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Instant Pot Cheesecake

Maria Emmerich
Prep Time 15 minutes
Cook Time 13 minutes
Total Time 28 minutes
Course Dessert, Nut Free, Vegetarian
Cuisine American
Servings 4
Calories 269

Equipment

Ingredients
  

FILLING:

  • 6 ounces cream cheese Kite Hill brand cream cheese style spread if dairy-free, softened
  • 1/2 cup Natural Sweetener see page 24
  • 2 tablespoons unsweetened almond milk or heavy cream if nut-free
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon Redmond Fine grain sea salt
  • 1 large egg white

STRAWBERRY GANACHE:

  • 1/2 cup strawberries
  • 1/4 cup salted butter
  • 2 tablespoons Natural Sweetener
  • 1/4 teaspoon stevia glycerite or a few drops strawberry stevia

GARNISH:

  • Strawberries stems removed and cut in half

SPECIAL EQUIPMENT:

  • 4 inch springform pan

Instructions
 

  • Make a tinfoil hammock for the dish to sit on in the Instant Pot or slow cooker while baking. Take a 2 1/2 feet by 2 1/2 feet piece of foil and fold one edge up in 2 inch increments. Keep folding until you have a 2 1/2 feet by 2 inch piece of foil. Set the foil hammock onto a steamer rack into the Instant Pot with the long edges hanging out. Use to lower the pan into the Instant Pot. This allows for easy lifting out of the Instant Pot.
  • NOTE: Keep the foil hammock for future recipes where you want to lift out a dish or ramekins.
  • Line the sides and the bottom of a 4 by 4 inch cheesecake pan with parchment paper for an easier removal.
  • To make the Filling, in a large bowl or the bowl of a stand mixer, beat the cream cheese, sweetener, almond milk, vanilla, and salt until well blended. Add the egg white, mixing on low speed. Combine until very smooth. Pour the batter into the pan. Fill the pan with filling. Gently tap the cheesecake pan against the counter to let the air bubbles rise to the surface.
  • INSTANT POT: Place trivet in a 6 quart Instant Pot and add 1 cup cold water. Make a tinfoil hammock for the cheesecake to sit on in the Instant Pot. Seal and press Manual for 13 minutes, once finished press Natural Release. Gently open the lid. Use the foil hammock to lift the cheesecake out of the Instant Pot.
  • SLOW COOKER: Add 1 cup cold water into a slow cooker. Place filled cheesecake pan into the slow cooker. Make sure the foil is tight enough around the pan so water doesn’t leak in. Place 3 large sheets of paper towel onto the cheesecake so condensation doesn’t leak onto the cheesecake. Cover and cook on HIGH for 2 hours. Turn off slow cooker and leave cheesecake in the slow cooker 1 more hour.
  • SERVE: Let the cheesecake cool completely in the pan before removing. Refrigerate for 4 hours or overnight before serving. Once chilled, make the strawberry ganache by placing all of the ganache ingredients into a blender and puree until smooth. Pour over chilled cheesecake and garnish with strawberries halves around the bottom of the cheesecake.

Nutrition

Calories: 269 | Fat: 26g | Protein: 4g | Carbohydrates: 3g | Fiber: 1g | P:E Ratio: 0.1