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instant pot cheesecake recipe
- Total Time: 52 minutes
- Yield: 8 servings 1x
- Diet: General
Description
This Instant Pot cheesecake recipe offers a creamy texture and delicate rose aroma, simplifying dessert making for busy families and special occasions. It’s a restaurant-quality treat designed for minimal hands-on time.
Ingredients
- 150 g (1.5 cups) plain biscuits, such as digestive biscuits or graham crackers, finely crushed
- 50 g (0.25 cup) unsalted butter, melted
- 20 g (2 tablespoons) unsalted pistachios, finely ground
- 15 g (1 tablespoon) granulated sugar
- 700 g (3 x 8-ounce packages) full-fat cream cheese, softened to room temperature
- 200 g (1 cup) granulated sugar
- 3 large eggs, room temperature
- 120 ml (0.5 cup) full-fat sour cream, room temperature
- 5 ml (1 teaspoon) alcohol-free vanilla extract
- 5 ml (1 teaspoon) food-grade rose water
Instructions
- Prepare the Crust: In a medium bowl, combine crushed biscuits, melted butter, finely ground pistachios, and 15 g (1 tablespoon) granulated sugar until well mixed. Press this mixture firmly and evenly into the bottom of a 7-inch springform pan. Chill the crust in the freezer for 10-15 minutes.
- Make the Filling: Using an electric mixer in a large bowl, beat the softened cream cheese until smooth and lump-free (about 2-3 minutes). Gradually add 200 g (1 cup) granulated sugar, beating until just combined. Add eggs one at a time, mixing on low speed until just incorporated after each addition (do not overmix). Stir in the sour cream, vanilla extract, and rose water until the batter is smooth and uniform.
- Pressure Cook: Pour the cheesecake filling over the chilled crust in the springform pan. Cover the pan loosely with aluminum foil. Pour 375 ml (1.5 cups) of water into the Instant Pot inner pot, place a trivet inside, and carefully lower the covered pan onto it. Secure the lid, set to Sealing, and cook on High pressure for 35 minutes.
- Cool and Chill: Once cooked, allow a Natural Pressure Release for 15 minutes. Then, quick release any remaining pressure. Carefully remove the cheesecake from the Instant Pot. Let it cool completely on a wire rack at room temperature for at least 1-2 hours. Once cooled, refrigerate the cheesecake (still in the pan) for a minimum of 6 hours, or ideally overnight, for best texture and stability.
Notes
To avoid cracks or lumps, ensure cream cheese is softened, do not overmix the batter, and allow for proper cooling and chilling time. This recipe can be made gluten-free with suitable biscuit swaps or vegan with plant-based cream cheese.
- Prep Time: 17 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 100 g)
- Calories: 400 calories
- Sugar: 25 g
- Sodium: 250 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 100 mg