Learn how to make Instant Pot vanilla cheesecake with strawberry cream topping with this beginner-friendly pressure cooker recipe.
For the crust:
- 1 cup graham cracker crumbs (about 10 (120g) graham crackers , finely ground)
- 2 teaspoons brown sugar (white sugar could also be used)
- 4 tablespoons unsalted butter melted
For the cheesecake:
- 16 oz. cream cheese softened (that’s usually 2 x 8oz packages, let it soften slightly before using)
- 1/2 cup white sugar
- 1/2 cup sour cream or heavy whipping cream
- 2 large eggs at room temperature
- 2 teaspoons pure vanilla extract
- 3 tablespoons all-purpose flour
- A pinch of salt
For the top layer
- ¼ cup strawberry jam
- 1/2 cup sour cream or heavy cream (or whipped cream)
- Fresh strawberries
- Butter a 7” springform cake pan, bottom and sides and set aside. You can line the bottom and sides with parchment paper (see photos below), which will make it easier to detach the springform tin once it is cooked.
- To make the crust, combine graham cracker crumbs, sugar and melted butter in a mixing bowl. Stir with a fork to form wet crumbs. If using graham crackers, process them into crumbs using a food processor or by using a rolling pin and a Ziploc bag. You can also combine the crumb mixture in a food processor.
- Transfer the crumb mixture to the bottom of the springform pan. Use a flat-bottom glass to press the crust onto the bottom and up the sides. Not all the way, but about 1/4-1/3 up the sides of the pan. Place the pan with the crust in the freezer while you make the batter.
- In a large mixing bowl, beat cream cheese with a hand mixer for 30 seconds. Add sugar (gradually) and mix well.
- Add eggs (one at a time) and whisk briefly just until combined. Do not overmix.
- Add flour and sour cream/cream to the batter and mix just until combined. Add vanilla and a pinch of salt stir in with a spatula.
- Pour the cheesecake batter over the prepared crust. Cover the cake tin tightly with foil, this will catch any condensation drops.
- Set the trivet inside the Instant Pot and add 1 cup of boiling hot water to the bottom. You can also use cold water but adding hot water allows the Instant Pot to come to pressure quicker building up less condensation in the process.
- Place the pan carefully on the trivet in your Instant Pot. You can use a foil sling to do this. Close the lid and set the valve to “sealing” position (on Classic Duo).
- Secure and lock the lid; make sure the pressure handle is pointing to Sealing on Duo Classic. Select Manual/Pressure Cook and adjust the timer to 40 minutes on HIGH pressure. After a few beeps/seconds, the ON sign will come on indicating the pot is heating up and the pressure is building; pressurizing will take about 10-12 minutes and then the 40-minute timer will begin.
- Once the timer is up, do not release pressure but let it release naturally. When the valve is dropped, carefully open the lid away from your face and let any remaining steam escape. Using a towel or the foil sling inside, remove the cheesecake pan from the pot. Remove the foil and gently blot the surface of your cheesecake from any built-up condensation; you can use kitchen roll/paper towel. It might feel wobbly at this stage but it will set in the fridge.
- Let the cheesecake cool completely. In the meantime, whip the sour cream or cream and stir in the jam. Spread the strawberry cream on top of the cheesecake as a thin layer. You could also spread the cream first and then add the jam and swirl it around for a pretty pattern. Then cover and place in the fridge to chill for at least 4 hours, to overnight.
- Top cheesecake with fresh strawberries before serving. To cut perfect slices, clean the knife after each cut (you can keep a glass of warm water for that).
Pressurizing: 10-12 minutes | Cooking at pressure: 40 minutes | Release: natural release | Total cooking time: 65 minutes.
Keywords: Instant Pot, Cheesecake, Vanilla, Cake, Strawberry, Desserts, Pressure Cooker