Classic Instant Pot Cheesecake


  • 150 g digestive biscuits crumbed
  • 5 tbsp butter, melted and cooled plus additional butter for greasing
  • 450 g cream cheese
  • 100 g white sugar
  • 2 large eggs
  • 60 g sour cream
  • 2 tsp lemon zest finely grated
  • 1 tbsp fresh lemon juice
  • 1/2 tsp vanilla extract
  • 1/4 tsp salt
  • 1 1/2 tbsp plain flour
  • Grease and line a 7-inch/18cm round springform pan. Mix the digestive crumbs and the melted butter in a medium bowl until combined.
  • 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.
  • Add the cream cheese and sugar to a food processor, and blend until smooth.
  • Add the eggs one at a time, blending into the mixture each time. Then add the sour cream and blend again.
  • 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.
  • Pour 375 ml 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.
  • Select Pressure Cook (High Pressure) and set the time to 25 Minutes and turn off the Keep Warm setting.
  • When the machine has finished cooking, turn it off and let the pressure release naturally, then remove the lid.
  • Remove the cheesecake from the inner pot and leave to cool for 15 Minutes, then refrigerate in its pan for 1 Hour.
  • After an hour, cover the cheesecake pan and put back in the fridge for at least 1 more Hour or up to 2 Days.
  • When ready to serve, remove from the pan, cut a slice and enjoy!
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