Instant Pot Strawberry Cheesecake with Easy Strawberry Sauce
This cheesecake is a tasty way to sneak some berries into everyone's favorite dessert. It's simple to make too!
- 1 pound fresh strawberries for garnish
FOR THE STRAWBERRY SAUCE:
FOR THE CRUST:
- 1-1/2 cup graham cracker crumbs
- 4 tbsp unsalted butter melted
- 2 tbsp sugar
FOR THE FILLING:
- 16 ounces cream cheese 2 (8 ounce) blocks, room temperature
- 2 large eggs at room temp
- 1/2 cup granulated sugar
- 1/4 cup sour cream
- 1 tsp vanilla extract
- 2 tsp fresh lemon juice
- 1/2 tsp lemon zest
- 2 tbsp heavy cream powder or all-purpose flour optional
Make the Crust:
Butter the bottom and sides of a 7 - inch springform pan that is at least 2-1/2 inches deep.
Combine the graham cracker crumbs and sugar in a medium bowl. Add the melted butter and stir until all crumbs are moistened. The mixture will be crumbly. Press this mixture into the bottom of the pan. Set the pan in the freezer to chill for 10 - 15 minutes while you make the filling.
Make the Filling:
Using a stand or hand mixer, beat cream cheese, sour cream, sugar and heavy cream powder at low speed until fluffy. Beat in eggs one at a time until incorporated. Add lemon juice, zest and vanilla. Beat until well combined. Pour filling into prepared pan. Cover the top of the pan with foil.
Cook the Cheesecake:
Pour 1-1/2 cups water into the bottom of the Instant Pot liner. Place trivet in the bottom of the pot. Tear a long piece of foil (about 22 inches) and lay flat. Place pan in center of foil, pull sides up on each side of pan and use "handles" to lower pan into the pot. Loosely fold foil over the pan so lid will close. OR place pan on a silicone sling and lower into the Instant Pot.
Lock the lid into place and set the vent to "sealing". Press the Manual button and use the (+/-) buttons to set the cook time to 35 minutes on High pressure. When cooking is complete, allow the steam to natural release for 10 minutes. Hit the cancel button and turn vent to "venting" to release any remaining steam and carefully open the lid.
Unfold foil and use as handles to remove the cheesecake from the pot to a wire rack. Remove foil covering and check that the cheesecake is done. The center 2-inches should still be wobbly or insert an instant read thermometer into center of cheesecake. It should read 140°F to 150°F. Allow the cheesecake to cool to room temperature. Once cooled, wrap in plastic and refrigerate for at least 8 hours or overnight.
Make Strawberry Sauce:
In a medium saucepan, combine strawberries, sugar and vanilla. Cook over medium-high heat stirring constantly until mixture comes to a boil. Reduce heat and continue cooking for 5 minutes, stirring occasionally until sauce starts to thicken.
Mash strawberries as you stir. Remove from heat and stir in lemon juice.
Allow to cool completely before using. Store in airtight container in refrigerator for up to 7 days.
Finish Cheesecake with Strawberries:
Nutrition information includes cheesecake, strawberry sauce and fresh strawberry garnish.
Cream cheese and eggs need be at room temperature. They won't combine very well if they're cold.
Cool the cheesecake slowly.
You can substitute strawberry jam for the strawberry sauce, or top the cheesecake with strawberry pie filling instead.
Serving: 1sliceCalories: 317kcalCarbohydrates: 32gProtein: 5gFat: 20gSaturated Fat: 11gCholesterol: 85mgSodium: 208mgPotassium: 184mgFiber: 2gSugar: 23gVitamin A: 705IUVitamin C: 37mgCalcium: 66mgIron: 1mg
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