Instant Pot Cheesecake Recipe

Graham cracker crumbs: These form the base of the cheesecake crust, providing a sweet and slightly crunchy foundation.

Butter: Melted butter helps bind the graham cracker crumbs together to form a solid crust.

Cream cheese: The main ingredient for the cheesecake filling, giving it a rich and creamy texture.

Sugar: Adds sweetness to the cheesecake filling.

Eggs: These help to set the cheesecake filling, giving it structure and stability.

Sour cream: Adds a slight tanginess and extra creaminess to the filling.

Vanilla extract: Enhances the overall flavor of the cheesecake.

When pressing the graham cracker crumbs and butter mixture into the bottom of the springform pan, use the bottom of a flat measuring cup to ensure an even and compact crust. This helps prevent the crust from crumbling when you slice the cheesecake.

• graham cracker crumbs - Substitute with digestive biscuit crumbs: Digestive biscuits have a similar texture and flavor, making them a great alternative for the crust.

• butter - Substitute with margarine: Margarine can be used in place of butter for a similar consistency and moisture level in the crust.

• cream cheese - Substitute with mascarpone cheese: Mascarpone has a similar creamy texture and mild flavor, making it a good substitute for cream cheese.

• sugar - Substitute with honey: Honey can add a natural sweetness and a slightly different flavor profile to the cheesecake.

• eggs - Substitute with flax eggs: Flax eggs (1 tablespoon ground flaxseed + 3 tablespoon water per egg) can be used as a vegan alternative to provide binding.

• sour cream - Substitute with Greek yogurt: Greek yogurt has a similar tangy flavor and creamy texture, making it a suitable replacement for sour cream.

• vanilla extract - Substitute with almond extract: Almond extract can provide a different but pleasant flavor profile to the cheesecake.

• Once your cheesecake has cooled to room temperature, wrap it tightly with plastic wrap to prevent it from drying out.
• For added protection, place the wrapped cheesecake in an airtight container or cover it with aluminum foil.
• Store the cheesecake in the refrigerator for up to 5 days to maintain its creamy texture and rich flavor.
• If you plan to enjoy the cheesecake later, consider freezing it. First, place the cheesecake in the freezer for about an hour to firm up.
• Once slightly frozen, wrap the cheesecake in plastic wrap, followed by a layer of aluminum foil to prevent freezer burn.
• For extra security, place the wrapped cheesecake in a freezer-safe bag or container. Label it with the date to keep track of its freshness.
• When ready to indulge, thaw the cheesecake in the refrigerator overnight. This gradual thawing process helps maintain its creamy consistency.
• For a quicker thaw, you can leave the cheesecake at room temperature for about 2 hours, but be sure to consume it promptly to enjoy its best quality.

• For a quick and easy method, slice your cheesecake into individual servings and place them on a microwave-safe plate. Heat on medium power for about 20-30 seconds. This will gently warm the cheesecake without making it too soft.

• If you prefer a more even reheating, preheat your oven to 275°F (135°C). Place the cheesecake slices on a baking sheet lined with parchment paper. Cover loosely with aluminum foil to prevent drying out. Heat for about 10-15 minutes, or until warmed through.

• For those who enjoy a slightly chilled cheesecake but want to take the edge off the cold, let the slices sit at room temperature for about 15-20 minutes before serving. This method maintains the cheesecake's creamy texture while making it more palatable.

• If you have an air fryer, set it to 300°F (150°C). Place the cheesecake slices in the basket, ensuring they do not touch each other. Heat for about 5-7 minutes, checking halfway through to ensure they are warming evenly.

• For a stovetop method, use a double boiler. Place a heatproof plate or bowl over a pot of simmering water. Place the cheesecake slices on the plate and cover with a lid. Steam for about 5-7 minutes, or until warmed through. This method helps retain moisture and prevents the cheesecake from drying out.

• Springform pan: A specialized baking pan with removable sides that make it easy to release the cheesecake without damaging it.

• Mixing bowl: Used to combine and mix the ingredients for the crust and the filling.

• Electric mixer: Essential for beating the cream cheese and sugar until smooth, and for incorporating the eggs, sour cream, and vanilla extract.

• Measuring cups: Necessary for accurately measuring the graham cracker crumbs, sugar, and sour cream.

• Measuring spoons: Used to measure the vanilla extract and melted butter.

• Spatula: Handy for scraping down the sides of the mixing bowl to ensure all ingredients are well combined.

• Foil: Used to cover the cheesecake before cooking to prevent condensation from dripping onto it.

• Instant Pot: The main appliance used to cook the cheesecake under high pressure.

• Trivet: A metal stand placed inside the Instant Pot to hold the springform pan above the water.

• Cooling rack: Used to cool the cheesecake after it has been cooked.

• Refrigerator: Necessary for chilling the cheesecake for at least 4 hours before serving.

Prepare the crust in advance: Mix graham cracker crumbs and melted butter ahead of time and store in the fridge.

Use room temperature ingredients: Ensure cream cheese, eggs, and sour cream are at room temperature for easier mixing.

Quick release option: If in a hurry, use a quick release after 10 minutes of natural release to save time.

Chill overnight: Make the cheesecake the night before and let it chill overnight for best results.

Pre-measure ingredients: Measure all ingredients before starting to streamline the process.