This classic dessert will become one of your favorite go to recipes to make in your Instant Pot.
Vanilla Cheesecake
This delicious dessert is so easy to make in your Instant Pot. It's creamy, decadent and oh so delicious!
Equipment
- Instant Pot
- Food Processor
- Instant Pot Sling (Or make one with Tinfoil)
- 7-inch springform pan
Ingredients
- 35 Vanilla Wafer cookies (About 4.5 oz)
- 1 Pinch Kosher Salt
- 4 tbsp Unsalted butter Melted and cooled slightly
- 24 oz Cream Cheese At room temperature (At least 2 hours)
- 3/4 Cup Granulated Sugar
- 1/2 Cup Sour Cream
- 1 tbsp Vanilla Extract
- 3 Large Eggs At room temperature (At least 2 hours)
- Fresh Berries for topping (Strawberry,Blueberry, Raspberry - what ever you prefer)
Sour Cream Topping
- 1 Cup Sour Cream
- 2 tbsp Confectioners sugar
- 1 tsp Vanilla Extract
Instructions
- For the cheesecake: Put the cookies and salt in a food processor and pulse until the cookies are broken down into fine crumbs. Add the butter and pulse until completely combined. (The texture will be similar to wet sand.) Press firmly into the bottom and slightly up the sides of a 7-inch springform pan.
- Wipe out the bowl of the food processor and add the cream cheese, sugar, sour cream, vanilla extract and eggs. Process until completely smooth, opening the lid and scraping down the sides of the bowl as needed. Pour the mixture over the crust.
- Pour 2 cups water in to the bottom of the Instant Pot®, insert the machine's trivet. Put the cheesecake pan in the center of the Instant Pot Sling and gently insert into the instant pot and onto the trivet. Fold down the sling as needed so that it fits in the pot but does not touch the cheesecake. Follow the manufacturer's guide for locking the lid and preparing to cook. Set top pressure cook on high for 35 minutes.
- After the pressure cook cycle is complete, turn off the heat and let the steam release naturally for 25 minutes. Then follow the manufacturer's guide for quick steam release and allow any residual steam to air out. Be careful of any remaining steam and unlock and remove the lid and carefully use the Instant Pot sling to lift out the cheesecake and set it over a cooling rack. Use paper towels to blot off any excess liquid from the top and sides of the cheesecake. Use a small offset spatula or the tip of a paring knife to loosen the sides of the cheesecake from the pan. Allow to sit at room temperature until mostly cooled, about 1 hour. Cover with plastic wrap and refrigerate until completely set, at least 4 hours and up to overnight.
- Once set, remove the plastic wrap from the cheesecake and use a small offset spatula or the tip of a paring knife to again loosen the sides of the cheesecake from the pan. Remove the outer ring from the pan and set the cheesecake aside.
Sour Cream Topping
- For the sour cream topping: Combine the sour cream, confectioners sugar and vanilla in a medium bowl and whisk until completely smooth. Spread on top of the cheesecake, leaving a small border around the edges of the cake. Top with your favorite berries. Enjoy!