I decided a Cherry Swirl Cheesecake would be my first Instant Pot pressure cooker cheesecake. Four years ago I got on a kick developing slow cooker cheesecake recipes, such as my Chocolate Swirl Cheesecake.
A cheesecake takes 3 hours in the slow cooker. Not bad. But it takes just about 40 minutes in the Instant Pot, including coming up to pressure and pressure release.
Not a big deal for those of us who work at home; but for someone who wants to fit in making a homemade cheesecake before or after work, that speed makes all the difference.
Cherry cheesecake was the first cheesecake I tasted when I was a young girl. I liked the flavor, but it was sickeningly sweet and full of red dye. But this is organic and natural all the way.
I had some cherry puree left over because I forgot to put half the filling in the pan, spoon on half the puree, add the remaining filling and spoon on the remaining puree. So I just used what should have gone into the middle as sauce.
Cheesecake doesn't have to be a big production. It's just about foolproof in the Instant Pot or slow cooker. Just bring a few simple ingredients to room temperature, mix them up, assemble, pop it in and forget about it.
The main thing is to make sure all the ingredients are at room temperature to ensure a perfectly smooth and silky cheesecake. I brought everything out of the refrigerator an hour ahead.
You might be celebrating something else today, but
I'm celebrating my Ninth Blogiversary of Delightful Repast!
The 7-inch diameter makes for the perfect size servings of something so rich as cheesecake. The more typical 9- to 10-inch size pans make either huge servings or very skinny, long wedges that aren't very attractive.
If you don’t already have a 7-inch springform pan, you might try Fat Daddio’s 7-inch removeable bottom pan instead. And I just might get one anyway because I love my Fat Daddio’s cake pans.
Are you a cheesecake fan? Mr Delightful loves cheesecake, so I figure even if I never make anything but cheesecakes in the Instant Pot it will be worth it!
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Cherry Swirl Cheesecake
(Makes one 7-inch/18 cm cheesecake, 8 servings)
The Crust
1 tablespoon unsalted butter, room temperature (for pan)1 cup graham cracker crumbs (6 whole crackers, 3.25 ounces/92 grams)
1 tablespoon sugar
3 tablespoons (1.5 ounces/43 grams) unsalted butter, melted and cooled
The Swirl
3/4 cup or so (5 ounces/142 grams) frozen whole pitted sweet cherries, thawed and drained
2 teaspoons non-GMO cornstarch
The Filling
2 8-ounce packages (454 grams total) cream cheese, room temperature
1/2 cup (3.5 ounces/99 grams) sugar
2 large eggs, room temperature
1/2 cup (4 ounces/113 grams) sour cream, room temperature
2 teaspoons vanilla extract
2 teaspoons vanilla extract
1 Butter bottom and sides of a 7-inch springform pan with the softened butter. Cut a circle of parchment paper to fit the buttered bottom of the pan, then butter the top of the paper as well. Combine crumbs, sugar and melted butter until the mixture comes together. If you used a food processor to make the crumbs, you can mix the crust in it as well. If you used the rolling pin/plastic bag method to make the crumbs, you can mix the crust with a fork in a small bowl. Press the crumb mixture over the bottom and one inch up the sides of the springform pan. Place in freezer while proceeding with the recipe.
Note: I use the Progressive International 3-Inch-Deep 7-Inch Nonstick Springform Pan, which I didn't find on Amazon except in this Set of 3 Springform Pans.
2 Using a 20-inch length of aluminum foil, make a “sling” by folding it in thirds lengthwise. This will help you get the hot pan out of the pot. Save it to reuse.
3 In food processor or blender, puree cherries; measure 1/2 cup. Stir in the cornstarch; let stand.
4 With electric mixer on medium speed, mix cream cheese and sugar until perfectly smooth, about 2 minutes. Scrape the bowl and beaters/paddle. Add eggs, one at a time, mixing well on low for 20 seconds after each addition. On low speed, mix in sour cream and vanilla extract just until well combined, about 20 seconds.
5 Pour half the cheesecake filling into prepared pan. Drop teaspoonfuls of the cherry puree on top of the filling in the pan, using not more than half the puree. Pour the remaining filling in the pan, and drop teaspoonfuls of remaining puree on top. Using a thin, pointed knife, gently cut through the batter several times in a figure-8 motion to make swirls, being careful to not disturb the crust.
6 Place rack (with its handles down) in bottom of the Instant Pot cooking pot, and add 1 cup of water to the pot. Carefully set the cheesecake, centered on its foil sling, on the rack.
7 Put the lid in place and turn the steam valve to Sealing. Attach the condensation cup to the back of the unit. Plug in the Instant Pot. Press the Pressure Cook key. Leave the indicator on High Pressure and change the cooking time to 25 minutes.
Note: It took just a few minutes to reach working pressure. This varies with the amount and temperature of the ingredients in the pot.
8 When the beep sounds, turn it off by pressing Cancel. Allow the pressure to release naturally for 10 minutes, then do a quick release by turning the steam valve to Venting.
9 When the float valve drops down, carefully remove the lid. With a paper towel, gently blot any moisture that collected on top of the cheesecake. Using the foil sling, carefully lift out the cheesecake. An instant-read thermometer inserted in the center should register 150F/66C.
10 Cool on wire rack for 1 hour. Carefully run a knife around the edge of the cheesecake. Release the spring and remove the sides of the pan. Cover and chill for at least 6 hours before serving.
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Jean