Instant pot cheesecake –If you’re looking for an effortless yet delicious dessert to impress your friends and family, you’ve come to the right place! This Instant Pot cheesecake is not only easy to make, but it also has a velvety texture and rich flavor that will leave everyone asking for seconds. Trust me, once you try this recipe, you’ll want to make it again and again. So, let’s dive into the details of this delightful treat!
Quick Look at the Cheesecake
Here’s a beautiful sneak peek of what you’ll be creating:
Ingredients
To whip up this amazing Instant Pot cheesecake, you’ll need the following ingredients:
- 2 cups of graham cracker crumbs
- 1/2 cup of granulated sugar
- 1/2 cup of unsalted butter, melted
- 4 packages (8 ounces each) of cream cheese, softened
- 1 cup of granulated sugar
- 1 teaspoon of vanilla extract
- 4 large eggs
- 1 cup of sour cream
Instructions
Now let’s get started on making your Instant Pot cheesecake step by step:
- Begin by preparing the crust. In a mixing bowl, combine the graham cracker crumbs, 1/2 cup of granulated sugar, and melted butter. Stir this mixture until all the crumbs are well coated with butter.
- Press the crumb mixture firmly into the bottom of a 7-inch springform pan. Use the back of a measuring cup to ensure the crust is compacted evenly. Set it aside.
- In another large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add in 1 cup of granulated sugar and vanilla extract, mixing until well combined.
- Add eggs one at a time, mixing on low speed after each addition to ensure a smooth batter. Finally, fold in the sour cream until everything is blended together.
- Pour the cheesecake batter over the prepared crust in the springform pan. Secure the lid on your Instant Pot and add one cup of water to the base of the pot.
- Use a trivet to elevate the springform pan above the water, then seal the Instant Pot. Set it to cook on high pressure for 30 minutes.
- Once the cooking time is complete, allow the pressure to release naturally for about 10 minutes before performing a quick release.
- Carefully remove the cheesecake from the Instant Pot and let it cool to room temperature. Chill in the refrigerator for at least 4 hours, or overnight if possible, for the best texture.
Once it’s fully cooled, remove from the springform pan, slice, and serve. This Instant Pot cheesecake is perfect on its own or topped with your favorite fruits or chocolate drizzle. Enjoy!