Instant Pot Classic Cheesecake

For the full experience, make this recipe with the Drop Recipes app.

recipe by Bruce Weinstein https://amzn.to/2PjilWY

  • Time icon
    Total Time
    2hrs 20mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    448

If social media is to be believed (does Facebook lie?), cheesecake is one of the first things people make in their Instant Pots. We’ve seen a lot of techniques over the years — and written a lot of pressure-cooker cheesecake recipes, too — and we can tell you we heartily don’t get why people tend to overcomplicate what can be a fairly simple process for a rich, mousse-like (not New York–style) cheesecake. First, don’t cover the cheesecake. True, it can get a drop or two of moisture on top. You can blot these off with a paper towel when you open the lid. A cover on the pan gets in the way as the batter rises. You end up with a top that’s partly fused to the foil, often a mess. Second, never use the quick-release method — which instantly brings any liquid left in the cheesecake to a near boil even after the cake has mostly set, resulting in bumps and cracks. Instead, use a natural release for a better texture, set, and look. Finally, cook the cheesecake only on HIGH pressure, not MAX, which is too aggressive for a successful cheesecake.

Inspired by: https://recipes.instantpot.com/recipe/classic-cheesecake/

recipe updated Mar 30, 2020

Ingredients

  • Graham crackers icon
    Graham crackers
    1 ¼ cups (about 105 g)
  • Butter icon
    Butter
    ¼ cup (about 72 g)
  • Cream cheese icon
    Cream cheese
    454 g (about 2 cups)
  • Granulated sugar icon
    Granulated sugar
    ½ cup (about 102 g)
  • Egg icon
    Egg
    2 (about 100 g)
  • Sour cream icon
    Sour cream
    ¼ cup (about 60 g)
  • Lemon zest icon
    Lemon zest
    2 tsp (about 7.6 g)
  • Lemon juice icon
    Lemon juice
    1 tbsp (about 13.5 g)
  • Vanilla extract icon
    Vanilla extract
    ½ tsp (about 2.2 g)
  • Salt icon
    Salt
    ¼ tsp (about 1.5 g)
  • All purpose flour icon
    All purpose flour
    1 ¼ tbsp (about 10.12 g)
  • Water icon
    Water
    1 ½ cups (about 360 g)

Tools

  • kCook icon Spatula
  • kCook icon Food processor
  • kCook icon Instant Pot
  • kCook icon Inner pot
  • kCook icon Medium bowl
  • kCook icon Springform pan - 9 x 3"
  • kCook icon Food processor bowl
  • kCook icon Rack

Step preview

  1. Grease a springform pan generously with butter
  2. Mix graham crackers and butter into a clean medium bowl
  3. Transfer mixture to springform pan
  4. Press evenly
  5. Add cream cheese and granulated sugar to a clean food processor bowl
  6. Process until smooth - approx 1 min
  7. Add egg to the food processor bowl one by one while mixing
  8. Process until smooth
  9. Scrape down the sides
  10. Add sour cream to the food processor bowl
  11. Process until smooth
  12. Add lemon zest, lemon juice, vanilla extract and salt to the food processor bowl
  13. Process until smooth
  14. Add all purpose flour to the food processor bowl
  15. Process - approx 1 min
  16. Transfer content of food processor bowl to springform pan
  17. Add water to the inner pot
  18. Place a clean rack in the inner pot
  19. Make an aluminum foil sling and set the springform pan on it
  20. Lower springform pan onto rack
  21. Close and lock the lid and turn the steam release handle to Sealing
  22. Pressure cook - Manual, High, 25 min
  23. Natural release - 20 min
  24. Use the sling to transfer the hot springform pan to a wire rack.
  25. Cool on round wire rack - 15 min
  26. Refrigerate in fridge - 1 hr
  27. Serve
Open in app

Download the free Drop Recipes app to follow this recipe step by step in your kitchen.