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How To Make The Best (And Easiest) Cheesecake Ever

Instant Pot Cheesecake

Until quite recently, I always thought of cheesecakes as one of those “special occasion” desserts. You know, the ones you can only order at restaurants or buy in specialty bakeries, because they’re too difficult to replicate at home? But it turns out that making dreamy cheesecakes at home is actually laughably easy, as long as you have the right equipment!

Related: How to Freeze Cream Cheese to Use Later

To learn more about the Instant Pot, be sure to check out my eBook Everything Instant Pot! You can buy it in my shop, or get it for free if you’re an OGT Plus member!

Instant Pot Cheesecake

Instant Pot + Cheesecake = ❤︎

The warm and moist environment of a pressure cooker is perfect for making cheesecake – that’s why it’s one of my favorite Instant Pot recipes. The problem is that ovens aren’t great at retaining moisture, which often leads to cracked and dense cheesecake fillings. But Instant Pot cheesecake always comes out fluffy, moist, and perfectly smooth. And today I’ll be showing you exactly how to make it!

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Instant Pot Cheesecake

Make It Gluten Free!

Another great thing about Instant Pot cheesecake is that it tastes just as good when made gluten free. (In fact, it’s an all-time favorite of both my son Kell and his fiancée Aliyah, who share both a gluten free diet and an unshakable love of desserts.) ;-) To make the recipe gluten free, just make sure to use GF graham crackers and GF flour!

Alright, enough talk—let’s get to that recipe, shall we? :-) Here’s what you’ll need to make Instant Pot cheesecake:

How To Make A Flawless Instant Pot Cheesecake

Instant Pot Cheesecake

Ingredients:

1 1/4 cups crushed graham crackers
5 Tbsp butter, melted and cooled
1 lb (16 oz) cream cheese
1/2 cup sugar
2 large eggs
1/4 cup sour cream
2 tsp lemon zest
1 Tbsp fresh lemon juice
1/2 tsp vanilla extract
1/4 tsp salt
1 1/2 Tbsp all-purpose flour

Instant Pot Cheesecake

Directions:

Step 1 – Prepare The Crust

Start by generously greasing the inside of your springform pan with either butter or cooking spray.

Stir the crushed graham crackers and melted butter together in a mixing bowl, then pour the mixture into the greased pan.

Use your fingers to press the mixture into an even layer of crust that covers the bottom of the pan and rises about halfway up the sides.

Instant Pot Cheesecake

Step 2 – Prepare The Filling

Next, put the cream cheese and sugar into your food processor and process until smooth (about 1 minute).

Add the eggs one at a time, processing each until smooth. Scrape down the sides of the processor and add the sour cream, then process gain until smooth.

Add the lemon zest, lemon juice, vanilla, and salt, then process again. And finally, add the flour (either standard or gluten-free) and process for 1 minute to ensure a silky smooth texture. Pour the finished into your prepared crust.

Instant Pot Cheesecake

Step 3 – Pressure Cook It

Set a trivet into the bottom of your Instant Pot, then pour in about 1 1/2 cups of water. Fold a long piece of aluminum foil into a narrow sling, and use it to lower your prepared cheesecake pan into the pot. (Another option is to use a silicone pressure cooker sling, which acts as both a sling and a trivet in one! It’s one of my favorite Instant Pot accessories!)

Put the lid on your Instant Pot and make sure the valve is set to “Sealing.” Select “Pressure Cook” and set for High pressure for 25 minutes, with the “Keep Warm” setting turned off.

When the timer goes off, make sure the Instant Pot is turned off. Use Natural Release by allowing the pot to depressurize to on its own, which typically takes around 20 minutes. (Patience is a virtue when it comes to this cheesecake, so hands off!) ;-)

Instant Pot Cheesecake

Step 4 – Cool & Serve!

After the lid unlocks, use the sling to carefully remove the finished cheesecake from the pot. Place it on a wire rack to cool for 15 minutes, then place it in your fridge to chill for 1 hour. Cover the pan with plastic wrap or tin foil, and chill for at least 1 more hour (or up to 2 days).

