How to Make Perfect Cheesecake in your Instant Pot

Did you know that you can use your Instant Pot to make an incredible cheesecake? It's true - you can! Here are our tips for making the perfect cheesecake.

One of the best reasons to buy an Instant Pot is to be able to make cheesecake – so how do you make a perfect cheesecake in the Instant Pot. Is it possible?

If you haven’t gotten that far with your pot, we have some Mouth Watering Instant Pot Dessert Recipes you can try out – including cheesecake. Yum! Who doesn’t love a good cheesecake?

If you are using your Instant Pot to make cheesecake, there are some tips that you may want to keep in mind to make sure your cheesecake turns out terrific.

Have you made cheesecake yet? If not, what are you waiting for?

Room Temperature is Key

Using room temperature is incredibly crucial ~ set your eggs, cream cheese and sour cream out for a short period of time if you plan on making cheesecake.

The ingredients will not combine if they have a chill from being refrigerated. I would even go so far as to sit them out overnight – if you can’t do that, let them sit out for 2 hours.   Don’t make the mistake of rushing it and decide that you will force them to combine okay because you won’t.

If you submerge your eggs in warm water that may help speed up the process… and cutting your butter and cream cheese up in small pieces will help speed up the process.

Do not Hand Mix

Please, save yourself the energy and beat your ingredients with an electric mixer. Or, use a food processor. By using a food processor, your ingredients become properly emulsified – without a lump in sight. Just make sure the food processor is clean and is wiped out before combining your filling ingredients.

Avoid Cooking too Long

If you are using the Instant Pot to make your cheesecake, you need only 25 minutes to cook your cheesecake.  If you cook for too long, your cheesecake will be dry and crumbly… you want to keep it at 25 minutes and release the pressure immediately.

Keep the springform pan on your cheesecake and immediately refrigerate the cheesecake at least 4-5 hours if no overnight. Ideally, it would be a wise choice to make your cheesecake in the evening, and refrigerate overnight.

Use a Good Springform Pan

You NEED a Springform pan for a proper cheesecake. Don’t try to use anything else – or you won’t have a successful experience.

Invest in a springform pan from Amazon – you will use it over and over and over again. We recommend this one HERE.

Go Easy on the Eggs

Not only do your eggs need to be room temperature for cheesecake, avoid going overboard with them. Most Instant Pot cheesecake recipes require just 2 eggs at room temperature. Resist the urge to use jumbo size eggs – medium or large eggs are sufficient. 

Using too many eggs or the extra large eggs will make the cheesecake crack across the top when it’s done.

Water is Crucial

Water is important – and no, not in the recipe 🙂  You want to make sure your Instant Pot has 2 FULL cups of water in the bottom before you place the trivet within.

Your Instant Pot requires sufficient water to give the cheesecake the heat and moisture it needs to cook properly. If you use too little water, your cheesecake will be dry, crumbly, and will be undercooked.

Make a Sling

Take a rather large piece of aluminum foil and fold it lengthwise to make a very long sling – that sling is going to be crucial for you to include for you to cook the cheesecake properly.

Pour the water in the pot, place the trivet within, then lay the sling down, and place your springform pan on top of the sling. Lift the sling up by each end and carefully lower into the pot onto the trivet.  Then fold the ends over and tuck them down the side of the Instant Pot. Do not make the mistake of folding the sling over the top of the cheesecake or it will disrupt the top of the dessert.

When done, release the pressure, and unfold the edges from the pot to carefully lift out the cheesecake and set on a flat plate before refrigerating.

Have some Patience

Cheesecake in the Instant Pot really is super easy – provided your ingredients are room temperature, you use a stand mixer and you keep it at 25 minutes in the Instant Pot. 

When the cheesecake is done, and you release the pressure, it will be puffy when you first remove it from the pot. It needs to cool down (refrigerate) to take it’s final shape and appearance.

See 3 amazing cheesecake recipes:


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