Instant Pot Baked Cheesecake

Yip, you read that right.  You can literally make a baked cheesecake in your Instant Pot.  And it’s so quick and easy.

Baked Cheesecake is one of my favourites to make and only having made my first one a couple of months ago I’m forever trying to experiment with different flavours en textures but not once did I consider experimenting with different baking techniques!

The Instant Pot yields a delicious, creamy and smooth baked cheesecake that will make have your guests praising you for standing in front of the oven for hours.  Little will they now that this easy Baked Cheesecake only required minimal prepping and then sitting back and sipping on some champagne while the Instant Pot does all the work for you!

Although the cooking time for this lovely dessert is less than an hour the important thing with any baked cheesecake is the resting time.  Once you’re handy kitchen helper is done with all the work and cooked your cheesecake to perfection, it is best to leave it in the fridge for 24 hours.

Without wasting any time, get into the kitchen and wow your guests with this show stopper!

Ingredients:

Crust

  • 200gr tennis biscuits
  • 2 teaspoons sugar
  • 2 Tablespoons Butter melted

Filling

  • 500gr cream cheese
  • 1/2 cup sugar
  • 2 teaspoons flour
  • 1 teaspoon vanilla essence
  • 2 tbsp grated orange peel
  • 2 Eggs room temperature
  • 1 Egg Yolk room temperature
  • 1/4 cup Cream
  • 1 pinch salt

Crème Fraîche Layer

  • 1/2 cup Sour Cream
  • 2 teaspoons sugar
  • 1/2 teaspoon vanilla essence

Instructions

Crust
  • Add cookies and sugar to the bowl of food processor and pulse a couple of times, until small crumbs form. Melt butter in microwave add to biscuit mixture. Pulse until just combined.
  • Pour cookie mixture into bottom of greased 6-inch cake pan and press the mixture firmly into the bottom of the pan and no more than one inch up along the sides.
  • Place pan with crust into freezer for 20 minutes while you mix up the filling.
Filling
  • Blend together cream cheese, sugar, heavy cream, flour, grated peels, salt and vanilla extract until smooth.
  • Add eggs and yolk, one at a time, lightly mixing until just combined. Do not over mix the eggs.
  • Pour filling into the pan, on top of the crust.

Cook

  • Add 1.5 cups of water to the bottom of your pressure cooker and then place a trivet inside the pot.
  • Cover the cheesecake first with a paper towel and then with a piece of aluminum foil and loosely secure the foil.
  • Place cheesecake into pressure cooker using a sling.
  • Lock on lid and close Pressure Valve.  Cook at High Pressure for 38 minutes. When beep sounds, wait 18 minutes and then release the rest of the pressure.
  • After all pressure has been released, open pressure cooker and gently remove the pan. Remove the foil and paper towel. Tilt the cheesecake pan and dab off any liquid that may have accumulated.
  • The center (no more than an inch) will be slightly jiggly (not wet, JIGGLY), but don’t worry. The heat that is trapped inside will continue to cook the center while the cheesecake cools.

Crème Fraîche Layer

  • Whisk together the sour cream, extract and sugar to make a Sweet Crème Fraîche and then spread on the hot cheesecake.  Let cool on wire rack for at least one hour.
  • Lightly cover and place in refrigerator overnight.

I topped my cheesecake with a berry compote and for a super easy compote recipe using your Instant Pot, have a look at this recipe: https://thisoldgal.com/pressure-cooker-fresh-berry-compote/

Adapted from https://thisoldgal.com/pressure-cooker-new-york-cheesecake/

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