Instant Pot® Vanilla Cheesecake

Here is my updated recipe for this wonderful dessert. I also tested it with the Instant Pot® Max at the 15 PSI setting with amazing results. Be sure to use the Instant Pot® branded springform pan as it works perfectly for this recipe.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 5 mins
• Total Time: 1 hr 25 mins
• Calories: 538 Calories

Ingredients

• ½ cup white sugar
• 1 teaspoon vanilla extract
• 2 tablespoons white sugar
• 3 large eggs
• 5 tablespoons unsalted butter, melted
• 1 (8.8 ounce) package speculoos cookies (such as Lotus Biscoff®)
• 2 ¼ (8 ounce) packages full-fat cream cheese, at room temperature
• 3 tablespoons full-fat sour cream, at room temperature
• 1 teaspoon vanilla bean paste (Optional)

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C).

Step 2

Crush 30 cookies to fine crumbs in a food processor or in a plastic bag with a rolling pin or meat mallet. Reserve remaining cookies for another use.

Step 3

Combine crushed cookies and melted butter in a bowl. Press mixture into an Instant Pot® branded springform pan ensuring you bring some of the mixture up the sides. Use a glass or measuring cup to even out the base and ensure crumb mixture is fairly tightly packed.

Step 4

Bake in the preheated oven until crust has set, making sure it does not burn, 8 to 10 minutes. Remove from oven and set aside to cool for at least 1 hour.

Step 5

Combine cream cheese and 1/2 cup plus 2 tablespoons sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed for 4 minutes, scrape down the bowl, and beat for 1 more minute. Reduce speed to medium and beat in eggs, 1 at a time, beating well after each addition and scraping down the bowl as needed. Reduce speed to low and mix in sour cream and vanilla extract until just incorporated.

Step 6

Pass batter through a sieve or tamis, using a silicone spatula to push the mixture through. Pour sieved batter into the springform pan into the cooled crust.

Step 7

Wrap springform pan from the top with foil in its entirety, ensuring it is completely covered. Press springform on a flat surface to make sure foil is leveled and even on the bottom. Create a foil sling by tearing off a segment of heavy-duty foil at around 2 feet long. Fold it in half lengthwise and continue to fold in half until you get a 2x24 inch sling.

Step 8

Set a rack into your multi-functional pressure cooker (such as Instant Pot®) and pour in about 1 1/2 cups water. Set springform pan in the middle of the foil sling and make a 'U' shape out of the sling with the ends of the foil at the top of the pan as if the pan were to be sitting on a swing. Lower pan into the Instant Pot® with the sling wrapped around it in this manner and fold ends of the sling over the top of the pan. Close and lock the lid.

Step 9

Select high pressure according to manufacturer's instructions; set timer for 46 minutes. Allow 10 to 15 minutes for pressure to build.

Step 10

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove cheesecake using the sling and allow to cool on the counter for about 1 hour. Refrigerate for several hours afterwards before serving.