If you’re not making cheesecake in your Instant Pot, you are missing out. Seriously, you must try making a cheesecake. I don’t care what flavor you make, what you top it with or what kind of crust you use, you need to do this….at least once. But, I can assure you, once you make a cheesecake in the Instant Pot, you will want to make more!
Why you ask? It is EASY! I have made cheesecakes in the oven and I always get nervous about the water bath. I always think: “Don’t add too much water, but don’t add too little. Make sure you don’t get water leaking in from the bottom. Don’t forget the foil. How long do I cook it? Is it done? Does it look right?” Ahhhhhhh there are so many questions and so many things that can go wrong!!!!
Tips for making Vanilla Bean Cheesecake with Sour Cream Topping Cheesecake:
1.Leave cream cheese, butter, sour cream and eggs on the counter so that they are room temperature when you begin to make your cheesecake. If you use cold ingredients, your cheesecake will be lumpy. 2.Mix your ingredients in a blender and not a mixer. I have always used a mixer and found that regardless of the temperature of the ingredients, I ended up with lumps. Through trial and error, I have found that it is much, much, much easier to combine the ingredients in a blender. 3.Buy yourself some vanilla bean paste. It’s like vanilla extract but so much better! It’s a glorious combination of vanilla beans and vanilla extract. It’s the consistency of maple syrup and has all of the flavor and appearance (those little black dots) as you get when you use vanilla beans but without the steep price of buying vanilla beans. I try to use it for everything because I just love it so much! And no, I’m not sponsored by any vanilla bean paste companies. I just really LOVE vanilla bean paste! 4.If your cheesecake blooms and overflows the pan while cooking, DON’T PANIC!!! Simply tap the cheesecake (while still in the springform pan) on the counter after cooking. The cheesecake will settle back into the pan and as it cools you will see it continue to settle.
How to make Vanilla Bean Cheesecake with Sour Cream Topping:
1.Make the crust: a.Combine all crust ingredients in a blender and blend until mixture becomes the consistency of damp sand b.Pour crust ingredients into a 7 inch springform pan. Be sure to pat down the crust using a spatula or spoonula. The crust should cover the entire bottom of the pan and about an inch of the side of the pan. 2.Make the cheesecake filling: a.Clean out your blender. You’re going to use it again. 🙂 b.Combine all cheesecake filling ingredients in a blender and blend just until fully combined. Do not over mix. The more you mix the cheesecake filling, the more add that will get added. The more air, the fluffier the cheesecake will be. I was looking for a denser cheesecake so I made sure to only blend until combined. If you have added too much air to the cheesecake, tap the filled pan on the counter to eliminate some of the extra air. 3.Bake the cheesecake: a.Place trivet into pressure cooker along with 2 cups of water. b.Place springform pan into your pressure cooker sling. I use the OXO Good Grips Sling and it works perfectly. If you don’t have a sling, you can make one by folding strips of foil and cradling your pan in and out of the pressure cooker. c.Gently place sling into pressure cooker onto of trivet. Close pressure cooker lid and cook on high pressure for 40 minutes. Once timer beeps, let pressure natural release for 25 minutes. Release remaining steam and open lid. d.Gently remove sling and cheesecake from pressure cooker. Using a knife, gently relate cheesecake from edge of pan. You just want to make sure that it doesn’t stick once it’s cooled. e.Cool on counter for about an hour and then place in refrigerator. Cool cheesecake for at least 2 hours. 4.Make Sour Cream Topping: a.In a small bowl, combine all sour cream topping ingredients and mix well. 5.Assemble Vanilla Bean Cheesecake with Sour Cream Topping: a.Remove cheesecake from springform pan. b.Scoop sour cream topping on top of cheesecake and spread with a spatula. c.Top with fresh berries. I used blackberries. 🙂 It’s time to enjoy your delicious cheesecake!!
Ingredients:
Crust:- 5.5 ounce vanilla wafers-half bag
- ¼ cup white sugar
- ¼ brown sugar
- 6 tablespoons butter- melted
- Pinch of salt
- 24 ounce cream cheese- room temperature
- ¾ cup sugar
- 1 tablespoon vanilla-I highly recommend using vanilla bean paste!
