Pot Cheesecake Sliced

Classic Instant Pot Cheesecake


Classic Instant Pot Cheesecake

Classic Instant Pot Cheesecake

Instant Pot Multi Pressure Cooker Instant Pot Multi Pressure Cooker


  • 150 g digestive biscuits
  • 5 tbsp butter melted and cooled
  • 450 g cream cheese
  • 100 g white sugar
  • 2 large eggs
  • 60 g sour cream
  • 2 tsp lemon zest
  • 1 tbsp fresh lemon juice
  • 1/2 tsp vanilla extract
  • 1/4 tsp salt
  • 1 1/2 tbsp plain flour


  1. Grease and line a 7-inch/18cm round springform pan. Mix the digestive crumbs and the melted butter in a medium bowl until combined.
  2. Press the butter/biscuit mixture into the pan, creating an even layer across the bottom and about halfway up the sides to make a crust.
  3. Add the cream cheese and sugar to a food processor, and blend until smooth.
  4. Add the eggs one at a time, blending into the mixture each time. Then add the sour cream and blend again.
  5. Add the lemon zest, lemon juice, vanilla, salt and flour, and process all together until smooth, then pour the mixture into the prepared crust in the pan.
  6. Pour 375ml of water into the inner pot and place the uncovered cheesecake pan inside on the trivet. a 6-or 8-quart cooker. Set a heat- and pressure-safe trivet in the cooker.
  7. Select Pressure Cook (High pressure) and set the time to 25 minutes and turn off the Keep Warm setting.
  8. When the machine has finished cooking, turn it off and let the pressure release naturally, then remove the lid.
  9. Remove the cheesecake from the inner pot and leave to cool for 15 minutes, then refrigerate in its pan for 1 hour.
  10. After an hour, cover the cheesecake pan and put back in the fridge for at least 1 more hour or up to 2 days.
  11. When ready to serve, remove from the pan, cut a slice and enjoy!


Instant Pot, Vegetarian