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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!
all purpose flour
graham cracker crumbs
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.
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.
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.
This is the
Instant Pot springform pan
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!