Instant Pot Berry Cheesecake

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Instant Pot Berry Cheesecake. Pressure cooker cheesecake topped with a colorful mix of summer berries - with a few mashed up and mixed in the batter for good measure.

Summer berries! At first, I want them straight off the vine. (One strawberry for me, one strawberry for the basket.)

Then I’m buying them in pints at the farmers market - blueberries - and eating them plain, straight out of a bowl.

But, eventually, the joy of the first bounty of summer wears off. I’m looking at the colorful selection of berries and thinking…now what?

Cheesecake, that’s what! I was googling around for cheesecake ideas and came across this one, mixing some mashed berries into the batter and piling the rest of the berries on top. It looked fantastic, so I started to work on adapting it to my standard Instant Pot cheesecake recipe. (For new readers: pressure cooked cheesecake is my secret dessert weapon. I’m not a baker, but my Instant Pot will turn out great cheesecakes whenever I need to bring something to a party.)

This berry cheesecake gave me trouble at first. I was over-beating my cheesecake batter, making it light and fluffy - so fluffy that it overflowed my cheesecake pan while it was pressure cooking. I don’t know if it’s something about adding mashed berries to the mix, or if I was just overworking the batter. I cut back a bit on my standard timings, mixing everything a little less, and the result came out exactly how I hoped it would - thick and delicious.

Looking for a way to use up the summer’s bounty of berries? Try this cheesecake.

Recipe: Instant Pot Berry Cheesecake

Inspired by: Berry Bliss Cheesecake [AllRecipes.com]

Instant Pot Berry Cheesecake

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

• Author: Mike Vrobel
• Total Time: 1 hour
• Yield: 7-inch cheesecake 1x

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Description

Instant Pot Berry Cheesecake. Pressure cooker cheesecake topped with a colorful mix of summer berries - with a few mashed up and mixed in the batter for good measure.

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Ingredients

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Crust

• ¾ cup graham cracker crumbs
• 2 tablespoons melted butter

Cheesecake

• 1 pound regular cream cheese, softened (2 (8-ounce) packages)
• ⅔ cup sugar
• 2 teaspoons corn starch
• ½ cup mixed berries, mashed (Strawberries, blueberries, raspberries, blackberries) 
• ½ teaspoon vanilla extract
• 2 large eggs
• 1 ½ cup mixed berries for topping (Strawberries cut into quarters, blueberries, raspberries, blackberries)

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Instructions

1. Prepare the pan: Spray a 7-inch cheesecake pan with nonstick cooking spray. Mix the graham cracker crumbs and melted butter, then spread evenly across the bottom of the pan and pack down, pushing the crumbs up the sides a little.
2. Make the cheesecake filling: Soften the cream cheese by leaving it out at room temperature for at least 1 hour. (Or soften the cream cheese in the microwave, 30 seconds to 1 minute). Beat the cream cheese in an electric mixer on medium speed until smooth and fluffy, about 1 minute. Slowly add the sugar and corn starch, and beat on medium speed until the sugar is completely blended, about 2 minutes. Stop the mixer and scrape down the sides. Add the mashed mixed berries and vanilla, and beat on low speed until completely blended, about 30 seconds minute. Stop the mixer again and scrape down the sides. Add the eggs one at a time, beating each on low speed until just blended. (Don’t over-beat the eggs.) Pour the filling into the prepared cheesecake pan.
3. Pressure cook the cheesecake for 20 minutes with a natural pressure release: Put the cooking rack in the pressure cooker pot, then pour in 2 cups of water. (If your rack does not have handles, make an aluminum foil sling to lift the cheesecake: fold a 2-foot long piece of aluminum foil over a few times, until it is a long strip about 4 inches wide. Center the cheesecake pan on the sling and carefully lower it into the pot.) Set the cheesecake pan on the rack in the pot. Lock the lid on the cooker and pressure cook on high for 20 minutes in an electric PC or 16 minutes in a stovetop PC, then let the pressure come down naturally, about 20 more minutes. (If you’re in a hurry, you can quick release any pressure left in the pot after 20 minutes.)
4. Cool the cheesecake: Lift the cheesecake out of the pressure cooker. Loosen the cheesecake by running a paring knife around the edge of the pan. Cool the pan at room temperature for an hour, then refrigerate for at least 4 hours, preferably overnight.
5. Serve: Remove the springform from the cheesecake. Cut the cheesecake into slices, then spread the berries across the top of the cheesecake. (I cut the cheesecake into 8ths, then add the berries, because it makes less of a mess than trying to cut through the berries.) Serve and enjoy.

Equipment

7-Inch Springform Pan

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Pressure Cooker Bakeware Sling

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6-Quart Pressure Cooker

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Notes

• I don’t cover my cheesecake with foil while cooking. I used to, but I stopped when I realized how much it slows down cooking. (The center would never set.) I use a paper towel to gently dab at any water on top of the cheesecake after cooking.
• If it’s not the height of summer, with ripe, fresh berries, toss the mixed berries used for the topping with a teaspoon of sugar to sweeten them up.
• The corn starch helps keep the cheesecake from cracking; it’s not perfect, but I get a lot less cracks on top with the extra starch in the mix.

Tools

• 6 quart or larger pressure cooker (I love my Instant Pot 6-Quart Pressure Cooker)
• 7-inch cheesecake pan (I like this springform pan from Nordic Ware)
• Rack (this silicone bakeware sling with handles is my favorite)

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Dessert
• Method: Pressure Cooker
• Cuisine: American

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Related Posts

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My other Instant Pot Pressure Cooker Recipes

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