Whew baby…it’s hot outside!! Temperatures running in the high 90’s with a heat index in the 100’s! and I live in Pennsylvania ! It’s been a while since I’ve seen temperatures that hot! So happy I can use my Instant Pot on days like this! I love that it doesn’t heat up the kitchen, that I don’t have to stand over a hot stove and I can still put a delicious meal on the table.
We made a trip yesterday to visit our son and daughter-in-law and I made a strawberry topped cheesecake to take along. Everyone loves cheesecake and strawberries are in season right now, so they are super sweet! I like this recipe because you can replace half the cream cheese with greek yogurt!
You need a springform pan that will fit inside your Instant Pot. I have the Insta-Pan that I love and use all the time. It measure 7″ and fits perfectly in the 6 qt Instant Pot.
Instant Pot Strawberry topped Cheesecake
Ingredients:
Crust
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- 1 1/2 -2 tbsp butter melted
- 1 cup graham cracker crumbs
Filling
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- 8 oz cream cheese bring to room temperature
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- 1/4 cup sugar
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- 1 1/2 tsp vanilla extract
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- 3/4 cup plain, non-fat Greek yogurt bring to room temperature (I used the yogurt I’ve made in my Instant Pot and it worked perfectly!
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- 1 egg – room temperature
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- 2 tbsp fresh lemon juice or bottled
- Strawberries
Instructions
Crust
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- Combine the melted butter and graham cracker crumbs in a medium mixing bowl. Stir until mixed.
- Combine the melted butter and graham cracker crumbs in a medium mixing bowl. Stir until mixed.
- Add the crust to the 7 inch pan making sure to work the crust up along the sides. Use the bottom of a measuring cup to flatten the surface. Place the crust into the freezer while you prepare the filling.
Filling
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- Add the cream cheese to a mixing bowl or standing mixer. Beat for 30 seconds with a hand blender or standing mixer.
- Add the cream cheese to a mixing bowl or standing mixer. Beat for 30 seconds with a hand blender or standing mixer.
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- Add the sugar and then beat for 30 seconds.
- Add the sugar and then beat for 30 seconds.
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- Add the Greek yogurt and beat for 30 seconds.
- Add the Greek yogurt and beat for 30 seconds.
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- Add the egg. Beat for 30 seconds.
- Add the egg. Beat for 30 seconds.
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- Add the lemon juice and vanilla extract. Beat for 30 seconds.
- Add the lemon juice and vanilla extract. Beat for 30 seconds.
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- Remove the crust from the freezer. Add the cheesecake batter to the crust. Make sure there are no air bubbles within the batter. If there are bubbles, drop the pan on a hard surface a few times. Smooth the batter throughout and along the edges of the pan with a spoon.
- Remove the crust from the freezer. Add the cheesecake batter to the crust. Make sure there are no air bubbles within the batter. If there are bubbles, drop the pan on a hard surface a few times. Smooth the batter throughout and along the edges of the pan with a spoon.
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- Cover the top of the pan with foil to prevent water from getting into the cheesecake.
- Cover the top of the pan with foil to prevent water from getting into the cheesecake.
- Add a cup of water to the pot. Place the trivet inside the pot.
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- Create a foil handle to remove the pan from the Instant Pot. Fold a large piece of foil in half the long way. This will be used to wrap around the 7 inch pan to make it easier to lift out of the Instant Pot.
- Create a foil handle to remove the pan from the Instant Pot. Fold a large piece of foil in half the long way. This will be used to wrap around the 7 inch pan to make it easier to lift out of the Instant Pot.
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- Place the foil handle in the Instant Pot. Place the pan in the middle of the pot over the foil handle.
- Place the foil handle in the Instant Pot. Place the pan in the middle of the pot over the foil handle.
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- Set the Instant Pot on manual, 35 minutes.
- Set the Instant Pot on manual, 35 minutes.
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- After the Instant Pot alerts that 35 minutes have passed, do a 10 minute NPR (allow the steam to settle without quick release for 10 minutes.) After 10 minutes have passed, quick release.
- After the Instant Pot alerts that 35 minutes have passed, do a 10 minute NPR (allow the steam to settle without quick release for 10 minutes.) After 10 minutes have passed, quick release.
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- Unfold the foil handle and remove it from the Instant Pot. Place the pan on a baking rack to cool. Allow it to cool to room temperature. I let my cheesecake cool for about an hour.
- Unfold the foil handle and remove it from the Instant Pot. Place the pan on a baking rack to cool. Allow it to cool to room temperature. I let my cheesecake cool for about an hour.
- Once cool, place in the refrigerator overnight (minimum of 5 hours).
Strawberry Topping Recipe
Wash and hull a 16 oz container of strawberries, reserve 8 whole berries for top, then cut up the remaining berries into small pieces. Put in a small saucepan.
Add, 1/4 cup sugar and 2 Tablespoons of lemon juice. Bring mixture to a boil on the stove, stirring and breaking up the strawberries with a wooden spoon.
To thicken mixture, mix 2 teaspoons of cornstarch and 2 tsp of water in a small bowl. Mix until water is incorporated. While stirring the strawberry mixture, pour the cornstarch mix into the berries. As soon as it thickens (about 1 minute), remove from heat and let cool. (I let mine cool in the fridge overnight.)
Remove the cake from the fridge and add your glaze mixture to the top. Garnish with whole strawberries.
Instant Pot Strawberry Topped Cheesecake
