Name: Instant Pot Cheesecake
Prep time: 40 min
Total time: 110 min
Ingredients: 12 graham crackers; 2 teaspoons sugar; 0.5 teaspoon kosher salt; 4 tablespoons unsalted butter, melted; 1.5 pounds cream cheese, room temperature; 4 ounces sour cream (½ cup); 1 cup sugar; 2 large eggs plus 1 large yolk, room temperature; 2 tablespoons unbleached all-purpose flour; 1 teaspoon grated lemon zest, plus 2 tablespoons fresh juice (from 1 lemon); 1 teaspoon pure vanilla extract; 1.5 cups fresh blueberries; 3 tablespoons sugar; 2 teaspoons fresh lemon juice; Pinch kosher salt; 1 teaspoon cornstarch

Instant Pot Cheesecake

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Riley Wofford

Updated on January 17, 2020

pressure cooker cheesecake with fruit topping — Photo: Bryan Gardner

Prep Time:

40 mins

Total Time:

1 hr 50 mins

Yield:

8 to 10 Serves

The key to this cheesecake's silky-smooth texture? The Instant Pot's natural-release feature. Allow the pressure valve to naturally release for 10 minutes before adjusting it to open the multicooker. Lemon zest and juice, plus a touch of sour cream, add a welcome tang to the filling, and homemade blueberry sauce gives the dessert a bright finish.

Ingredients

Crust

12 graham crackers
2 teaspoons sugar
½ teaspoon kosher salt
4 tablespoons unsalted butter, melted

Filling

1 ½ pounds cream cheese, room temperature
4 ounces sour cream (½ cup)
1 cup sugar
2 large eggs plus 1 large yolk, room temperature
2 tablespoons unbleached all-purpose flour
1 teaspoon grated lemon zest, plus 2 tablespoons fresh juice (from 1 lemon)
1 teaspoon pure vanilla extract

Blueberry Sauce

1 ½ cups fresh blueberries
3 tablespoons sugar
2 teaspoons fresh lemon juice
Pinch kosher salt
1 teaspoon cornstarch

Directions

Crust: Wrap bottom of an 8-inch springform pan tightly with foil. Create a sling for pan: fold a 20-inch length of foil lengthwise in fourths.
Pulse graham crackers in a food processor until finely ground (you should have about 1 1/2 cups). Pulse in sugar, salt, and butter until evenly moistened. Press into bottom and 1 inch up sides of prepared pan. Freeze 15 minutes.
Filling: Pulse cream cheese, sour cream, sugar, eggs and yolk, flour, lemon zest and juice, and vanilla in a food processor until smooth and creamy. Pour filling into crust; smooth top with an offset spatula. Cover pan tightly with foil to fully enclose cake.
Pour 1 1/2 cups hot water into the bowl of an 8-quart multicooker; insert wire rack on bottom. Arrange foil sling under pan and set pan on top of rack. Secure lid of multicooker and close vent. Cook on high "Pressure Cook" setting for 45 minutes. Once time is complete, turn off machine and let pressure release naturally for 10 minutes. Turn vent to release remaining steam. Carefully remove lid.
Use sling to remove cake from multicooker; remove foil cover. Let cool to room temperature. Refrigerate, uncovered, until chilled and firm, at least 4 hours and up to 2 days.
Blueberry Sauce: Place 1 cup blueberries, sugar, lemon juice, 2 tablespoons water, and salt in a small saucepan. Bring to a simmer over medium-high heat, stirring, until sugar dissolves and blueberries begin to burst, about 2 minutes. In a small bowl, whisk together cornstarch and 1 tablespoon water; add to blueberry mixture. Return to a simmer and cook until thickened slightly, about 1 minute. Stir in remaining 1/2 cup blueberries. Transfer to a small bowl; let cool completely. Spoon over cake; serve.