Beat on low speed just until smooth after adding the sour cream.
- Beat on low speed while adding the eggs and vanilla until smooth.
- Fill prepared crust with liquid. To bring air bubbles to the surface of the counter and pop them with a knife, lightly tap on them.
- Create a long, narrow sling by tearing off a long piece of foil and folding it lengthwise.
- Place the trivet into the Instant Pot after adding the water. Place the sling on top of the trivet by bending it as shown in the illustration above to lay flat on the bottom and stick up the sides.
- Fold the sling’s ends over the pan and place it on top of the sling.
- The valve to sealing, close the lid, and choose Pressure For 32 minutes, cook. Pressure will increase over around 10 minutes.
- Following the completion of the cooking cycle, switch off the Instant Pot and wait for the pressure to naturally release before opening the valve and removing the lid.
- Utilizing the sling, remove the pan from the Instant Pot. Before storing in the refrigerator for eight hours or overnight, place on a wire rack to cool to room temperature.
- Slice, then dish.
Calories: 344 | Carbohydrates: 27g | Protein: 5g | Fat: 25g | Saturated Fat: 14g | Cholesterol: 108mg | Sodium: 265mg | Potassium: 126mg | Fiber: 1g | Sugar: 21g | Vitamin A: 864IU | Vitamin C: 1mg | Calcium: 85mg | Iron: 1mg