When was the last time you had a great cheesecake?
For me… it’s been years! I’d forgotten how much I loved it!
We used to attend a gathering of Jewish Christians in Seattle — and the hostess made the most amazing cheesecake every month. Although she wouldn’t disclose her secret ingredient, I think I’ve figured it out… Gelatin!
It’s my go-to magic ingredient for almost every recipe already, and it plays so many different roles. In cheesecake, only a small amount of gelatin achieves the perfect, wondrously moist texture that otherwise, too many eggs might dry out.
As I returned to the world of cheesecake, the Instant Pot became my trusty companion. In just 25 minutes, the cheesecake is done!
I chose to make a classic New York cheesecake for you, dear Traditional Cooking School readers! It’s a great jumping off place for all other Instant Pot cheesecake recipes, and couldn’t be more delicious. Rich and satisfying, perfect in its simplicity.
For those with dairy sensitivities, I’ve experimented with chevre (soft, fresh goat cheese) and lactose-free cream cheese. Both produce a beautiful end product worthy of guests.
For the crust, I use my favorite allergy-friendly, grain-free white flour: cassava. No one even knows they’re eating a Paleo, gluten-free flour alternative! And, cassava is so versatile — my family enjoys it in our muffins, pancakes, hashbrowns, and more.
If cassava doesn’t appeal to you, feel free to try out the crust recipe from this Orange Dark Chocolate Cheesecake.
Makes crust and filling for (1) 7" cheesecake.
- ¾ cup cassava flour
- ¼ cup lard OR butter
- ¼ cup coconut sugar
- pinch of sea salt
- ¼ teaspoon baking soda, sifted
- Preheat oven to 350 degrees Fahrenheit.
- Combine flour, coconut sugar, sea salt, and baking soda in food processor.
- Pulse briefly to blend.
- Then add lard and pulse again until flour begins to come together, darkening slightly and absorbing the fat (about 2 minutes).
- Press mixture into 7-inch springform pan.
- Bake for 9 minutes.
- Finally, remove from oven and turn off.
- Blend cream cheese, eggs, maple syrup, gelatin, and vanilla in blender until smooth.
- Add the heavy cream and blend again briefly (about 5 seconds).
- Put 2 cups of water and trivet in pressure cooker.
- Then cover with a glass lid or plate to prevent evaporation.
- If using an electric cooker (such as the Instant Pot), put it on sauté so it can begin pre-heating.
- If using a stovetop cooker, turn on the burner to medium to begin pre-heating.
- Then, pour filling into 7-inch springform pan with crust (see above recipe). It's best not to overfill the pan -- so if you have any leftover it keeps for about 5 days in the fridge, until you're ready to make muffins, quick bread, or cake. It makes the most delicious swirl. Just pour over and into your other batter before baking!
- Cover pan with a piece of parchment paper followed by a piece of aluminum foil.
- Crimp down loosely.
- Then, use sling to transfer (carefully) to pressure cooker.
- Cover the pot, checking the seal and components to make sure all is well.
- If using an electric cooker, set to high for 25 minutes.
- If using a stovetop cooker, bring to low pressure and maintain for 35 minutes.
- When cooking time is over, if using an electric cooker, hit the Cancel button to turn off the heat, and also unplug it.
- With a stovetop cooker, remove from heat.
- Then let pressure release naturally.
- When pressure is released, transfer the cheesecake carefully out of pressure cooker and put on cooling rack.
- Then remove the covers.
- If any water is pooled in the center, siphon off with a spoon.
- Use a butter knife to separate cheesecake from sides of pan. My pan is non-stick, so I like to use a wooden knife to protect the pan's integrity.
- Replace covers.
- Then refrigerate to chill thoroughly.
- Remove from springform pan as desired for presentation.
- Finally, slice, serve, and enjoy!
What’s your favorite kind of cheesecake? Have you attempted an Instant Pot cheesecake yet?
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