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4.34 from 12 votes

Instant Pot Cheesecake

This creamy and silky cheesecake will satisfy your sweet-tooth cravings.
Course Dessert
Cuisine Greek
Keyword all-purpose flour, Cheesecake, cream cheese, graham crackers
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings 8
Calories 351kcal
Author Corrie

Ingredients

  • 1 cup graham crackers crushed
  • 3 tablespoon butter
  • pinch salt
  • 16 ounce cream cheese softened
  • ½ cup granulated sugar
  • ¼ cup brown sugar
  • ¼ cup sour cream
  • 1 tablespoon flour, all purpose
  • 1 teaspoon vanilla extract pure
  • ¼ teaspoon kosher salt
  • 2 egg
  • ½ tablespoon lemon zest
  • strawberry jam for garnishing

Instructions

  • Take a bowl and add graham crackers, butter, and salt. Mix it until the mixture becomes smooth. 
  • Grease the pan (that fits your Instant Pot) and spread the crust mixture on the bottom and up the side of the pan evenly, let it freeze for 20 minutes.
  • Take another bowl and mix sugar, cream cheese, sour cream and flour till it becomes fluffy.
  • Add salt, vanilla,eggs and lemon zest.
  • Beat until well combined and pour this batter on the top of the crust.
  • Pour 1½ cups of water into the Instant Pot and place the trivet in the bottom.
  • Place the pan on the trivet and cook at high pressure for 35 minutes.
  • Once done, let the pressure release naturally.
  • Remove the cake from the Instant Pot and let it cool for about 1 hour.
  • Pour the strawberry jam on top and refrigerate for 4 hours.
  • Enjoy :)

Nutrition

Calories: 351kcal | Carbohydrates: 31g | Protein: 6g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 358mg | Potassium: 142mg | Fiber: 1g | Sugar: 24g | Vitamin A: 875IU | Vitamin C: 1mg | Calcium: 91mg | Iron: 1mg