Instant Pot Cheesecake
A baked-style cheesecake with a biscuit base, cooked in a springform tin in the pressure cooker and chilled overnight. Eight servings in 55 minutes plus chilling.
How to Cook Instant Pot Cheesecake
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Mix the crushed biscuits and butter, press into the base of a 15 cm springform tin and chill for 10 minutes.
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Beat the cream cheese and sugar until smooth. Beat in the eggs one at a time on low speed, then the soured cream, vanilla and flour. Pour over the base and cover the tin tightly with foil.
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Put the rack and the water in the pot. Lower the tin onto the rack, lock the pressure cooker lid and pressure cook on high for 35 minutes. Release the pressure naturally for 15 minutes.
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Lift out the tin, cool to room temperature, then chill for at least 4 hours before releasing and slicing.
What Can Go Wrong
- Use room-temperature ingredients for a smooth batter.
- Beat the eggs in on low speed.
- Let the pressure release naturally to avoid cracks.
- Chill fully before slicing.
Good to Know About Instant Pot Cheesecake
A cheesecake is a custard, and custards like gentle, steamy heat. The pressure cooker provides that without a water bath that leaks into the base, and the cake cooks without cracking.
Use a 15 cm springform tin that fits in the pot, and wrap the base in foil even though there is no water bath. The cheesecake sits on a rack above the water and is cooked by steam.
Beat the cream cheese until smooth before the eggs go in, and beat the eggs in on low speed. Too much air makes a cheesecake puff, then crack and sink. Ingredients at room temperature mix smoothly and without lumps.
Cook on high pressure for 35 minutes, then let it release naturally for 15 minutes. The centre should wobble slightly when the tin is shaken. It sets fully as it chills, which needs at least 4 hours, ideally overnight. Run a thin knife round the edge of the tin before releasing the sides, and warm the knife under hot water between slices for clean cuts.
On the Table Alongside
Fresh berries · Berry sauce · Whipped cream · Coffee
Leftovers
Keeps in the fridge for up to 4 days. Freezes for up to 2 months.
Quick Answers
How long does Instant Pot Cheesecake take to make?
About 55 minutes of hands-on work — 20 minutes of preparation and 35 minutes of cooking — plus 4 hours of chilling, so allow 4 hours 55 minutes from start to finish. The recipe serves 8.
What are the key tips for making Instant Pot Cheesecake?
Use room-temperature ingredients for a smooth batter. Beat the eggs in on low speed. Let the pressure release naturally to avoid cracks. Chill fully before slicing.
What should I serve with Instant Pot Cheesecake?
Fresh berries; Berry sauce; Whipped cream; Coffee.
Can Instant Pot Cheesecake be made ahead or frozen?
Keeps in the fridge for up to 4 days. Freezes for up to 2 months.
Is Instant Pot Cheesecake suitable for a special diet?
This recipe is vegetarian. Those labels are checked against the ingredient list, so a dish is only marked when nothing in it contradicts the claim.
How many calories are in Instant Pot Cheesecake?
About 411 kcal per serving, with 7 g protein, 26 g carbohydrate and 31 g fat. The figures are calculated from the ingredient list and are an estimate.
What's in a Serving
Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.
Reader Reviews
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Written and tested by Turab
One person, one kitchen — no test kitchen, no team. How every recipe on this site is checked before it goes up.
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