Marianne Martinez
Making a cheesecake in an instant pot is an easy and impressive way to make a delicious dessert. The instant pot creates a water bath, meaning you don't have to fiddle with creating one in the oven. The moist environment of an instant pot also helps create a smooth, creamy, and nearly foolproof cheesecake. You can use a regular 6-inch or 7-inch springform pan, but you will need to create a foil sling to easily lower the pan into the pot and lift it out.
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What You'll Learn
Using a 6-inch springform pan
First, use a pastry brush to lightly oil the 6-inch springform pan, including the sides and bottom. Then, make the crust. If using whole graham crackers, pulse them in a food processor to form crumbs, or crush them in a plastic bag with a rolling pin. Combine the crumbs with melted butter and sugar. Pour the crumbs into the pan and pack them firmly on the bottom and about one inch up the sides.
Next, make the filling. In a large bowl, add room-temperature cream cheese and beat with an electric hand mixer for about 15 seconds. While beating, slowly stream in the sugar, followed by the eggs, one at a time. Pour the batter into the prepared pan.
Finally, create a "foil sling" by folding a 20-inch-long piece of foil in half lengthwise twice. Place the cheesecake pan in the centre of the sling and lower it carefully into the Instant Pot. Fold down the excess foil, lock the lid, and cook on high pressure for 35 minutes. After cooking, turn off the pressure cooker and allow the pressure to release naturally for 10 minutes before doing a quick release. Use the foil sling to remove the cheesecake from the pot and let it cool to room temperature.
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Adjustments for a larger pan
If you are using an 8-quart Instant Pot, you can use a 7" pan with a little extra room or an 8" pan. However, if you use an 8" pan, you will need to adjust the recipe to account for the larger size.
One user who made a cheesecake in an 8" pan in an 8-quart Instant Pot reported that they had to adjust the recipe for the larger size. They tried making the cheesecake twice. The first time, they increased the recipe by an additional 1/4, but the height of the cheesecake was too short. The second time, they increased the recipe by 3/4, and the size and taste were great.
Another user reported that they used a 6-inch springform pan in their 3-quart Instant Pot Mini, and the pan barely fit. They had to tightly smash the foil to make it fit.
If you are using a 6-quart Instant Pot, one user recommends using a 7" pan, which fits perfectly.
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Preparing the crust
To prepare the crust, you will need graham crackers, butter, and sugar. If you don't have graham crackers, you can use chocolate baking crumbs or another type of hard cookie. You will also need a food processor or a plastic bag and a rolling pin to crush the crackers or cookies into crumbs.
First, process the crackers or cookies into fine crumbs. You should have 3/4 cup of crumbs. Next, add the sugar and melted butter. Stir the mixture together until it is well combined.
Now, it's time to press the mixture into your pan. For a 6-inch or 7-inch springform pan, you will bring the crust up about one inch on the sides. It doesn't have to be perfect. Place the pan in the freezer for 10-15 minutes to set.
If you prefer a baked crust, you can bake it in the oven at 350 degrees Fahrenheit for about 10 minutes, or until it is firm. This will help the crust to stay crispy. However, you can skip this step if you prefer a softer crust.
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Making the filling
Firstly, ensure that your cream cheese is softened. This is a critical step, so leave the cream cheese out at room temperature for at least an hour, or you can speed up the process by heating it in the microwave for 20 to 30 seconds. This step ensures a smooth and creamy texture for your cheesecake. Once your cream cheese is softened, place it in a large bowl or a stand mixer fitted with a paddle attachment. Beat the cream cheese with an electric mixer on medium speed until it is smooth and creamy, which should take around a minute.
Next, prepare your dry ingredients. Mix together the sugar and corn starch in a separate bowl. Then, slowly add this dry mixture to the bowl with the cream cheese, beating on medium speed until the sugar is completely blended. This should take around 3 minutes. It's important not to overmix at this stage, as adding too much air to the batter can cause air bubbles in your cheesecake.
Now, it's time to add the eggs. Add them one at a time, beating on low speed until just blended after each addition. You can also add an additional egg yolk at this stage for a richer, denser cheesecake. Be careful not to over-process the filling, as this can result in an overly fluffy texture. Use a spoon or spatula to gently stir in any remaining streaks of egg yolk; it's fine if a few small streaks remain.
Finally, add in the remaining ingredients. Stir in the vanilla and sour cream by hand, folding them gently into the batter. You can also add in any additional mix-ins at this stage, such as fresh or thawed frozen fruit (just be mindful of the quantity to avoid the cheesecake becoming too liquid). Once everything is combined, your filling is ready to be poured into your prepared crust.
Remember to tap the pan firmly on the countertop several times to remove any air bubbles from the filling. This step ensures a smooth and even texture in your final cheesecake. Follow the remaining steps for your Instant Pot cheesecake recipe, and you'll soon be enjoying a delicious, creamy cheesecake!
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Cooking and cooling
The cooking time for cheesecakes in an Instant Pot varies across recipes, but generally, it takes about 20 to 35 minutes to cook on the manual setting. One recipe recommends cooking for 27 minutes, while another suggests 28 minutes. It is important to ensure that the cheesecake is cooked at high pressure.
After the timer goes off, allow the pressure to release naturally for at least 10 to 20 minutes. If you are in a hurry, you can perform a quick release to remove any remaining pressure in the pot.
Once the pressure has been released, carefully open the lid, avoiding any dripping condensation from the lid onto the cheesecake. Use a soft paper towel to absorb any condensation on the surface.
Next, remove the cheesecake from the pot using a foil sling. Uncover the cheesecake and allow it to cool to room temperature. This usually takes about an hour.
After the cheesecake has cooled, chill it in the refrigerator for at least 4 to 8 hours before serving. However, it is preferable to leave it overnight.
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Frequently asked questions
Yes, you can make cheesecake in an instant pot in a regular pan. However, it is important to note that only a small pan will fit inside the instant pot bowl. A 6-inch or 7-inch springform pan is commonly used for making cheesecakes in an instant pot.
To make cheesecake in an instant pot, you will need to create a foil sling by folding a piece of aluminium foil in half lengthwise twice. Place the foil sling in the instant pot, followed by a metal trivet and add 1.5 cups of water. Prepare your cheesecake batter separately, and pour it into the pan. Carefully lower the pan into the instant pot, ensuring that it sits on the trivet. Lock the lid and turn the valve to 'Sealing'. Set the instant pot to 'Pressure Cook' or 'Manual' at high pressure for 20-35 minutes. Once the timer goes off, allow for a natural pressure release for at least 10 minutes, and then do a quick release to remove any remaining pressure. Carefully remove the cheesecake from the instant pot using the foil sling and let it cool to room temperature before refrigerating.
To prevent cracks on the top of your instant pot cheesecake, it is important to ensure that all your ingredients, especially the cream cheese, are at room temperature before starting. Additionally, tapping the pan firmly on the countertop several times before cooking will help to remove any air bubbles in the batter, resulting in a smoother cheesecake.
