Learn how to make this delicious creamy cheesecake with a buttery graham cracker crust right in your Instant Pot! The Instant Pot is a total game-changer and makes it easier for you to create different variations of creamy, wholesome cheesecake.
1/3cup mixed berries (strawberries and blueberries)
Instructions
Add a cup of water to the instant pot and place a trivet inside. Make a sling using aluminum foil and place it inside the instant pot. Grease a 7 inch springform cake pan on the sides and bottom and keep it aside.
To make the crust; combine the graham crumbs, sugar, and butter. Use a fork to combine everything together.
Transfer the mixture to the greased springform cake pan. Press firmly and spread the mixture evenly at the bottom of the pan and a little above the sides. Keep the pan in the freezer while the filling is being prepared.
To a large mixing bowl; beat the cream cheese using a hand blender. Gradually add the sugar and beat until the cream cheese turns creamy.
Add in the sour cream and flour. Combine the eggs one by one without over mixing the batter. Add the vanilla, lemon zest, and salt; give it a mix.
Pour the batter over the prepared crust. With the help of the foil sling carefully place the cake pan inside the instant pot.
Lock the instant pot with the lid and set the valve to the “sealing” position. Press “Manual/Pressure Cook” and set the time to 28 minutes and cook on HIGH pressure.
Once the cycle is completed, allow the pressure to release naturally. Carefully lift the cake pan with the help of the sling and place it in a cooling rack to cool completely and then place it in the refrigerator.
For the topping, in a bowl beat the whipped cream with a hand blender. Combine the powdered sugar and vanilla extract and beat until the cream turns stiff peaks.
Spread the whipped cream on top of the cheesecake and decorate it with fresh berries.
Refrigerate for at least 4 hours and then slice the cheese cake to serve.