Instant Pot Cheesecake
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This decadent instant pot cheesecake recipe includes tips for making the smoothest, creamiest cheesecake you’ll ever taste. You won’t believe that it came from your instant pot!
I can’t even begin to tell you how bad I get when I zone out. My eyes glaze over, my brain shuts off, and I do things without realizing it. Kind of like sleep walking, while awake. Life just gets too crazy sometimes and I think my brain decides to go on strike for moments at a time. Like yesterday even. I threw a perfectly good quart of beef broth right into the trash can. (What the?!)
So I totally had a zone out moment when I made this cheesecake. Ugh, it still bugs me. I threw every single ingredient into the bowl at the same time, and just started mixing. What the heck man?! What is wrong with me?! And with this cheesecake recipe specifically, that is a big no-no. It was a lumpy, watery, mess, and there was no way to recover it. Into the trash it went. (Right on top of my beef broth. Hmph.)
The second attempt went much better. There is just one key thing that you need to know.
How to prevent lumpy cheesecake:
- Using ingredients that are completely at room temperature is the key to ensuring you won’t have lumpy batter. This includes your cream cheese, sour cream, and eggs.
- Beat the room temperature cream cheese with an electric mixer first, until it’s nice and smooth, before you add in the other ingredients. Once other ingredients are added, the mixture should not be over-mixed.
Well, at least it was worth making this recipe twice, because after the second go at it, I was truly in cheesecake heaven. I really don’t know how the instant pot manages to do this stuff. Every time I try a new recipe in this thing, I’m just amazed. I can’t decide for sure what my true favorite one has been, but I think it’s a tie between my instant pot spaghetti and meat sauce, (holy moly), or my instant pot chicken and stuffing, which cooks completely frozen chicken breasts and a big ol’ batch of stuffing in 22 minutes. Seriously, tell me that’s not witch craft.
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- Nonstick cooking spray
- 1 cup crushed graham crackers
- 3 Tablespoons butter melted
- 2 8oz. blocks cream cheese at room temperature
- ½ cup granulated sugar
- ¼ light brown sugar
- ¼ cup sour cream
- 1 Tablespoon all-purpose flour
- 2 eggs at room temperature
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Before you begin: Leave your cream cheese, sour cream, and eggs out at room temperature for several hours prior to making this cheesecake, otherwise your cheesecake will be lumpy when mixed. You have been warned.
Lightly grease a 6 inch Springform pan. Make sure the bottom of the pan firmly intact before you begin. Mix the graham crackers and melted butter together and press firmly onto the bottom of the pan. Freeze for 20 minutes (or more is fine, but not less).
Place the room temperature cream cheese in a large bowl and beat with an electric mixer on medium-high it until it’s nice and smooth. We need to do very little mixing once the other ingredients are added, so get that smooth consistency first.
Add the sugars, sour cream, and flour to the cream cheese and beat on low until just combined. Add the vanilla and salt and mix on low until just combined. Don’t over-mix.
Add one egg, beat on low for a few seconds, then add the other egg and beat until just blended.
Add the cake batter to the pan, leave a ½ inch of space at the top, if this means leaving out some of the batter that’s fine, you don’t want it to overflow.
Add 1 + ½ cups water to the instant pot. Place a trivet on the bottom of the pot (this should have come with your instant pot), this prevents the cake pan from touching the bottom.
You’ll want to be able to lift the cake pan out of the instant pot when it’s done cooking. I used foil to create a sling in order to lift it out. Take about 18 inches of aluminum foil and fold it into thirds to make it thicker (keep the 18 inch length). Lower it into the instant pot and then place the cake pan on top of it.
Lock the lid and hit the “pressure cook” button and set the timer for 35 minutes. Once finished, let 10 minutes pass before you trigger the quick release valve. This will allow most of the pressure to release naturally, allowing the cake to cook a little bit longer.
Use the foil sling to carefully lift the cake out of the pot. Cover it with foil and refrigerate for a minimum of 4 hours. Serve with strawberries or cherries and enjoy!