To serve, uncover the pan and run a thin knife or spatula between the pan and the cheesecake. Unlatch the sides of pan and remove it from the base. Then slice and serve, or use a large spatula to transfer the cheesecake to a cake plate.

This cheesecake is utterly delectable as-is, so dig in! But if you want to kick it up a notch, check out my three tasty topping ideas below! :-)

Instant Pot Cheesecake

BONUS: 3 Delicious Cheesecake Toppings

1. Jam Drizzle

Warm a small dish of raspberry or strawberry jam in the microwave for a few seconds until warm. Stir until smooth, then drizzle the warm jam over the top of your cheesecake.

2. Chocolate Drizzle

Warm your favorite chocolate sauce in the microwave for a few seconds, stir until smooth, then drizzle over your cheesecake.

3. Homemade Cherry Sauce

  • Pour the contents of a 16-ounce bag of frozen cherries into a medium-sized saucepan. Add 1/2 cup of sugar and 1/2 cup of water, then bring to a boil over medium heat, stirring often.
  • In a small bowl, whisk together 1 tablespoon of lemon juice and 2 teaspoons of cornstarch until smooth. Pour the slurry into the bubbling cherry mixture, and cook, stirring constantly until thickened (about 1 minute).
  • Remove the mixture from heat and continue stirring until it stops bubbling. Let the finished cherry sauce cool for at least 30 minutes before serving with your cheesecake.

What’s your favorite way to eat cheesecake?

Instant Pot Cheesecake

Instant Pot Cheesecake

Jill Nystul
I used to think cheesecake was too hard to make at home, until I tried THIS recipe. Not only is it so easy that it's basically foolproof, it's also unbelievably delicious!
Prep Time 15 minutes
Cook Time 25 minutes
Natural Release: 20 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 16
Calories 200 kcal

Ingredients
  

  • 1 1/4 cups crushed graham crackers
  • 5 Tbsp butter melted and cooled
  • 1 lb 16 oz cream cheese
  • 1/2 cup sugar
  • 2 large eggs
  • 1/4 cup sour cream
  • 2 tsp lemon zest
  • 1 Tbsp fresh lemon juice
  • 1/2 tsp vanilla extract
  • 1/4 tsp salt
  • 1 1/2 Tbsp all-purpose flour

Instructions
 

Step 1 – Prepare The Crust

  • Start by generously greasing the inside of your springform pan with either butter or cooking spray.
  • Stir the crushed graham crackers and melted butter together in a mixing bowl, then pour the mixture into the greased pan.
  • Use your fingers to press the mixture into an even layer of crust that covers the bottom of the pan and rises about halfway up the sides.

Step 2 – Prepare The Filling

  • Next, put the cream cheese and sugar into your food processor and process until smooth (about 1 minute).
  • Add the eggs one at a time, processing each until smooth. Scrape down the sides of the processor and add the sour cream, then process gain until smooth.
  • Add the lemon zest, lemon juice, vanilla, and salt, then process again. And finally, add the flour (either standard or gluten-free) and process for 1 minute to ensure a silky smooth texture. Pour the finished into your prepared crust.

Step 3 – Pressure Cook It

  • Set a trivet into the bottom of your Instant Pot, then pour in about 1 1/2 cups of water. Fold a long piece of aluminum foil into a narrow sling, and use it to lower your prepared cheesecake pan into the pot. (Another option is to use a silicone pressure cooker sling, which acts as both a sling and a trivet in one!)
  • Put the lid on your Instant Pot and make sure the valve is set to “Sealing.” Select “Pressure Cook” and set for High pressure for 25 minutes, with the “Keep Warm” setting turned off.
  • When the timer goes off, make sure the Instant Pot is turned off. Use Natural Release by allowing the pot to depressurize to on its own, which typically takes around 20 minutes. (Patience is a virtue when it comes to this cheesecake, so hands off!) ;-)

Step 4 – Cool & Serve!

  • After the lid unlocks, use the sling to carefully remove the finished cheesecake from the pot. Place it on a wire rack to cool for 15 minutes, then place it in your fridge to chill for 1 hour. Cover the pan with plastic wrap or tin foil, and chill for at least 1 more hour (or up to 2 days).
  • To serve, uncover the pan and run a thin knife or spatula between the pan and the cheesecake. Unlatch the sides of pan and remove it from the base. Then slice and serve, or use a large spatula to transfer the cheesecake to a cake plate.

