Yes, you can make Cheesecake in the Instant Pot! (Directions for both IP and oven are provided below).
To make a regular cheesecake, substitute the Oreo cookies with crushed graham crackers with 3 Tablespoons of melted butter for the crust. The filling is the same (minus the cookies) and you can top with berries.
Tips for a successful cake:
- Cream cheese, sour cream and eggs need to be at room temperature - Don't over mix the eggs
Ingredients
Crust
12 Oreo cookies, crushed into crumbs (use a food processor or Ziploc bag and rolling pin)
2 Tablespoons butter, melted
Cheesecake
16 oz cream cheese, room temperature
1/2 cup sugar
1/4 cup sour cream or heavy cream, room temperature
2 teaspoons vanilla
1 Tablespoon cornstarch or flour
¼ teaspoon salt
2 eggs, room temperature
4-5 Oreo cookies, chopped
Toppings: Crushed Oreo cookies and whip cream.
Directions
Grease a 6 or 7-inch spring form pan with cooking spray OR line the bottom and sides of a cake pan with parchment paper.
In a bowl, mix together the Oreo crumbs and melted butter. Press the crumbs evenly onto the bottom of the pan and a little up the sides of pan.
Place in the freezer while you prepare the batter. (FOR OVEN: BAKE FOR 10-12 MINS AT 350 DEGREES F)
In a large bowl, beat the cream cheese until smooth. Add the sugar and beat until combined. Add in sour cream, vanilla, cornstarch and salt and beat until combined. Add the eggs, one at time and beat just until blended (do not over-mix). Stir in the chopped cookies and pour the batter into the prepared pan. Tap the pan on the counter to release any air bubbles.
Wrap the bottom of the pan with aluminum foil. (skip this step if using a regular cake pan vs a springform pan)
Pour 1 cup of water into the pressure cooker and place a trivet.
( FOR OVEN: ADD 1 INCH OF WATER INTO A ROASTING PAN AND PLACE THE SPRINGFORM PAN IN THE WATER BATH AND PLACE INTHE OVEN)
Cook on manual high pressure for 35 minutes and allow the pressure to release naturally.
(FOR OVEN: BAKE for 60-70 min at 350 degrees F)
Remove the cheesecake and using a paper towel, gently blot the surface of the cheesecake if there's any moisture. Cool on a wire rack for about an hour.
Cover with foil and refrigerate for at least 4 hours, up to overnight. Before serving, top with whip cream and the remaining crushed Oreo cookies.
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