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Instant Pot Cheesecake

Instant Pot Cheesecake
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This Instant Pot Cheesecake is a rich, creamy, and quick dessert that perfectly combines the convenience of pressure cooking with the classic smooth texture of traditional cheesecake. Ideal for dessert lovers who want indulgence without long baking times, it delivers a luscious, crack-free cheesecake with simple pantry ingredients and minimal cleanup.

Ingredients

Scale

Crust

  • 1 1/2 cups crushed graham crackers
  • 5 tablespoons melted butter

Filling

  • 24 oz (3 packages) cream cheese, softened
  • 3/4 cup granulated sugar
  • 3 large eggs, room temperature
  • 1/2 cup sour cream
  • 2 teaspoons vanilla extract

Instructions

  1. Prepare the Crust: Combine crushed graham crackers with melted butter until the mixture resembles wet sand. Press this firmly into the base of a springform pan to create an even crust layer that will serve as the perfect foundation for your cheesecake filling.
  2. Mix the Filling: In a large bowl, beat softened cream cheese with sugar until smooth and fluffy. Add eggs one at a time, blending well after each addition. Incorporate sour cream and vanilla extract, ensuring everything is well combined without overmixing to keep the filling airy.
  3. Assemble and Cover: Pour the cream cheese mixture over the crust in the springform pan. Gently tap the pan to remove any trapped air bubbles. Cover the top of the pan tightly with foil to prevent condensation from dripping onto the cheesecake during pressure cooking.
  4. Pressure Cook: Place a trivet in the Instant Pot and add one cup of water. Set the springform pan on the trivet, seal the lid, and cook on high pressure for around 35 minutes. Once finished, allow a natural pressure release for 15 minutes before opening the pot.
  5. Chill and Serve: Remove the cheesecake from the Instant Pot, discard the foil, and let it cool at room temperature for 30 minutes. Then, refrigerate for at least 4 hours or overnight to achieve the best texture. Slice and serve chilled for a luxurious dessert experience.

Notes

  • Use room temperature ingredients to ensure smooth blending and avoid lumps.
  • Cover tightly with foil to prevent moisture from dripping onto the cheesecake and to keep the top smooth and shiny.
  • Mix just until combined to avoid cracks and maintain a tender texture.
  • Use natural pressure release to avoid sudden temperature changes that can cause cracking.
  • Chill thoroughly for at least 4 hours, preferably overnight, to develop the best flavor and texture.

Nutrition

Keywords: Instant Pot cheesecake, pressure cooker dessert, creamy cheesecake, quick cheesecake, no-bake cheesecake alternative

Find it online: https://homemademealz.com/instant-pot-cheesecake/