Description
This Instant Pot Vanilla Cheesecake features a creamy vanilla-flavored filling set atop a buttery graham cracker crust. Utilizing the Instant Pot for gentle steaming, this cheesecake achieves a smooth, luscious texture in a fraction of traditional baking time. The recipe includes a decadent white chocolate whipped cream topping, making it a perfect dessert for special occasions or everyday indulgence.
Ingredients
Scale
Crust
- 2 cups crushed graham cracker crumbs
- ¼ cup unsalted butter, melted
Cheesecake Filling
- 2 (8 oz) packages cream cheese, softened
- ½ cup sugar
- 1 tablespoon cornstarch
- 2 large eggs
- 2 teaspoons pure vanilla bean extract
- 1 cup white chocolate chips
- 1½ cups heavy whipping cream
White Chocolate Whipped Cream Topping
- 6 oz cream cheese, softened
- 1½ cups sugar
- ½ cup heavy whipping cream
- ¼ cup powdered sugar
- 1 large piping bag fitted with star tip
Instructions
- Prepare the springform pan: Line the bottom of a 6-inch springform pan with parchment paper and spray the sides with baking spray to prevent sticking.
- Make the crust: In a large bowl, combine the melted butter with the crushed graham cracker crumbs thoroughly. Press this mixture evenly into the bottom of the prepared springform pan to form the crust.
- Freeze the crust: Place the pan with the crust into the freezer and allow it to firm up while you prepare the cheesecake filling.
- Melt white chocolate: In a microwave-safe bowl, gently melt the white chocolate chips in 20-second intervals, stirring in between until smooth. Set aside to cool slightly.
- Prepare the cheesecake batter: In a large mixing bowl, beat the softened cream cheese until creamy and smooth. Add sugar and cornstarch, continuing to blend until combined. Incorporate the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and melted white chocolate. Finally, fold in the heavy whipping cream until the batter is smooth and fluffy.
- Cook in the Instant Pot: Pour the cheesecake batter over the chilled crust in the springform pan. Cover the pan tightly with aluminum foil to prevent moisture from entering. Place a trivet with handles inside the Instant Pot and add 1 cup of water. Carefully lower the springform pan onto the trivet. Seal the Instant Pot lid and set to Manual (High Pressure) for 40 minutes. Once the cooking cycle is complete, allow a natural pressure release for 15 minutes before carefully removing the lid.
- Chill the cheesecake: Remove the pan from the Instant Pot and uncover. Allow the cheesecake to cool to room temperature, then refrigerate for at least 4 hours or overnight to fully set before adding the topping.
- Make the white chocolate whipped cream topping: In a mixing bowl, beat the softened cream cheese with the sugar until smooth. In a separate bowl, whip the heavy whipping cream with powdered sugar until soft peaks form. Gently fold the whipped cream into the cream cheese mixture until light and fluffy.
- Decorate and serve: Using the piping bag fitted with a star tip, pipe the white chocolate whipped cream topping decoratively over the chilled cheesecake. Slice and serve chilled for the best flavor and texture.
Notes
- Make sure the cream cheese is fully softened to avoid lumps in the batter.
- Covering the pan with foil before Instant Pot cooking prevents condensation from dripping onto the cheesecake.
- Allowing the cheesecake to chill overnight enhances the texture and flavor significantly.
- You can substitute graham cracker crumbs with crushed digestive biscuits if preferred.
- If you don’t have a springform pan, use any heat-safe dish that fits into your Instant Pot.
