It’s rich. It’s delicious. It belongs in your belly! I’m talking about cheesecake. Cheesecake is a versatile dessert, and can be dressed up or dressed down to fit any occasion. An Instant Pot cheesecake is super easy to make, and I’ve been able to use my oven recipe in the Instant Pot no problemo! This is a recipe that my husband really reaps the benefits from – I make it multiple times a month!
I love a simple and tasty cheesecake. I’m not a big crust person (I make mine rather thin), so the crust amount and type can be adapted to your personal liking. Crusts can be made with graham crackers, oreo cookies, shortbread cookies, ritz crackers. I’ve even seen crusts made from pretzels (think salted caramel cheesecake – MMMMMM!!!)! This recipe does not produce a very crunchy crust – I am still troubleshooting that, but it has not impacted the taste. I make four mini cheesecakes from this recipe using 4″ spring form pans, but it would also be suitable for one 7″ cheesecake. The cooking time will change with the 7″ pan (roughly 30 minutes on high pressure).
Afraid you won’t use 4″ pans? They are also great for reheating leftovers, and making lasagna (this would follow the same lasagna recipe listed, but just make in four pans, and stack similarly to the cheesecake in the photo recipe below). I use a jar lifter for easy removal – gotta love kitchen tools!
The eggs – oh goodness, the eggs. If you want egg-cellent (see what I did there?) Instant Pot cheesecake, do not, I repeat, do not overbeat the eggs. Eggs are the last ingredient I add, and I hand mix them in until they are just blended. Overbeaten eggs can change the flavor and produce cracks in the cheesecake.
I use homemade vanilla in my recipes, and use a full tablespoon – I love a really vanilla-y cheesecake! Every time I make cheesecake I also use my “sweet” silicone ring so my cheesecake doesn’t taste like another dish I made (nobody wants a pulled pork flavored cheesecake! Or maybe they do?).
I always make cheesecake and refrigerate until the next day. This doesn’t HAVE to be done (I mean let’s get real – we want our cheesecake and we want it now), but this is just how I’ve always done it 🙂
- 1 package crushed graham crackers
- 2 TBS melted butter
- 2 - 8oz packages cream cheese - room temperature
- 1/2 cup sugar
- 1/4 cup sour cream
- 1 TBS vanilla
- 2 eggs
- Parchment Paper
- Aluminum Foil
- 4 - 4" springform pans (could also use 3) OR 1 - 7" springform pan
- Use bottom of spring form pan as a guide to cut out four circles (one if using 7" pan) on the parchment paper. Place parchment circles in bottom of spring form pans.
- Mix crushed graham crackers and melted butter until well coated, and divide graham cracker mixture evenly among pans and press in firmly.
- Beat 2 packages of cream cheese with sugar until smooth.
- Mix in 1/4 cup sour cream.
- Mix in 1 TBS vanilla (more or less to taste).
- Add one egg and gently mix in until just blended. Add second egg and gently mix in until just blended.
- Divide cheesecake mixture evenly among pans. Gently tap on counter to release air bubbles.
- Cover each cheesecake with foil.
- Place trivet in IP insert, and add one cup of water.
- Place two cheesecakes side by side on the trivet. Add two remaining cheesecakes on top of the bottom two, in opposite direction.
- Lock the lid, put valve in "sealing position," and set "Manual" high pressure for 13 minutes (30 minute if using a 7" pan).
- When finished, allow a natural pressure release (NPR).
- After pressure has released, cool cheesecakes (see notes for optional NY style cheesecake sour cream/sugar topping directions)
- Refrigerate overnight (if you can wait that long 🙂 ).
- Add toppings and enjoy!
For a more authentic NY cheesecake, a sour cream/sugar topping can be made, and put on the cheesecake before cooling. Mix sour cream and sugar to taste, add a thin layer to top of cheesecake(s), and allow to cool.
Let us know how you make your cheesecake, and what your favorite toppings are. Happy nomming!