Instant Pot Cheesecake

Perfect size for small families or part of a gathering.  

1 1/4 cups graham cracker crumbs (about 10 whole graham crackers)
1/4 cup butter, melted
1 tablespoon sugar

2 packages (8 oz each) cream cheese, softened
3/4 cup sugar
1 tablespoon all-purpose flour
2 tablespoons heavy whipping cream
(or 2 tablespoons Baileys)
1 teaspoon vanilla
2 eggs

Spray bottom of 7-inch springform pan with cooking spray. You can either  make a foil sling by tearing off a 15x12-inch piece of heavy-duty foil. Fold foil in half lengthwise; fold again in half lengthwise to make a foil sling (15x3 inches). Or you can buy a silicone sling, which is reusable and easier.  Set aside.

In small bowl, mix Crust ingredients. Press mixture evenly in bottom and about 1 inch up side of pan. Place in freezer 10 minutes.

In medium bowl, beat cream cheese and 3/4 cup sugar with electric mixer on medium speed until smooth. Beat in flour, whipping cream and vanilla. Add eggs, 1 at a time, and beat just until blended (do not overmix). Pour mixture into pan, spreading evenly.

Place Instant Pot® rack on bottom of insert; add 1 cup water. Place foil sling under filled cheesecake pan. Carefully lower pan into insert, holding sides of foil sling. Make sure sides of foil sling are sticking up alongside insert on both sides of pan.

Secure lid; set pressure valve to SEALING. Select MANUAL; cook on High pressure 25 minutes. Select CANCEL. Allow pressure to naturally release for 10 minutes. Set pressure valve to VENTING to quick-release any remaining pressure. Cheesecake will be slightly risen in pan, with some dimpling on top. Cheesecake is done if middle is set, but slightly jiggly. (If cheesecake center doesn't appear done after initial cook time, secure lid; set pressure valve to SEALING. Select MANUAL; cook on High pressure 5 minutes. Set pressure valve to VENTING to quick-release pressure.)

With foil sling, carefully remove pan from insert. With paper towel, carefully pat dry any standing water that may be on top of cheesecake. Cool 1 hour on cooling rack; carefully run a sharp knife around edge of cheesecake. Refrigerate at least 4 hours or overnight. To serve, remove side of pan, and cut into wedges.


For the spring form pan, I use this:

Nordic Ware 51842 Leakproof Springform Pan, 7 Inch

For the sling, I purchased (and use often) 

PRAMOO Silicone Egg Bites Mold and Silicone Egg Steamer Rack Trivet with Sling, Compatible with Instant Pot, 3 pcs/set

Makes great cheesecake bites!

Berry Topping

6 oz berries (plus more for garnish)
¼ cup white sugar
3 Tbsp water
1 ½ tsp lemon juice
½ tsp vanilla
1 Tbsp cornstarch + 1 Tbsp water

Heat water, sugar and berries on medium heat until it begins to boil, stirring often.  Once it boils, add the cornstarch mixture and stir until thick enough.  Remove from heat, add vanilla and lemon juice and stir.  Serve with cheesecake!