3\/4 cup<\/strong> Sour Cream (room temperature)<\/li>\n<\/ul>\n[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row custom_padding_last_edited=”off|desktop” admin_label=”Instructions Header Row” _builder_version=”4.27.4″ custom_margin_last_edited=”off|desktop” custom_padding=”||||false|false” custom_padding_tablet=”|||” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_column type=”4_4″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||” theme_builder_area=”post_content”][et_pb_text admin_label=”Title” _builder_version=”4.27.4″ text_font=”||||||||” header_font=”||||||||” header_2_font=”Cormorant Garamond|600|||||||” header_2_font_size=”36px” text_orientation=”center” custom_padding=”||||false|false” animation_style=”fade” global_module=”419″ saved_tabs=”all” global_colors_info=”{}” theme_builder_area=”post_content”]<\/p>\n
Step by Step Instructions<\/h3>\n
[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_2,1_2″ admin_label=”Step by Step Instructions Row” _builder_version=”4.27.4″ custom_margin=”|||” custom_padding=”|||” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_column type=”1_2″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||” theme_builder_area=”post_content”][et_pb_text _builder_version=”4.27.4″ text_font=”Cormorant Garamond|500|||||||” text_text_color=”#1e1e1e” text_font_size=”20px” text_line_height=”1.8em” header_font=”||||||||” header_5_font=”Montserrat||||||||” header_5_line_height=”1.8em” custom_margin=”||0px|” custom_padding=”36px||36px||true|” animation_style=”fold” animation_direction=”bottom” animation_intensity_fold=”5%” animation_starting_opacity=”100%” border_color_all=”rgba(51,51,51,0.1)” border_width_bottom=”1px” global_colors_info=”{}” theme_builder_area=”post_content”]<\/p>\n
Step 1:\u00a0<\/h5>\n
Take the cream cheese, sour cream and eggs out of your refrigerator at least an hour in advance to allow them to come to room temperature.<\/span><\/p>\n[\/et_pb_text][et_pb_text _builder_version=”4.27.4″ text_font=”Cormorant Garamond|500|||||||” text_text_color=”#1e1e1e” text_font_size=”20px” text_line_height=”1.8em” header_5_font=”Montserrat||||||||” header_5_line_height=”1.8em” custom_margin=”||0px|” custom_padding=”36px||36px|” animation_style=”fold” animation_direction=”bottom” animation_intensity_fold=”5%” animation_starting_opacity=”100%” border_color_all=”rgba(51,51,51,0.1)” border_width_bottom=”1px” global_colors_info=”{}” theme_builder_area=”post_content”]<\/p>\n
Step 2:<\/h5>\n
Line the bottom of the springform pan with parchment paper. Make sure there are no creases or folds in the paper, otherwise it may leak during cooking. Cut the excess paper around the outside of the pan.<\/span><\/p>\n[\/et_pb_text][et_pb_text _builder_version=”4.27.4″ text_font=”Cormorant Garamond|500|||||||” text_text_color=”#1e1e1e” text_font_size=”20px” text_line_height=”1.8em” header_font=”||||||||” header_5_font=”Montserrat||||||||” header_5_line_height=”1.8em” custom_margin=”||0px|” custom_padding=”36px||36px|” animation_style=”fold” animation_direction=”bottom” animation_intensity_fold=”5%” animation_starting_opacity=”100%” border_color_all=”rgba(51,51,51,0.1)” border_width_bottom=”1px” global_colors_info=”{}” theme_builder_area=”post_content”]<\/p>\n
Step 3:<\/h5>\n
Pulse the crust dry ingredients (graham crackers, sugar, and cinnamon) in a food processor. Pour in the melted butter and pulse until fine crumbs form. Pat the crust into the bottom and 1 inch up the sides of the springform pan. Put the pan in the freezer for 20 minutes.<\/span><\/p>\n[\/et_pb_text][et_pb_image src=”https:\/\/depadova.net\/main\/wp-content\/uploads\/2025\/10\/20230803_131804-cropped.webp” title_text=”20230803_131804-cropped.webp” _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”][\/et_pb_image][et_pb_text _builder_version=”4.27.4″ text_font=”Cormorant Garamond|500|||||||” text_text_color=”#1e1e1e” text_font_size=”20px” text_line_height=”1.8em” header_font=”||||||||” header_5_font=”Montserrat||||||||” header_5_line_height=”1.8em” custom_margin=”||0px|” custom_padding=”36px||36px|” animation_style=”fold” animation_direction=”bottom” animation_intensity_fold=”5%” animation_starting_opacity=”100%” border_color_all=”rgba(51,51,51,0.1)” border_width_bottom=”1px” locked=”off” global_colors_info=”{}” theme_builder_area=”post_content”]<\/p>\n
Step 4:<\/h5>\n
