November 16, 2018

Instant Pot Cheesecake with Berry Topping

Instant Pot Cheesecake with Berry Topping. Decadent, creamy cheesecake topped with a delicious berry sauce. No baking required, just cook it in an Instant Pot!

Mice

I hate mice. Seriously. They give me the heebie-jeebies. Whenever I see one I have a bit of a dramatic reaction. There is screaming, maybe some tears, and definitely jumping onto something high. You may be thinking, “if she knows it’s a ridiculous reaction, she can control it.” I feel the SAME way. I give myself these pep talks about how mice are small, fuzzy, and maybe even nice. It doesn’t help.

In some terrible twist of fait, we’ve had EIGHT mice get in our house the last month or so. FIVE in the last three days. They have gotten bold and have started doing things like coming out in the light and staring me down. We’ve taken multiple measures to reduce the mouse population in our house, and I think we’re going in the right direction, but suffice it to say it’s been a rough week. Out of a fear one will run over my foot, I’ve been wearing snow boots around the kitchen.

Snow Before Thanksgiving

Another thing that stresses me is driving in snow. I am a southern girl. I have lived in the northeast for over ten years, but still can’t grasp all these snow driving rules. With that said, having driven in the northeast for all these years, I’m pretty sure there are quite a few people in the same boat as me. We should just all stay home when it snows.

Today we had an unexpectedly large snow. The prediction of a few inches that would melt quickly turned into an 8″ snow and ice event. The trip from work to get my son to my house usually takes about 30 minutes. Today it took 3 hours. I got home hungry and stressed.

Instant Pot Cheesecake with Berry Topping

Between mice and snow, I’ve been a little worked up. So, that means I want to do something right now that makes me really happy. And that thing is editing photos of this Instant Pot cheesecake with berry topping and sharing it with you! Seriously. It just makes me happy. It’s the right thing to do.

If you’ve read much of what I’ve written you know that my husband is not a dessert fan; however, he likes cheesecake. So making him cheesecake is a really fun, small way that I can love him. A couple of weeks ago our friends Mark and Kelly came over for dinner. They like cheesecake too, so I clearly needed to make it for dessert.

Usually, cheesecake is a time consuming process that takes over the oven for half the day in hopes of having it not split. But those days are over! This Instant Pot cheesecake is easy and quick to make! Seriously, this recipe will change your cheesecake making life. And for good measure, it’s topped with a delicious berry sauce that is the perfect pairing! Note: This is the Instant Pot springform pan I use.

Instant Pot Cheesecake with Berry Topping

Instant Pot Cheesecake with Berry Topping. Decadent, creamy cheesecake topped with a delicious berry sauce. No baking required, just cook it in an Instant Pot!

4.80 from 5 votes

Course: Dessert

Prep Time: 15

Cook Time: 32

Servings: servings

Ingredients

Cheesecake

16 ounces cream cheese softened
2/3 cup sugar
1 tbsp cornstarch
1 tbsp all purpose flour
1/3 cup sour cream
1/3 cup heavy cream
2 teaspoons vanilla extract
1/2 teaspoon almond extract
3 large eggs room temperature

Crust

1 1/2 cups graham cracker crumbs
2 tbsp sugar
1 teaspoon cinnamon
6 tbsp butter melted

Berry Topping

2 cups frozen berries
1 teaspoon lemon juice
2 tbsp sugar
1 tbsp cornstarch

Instructions

Crust

Stir together graham cracker crumbs, sugar, cinnamon, and butter. Press into the sides of a 7" springform pan so that the crust goes about 2/3 up the sides.

Cheesecake

Use an electric mixer to beat cream cheese until light and fluffy, and no clumps remain. Then beat in sugar, cornstarch, and flour until well combined.
Next beat in sour cream, heavy cream, vanilla, and almond. Finally, stir in eggs, scraping down sides as needed. Try to stir as little as possible to incorporate eggs (see notes at bottom).
Pour batter over crust. If batter does not fully cover crust, remove the crust that you can see (any crust over the batter will get soggy).
Place 1.5 cups water in the bottom of Instant Pot. Place pan on metal Instant Pot rack and lower into base. Cook on high pressure for 32 minutes. Let natural release for 20 minutes.
Allow cake to cool for 1 hour, the transfer to refrigerator for at least 6 hours before serving.

Berry Topping

In a large pot over medium-high heat, stir together berries, lemon juice, and sugar. Continue stirring, squishing berries with spoon as you stir.
Once mixture comes to a simmer, gradually sprinkle cornstarch over berries while constantly stirring. Allow mixture to simmer until it reaches desired thickness.
Remove from heat and let cool. Pour over top of cooled cheesecake before serving, or serve over individual slices.

Notes

This is the Instant Pot springform pan I use.

Notes:

If you stir the eggs too much, the cake may bubble up a bit on top. Do your best to stir the eggs as little as possible!
TIP: You can break the yolk with a toothpick and then stir. That way you don't have to stir as much to incorporate.
If you do get some bubbling, after the cake has fully cooled in the refrigerator, you can level it with a knife before putting on the topping.That's a benefit of using a topping!

Disclaimer: All nutritional information provided on this website is an estimate only and is not guaranteed.

Tried this recipe?Mention @SugarSpicesLife or tag #SugarSpicesLife!