Instant Pot Cheesecake - Two Ways
Are you ready for cheesecake?
This recipe uses keto friendly ingredients but you definitely do not have to make it keto friendly.
AND the best part, you get New York style and a chocolate lover’s delight in one delicious recipe. Perfect, right?
I’m so excited to share this recipe because I love making cheesecake. If you’ve read my books before, then you know all about the special cheesecake Izzy made for Drew in Hard To Resist (The Winters Family Book One). The Please Forgive Me cheesecake is simply irresistible. Are you curious now?
First, let’s chat about the instant pot cheesecake.
I first learned about instant pot cheesecake one year ago for my birthday. Since whipping up the first batch we have made this recipe four more times. It is that good. Plus, it’s really easy to make.
Fast forward to January 2020, it’s time for another birthday and of course, another cake. Hubby requested we switch things up and make a chocolate version of our favorite cheesecake. I went a little crazy and even added chocolate ganache for the occasion.
Holy cats, both versions are AMAZING!
Like I said earlier, you don’t have to make this keto friendly. You can add your favorite sugar. The sugar is the biggest difference to traditional style cheesecake. Well, that and the fact that we also cook it in an instant pot.
NOTE: The pan I used is six inches in diameter. I have a springform pan and one where the bottom separates from the sides. We found one on Amazon and the other at Sur La Table kitchen supply store. Either pan will work with this recipe.
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Instant Pot Cheesecake Two Ways
Recipe by Terra Kelly
Prep: 20-25 minutes
Cook: 40 minutes
Cool cake: 4+ hours
Serves: 8
Ingredients
Crust:
1 cup almond flour
4 Tbsp salted butter, melted
5 Tsp Swerve brown sugar (or your favorite brown sugar)
Pinch of salt
Cheesecake:
16 oz cream cheese ((2) 8oz packages), softened
2/3 cup Swerve sugar (or your favorite granulated sugar)
½ cup sour cream
2 eggs
2 Tbsp cornstarch
2 tsp vanilla extract
¼ tsp of salt
Directions:
6 inch cheesecake pan (it will fit perfectly in a 6 qt instant pot). Add parchment paper around the bottom attachment of the pan. Cover the sides and bottom of the pan with butter after adding the parchment. Add aluminum foil around the outside of the pan to cover the bottom and prevent cheesecake from pouring out.
In a small bowl- mix together almond flour, melted butter, sugar, and salt. Add mixture to the greased pan and evenly pat down the crust with fingers around the bottom and sides. Place in the freezer while mixing cheesecake mixture.
In a medium bowl with a hand mixer or use your Kitchenaid mixer with paddle- Mix together cream cheese, sugar, sour cream, eggs, corn starch, vanilla extract, and salt.
Remove pan from the freezer, pour cheesecake mixture into the pan. Cover the top of the cheesecake batter with parchment paper and a layer of aluminum foil to prevent water from saturating cheesecake during the cooking process. Add one cup of water to the bottom of the instant pot. Place a cheesecake pan on a trivet that sits in the bottom of the instant pot. Carefully sit the trivet and pan with cheesecake in the bottom of the instant pot. Cover the instant pot with lid. Seal. Pressure Cook setting (or in my case, manual setting) and set cook time for 30 minutes. Once it’s cooked let it sit for ten minutes before venting. After ten minutes move to vent. Then remove the cooked cheesecake from the instant pot and let it cool for about 30 minutes at room temperature. Cool the cheesecake the remainder of the way in the refrigerator. It is ideal to leave it for at least 4-6 hours before cutting. Loosen the sides with a knife before pushing Cheesecake out of the pan.
Time to enjoy!
For an extra added bonus, add your favorite fruit when serving.
Chocolate Version: For crust add 2 Tbsp cacao powder (or cocoa powder). For cheesecake batter add 5 Tbsp cacao powder (or cocoa powder). Chocolate ganache recipe- warm 1 cup heavy cream in saucepan over medium heat. Don’t let the heavy cream come to a boil. Pour heavy cream over 9 oz chocolate chips (for this recipe I used Lily’s semi-sweet chocolate with stevia. You can use your favorite chocolate chips.). For additional fun, add 4 Tbsp bourbon to the ganache. Once the cheesecake is completely chilled, remove it from the pan and place the cake on a cookie rack that is sitting on a sheet pan and liberally pour ganache over all of the cake until it is completely covered.
Note for instant pot: if your trivet does not have handles on each side to make it easier to pull the cheesecake pan out of the instant pot, you can make a handle with aluminum foil that will make it easy to pull the pan out after it is cooked.