Mix the room temperature cream cheese in the bowl of a stand mixer on medium-low speed until aerated and creamy, about 4 minutes. Add the sugar and salt, and mix for 4 minutes more. Add the vanilla extract and the lemon zest and mix the batter for 1 minute more.<\/span><\/p>\n[\/et_pb_text][et_pb_text _builder_version=”4.27.4″ text_font=”Cormorant Garamond|500|||||||” text_text_color=”#1e1e1e” text_font_size=”20px” text_line_height=”1.8em” header_font=”||||||||” header_5_font=”Montserrat||||||||” header_5_line_height=”1.8em” custom_margin=”||0px|” custom_padding=”36px||36px|” animation_style=”fold” animation_direction=”bottom” animation_intensity_fold=”5%” animation_starting_opacity=”100%” border_color_all=”rgba(51,51,51,0.1)” border_width_bottom=”1px” locked=”off” global_colors_info=”{}” theme_builder_area=”post_content”]<\/p>\n
Step 5:<\/h5>\n
Crack 1 egg into the batter and mix for 1 minute. Add remaining egg and mix for 1 minute more. Stir in the sour cream and mix until it has disappeared into the batter (about 1 minute). Pour the batter into the crust-lined pan.<\/span><\/p>\n[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||” theme_builder_area=”post_content”][et_pb_text _builder_version=”4.27.4″ text_font=”Cormorant Garamond|500|||||||” text_text_color=”#1e1e1e” text_font_size=”20px” text_line_height=”1.8em” header_font=”||||||||” header_5_font=”Montserrat||||||||” header_5_line_height=”1.8em” custom_margin=”||0px|” custom_padding=”36px||36px|” animation_style=”fold” animation_direction=”bottom” animation_intensity_fold=”5%” animation_starting_opacity=”100%” border_color_all=”rgba(51,51,51,0.1)” border_width_bottom=”1px” locked=”off” global_colors_info=”{}” theme_builder_area=”post_content”]<\/p>\n
Step 6:<\/h5>\n
Put the pan on the silicone trivet if you have one. Make a loose tent over the pan with aluminum foil. Make sure that the tent is highest in the middle and that the foil completely covers the top so that if water drips off of any part of the foil it will be dripping down outside of the pan. Close the handles of the silicone trivet over the pan (and foil) and latch them together.<\/span><\/p>\n[\/et_pb_text][et_pb_image src=”https:\/\/depadova.net\/main\/wp-content\/uploads\/2025\/10\/20230803_132020-cropped.webp” title_text=”20230803_132020-cropped.webp” _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”][\/et_pb_image][et_pb_image src=”https:\/\/depadova.net\/main\/wp-content\/uploads\/2025\/10\/20230803_132156-cropped.webp” title_text=”20230803_132156-cropped.webp” _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”][\/et_pb_image][et_pb_text _builder_version=”4.27.4″ text_font=”Cormorant Garamond|500|||||||” text_text_color=”#1e1e1e” text_font_size=”20px” text_line_height=”1.8em” header_font=”||||||||” header_5_font=”Montserrat||||||||” header_5_line_height=”1.8em” custom_margin=”||0px|” custom_padding=”36px||36px|” animation_style=”fold” animation_direction=”bottom” animation_intensity_fold=”5%” animation_starting_opacity=”100%” border_color_all=”rgba(51,51,51,0.1)” border_width_bottom=”1px” locked=”off” global_colors_info=”{}” theme_builder_area=”post_content”]<\/p>\n
Step 7:<\/h5>\n
Pour 1 1\/2 cups of water into the bottom of the Instant Pot. Insert the metal Instant Pot trivet if you don’t have a silicone trivet. Leave it out if you do.<\/span><\/p>\n[\/et_pb_text][et_pb_text _builder_version=”4.27.4″ text_font=”Cormorant Garamond|500|||||||” text_text_color=”#1e1e1e” text_font_size=”20px” text_line_height=”1.8em” header_font=”||||||||” header_5_font=”Montserrat||||||||” header_5_line_height=”1.8em” custom_margin=”||0px|” custom_padding=”36px||36px|” animation_style=”fold” animation_direction=”bottom” animation_intensity_fold=”5%” animation_starting_opacity=”100%” border_color_all=”rgba(51,51,51,0.1)” border_width_bottom=”1px” locked=”off” global_colors_info=”{}” theme_builder_area=”post_content”]<\/p>\n
Step 8:<\/h5>\n
If you don’t have a silicone trivet then you will need to remove the foil to lower the pan into the Instant Pot, then carefully set the foil tent over the pan as you had it before. If you do have a silicone trivet, lower the filled springform pan carefully into the Instant Pot using the handle, making sure that the foil doesn’t catch as you lower it into the pot. Lock the lid into place.<\/span><\/p>\n[\/et_pb_text][et_pb_text _builder_version=”4.27.4″ text_font=”Cormorant Garamond|500|||||||” text_text_color=”#1e1e1e” text_font_size=”20px” text_line_height=”1.8em” header_font=”||||||||” header_5_font=”Montserrat||||||||” header_5_line_height=”1.8em” custom_margin=”||0px|” custom_padding=”36px||36px|” animation_style=”fold” animation_direction=”bottom” animation_intensity_fold=”5%” animation_starting_opacity=”100%” border_color_all=”rgba(51,51,51,0.1)” border_width_bottom=”1px” locked=”off” global_colors_info=”{}” theme_builder_area=”post_content”]<\/p>\n
