Instant Pot Cheesecake Recipe

I just made this incredible cheesecake and it turned out so light, fluffy, and delicious. This was my first time making cheesecake so I followed the recipe step by step. I made sure to let the cream cheese, eggs, and sour cream come to room temperature before starting, as I heard it helps prevent cracks in the cake. I used a large lemon for extra zest, adding a fantastic hint of lemon flavor. I baked it in a 6"x 3" aluminum cake pan instead of a springform pan and it came out perfectly (just needed to run a knife around the edges to release it). After baking, I let the cake cool completely at room temperature before chilling in the fridge. I served it with a warm cherry pie filling on the side, as I love cherries, and it was a delicious addition. I will definitely be making this cheesecake again!

I followed the recipe closely, with the only change being that I used orange zest instead of lemon since that's what I had on hand. I made sure to gently fold in the eggs and sour cream, avoiding the use of a food processor like I did for the earlier steps. This helped prevent the cheesecake from rising too much and having a souffle-like texture. Following a helpful tip I found, I covered the cheesecake with a paper towel and lightly pressed foil around the sides to prevent water from getting on top of it. The result was amazing! The cheesecake was delicious - not overly sweet, and the crust was the best I've ever had. Using my new Instant Pot made the process so easy. My family loved it and declared, "it's a keeper!" I will definitely be making this again.

My husband and I made this cheesecake for my birthday yesterday, to enjoy today. I skipped the cinnamon in the crust and used Fage Greek yogurt instead of sour cream. I cooked it for 45 minutes in the Instant Pot, and it turned out wonderfully. Next time, I would probably use an extra cup of graham crackers, as I didn't have enough crust to reach up the sides by an inch.

I decided to double the crust and used an 8-inch springform pan for this recipe. It fit perfectly in my 8-quart instant pot. I couldn't imagine using a 6-inch pan as the filling might overflow. I ended up cooking it for an extra 5 minutes because it didn't seem fully done. Even after that, it still appeared a bit underdone, but I chilled it in the fridge for about 8 hours, and it turned out fantastic. Hopefully, these adjustments can help others avoid the issue of cheesecake overflowing in their pans as some reviewers have mentioned.

I followed the recipe instructions precisely and unfortunately, like many others who used a 6-inch pan, I experienced the same disappointing outcome - it bubbled over and some of the filling spilled out. Despite this setback, allowing it to cool and then refrigerating it helped to settle it down, making it acceptable even though it didn't look very appealing. However, the sour cream topping that I added on top managed to hide the lumpy surface, and we genuinely appreciated the texture and flavor. The lemon flavor was particularly delightful! This dessert size is ideal for serving two people.

It's perfect as it is!

I tried making this recipe twice, once with foil covering and once without. Unfortunately, both times it overflowed from the pan in the Instant Pot. The end result did not look like a cheesecake suitable for serving to guests. The taste was okay, but I won't be using this recipe again.

I wish I had watched the video before attempting the recipe. I mistakenly used the wrong attachment on my mixer and didn't cover the pan before cooking, unlike what was shown in the video. As a result, the cheesecake turned out very fluffy and some of it spilled over into the pot. It also seemed undercooked, so I ended up cooking it uncovered for an additional 5 minutes. Despite these mishaps, when I tasted a bit from the edge of the pan, I found that it had good flavor. I plan to refrigerate it until tomorrow night and serve it topped with fruit to hide the uneven top, which is neither smooth nor browned.

The cheesecake I received had bubbles on the surface when I opened it. I decided to cook it for an extra 10 minutes, and it looked better afterward. However, the crust still seems soggy. I'm going to let it cool and set before trying it again, hoping that will make a difference.