Instant Pot

It's an Instant Pot Cheesecake World (& We Just Live in It)

How the pressure-cooker dessert became a viral sensation.

November 13, 2019
Photo by Julia Gartland. Food Stylist: Anna Billingskog. Prop Stylist: Amanda Widis.

Welcome to Set It & Forget It, a series about all the ways we rely on our slow cookers, Instant Pots, and ovens during the colder months. Whether it’s a long braise on the stove or a quick burst in the pressure cooker, one thing’s for sure: Comfort food means comfort cooking.


Instant Pot cheesecakes have gone just the tiniest bit viral. One peek at the Instant Pot Community on Facebook, and you will see post after post about cheesecakes—“New York Cheesecake #17,” to be exact. This particular cheesecake recipe was developed and blogged about by two Instant Pot devotees, Amy and Jacky, and has proliferated across the internet.

Most members post a pic of their cheesecake, and maybe a question or comment about:

  • how to avoid cracks (cornstarch or flour);
  • whether or not to cover the cheesecake in tinfoil (I vote for not doing so, as it extends the cooking time by a lot, and any water that dribbles on the cake can be easily blotted with paper towels post-"bake";
  • par-baking the crust (I’m against it: turning on the oven while IP’ing just seems inherently wrong to me);
  • and the pitfalls and/or merits of over-mixing your ingredients (a lighter, less dense cake results the longer you mix).

Why You Should Make Cheesecake in the Instant Pot

Before I was a convert, dessert in the Instant Pot always seemed kind of silly to me. I cook savory meals in it in order to save time (both hands-on and cooking) and to reduce dish washing. And because I am the queen of simple sweets, all of the dessert recipes I develop and bake are already short on time and clean-up.

Join The Conversation

Top Comment:
“Instant Pot cheesecake doesn't brown but it's delicious and creamy. I have made several including a vanilla bean cheesecake on which I piled strawberries (I was going to post a photo but it doesn't look like you can).”
— Louise C.
Comment

Cheesecakes, in fact, have never been in the rotation (save for no-bake ones) as they are just too fussy. What with water baths, low ovens, long bake times, tinfoil-wrapped pans and cracked-top phobias, I have always just given them a hard pass. But the Instant Pot has changed all that.

Yes, it’s true: The assembly of an Instant Pot cheesecake is no different than that of an oven-baked one. But the actual “baking” of one in an Instant Pot takes a mere 26 minutes (plus time for a natural release). The resulting cake is dense, smooth, rich, and crack-free. That's because instead of a water bath, the “naked” cake pan (no need to wrap it in tinfoil) sits on a trivet above a cup of water, and after a brief stint in the IP emerges—in my experience—sans cracks (likely due to the uniquely moist cooking environment that is a pressure cooker).

I've learned so much from my fellow pressure-cooked cheesecake loving folks and have managed to distill much of what they've taught me into my first (of what I hope will be many) Instant Pot cheesecake recipe below. To those who have always loved cheesecakes and Instant Pots, you’re so very welcome. And to those who are Instant Pot owners but cheesecake-wary, be brave: The rewards are plenty.

Have you joined the Instant Pot cheesecake club? Let us know in the comments below.

Join the Conversation

See what other Food52 readers are saying.

  • Nancy
    Nancy
  • Juan T.
    Juan T.
  • Charles
    Charles
  • Carinanah
    Carinanah
  • Louise Chiffonade Brescia
    Louise Chiffonade Brescia
Comment
Jessie Sheehan is a cookbook author, food writer, recipe developer, and baker. She is the author of The Vintage Baker and the co-author of Icebox Cakes (both published by Chronicle Books). She has developed recipes for many cookbooks, besides her own, and has contributed recipes/and or written for Better Homes & Gardens, Rachael Ray Everyday, The Washington Post, Epicurious, Food52, Fine Cooking, TASTE, Chowhound, The Spruce Eats, Little Sous, and Main Street Magazine, among others. She blogs at jessie sheehan bakes and can be found on Instagram at @jessiesheehanbakes. She likes layer cakes with lots of frosting and cookies that are thick and chewy. Oh, and she has a soft spot for chocolate pudding. She lives in Red Hook, Brooklyn, with her husband and two boys, not far from her beloved Baked, the bakery where she got her start.

17 Comments

Nancy November 15, 2019
I am thinking about getting a IP - wondering about the size? This recipe is for 3qt or? and any specific kind size most like?
 
Author Comment
Jessie S. November 15, 2019
I developed this in my 6 quart instant pot . . .
 
Juan T. November 14, 2019
Any recommended accessory for the IP to make this wonderful cake happen? Spring foam pans? Stack N’ Cook pans? Thanks!
 
Author Comment
Jessie S. November 14, 2019
Yes!! I would def make sure U have the trivet that the IP comes with and I love the fat daddio 7-inch cheesecake pan with a removable bottom. Here’s the link: https://www.amazon.com/dp/B0012Q32JM/ref=cm_sw_r_cp_api_i_MUzZDb2W8E12V
 
Charles November 14, 2019
My favorite to bake in the Instant Pot is an chocolate Kahlua cheesecake with Oreo cookie crust that is just to die for! It's decant, rich and wonderfully creamy smooth!
 
Linda S. November 14, 2019
Any links to the recipe??
 
Author Comment
Jessie S. November 14, 2019
Here u go: https://food52.com/recipes/82140-instant-pot-peanut-butter-cheesecake-recipe
 
Author Comment
Jessie S. November 14, 2019
Do u mean the recipe Charles is describing or my recipe? Mine is below . . .
 
Carinanah November 13, 2019
Can I omit peanut butter? Should I add something else if I don't want peanut butter or it doesn't matter?
 
Linda S. November 14, 2019
I had the same question. Anyone?
 
Author Comment
Jessie S. November 14, 2019
I wouldn’t omit the PB. Sorry about that but the recipe is written to work with the addition of the PB. If u want a plain IP cheesecake you could try the one i mention in my article . . .
 
Author Comment
Jessie S. November 14, 2019
I don’t think it’s a good idea. I’d try the one I mentioned in my article, instead.
 
Amy M. November 14, 2019
I would suggest cookie butter...it’s fabulous
 
Amy M. November 14, 2019
Cookie butter works just as well..if not better.
 
Author Comment
Jessie S. November 14, 2019
What is cookie butter?
 
Louise C. November 13, 2019
Instant Pot cheesecake doesn't brown but it's delicious and creamy. I have made several including a vanilla bean cheesecake on which I piled strawberries (I was going to post a photo but it doesn't look like you can).
 
Author Comment
Jessie S. November 13, 2019
That sounds delicious!