Notes

This cheesecake is utterly delectable as-is, so dig in! But if you want to kick it up a notch, check out my three tasty topping ideas below! :-)
1. Jam Drizzle - Warm a small dish of raspberry or strawberry jam in the microwave for a few seconds until warm. Stir until smooth, then drizzle the warm jam over the top of your cheesecake.
2. Chocolate Drizzle - Warm your favorite chocolate sauce in the microwave for a few seconds, stir until smooth, then drizzle over your cheesecake.
3. Homemade Cherry Sauce - Pour the contents of a 16-ounce bag of frozen cherries into a medium-sized saucepan. Add 1/2 cup of sugar and 1/2 cup of water, then bring to a boil over medium heat, stirring often. In a small bowl, whisk together 1 tablespoon of lemon juice and 2 teaspoons of cornstarch until smooth. Pour the slurry into the bubbling cherry mixture, and cook, stirring constantly until thickened (about 1 minute). Remove the mixture from heat and continue stirring until it stops bubbling. Let the finished cherry sauce cool for at least 30 minutes before serving with your cheesecake.

Nutrition

Calories: 200kcalCarbohydrates: 13gProtein: 3gFat: 15gSaturated Fat: 8gCholesterol: 63mgSodium: 215mgPotassium: 64mgSugar: 8gVitamin A: 545IUVitamin C: 0.7mgCalcium: 41mgIron: 0.5mg

Jill Nystul Photo

Jill Nystul (aka Jillee)

Jill Nystul is an accomplished writer and author who founded the blog One Good Thing by Jillee in 2011. With over 30 years of experience in homemaking, she has become a trusted resource for contemporary homemakers by offering practical solutions to everyday household challenges.
I share creative homemaking and lifestyle solutions that make your life easier and more enjoyable!

About Jillee

Jill Nystul

Jill’s 30 years of homemaking experience, make her the trusted source for practical household solutions.

About Jillee

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Food & Recipes

  • I bought all the ingredients without checking my springform pan size, and of course it’s too big for my instant pot! Silly me. Do you know the temperature and time you could bake this in the oven instead?

  • My mom has made it for years in a 9×13 pan. I actually gave her a springform pan years ago.We ended getting rid of it because we couldn’t figure the darn pan out. We showed my brother in law who’s mother has one and even he couldn’t get it to work. I know you guys are probably dying laughing at me. Anyone know any tricks for these pans.

    • The pan bottom needs to be covered in tin foil so if butter or batter comes out it doesn’t burn oven the whole sides and bottom metal plate from outside not inside,if you let it cool it will come away from sides of pan take tin foil off ,release sides, I take it off metal bottom and refrigerate a few hours on a pretty plate.

      • That was the problem. Getting the darn sides to release. Luckily we hadn’t backed anything. Maybe we weren’t smart enough or the pan could have been defective- since even my brother in law couldn’t get it to work.

    • Mine is very simple – I just secure the clasp on the side while the bottom piece rests on the counter, they just snap together! Do you have a different type?

  • I’ve actually made the cheesecake in my 3 qt IP. It is time consuming. I can use the 4” spring forms but can only cook 1 at a time. It makes for great individual cakes, takes a little over an hour total, and truly are delicious. So I do it for special occasions.

  • This is still complicated. Try this, buy the pre made crust. Mix 8 oz.cream cheese,
    1 can sweet & condensed milk,
    Lemon juice (1/3 cup)
    vanilla (1 tsp.)
    Mix, pour & cool. No baking & it’s delicious! I make this frequently

    • We’re on the keto diet and I’m very ill, so this is perfect. I’m nixing the crust, adding sour cream, stevia, powdered vanilla I make myself, and some lemon zest. Thanks for the post, I’ll take it from here, lol!!!

  • With Lactos intollerance in the family we’ve opted to make “non-dairy” cheese cake using Tofu, and you would be surprised to know, it tasts BETTER than the real cheese cake.

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