Name: Dreamy Instant Pot Sour Cream Cheesecake
Prep time: 20 min
Cook time: 50 min
Total time: 5 h 50 min
Yield: 8
Cuisine: US
Ingredients: 3 (8 ounce) packages cream cheese, softened; 1 cup granulated sugar; 3 large eggs, at room temperature; 1/4 cup heavy cream, at room temperature; 2 tablespoons all-purpose flour; 2 teaspoons vanilla extract; 1 cup water; Aluminum foil; 1 cup sour cream; 2 tablespoons granulated sugar; 1 teaspoon vanilla extract

Decadent and creamy, this Instant Pot cheesecake boasts a velvety smooth texture and a tangy sour cream topping. A foolproof recipe for a show-stopping dessert, made easy with the magic of pressure cooking.

Follow The Directions

01

Step

Lightly butter a 7-inch springform pan. (Prep time: 5 minutes)

02

Step

In a large bowl, combine softened cream cheese and 1 cup of sugar. Beat with an electric mixer on high speed for 3 minutes until light and fluffy. Mix in eggs, one at a time, beating for about 2 minutes after each addition, ensuring each egg is fully incorporated. Add heavy cream, flour, and 2 teaspoons of vanilla extract. Mix well until the batter is smooth and homogenous. Transfer the cheesecake batter to the prepared springform pan. (Prep time: 20 minutes)

03

Step

Wrap the springform pan tightly with aluminum foil, ensuring there are no openings for water to seep in. This step is crucial for preventing a soggy cheesecake. (Prep time: 5 minutes)

04

Step

Pour 1 cup of water into the Instant Pot. Place a trivet in the bottom of the pot. Carefully lower the wrapped springform pan onto the trivet. Close and lock the Instant Pot lid, ensuring the steam release valve is set to the sealing position. Select the 'High Pressure' setting and set the timer for 40 minutes. The Instant Pot will take approximately 10-15 minutes to come to pressure. (Cook time: 50-55 minutes)

05

Step

Once the cooking cycle is complete, allow the pressure to release naturally for 10-40 minutes. This gradual release prevents the cheesecake from cracking. Once the pressure has fully released, carefully unlock and remove the lid. (Release time: 10-40 minutes)

06

Step

Carefully remove the foil from the cheesecake. The center of the cheesecake should be barely set. Allow the cheesecake to cool to room temperature on a wire rack. (Cooling time: 1-2 hours)

07

Step

While the cheesecake is cooling, prepare the sour cream topping. In a medium bowl, combine sour cream, 2 tablespoons of sugar, and 1 teaspoon of vanilla extract. Mix until smooth and creamy. (Prep time: 5 minutes)

08

Step

Once the cheesecake has cooled to room temperature, spread the sour cream topping evenly over the top. Cover the cheesecake with plastic wrap and chill in the refrigerator for at least 4 hours, or preferably overnight, to allow the flavors to meld and the cheesecake to fully set. (Chill time: 4+ hours)

For an extra smooth cheesecake, ensure your cream cheese and eggs are at room temperature before mixing.
If you don't have a 7-inch springform pan, you can use an 8-inch pan, but reduce the cooking time by 5 minutes.
To prevent condensation from dripping onto the cheesecake during cooling, you can place a paper towel under the plastic wrap.
For a richer flavor, try using brown sugar instead of white sugar in the sour cream topping.
Garnish with fresh berries or a drizzle of chocolate sauce before serving for an elegant presentation.