· Food & Recipes · Recipes · How To Make The Best (And Easiest) Cheesecake Ever
Food & Recipes · Instant Pot · Recipes · Desserts · Gluten-Free · How To Make The Best (And Easiest) Cheesecake Ever
35

How To Make The Best (And Easiest) Cheesecake Ever

I used to think cheesecake was too hard to make at home, until I tried THIS recipe. Not only is it so easy that it's basically foolproof, it's also unbelievably delicious!

Until quite recently, I always thought of cheesecakes as one of those “special occasion” desserts. You know, the ones you can only order at restaurants or buy in specialty bakeries, because they’re too difficult to replicate at home? But it turns out that making dreamy cheesecakes at home is actually laughably easy, as long as you have the right equipment!

Related: How to Freeze Cream Cheese to Use Later

To learn more about the Instant Pot, be sure to check out my eBook Everything Instant Pot! You can buy it in my shop, or get it for free if you’re an OGT Plus member!

Instant Pot + Cheesecake = ❤︎

The warm and moist environment of a pressure cooker is perfect for making cheesecake – that’s why it’s one of my favorite Instant Pot recipes. The problem is that ovens aren’t great at retaining moisture, which often leads to cracked and dense cheesecake fillings. But Instant Pot cheesecake always comes out fluffy, moist, and perfectly smooth. And today I’ll be showing you exactly how to make it!

Related:  Need A Last Minute Dessert? This One Only Has 3 Ingredients

Make It Gluten Free!

Another great thing about Instant Pot cheesecake is that it tastes just as good when made gluten free. (In fact, it’s an all-time favorite of both my son Kell and his fiancée Aliyah, who share both a gluten free diet and an unshakable love of desserts.) 😉 To make the recipe gluten free, just make sure to use GF graham crackers and GF flour!

Alright, enough talk—let’s get to that recipe, shall we? 🙂 Here’s what you’ll need to make Instant Pot cheesecake:

How To Make A Flawless Instant Pot Cheesecake

Ingredients:

1 1/4 cups crushed graham crackers
5 Tbsp butter, melted and cooled
1 lb (16 oz) cream cheese
1/2 cup sugar
2 large eggs
1/4 cup sour cream
2 tsp lemon zest
1 Tbsp fresh lemon juice
1/2 tsp vanilla extract
1/4 tsp salt
1 1/2 Tbsp all-purpose flour

Directions:

Step 1 – Prepare The Crust

Start by generously greasing the inside of your springform pan with either butter or cooking spray.

Stir the crushed graham crackers and melted butter together in a mixing bowl, then pour the mixture into the greased pan.

Use your fingers to press the mixture into an even layer of crust that covers the bottom of the pan and rises about halfway up the sides.

Step 2 – Prepare The Filling

Next, put the cream cheese and sugar into your food processor and process until smooth (about 1 minute).

Add the eggs one at a time, processing each until smooth. Scrape down the sides of the processor and add the sour cream, then process gain until smooth.

Add the lemon zest, lemon juice, vanilla, and salt, then process again. And finally, add the flour (either standard or gluten-free) and process for 1 minute to ensure a silky smooth texture. Pour the finished into your prepared crust.

Step 3 – Pressure Cook It

Set a trivet into the bottom of your Instant Pot, then pour in about 1 1/2 cups of water. Fold a long piece of aluminum foil into a narrow sling, and use it to lower your prepared cheesecake pan into the pot. (Another option is to use a silicone pressure cooker sling, which acts as both a sling and a trivet in one! It’s one of my favorite Instant Pot accessories!)

Put the lid on your Instant Pot and make sure the valve is set to “Sealing.” Select “Pressure Cook” and set for High pressure for 25 minutes, with the “Keep Warm” setting turned off.

When the timer goes off, make sure the Instant Pot is turned off. Use Natural Release by allowing the pot to depressurize to on its own, which typically takes around 20 minutes. (Patience is a virtue when it comes to this cheesecake, so hands off!) 😉

Step 4 – Cool & Serve!

After the lid unlocks, use the sling to carefully remove the finished cheesecake from the pot. Place it on a wire rack to cool for 15 minutes, then place it in your fridge to chill for 1 hour. Cover the pan with plastic wrap or tin foil, and chill for at least 1 more hour (or up to 2 days).

To serve, uncover the pan and run a thin knife or spatula between the pan and the cheesecake. Unlatch the sides of pan and remove it from the base. Then slice and serve, or use a large spatula to transfer the cheesecake to a cake plate.

This cheesecake is utterly delectable as-is, so dig in! But if you want to kick it up a notch, check out my three tasty topping ideas below! 🙂

BONUS: 3 Delicious Cheesecake Toppings

1. Jam Drizzle

Warm a small dish of raspberry or strawberry jam in the microwave for a few seconds until warm. Stir until smooth, then drizzle the warm jam over the top of your cheesecake.

