Are you ready for cheesecake?
Even better, are you ready for an Instant Pot cheesecake?
This recipe has been made way too many times in our house, and it will be made several more times, because it's that good.
When we first explored the cheesecake technique in the Instant Pot, we used keto-friendly ingredients. Then we made it again using granulated sugar.
So, what I'm really trying to say is, this is a recipe for everyone.
AND the best part, you'll get New York-style and a chocolate lover’s delight in one delicious recipe. Perfect, right?
SOME BOOK INSPIRATION:
“This is adorable.” Drew from Hard To Resist (The Winters Family Book One) grabbed a small springform pan sitting on the counter. “Where did this come from?”
Isabel grabbed some butter and cream cheese from the refrigerator. “It is adorable.” She set the ingredients next to the small pan. “It’s six inches of happiness that will fit perfectly in the Instant Pot.”
“What’s on the menu?” He laced his fingers around her waist and pulled her closer. Then he kissed her temple before stepping back and continuing to button up his shirt.
“Cheesecake.” She grabbed the little pan and leaned her hip against the counter. “I caught a recipe for instant pot cheesecake and had to try it.”
“Now you have me curious.” He walked over to the door and grabbed his keys. “You are the cheesecake queen, so I’m sure it will be amazing.”
“Cheesecake Queen?” She ran over and grabbed the door handle before he could close it. “Really?”
“Yes, really—“he had already stepped outside, so he leaned his head between the space of the door and the doorframe– “and I can’t wait to try it.”
She placed the palm of her hand on the side of his face and kissed him. “Hopefully, we’ll have leftovers.” She burst out laughing and quickly stepped back out of his reach.
Drew had the saddest look on his face. “Wait, what?”
“Shawna is coming over to help me with the recipe,” she said, pushing him the rest of the way out. “Don’t worry; we’ll make sure you get a bite.” She blew him an air kiss and spun around to grab the butter to grease the inside of the pan.
“I'd better get more than a bite.”
SOME BEHIND THE SCENES:
Over the years, we have made many cheesecakes at home. The one that will always be really special is the Please Forgive Me Cheesecake. Isabel inspired me to make the cherry limeade cheesecake for Drew as a peace offering.
I've always made cheesecake in a large springform pan and baked it in the oven, but learning the Instant Pot method was a game-changer. Using the instant pot method makes it easy to prepare the recipe, and you don't end up with an overabundance of cheesecake because it's made in a small six-inch pan. It's the perfect size.
NOTE: The pan I used is six inches in diameter. I have a springform pan and one with a bottom that separates from the sides. We found one on Amazon and the other at Sur La Table kitchen supply store. Either pan will work with this recipe.
Instant Pot Cheesecake Two Ways
Recipe by Terra Kelly
Prep: 20-25 minutes
Cook: 40 minutes
Cool cake: 4+ hours
Serves: 8
Ingredients:
Crust:
1 cup almond flour
4 Tbsp salted butter, melted
5 Tsp Swerve brown sugar (or your favorite brown sugar)
Pinch of salt
Cheesecake:
16 oz cream cheese ((2) 8oz packages), softened
2/3 cup Swerve sugar (or your favorite granulated sugar)
½ cup sour cream
2 eggs
2 Tbsp corn starch
2 tsp vanilla extract
¼ tsp of salt
Directions:
6-inch cheesecake pan (it will fit perfectly in a 6-quart Instant Pot). Add parchment paper around the bottom attachment of the pan. Cover the inside and bottom of the pan with butter. Add aluminum foil around the outside of the pan to cover the bottom and prevent the cheesecake from pouring out.
In a small bowl, mix almond flour, melted butter, sugar, and salt. Add the mixture to the greased pan and pat down the crust with your fingers around the bottom and sides so each area is even. Place in the freezer while mixing the cheesecake mixture.
In a medium bowl, using a hand mixer or your KitchenAid mixer with the paddle attachment, mix cream cheese, sugar, sour cream, eggs, cornstarch, vanilla extract, and salt.
Remove the prepared crust from the freezer and pour the cheesecake mixture into the pan. Cover the cheesecake with parchment paper and a layer of aluminum foil to prevent water from seeping into it during baking. Add one cup of water to the bottom of the Instant Pot. Place the cheesecake pan on the trivet at the bottom of the Instant Pot. Carefully set the trivet and pan with cheesecake in the bottom of the instant pot. Cover the Instant Pot with the lid. Seal. Set the pressure-cook setting (or, in my case, the manual setting) and cook for 30 minutes. Once it’s cooked, let it sit for ten minutes before venting. After ten minutes, move to the vent. Then remove the cooked cheesecake from the instant pot and let it cool at room temperature for about 30 minutes. Cool the cheesecake the remainder of the way in the refrigerator. It is ideal to leave it for at least 4-6 hours before cutting. Loosen sides with a knife before pushing the cheesecake out of the pan.
Time to enjoy!
For a bonus, add your favorite fruit when serving.
Chocolate Version: For crust, add 2 Tbsp cacao powder (or cocoa powder). For cheesecake batter, add 5 Tbsp cacao powder (or cocoa powder). Chocolate ganache recipe- warm 1 cup heavy cream in a saucepan over medium heat. Don’t let the heavy cream come to a boil. Pour heavy cream over 9 oz of chocolate chips (for this recipe, I used Lily’s semi-sweet chocolate with stevia; you can use your favorite chocolate chips). For additional fun, add 4 Tbsp bourbon to the ganache. Once the cheesecake is fully chilled, place it on a cookie rack set in a pan and pour the ganache over the entire cake until fully covered.
Note for Instant Pot: If your trivet does not have handles on each side to make it easier to lift the cheesecake pan out of the Instant Pot, you can add handles with aluminum foil to make it easier to lift the pan out after it is cooked.
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