Instant Pot Vanilla Bean Cheesecake Recipe
1 7-inch cheesecake
- 8 Graham crackers, finely crushed
- 6 Tbsp. unsalted butter, melted
- 1 Tbsp. Black Onyx Cocoa Powder
- 1 Tbsp. granulated sugar
- 16 oz. cream cheese, softened
- 1 cup granulated sugar
- 2 egg yolks
- 1/2 cup sour cream
- 1/3 cup heavy cream
- 1 Tbsp. cornstarch
- 1 Tbsp. Madagascar Vanilla Bean Paste
- 1/4 tsp. Mayan Sea Salt
- 1 cup water
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*Steam racks typically come with your pressure cooker, but you can also ball-up 4 sheets of aluminum foil and place them in the bottom of your Instant Pot so that the cheesecake can rest on them while remaining level and above the water.
For crust: Line the bottom of a 7-inch springform pan with parchment paper. In a small bowl, combine Graham crackers, butter, Black Onyx Cocoa Powder, and sugar. Press mixture evenly into the bottom and 1/2-inch up the sides of the springform pan. Transfer to freezer while preparing filling.
For filling: In a medium bowl, beat cream cheese and sugar until smooth and lightly whipped. In a small bowl, mix egg yolks, sour cream, heavy cream, cornstarch, Madagascar Vanilla Bean Paste, and Mayan Sea Salt until well-combined. Slowly add egg mixture to cream cheese while stirring until smooth. Remove crust from freezer and pour in filling. Cover loosely with foil. Pour water in Instant Pot and lower in steam rack*. Place cheesecake on the rack and secure Instant Pot lid. Seal pressure release valve if needed and set to pressure cook on high for 27 min. When finished, allow to naturally release for 15 min. before fully releasing pressure. Carefully remove cheesecake by lifting handles of steam rack up and out of the Instant Pot. Cool on counter for 30 min. Transfer to refrigerator to chill overnight, or at least 4 hours.
Top with Raspberry Rose Jam.
Michael Kimball, Savory Spice Test Kitchen