Instant Pot Strawberry Cheesecake

Capture the essence of sweetness with this Instant Pot Strawberry Cheesecake, blending rich creamy textures with the fresh zest of strawberries. It’s a delightful treat that simplifies traditional baking without sacrificing taste.

Ingredients and Equipment

Before we begin, gather the necessary ingredients and equipment:

For the Crust

• 1 package of honey graham crackers (approximately 10 crackers)
• 4 tablespoons of melted butter
• A large pinch of salt

For the Cheesecake Batter

• 16 ounces (2 packs) of Philadelphia Cream Cheese, at room temperature
• 2/3 cup of white sugar
• 2 tablespoons of cornstarch
• 1/4 teaspoon of salt
• 2 teaspoons of vanilla extract
• 2 well-beaten eggs
• 1/2 cup of sour cream

For the Strawberry Swirl

• Fresh strawberries, preferably from your own garden
• 1 can of strawberry pie filling

Equipment

• Instant Pot (6-quart duo recommended)
• Cheesecake pan (4 by 6 inches with removable bottom)
• Parchment paper
• Plastic wrap or a resealable bag
• A mixing bowl
• Whisk
• Trivet (comes with Instant Pot)

Step-by-Step Process

Making the Crust

1. Crush the Graham Crackers: Place the graham crackers in a resealable plastic bag and crush them until they reach a sand-like consistency.
2. Add Butter and Salt: In a mixing bowl, combine the crushed graham crackers with melted butter and a pinch of salt. Mix until the crumbs are completely saturated and resemble wet sand.
3. Prepare the Pan: Use parchment paper to line the bottom of your cheesecake pan. Ensure it fits snugly into the pan by tearing or cutting the paper to the correct size. Spray the sides of the pan with a non-stick spray.
4. Form the Crust: Press the graham cracker mixture firmly into the bottom of the pan and slightly up the sides. Use a glass to press it down evenly. Place the pan in the freezer to set while you prepare the cheesecake batter.

Preparing the Cheesecake Batter

1. Combine Cream Cheese and Sugar: In a large mixing bowl, combine the room-temperature cream cheese with the sugar. If the cream cheese is not soft enough, microwave it for about one minute.
2. Add Dry Ingredients: Add 2 tablespoons of cornstarch and 1/4 teaspoon of salt to the mixture and stir until smooth.
3. Incorporate Vanilla, Eggs, and Sour Cream: Add the vanilla extract, well-beaten eggs, and sour cream to the bowl. Mix until all ingredients are well combined and smooth.

Adding the Strawberry Swirl

1. Prepare Fresh Strawberries: If you have fresh strawberries, wash them and cut off the green tops. Use half of these strawberries in the cheesecake batter and save the other half for topping.
2. Swirl in Strawberry Filling: Take half of the canned strawberry pie filling and lightly swirl it into the cheesecake batter. Be gentle to create a marbled effect without fully combining.

Cooking the Cheesecake

1. Pour Batter into Crust: Pour the cheesecake batter over the prepared crust in the pan.
2. Prepare Instant Pot: Add one cup of water to the bottom of the Instant Pot. Place the trivet into the pot to hold the cheesecake pan.
3. Cook Cheesecake: Position the cheesecake pan on the trivet. Secure the Instant Pot lid and set the vent to the sealed position. Program the Instant Pot for 28 minutes on high pressure.
4. Natural Pressure Release: Allow a natural pressure release for 10 additional minutes after the cooking time completes. This helps to finish cooking the cheesecake evenly.

Cooling and Setting the Cheesecake

1. Blot Excess Moisture: After releasing pressure, remove the Instant Pot lid. Use a paper towel to gently blot any excess moisture that may have collected on top of the cheesecake.
2. Refrigerate: Allow the cheesecake to cool at room temperature before transferring it to the refrigerator. Follow the good-better-best rule for chilling:

• Good: Chill for at least 4 hours.
• Better: Chill for 8 hours.
• Best: Chill overnight.

The longer the cheesecake chills, the firmer and more flavorful it becomes.

Preparing the Strawberry Topping

1. Prepare Strawberries: Slice the reserved fresh strawberries.
2. Mix with Pie Filling: Combine the sliced strawberries with the other half of the canned strawberry pie filling. Stir gently until coated.
3. Chill Topping: Refrigerate the strawberry topping until ready to use.

Serving the Cheesecake

1. Remove from Pan: Once fully chilled and set, carefully remove the cheesecake from the pan. If the cheesecake sticks to the parchment paper, use a spatula to gently separate the crust.
2. Add Topping: Spread the strawberry topping evenly over the top of the cheesecake.
3. Slice and Serve: Cut the cheesecake into slices and enjoy the delicious blend of creamy cheesecake and fresh, sweet strawberries.

Conclusion

Making a strawberry cheesecake using an Instant Pot is not only convenient but also yields a deliciously creamy and flavorful dessert. With this detailed guide, you can confidently prepare and serve a delightful cheesecake that is sure to impress. Happy baking!