For a richer flavor, use full-fat cream cheese and sour cream. Make sure the cream cheese and eggs are at room temperature to prevent lumps in the batter. Do not overmix the batter after adding the eggs, as this can cause the cheesecake to crack. If you don't have a 6-inch springform pan, you can use a slightly larger one, but adjust cooking time accordingly. To prevent a soggy crust, wrap the bottom of the springform pan tightly with foil before placing it in the Instant Pot.
Instant Pot Cheesecake
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PREP TIME30 mins
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COOK TIME40 mins
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TOTAL TIME3 hrs 48 mins
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SERVING8 People
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VIEWS184
Indulge in the ultimate cheesecake experience with this no-fuss Instant Pot recipe. Achieve a creamy, decadent dessert effortlessly, bypassing the complexities of traditional baking methods. A simple water bath in the Instant Pot ensures a perfectly moist and tender cheesecake every time. Top with fresh berries for a delightful finish.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate27 g
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Cholesterol128 mg
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Fiber0 g
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Protein7 g
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Saturated Fat18 g
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Sodium332 mg
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Sugar21 g
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Fat30 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View In a food processor, pulse together graham crackers, 2 teaspoons white sugar, and cinnamon until combined. Pour in melted butter; pulse until fine crumbs form. Press the mixture firmly into the bottom and 1 inch up the sides of a 6-inch springform pan. Place the pan in the freezer to set the crust for 20 minutes.
02 Step
Recipe View In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese on medium-low speed until light and creamy, about 4 minutes. Gradually add 2/3 cup sugar and salt; continue to mix for 4 minutes more. Incorporate vanilla extract and lemon zest; mix for 1 minute.
03 Step
Recipe View Crack one egg into the batter; mix for 1 minute. Add the remaining egg; mix for another minute. Gently stir in sour cream until just combined, about 1 minute. Pour the batter into the prepared crust-lined pan. Tent loosely with aluminum foil to prevent condensation from dripping onto the cheesecake.
04 Step
Recipe View Pour 1 1/2 cups of water into the bottom of the Instant Pot; place the trivet inside. Carefully lower the filled springform pan onto the trivet. Secure the lid of the Instant Pot.
05 Step
Recipe View Select the 'Manual' or 'Pressure Cook' setting and set to high pressure. Set the cook time for 40 minutes. Once the timer completes, allow the pressure to release naturally for 18 minutes. Then, manually release any remaining pressure. Remove the lid.
06 Step
Recipe View Gently remove the cheesecake from the Instant Pot. The edges should be set, and the center should still jiggle slightly when shaken. Transfer the cheesecake to the refrigerator to chill for a minimum of 2 hours, or preferably overnight, for the best flavor and texture.
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Coty Grant
Apr 1, 2025I was skeptical about making cheesecake in an Instant Pot, but this recipe proved me wrong. It's incredibly moist and delicious.
Rodolfo Quigley
Dec 3, 2024My cheesecake turned out a little soft. Next time, I'll try chilling it for longer.
Koby Schuppe
Aug 28, 2024This recipe is a game-changer! So easy and the cheesecake comes out perfect every time.
Ottilie Fay
Jun 16, 2024I added a layer of berry compote on top after chilling, and it was a huge hit!
Madonna Williamson
Dec 14, 2023The natural pressure release is key for a crack-free cheesecake. Follow the instructions carefully for best results.