My Instant Pot Cheesecake is a quick and delicious treat that you can throw together with just 20 minutes of active work, and then let your electric pressure cooker do the rest! The strawberry topping is a great twist on a traditional vanilla cheesecake, and just tasting this is like tasting spring!
1/4cupstrawberry jam or strawberry ice cream topping
2teaspoonsgranulated white sugar
3cupssliced fresh strawberries
Lightly spray a 7-inch springform pan with cooking spray.
Combine the crumbs and melted butter together, and press into the springform pan. Push the crumbs about one inch up the sides, and make sure to press them down with the back of a spoon or the bottom of a glass. Place in the freezer while you mix up the filling.
In a medium bowl, use a whisk to combine the cream cheese, sugar, room temperature sour cream, flour, lemon juice, and vanilla until fully combined and smooth.
Use a rubber spatula to gently mix in the eggs, one-at-a-time, until you cannot see visible any egg white.
Remove the crust from the freezer and pour the cheesecake batter into it.
Place 1 1/2 cups of water into the bottom of your Instant Pot. Using the trivet with handles, carefully lower the cheesecake into the Instant Pot. Close the lid and set it to Manual high pressure for 25 minutes. When the timer goes off, allow the pot to release the pressure naturally.
Once the pin has dropped, carefully remove the cheesecake from the Instant Pot, and let sit for 30 minutes to an hour to continue cooling.
Refrigerate for several hours (or overnight). When you remove from the refrigerator, carefully release the springform.
Right before serving, mix together the jam, sour cream and sugar. Spread evenly on top of the cheesecake, and top with the fresh strawberries.
Slice and serve!
Here's a link to the pan you need that will fit inside the Instant Pot: 7-inch springform pan (affiliate link)