- 3 eggs
- ¾ cup sour cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla- I highly recommend using vanilla bean paste!
Recipe
Vanilla Bean Cheesecake with Sour Cream Topping-Instant Pot Recipe
Rate this Recipe Print Recipe Pin RecipeServings: 6 -8 Slices
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Ingredients
Crust:
- 5.5 ounce vanilla wafers-half bag
- ¼ cup white sugar
- ¼ brown sugar
- 6 tablespoons butter- melted
- Pinch of salt
Cheesecake Filling:
- 24 ounce cream cheese- room temperature
- ¾ cup sugar
- 1 tablespoon vanilla-I highly recommend using vanilla bean paste!
- 3 eggs
Sour Cream Topping:
- ¾ cup sour cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla- I highly recommend using vanilla bean paste!
Instructions
Make the crust:
- Combine all crust ingredients in a blender and blend until mixture becomes the consistency of damp sand.
- Pour crust ingredients into a 7 inch springform pan. Be sure to pat down the crust using a spatula or spoonula. The crust should cover the entire bottom of the pan and about an inch of the side of the pan.
Make the cheesecake filling:
- Clean out your blender. You're going to use it again. 🙂
- Combine all cheesecake filling ingredients in a blender and blend just until fully combined. Do not over mix. The more you mix the cheesecake filling, the more add that will get added. The more air, the fluffier the cheesecake will be. I was looking for a denser cheesecake so I made sure to only blend until combined. If you have added too much air to the cheesecake, tap the filled pan on the counter to eliminate some of the extra air.
Bake the cheesecake:
- Place trivet into pressure cooker along with 2 cups of water.
- Place springform pan into your pressure cooker sling. I use the OXO Good Grips Sling and it works perfectly. If you don't have a sling, you can make one by folding strips of foil and cradling your pan in and out of the pressure cooker.
- Gently place sling into pressure cooker onto of trivet.
- Close pressure cooker lid and cook on high pressure for 40 minutes.Once timer beeps, let pressure natural release for 25 minutes.
- Release remaining steam and open lid.
- Gently remove sling and cheesecake from pressure cooker.
- Using a knife, gently relate cheesecake from edge of pan. You just want to make sure that it doesn't stick once it's cooled.
- Cool on counter for about an hour and then place in refrigerator. Cool cheesecake for at least 2 hours.
Make Sour Cream Topping:
- In a small bowl, combine all sour cream topping ingredients and mix well.
Assemble Vanilla Bean Cheesecake with Sour Cream Topping:
- Remove cheesecake from springform pan.
- Scoop sour cream topping on top of cheesecake and spread with a spatula.
- Top with fresh berries. I used blackberries. 🙂
- It's time to enjoy your delicious cheesecake!!
Notes
Tips for making Vanilla Bean Cheesecake with Sour Cream Topping Cheesecake:
1. Leave cream cheese, butter, sour cream and eggs on the counter so that they are room temperature when you begin to make your cheesecake. If you use cold ingredients, your cheesecake will be lumpy.
2. Mix your ingredients in a blender and not a mixer. I have always used a mixer and found that regardless of the temperature of the ingredients, I ended up with lumps. Through trial and error, I have found that it is much, much, much easier to combine the ingredients in a blender.
3. Buy yourself some vanilla bean paste. It's like vanilla extract but so much better! It's a glorious combination of vanilla beans and vanilla extract. It's the consistency of maple syrup and has all of the flavor and appearance (those little black dots) as you get when you use vanilla beans but without the steep price of buying vanilla beans. I try to use it for everything because I just love it so much! And no, I'm not sponsored by any vanilla bean paste companies. I just really LOVE vanilla bean paste!
4. If your cheesecake blooms and overflows the pan while cooking, DON'T PANIC!!! Simply tap the cheesecake (while still in the springform pan) on the counter after cooking. The cheesecake will settle back into the pan and as it cools you will see it continue to settle.
Nutrition
Serving: 1g
Nutrition information is provided as a courtesy and is an estimate only.
Have you tried this recipe? Let us know how it turned out in a comment below!
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