Step 9:<\/h5>\n
Choose the “Manual” setting; select high pressure. Set cook time for 45 minutes. When the timer goes off, allow pressure to naturally release for 18 minutes. Remove the lid. Check for doneness; edges should be set and the center should jiggle slightly when shaken.<\/span><\/p>\n[\/et_pb_text][et_pb_text _builder_version=”4.27.4″ text_font=”Cormorant Garamond|500|||||||” text_text_color=”#1e1e1e” text_font_size=”20px” text_line_height=”1.8em” header_font=”||||||||” header_5_font=”Montserrat||||||||” header_5_line_height=”1.8em” custom_margin=”||0px|” custom_padding=”36px||36px|” animation_style=”fold” animation_direction=”bottom” animation_intensity_fold=”5%” animation_starting_opacity=”100%” border_color_all=”rgba(51,51,51,0.1)” border_width_bottom=”1px” locked=”off” global_colors_info=”{}” theme_builder_area=”post_content”]<\/p>\n
Step 10:<\/h5>\n
Take out the pan and allow the cheesecake to cool on your counter. Refrigerate the cheesecake overnight so that it is properly set.<\/span><\/p>\n[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_3,1_3,1_3″ admin_label=”Additional Recipe Images Row” module_class=”no-print” _builder_version=”4.27.4″ custom_margin=”||||false|false” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_column type=”1_3″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||” theme_builder_area=”post_content”][\/et_pb_column][et_pb_column type=”1_3″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||” theme_builder_area=”post_content”][\/et_pb_column][et_pb_column type=”1_3″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||” theme_builder_area=”post_content”][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.27.4″ _module_preset=”default” global_module=”476″ global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_column type=”4_4″ _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_comments _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”][\/et_pb_comments][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"
When we first got our Instant Pot I was surprised to learn that you can make cheesecake in it. I quickly found a recipe, ordered a few accessories for the Instant Pot, and gave it a try. We were all surprised at how good it came out. Since then I have been making this about […]<\/p>\n","protected":false},"author":1,"featured_media":2443,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"nf_dc_page":"","_et_pb_use_builder":"on","_et_pb_old_content":"\r\n\r\nWhen we first got our Instant Pot I was surprised to learn that you can make cheesecake in it. I quickly found a recipe, ordered a few accessories for the Instant Pot, and gave it a try. We were all surprised at how good it came out. \n\nSince then I have been making this about 3 or 4 times a year. It comes out great almost all the time but there have been a few times where, for whatever reason, it just didn't come out right. I can't explain it as I did the exact same thing every time. Perhaps it was an issue with the foil tent causing water to get into the batter. \n\nSo my suggestion is to give it a try yourself. If you need to make a dessert for something make sure you make this a few days in advance as it needs to set in the refrigerator overnight. But the other reason you might want to make it in advance is to go with a fallback plan if you need to.\n\nThe original recipe that I used can be found here:\n\nInstant Pot Cheesecake<\/a>\n\nI doubled the ingredients for the crust after the first time I made it as the original recipe calls for using a 6-inch spring form pan. There really wasn't enough crust for a 7-inch or 7.5-inch spring form pan.\n\nAccessories that you will need for a 6 quart or 8 quart Instant Pot are:\n\nInstant Pot Official Springform Pan, 7.5-Inch, Gray & Instant Pot Official Bakeware Sling<\/a>\r\n\r\nDesserts and Baking|Instant Pot\r\n\r\nButter|Cinnamon|Cream Cheese|Eggs|Graham Crackers|Kosher Salt|Lemon Zest|Sour Cream|Sugar|Vanilla Extract\r\n\r\nAmerican\r\n\r\n\r\n\r\n : \r\n\r\n1 and 1\/2 cups :\u00a0Use honey or cinnamon flavored (for extra cinnamon taste)\r\n\r\n4 tsp :\u00a0\r\n\r\n2 tsp :\u00a0\r\n\r\n6 Tbsp :\u00a0melted\r\n\r\n :\u00a0\r\n\r\n16 ounces :\u00a02 packs, room temperature\r\n\r\n2\/3 cup :\u00a0\r\n\r\n1\/4 tsp :\u00a0\r\n\r\n1 tsp :\u00a0\r\n\r\nfrom 1 lemon :\u00a0\r\n\r\n2 :\u00a0room temperature\r\n\r\n3\/4 cup :\u00a0room temperature\r\n\r\n :\u00a0\r\n\r\n :\u00a0\r\n\r\n :\u00a0\r\n\r\n :\u00a0\r\n\r\n :\u00a0\r\n\r\n :\u00a0\r\n\r\n :\u00a0\r\n\r\n :\u00a0\r\n\r\n :\u00a0\r\n\r\n :\u00a0\r\n\r\n\r\n\r\nTake the cream cheese, sour cream and eggs out of your refrigerator at least an hour in advance to allow them to come to room temperature.