2. Chocolate Drizzle

Warm your favorite chocolate sauce in the microwave for a few seconds, stir until smooth, then drizzle over your cheesecake.

3. Homemade Cherry Sauce

  • Pour the contents of a 16-ounce bag of frozen cherries into a medium-sized saucepan. Add 1/2 cup of sugar and 1/2 cup of water, then bring to a boil over medium heat, stirring often.
  • In a small bowl, whisk together 1 tablespoon of lemon juice and 2 teaspoons of cornstarch until smooth. Pour the slurry into the bubbling cherry mixture, and cook, stirring constantly until thickened (about 1 minute).
  • Remove the mixture from heat and continue stirring until it stops bubbling. Let the finished cherry sauce cool for at least 30 minutes before serving with your cheesecake.

What’s your favorite way to eat cheesecake?

Instant Pot Cheesecake

Jill Nystul
I used to think cheesecake was too hard to make at home, until I tried THIS recipe. Not only is it so easy that it's basically foolproof, it's also unbelievably delicious!
Prep Time 15 mins
Cook Time 25 mins
20 mins
Total Time 40 mins
Course Dessert
Cuisine American
Servings 16
Calories 200 kcal

Ingredients
  

  • 1 1/4 cups crushed graham crackers
  • 5 Tbsp butter
  • 1 lb 16 oz cream cheese
  • 1/2 cup sugar
  • 2 large eggs
  • 1/4 cup sour cream
  • 2 tsp lemon zest
  • 1 Tbsp fresh lemon juice
  • 1/2 tsp vanilla extract
  • 1/4 tsp salt
  • 1 1/2 Tbsp all-purpose flour

Instructions
 

Step 1 – Prepare The Crust

  • Start by generously greasing the inside of your springform pan with either butter or cooking spray.
  • Stir the crushed graham crackers and melted butter together in a mixing bowl, then pour the mixture into the greased pan.
  • Use your fingers to press the mixture into an even layer of crust that covers the bottom of the pan and rises about halfway up the sides.

Step 2 – Prepare The Filling

  • Next, put the cream cheese and sugar into your food processor and process until smooth (about 1 minute).
  • Add the eggs one at a time, processing each until smooth. Scrape down the sides of the processor and add the sour cream, then process gain until smooth.
  • Add the lemon zest, lemon juice, vanilla, and salt, then process again. And finally, add the flour (either standard or gluten-free) and process for 1 minute to ensure a silky smooth texture. Pour the finished into your prepared crust.

Step 3 – Pressure Cook It

  • Set a trivet into the bottom of your Instant Pot, then pour in about 1 1/2 cups of water. Fold a long piece of aluminum foil into a narrow sling, and use it to lower your prepared cheesecake pan into the pot. (Another option is to use a silicone pressure cooker sling, which acts as both a sling and a trivet in one!)
  • Put the lid on your Instant Pot and make sure the valve is set to “Sealing.” Select “Pressure Cook” and set for High pressure for 25 minutes, with the “Keep Warm” setting turned off.
  • When the timer goes off, make sure the Instant Pot is turned off. Use Natural Release by allowing the pot to depressurize to on its own, which typically takes around 20 minutes. (Patience is a virtue when it comes to this cheesecake, so hands off!) 😉

Step 4 – Cool & Serve!

  • After the lid unlocks, use the sling to carefully remove the finished cheesecake from the pot. Place it on a wire rack to cool for 15 minutes, then place it in your fridge to chill for 1 hour. Cover the pan with plastic wrap or tin foil, and chill for at least 1 more hour (or up to 2 days).
  • To serve, uncover the pan and run a thin knife or spatula between the pan and the cheesecake. Unlatch the sides of pan and remove it from the base. Then slice and serve, or use a large spatula to transfer the cheesecake to a cake plate.

Nutrition

Sodium: 215mgCalcium: 41mgVitamin C: 0.7mgVitamin A: 545IUSugar: 8gPotassium: 64mgCholesterol: 63mgCalories: 200kcalSaturated Fat: 8gFat: 15gProtein: 3gCarbohydrates: 13gIron: 0.5mg
  • I may receive compensation when you click through and purchase from links contained on this website. I always offer my own genuine recommendation. Learn more.


  • image

    Hi, I’m Jillee!

    I believe we should all love the place we call home and the life we live there. Since 2011, I’ve been dedicated to making One Good Thing by Jillee a reliable and trustworthy resource for modern homemakers navigating the everyday challenges of running a household. Join me as I share homemaking and lifestyle solutions that make life easier so you can enjoy it more!

    Every day I share creative homemaking and lifestyle solutions that make your life easier and more enjoyable!

    Read More

    MORE IDEAS FROM

    Food & Recipes

    35 Comments
    most voted
    newest oldest
    Inline Feedbacks
    View all comments
    Menu