Easy Instant Pot Cheesecake | Nik Snacks ~ Nik Snacks

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On 6:00 AM by Nikki @ NikSnacks in , , ,    No comments
I heard an urban legend about making a cheesecake in an Instant Pot

I laughed. 
I scoffed. 
I turned up my nose. And then I did a little research. 

I read an article from The Kitchn that described in horrible detail about how it all works. Science is a thing and it's wonderful to behold. Pressure cooking depends entire on moisture and I worried about the cake getting wet. There's an app for that.
I worried about the flavor. There's an app.
I worried about the appearance. There's an app.
And then I sucked it up and I tried it. 

It's lovely.

It has to sit covered overnight in the refrigerator, but it's worth the wait. 
It's light and fluffy when it emerges from the pot but overnight, the bubbles sink in and the texture of the cake becomes thick and dense. 12-24 hours later, you have a real, live cheesecake on your hands. And on your fork. In your mouth.

I topped mine with a sour cream/granuated sugar mix and then put canned cherry filling on top to hide the dips and creases on top, courtesy of the paper towel put in place to sop up the moisture during the pressure cook.

The largest pan that will fit in the Instant Pot is 7 inches, but I own a 5-inch springform pan, so that's wha I used and my measurements are for the same. You can find recipes for other sizes (6-inch, 7-inch, ramekins) but this size was perfect for 3 people after a good-sized dinner.

So go on. Get out of here! You have some cheesecake to make.

Instant Pot Cheesecake
Yield: 1 5-inch cheesecake, Serves 3-4 


For the crust:
Cooking spray
3/4 cup cookie crumbs 
1/4 cup all-purpose flour

2 tablespoons unsalted butter, melted or oil

1 (8-ounce) package Philadelphia cream cheese, at room temperature
1/4 cup granulated sugar
2T milk or water
1 large egg
2T all-purpose flour
1/2 t vanilla extract
1/8 t salt
For the sour cream topping:
1/4 cup sour cream
1 t granulated sugar

1. Coat a 5-inch-springform baking pan with cooking spray. Line the bottom with a parchment paper round. Pour 1 1/2 cups of water in the bottom of an Instant Pot and set a trivet with handles on top. Make sure they are up. Otherwise, fold a long piece of aluminum foil into a wide strip to use as a sling.

2. Place cookie crumbs in a bowl. Add melted butter or oil and stir until the crumbs are just moistened and press together easily. Transfer the crust crumbs to the prepared pan and use a shot glass to tightly press it into the bottom and sides of the pan.

3. In a food processor, add the cream cheese, sugar, cream, eggs, flour, vanilla, and salt. Pulse, scraping down the sides of the bowl as needed, until smooth. Pour the filling into the prepared pan and smooth out the top with a spatula.

4. Cover the pan with a paper towel. Cover the paper towel with a piece of aluminum foil, carefully crimping the foil tightly around the edges of the pan. This is to prevent water from pooling on top of and ruining your cake. If you’re using a trivet with handles, place it in the bottom of the Instant Pot insert with the handles resting on the sides so the cake will be easy to remove when finished. Otherwise, use foil as a sling. Fold a 12-inch piece of foil lengthwise and place the sling under the pan and then place the pan in the pressure cooker.

5. Lock the lid into place and make sure the valve is set to seal. Use the manual setting to set the pressure cooker on HIGH pressure for 13 minutes. Natural release for 10 minutes. When the cook time is complete, let the pressure cooker naturally release pressure for 10 minutes, then do a quick release of the remaining pressure. Gently remove the pan from the pressure cooker and uncover. The cheesecake should be mostly set and should not jiggle. 
The top will look lumpy

6. . Stir together the sour cream and sugar in a small bowl. Spread onto the cheesecake and let cool in the pan for 1 hour.

7. Refrigerate for 12 to 24 hours. Refrigerate the cheesecake for 12 to 24 hours before removing from the pan and slicing to serve.