The Best Instant Pot Strawberry Cheesecake Ever (New York-Style)

Strawberry cheesecake is one of those desserts that’s always going to be a crowd favorite. I think it’s combination of the rich cheese and the beautiful pink icing that’s impossible to resist. Of course, the strawberry is the main highlight, so make sure to use the sweetest strawberries you can find for this. This recipe for instant pot cheesecake is a lovely take on the strawberry cheesecake we all know and love, but it’s so easy to make and doesn’t need an oven. You’ll only one pound of frozen strawberries, sugar, lemon juice, corn starch, and water for the sauce. This is one of those dishes that doesn’t look or taste like it was made in an instant pot, so it makes for a great back story as well.

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The Best Instant Pot Strawberry Cheesecake Ever (New York-Style)

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• Author: Anna - MissWish.com
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 12 1x

Scale 1x2x3x

Ingredients

For the cheesecake:

1 ¼ cups graham crackers crumbs

5 tbsp unsalted butter, melted plus extra for greasing

9 tbsp granulated sugar

2 (8 oz) packages cream cheese, at room temperature

1 ½ tsp cornstarch

3 large eggs, at room temperature

½ cup heavy cream

2 tsp vanilla extract

1 tsp fresh lemon zest

    

For the strawberry sauce:

1 pound frozen strawberries

½ cup sugar

1 tbsp lemon juice

¼ cup water

1 tsp cornstarch

Instructions

1. Grease a 7 inch springform pan with extra butter and line with parchment paper. Set aside.
2. In a bowl place the graham crackers crumbs, melted butter and 1 tablespoon of sugar and mix to combine.
3. Using a flat-bottomed measuring cup, press the mixture against the bottom and sides of the of the pan and freeze for 30 minutes.
4. To make the filling, in the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and remaining sugar until smooth and creamy, about 3-5 minutes.
5. Beat in eggs, one at a time, until well combined.
6. Add the lemon zest, vanilla extract and cornstarch and beat until combined.
7. Beat in the heavy cream until well combined.
8. Place the trivet in the Instant pot.
9. Add 1 ¼ cup water.
10. Remove the pan from the freezer and place on the trivet.
11. Carefully pour the filling into the crust.
12. Close and seal the Instant pot.
13. Turn the venting knob to SEALING.
14. Press the PRESSURE COOK button and check to make sure the pressure level shows as “High” on the display.
15. Adjust the timer to 28 minutes.
16. Once the Instant Pot has finished cooking the cheesecake, allow to naturally release the pressure.
17. Remove the cheesecake from the Instant Pot and let cool on a wire rack for 1 hour.
18. Cover and refrigerate overnight.
19. To make the sauce, in the Instant Pot place the frozen strawberries, lemon juice, sugar and water.
20. Stir to combine.
21. Close and seal the Instant pot.
22. Turn the venting knob to SEALING.
23. Press the PRESSURE COOK button and check to make sure the pressure level shows as “High” on the display.
24. Adjust the timer to 3 minutes.
25. When finished cooking, release pressure naturally according to manufacturer’s directions.
26. Remove the lid.
27. Mash the strawberries using a potato masher.
28. Press the SAUTE button.
29. In a glass combine the cornstarch and 1 tablespoon of water.
30. Add the cornstarch mixture in the Instant pot and mix to combine.
31. Cook, stirring frequently, until the sauce thickens, 5- 8 minutes.
32. Press the CANCEL button.
33. Remove the sauce from the pot and refrigerate until ready to serve.
34. When ready to serve, remove the cheesecake from the pan.
35. Spread the cheesecake with half of the strawberry sauce.
36. Slice and serve with renaming strawberry sauce.

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