\r\n\r\n\r\n\r\nLine the bottom of the springform pan with parchment paper. Make sure there are no creases or folds in the paper, otherwise it may leak during cooking. Cut the excess paper around the outside of the pan.\r\n\r\n\r\n\r\nPulse the crust dry ingredients (graham crackers, sugar, and cinnamon) in a food processor. Pour in the melted butter and pulse until fine crumbs form. Pat the crust into the bottom and 1 inch up the sides of the springform pan. Put the pan in the freezer for 20 minutes.\r\n\r\n\r\n\r\nMix the room temperature cream cheese in the bowl of a stand mixer on medium-low speed until aerated and creamy, about 4 minutes. Add the sugar and salt, and mix for 4 minutes more. Add the vanilla extract and the lemon zest and mix the batter for 1 minute more.\r\n\r\n\r\n\r\nCrack 1 egg into the batter and mix for 1 minute. Add remaining egg and mix for 1 minute more. Stir in the sour cream and mix until it has disappeared into the batter (about 1 minute). Pour the batter into the crust-lined pan.\r\n\r\n\r\n\r\nPut the pan on the silicone trivet if you have one. Make a loose tent over the pan with aluminum foil. Make sure that the tent is highest in the middle and that the foil completely covers the top so that if water drips off of any part of the foil it will be dripping down outside of the pan. Close the handles of the silicone trivet over the pan (and foil) and latch them together.\r\n\r\n\r\n\r\nPour 1 1\/2 cups of water into the bottom of the Instant Pot. Insert the metal Instant Pot trivet if you don't have a silicone trivet. Leave it out if you do.\r\n\r\n\r\n\r\nIf you don't have a silicone trivet then you will need to remove the foil to lower the pan into the Instant Pot, then carefully set the foil tent over the pan as you had it before. If you do have a silicone trivet, lower the filled springform pan carefully into the Instant Pot using the handle, making sure that the foil doesn't catch as you lower it into the pot. Lock the lid into place.\r\n\r\n\r\n\r\nChoose the \"Manual\" setting; select high pressure. Set cook time for 45 minutes. When the timer goes off, allow pressure to naturally release for 18 minutes. Remove the lid. Check for doneness; edges should be set and the center should jiggle slightly when shaken.\r\n\r\n\r\n\r\nTake out the pan and allow the cheesecake to cool on your counter. Refrigerate the cheesecake overnight so that it is properly set.\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\nLou\r\n\r\n ","_et_gb_content_width":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[16,18],"tags":[],"cuisine":[24],"class_list":["post-790","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-desserts","category-instantpot","cuisine-american"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/depadova.net\/main\/wp-content\/uploads\/2025\/09\/IMG_20210711_201051-cropped.webp?fit=2448%2C2084&ssl=1","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/depadova.net\/main\/wp-json\/wp\/v2\/posts\/790","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/depadova.net\/main\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/depadova.net\/main\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/depadova.net\/main\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/depadova.net\/main\/wp-json\/wp\/v2\/comments?post=790"}],"version-history":[{"count":3,"href":"https:\/\/depadova.net\/main\/wp-json\/wp\/v2\/posts\/790\/revisions"}],"predecessor-version":[{"id":2460,"href":"https:\/\/depadova.net\/main\/wp-json\/wp\/v2\/posts\/790\/revisions\/2460"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/depadova.net\/main\/wp-json\/wp\/v2\/media\/2443"}],"wp:attachment":[{"href":"https:\/\/depadova.net\/main\/wp-json\/wp\/v2\/media?parent=790"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/depadova.net\/main\/wp-json\/wp\/v2\/categories?post=790"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/depadova.net\/main\/wp-json\/wp\/v2\/tags?post=790"},{"taxonomy":"cuisine","embeddable":true,"href":"https:\/\/depadova.net\/main\/wp-json\/wp\/v2\/cuisine?post=790"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}