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Amazing Instant Pot Cheesecake: 1 Foolproof Recipe

Instant Pot Cheesecake (Creamy & Foolproof)
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This recipe provides a foolproof method for making a creamy Instant Pot cheesecake. It’s designed for home cooks who want a reliable cheesecake without the hassle of water baths or the worry of cracks.

Ingredients

Scale
  • 8 ounces cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup sour cream
  • 1/4 cup heavy cream
  • 1 tablespoon lemon juice
  • 1/2 cup graham cracker crumbs
  • 2 tablespoons melted butter

Instructions

  1. Press the “Sauté” button and let the pot heat up. Add graham cracker crumbs and melted butter to the pot. Stir until combined. Press “Cancel”.
  2. Press the “Yogurt” button and set the timer for 8 minutes.
  3. In a separate bowl, beat cream cheese and sugar until smooth.
  4. Beat in eggs one at a time, then stir in vanilla, sour cream, heavy cream, and lemon juice.
  5. Pour the batter into a greased 7-inch springform pan.
  6. Cover the pan with foil.
  7. Place the trivet in the Instant Pot. Add 1 cup of water to the pot.
  8. Carefully lower the springform pan onto the trivet.
  9. Secure the lid and set the valve to sealing.
  10. Cook on high pressure for 28 minutes.
  11. Let the pressure release naturally for 10 minutes, then perform a quick release.
  12. Carefully remove the cheesecake from the pot and let it cool completely before refrigerating.

Notes

  • Ensure cream cheese is fully softened for a smooth batter.
  • Do not overmix the batter after adding the eggs.
  • Allow the cheesecake to cool gradually to prevent cracking.

Nutrition

Find it online: https://savorandpin.com/instant-pot-cheesecake-creamy-foolproof/