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Yes, you can make this in your pressure cooker! It’s so creamy, rich & smooth with NO CRACKS! It’s simply PERFECT!
You know how people get worried of those not-very-cute cracks in cheesecakes? So we do that whole water bath situation in the oven?
Well, guys. I have the perfect solution for you.
It’s no fuss, it’s no mess, and there’s no water bath-roasting-pan-foil-lined-pans here. None at all.
It’s the perfect cheesecake in the Instant Pot!
I KNOW. It’s a little unbelievable. A perfect uncracked 7-inch cheesecake in just 25 minutes?
Um, yes! 1000% yes.
I mean, this is probably the only way I’ll ever do a cheesecake from now on.
It’s just as creamy, it’s just as rich, and it’s just as smooth and velvety as a traditional oven-baked cheesecake.
It’s just, well, easier!
You can serve it as is (because it really is perfection) or you can whip up the quickest 2-minute strawberry topping!
- 1 ¼ cups graham crackers crumbs
- 5 tablespoons unsalted butter, melted
- ½ cup plus 1 tablespoon granulated sugar, divided
- ¼ teaspoon ground cinnamon
- 2 8-ounce packages cream cheese, at room temperature
- 1 ½ teaspoons cornstarch
- 3 large eggs, at room temperature
- ½ cup heavy cream, at room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon fresh lemon zest
- ½ teaspoon almond extract
- 3 tablespoons strawberry jam
- 2 cups halved strawberries
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Add 1 1/2 cups water to a 6-qt Instant Pot®. Place metal trivet into the pot.
- Lightly oil a 7-inch springform pan or coat with nonstick spray.
- In a large bowl, combine graham cracker crumbs, butter, 1 tablespoon sugar and cinnamon. Press crumb mixture onto the bottom and 1 1/2 inches up the sides of the pan; place in freezer.
- In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese until smooth and creamy, scraping the sides of the bowl as needed, about 2 minutes. Beat in remaining 1/2 cup sugar and cornstarch. Beat in eggs, one at a time, until well combined. Beat in heavy creamy, vanilla, lemon zest and almond extract.
- Remove crust from freezer; pour cream cheese mixture into the prepared pan. Working carefully, gently place the prepared pan on top of the trivet.
- Select manual setting; adjust pressure to high, and set time for 28 minutes. When finished cooking, release pressure naturally according to manufacturer’s directions, about 20-30 minutes.
- Remove cheesecake and let cool on a wire rack for 1 hour; run a paring knife around the edges. Cover; place into the refrigerator for 6 hours or overnight.
- In a medium bowl, combine jam and 1 tablespoon water. Cover loosely and place into microwave for 30 seconds, or until melted and smooth. Stir in strawberries until evenly coated.
- Remove cheesecake from pan; top with strawberry mixture.
- Serve immediately.
