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!
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!