Instant Pot Creamy Vanilla Cheesecake Recipe with Berries – FOOD is Four Letter Word (2024)

Prep time: 15 minutes

Cook time: 45 minutes

Serves: 6-8

Method

• 1)

  Trace the bottom of your 7 inch pan on parchment paper and cut out the circle to line the bottom of the pan. You do not need to line the sides with parchment, use butter to grease the the interior side of the pan very well. This makes it easier to release the cheesecake from the pan & prevents cracking. Add 1½ Cup Graham Cracker Crumbs, 3 Tablespoons Granulated Sugar and 5 Tablespoons of melted Butter into a bowl and mix well. Pour the crumbs into your springform pan and press firmly onto the bottom, you can use a spoon or something with a flat bottom like a small ramekin to help even out the crust – set aside.

• 2)

  In a bowl, combine ¾ Cup Granulated Sugar and 1 Tablespoon Cornstarch, stir well with a whisk and set aside. Add ¾ Cup Heavy Whipping Cream and 16oz of cubed Cream Cheese into a sauce pan, turn to med-low heat until it starts to bubble, then turn heat down to low and gently stir until it looks smooth, turn off the heat and let it cool for 10 minutes. Add the sugar & cornstarch mixture, 1½ Teaspoons Vanilla Extract, 2 Large Eggs and stir gently until the eggs are completely incorporated and the batter is smooth & hom*ogeneous, there should be no egg whites streaks. Use a silicone spatula to scrape the pan and ensure and even mixture.

• 3)

  Pour the batter into your cheesecake pan. Pick up the pan and tap it a few times on the counter, then use a spoon or fork to even out the batter and pop any bubbles. Place a paper towel on top of the pan, it should not touch the cheesecake. Place one piece of foil on top and seal tightly, then another piece of foil the bottom that wraps up towards the top ~ the entire pan should be covered ~ this helps prevent steam getting on your cheesecake. 


• 4)

  Place 1 Cup of water into the Instant Pot and place the trivet into it.Carefully place the the cheesecake pan on top of the trivet or use an Instant Pot Silicone Sling – (purchase here) If you have a separate sealing ring you use for desserts, place that one on the lid. Seal the lid and switch the knob to “Sealing”. Set the Instant Pot for High Pressure for 45 minutes if you have the Instant Pot Pro, choose the Cheesecake Preset (it’s automatically set for 45 minutes). Once the timer is up and you hear the beep, wait an additional 10 minutes before switching the knob to “Vent”, when the pin drops open your lid.


• 5)

  Carefully remove the cheesecake from the Instant Pot. Unwrap the foil, the pan willstill be hot so use mitts or kitchen tongs. Leave it on the counter to cool for about 1.5 hours. Cover the pan and place it into the refrigerator for about 8 hours before serving. Keep the cheesecake in the baking pan, you don’t want to remove the cheesecake until it’s been cooled, dab off any condensation with a paper towel.

• 6)

  When you’re ready to serve the cheesecake, make the whipped cream topping (Chantilly Cream) by adding 1 Cup of very cold Heavy Whipping Cream into a mixing bowl, use the whisk attachment and whisk on high until it’s slightly thickened. Add 2 Tablespoons Powdered Sugar and ½ Teaspoon of Vanilla Extract and continue to whisk on high until medium-stiff peaks form. Avoid over-whisking or it will turn grainy. Add the whipped cream to the top of the cheesecake and top with plenty of berries, garnish with mint sprigs and Enjoy!

↓ Supplies to make this recipe ↓