A classic for a reason, as this cheesecake is silky smooth and luxurious.
This rich, not too dense, silky smooth, and creamy as can be cheesecake combines simple ingredients to make a satisfying dessert that your friends and families will love.
The buttery crust mixture of nuts and oats makes for a crumbly texture, a perfect complement to the velvety smooth cream cheese filling.
Instant Pot Classic Cheesecake
1/2 cup pecans, finely grounded
1/2 cup walnuts, finely grounded
1/4 cup whole oats, finely grounded
1/4 cup almond flour
5 tbsp butter, melted and cooled, plus additional butter for greasing the pan
1 lb (2 – 8 ounce packages) cream cheese
1/2 cup granulated white sugar
2 large eggs
1/4 cup sour cream
2 teaspoons lemon zest, finely grated
1 tablespoon fresh lemon juice
1/2 teaspoon vanilla extract
1/4 teaspoon table salt (optional)
1 1/2 tablespoons all-purpose flour, can use cornstarch for a gluten-free option
Butter the inside of a 7-inch round springform pan. Set aside.
Add pecans, walnuts and oats to a food processor or blender. Process until finely grounded.
Add the mixture to a medium bowl and mix in almond flour.
Next, add the melted butter and mix in. Pour mixture into prepare springform pan.
Press mixture evenly across the bottom and about halfway up the sides of the pan to make a crust. Set pan in freezer for 10 minutes.
While crust is in freezer, prepare the filling. Place the cream cheese and sugar in a food processor, cover, and process until smooth, about 1 minute. Add the eggs one at a time, processing each until smooth.
Before adding sour cream, scrape down the sides of processor. Cover and process until smooth.
Add the lemon zest, lemon juice, vanilla, and salt (if using). Process until smooth. Again scrape down the sides of processor.
Next, add flour and process for 1 minute. Pour mixture into prepared crust in the pan (it should rise above the crust on the sides). Do not cover the pan.
Pour 1 1/2 cups water into inner pot of your Instant Pot ( 6-or 8-quart). Set the trivet into the ppt. Make an aluminum foil sling, set the filled springform pan on it, and use it to lower the pan into the pot. Fold down the ends of the sling so that they do not touch the batter. Place lid on pot and lock.
Pressure cook Manual on High pressure for 25 minutes with natural pressure release set to 10 minutes. Keep Warm setting should be off.
When the Instant Pot has finished cooking and released pressure naturally, quick-release any remaining pressure before opening the lid.
Use the sling to transfer the hot springform pan to a wire rack. Cool for 15 minutes, then refrigerate for 4 hour up to 24 hours.
To serve, run a thin knife between the pan and the cake then unlatch the side of the pan and open it to remove.
If desired, use a long, thin knife to slice the cake off the pan’s base and use a large metal spatula to transfer the cheesecake to a serving platter.
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Try this No-Bake Peaches & Cream Cheesecake or Gluten-Free Pumpkin Cheesecake.
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Looks delicious but I still don’t like using my instant pot. I think I told you I made two things in it and didn’t care for either one. My cousin loves hers and uses it all the time, I will pass this on to her.
Thanks 🙏- My wife felt the same way the first few times or so when I cooked with it. But I kept going and in my personal experience, I think you have to keep using it yo cook with until you really know how it works. As a matter of fact, that cheesecake was just as good as cooking it in the oven but without a water bath – as the pressure of water moister surrounds the whole cake while cooking in just 30 minutes compared to an hour in the oven and that includes turning it off and putting the oven door a jar for an hour before removing cake.