Instant Pot Mascarpone Cheesecake, baked in the instant pot for 35 minutes, this classic cheesecake is smooth, creamy and covered in a sweet strawberry sauce. 

Hello my creamy, dreamy friend.

Baking a cheesecake can be stressful, they have a tendency to crake and break, the tops burn and you have to worry about things like water-baths. If you are like me, you may think they aren’t worth the hassle (hence why this is the first cheesecake recipe ever to appear on the blog, haha).

But NOT this cheesecake. This Instant Pot Mascarpone Cheesecake is NO FAIL. The magical Instant Pot works it’s said magic and you get the perfect cheesecake every time.

How to Make Cheesecake in the Instant Pot

So how do you make a cheesecake in the Instant Pot you ask?

It’s really rather simple. You’ll prepare the graham cracker crust and press it into a 7-inch springform pan. This is really important, we are using the 6-quart Instant Pot, a 7-inch pan fits perfectly into the pot, any larger and it won’t fit, any smaller it won’t fit tightly. You need to use a springform pan because cheesecakes are delicate and can easily break if you try to remove them from a standard pan. The springform makes it so that you do not have to flip the cheesecake over at any point. 

You’ll let the graham cracker crust set by putting it into the freezer for about 20 minutes. Before adding the cheesecake mixture on top of the crust, wrap the springform pan in aluminum foil, this helps to insulate it so it will cook evenly.

To set up your Instant Pot, place the steaming rack in the bottom of the pot. Pour in 1 cup of water. The Instant Pot needs water in order to create steam which it uses in the pressure cooking process. If you don’t add the water, the Instant Pot will switch to the “burn” function and you won’t be able to cook the cheesecake.

Place the cheesecake on top of the steaming rack, make sure it is sitting flat. Close the lid of the Instant Pot and switch the valve to “sealing”. Turn the Instant Pot on “Pressure Cook” high and set the timer for 35 minutes.

At this point the Instant Pot does it all! Once the pot beeps that it is done, have patience. Do not auto-release the pressure or you could disturb the cheesecake. Allow the pressure to natural release on its own before opening the lid. This usually takes 20-30 minutes.

Once it’s safe to open the lid, carefully remove the cheesecake using the handles of the steaming rack. You may notice that some moisture is built up on top of the cheesecake. That is OK – it’s just from the steam. Use a clean, dry paper towel and carefully blot it off the top.

You will notice that the cheesecake doesn’t have any cracks – YAY! It’s smooth and cooked perfectly evenly – the magic of the Instant Pot!

What is mascarpone and why is it so good in cheesecake?

Mascarpone is a creamy Italian cheese. It has more milk fat than American cream cheese making it richer and creamier. For all of those reasons it makes a deliciously creamy cheesecake!

In this recipe we use half cream cream, half mascarpone cheese, white sugar, eggs, vanilla, lemon juice and salt to make the cheesecake batter. For best results, make sure both cheeses and the eggs are at room temperature before mixing up the batter.

Strawberry Sauce

The thing about a classic cheesecake like this one is that you can really pick any topping that strikes your fancy. Think – blueberries, peaches, lemon curd, chocolate or caramel sauce.

But, hey, it’s strawberry season and to me the more classic topping for a classic cheesecake a sweet strawberry sauce.

To make the sauce, combine cut strawberries, sugar and lemon juice in a sauce pan and simmer it down into a luscious strawberry sauce.  Cool it completely and then divide it up, blend half into a smooth strawberry sauce and keep the other half with chunky pieces of strawberry. Smother the top of the chilled cheesecake with the smooth sauce and then spoon the chunky sauce into the middle. For an extra pretty effect, garnish with some whole strawberries on top.

Instant Pot Mascarpone Cheesecake

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• Author: Sprinkles & Sea Salt
• Yield: 6 slices 1x

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Description

Instant Pot Mascarpone Cheesecake, baked in the instant pot for 35 minutes, this classic cheesecake is smooth, creamy and covered in a sweet strawberry sauce. 

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Ingredients

Scale 1x2x3x

Almond Graham Cracker Crust

9 full sheets graham crackers

2 tbsp slivered almonds

1 tbsp brown sugar

1/8 tsp salt

4 tbsp unsalted butter

Mascarpone Cheesecake

8oz plain cream cheese, room temperature

8oz mascarpone cheese, room temperature

1/2 cup white sugar

2 large eggs, room temperature

1 tsp lemon juice

1 tsp vanilla extract

1/2 tsp salt

1 cup water

Strawberry Sauce

1 pound strawberries

1/4 cup sugar

1 tsp lemon juice

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Instructions

Almond Graham Cracker Crust

Break up the graham cracker sheets and add them to the bowl of a food processor

Add the almonds

Process on high until mixture is finely ground

Add the sugar and salt, pulse

While the food processor is running, add the butter 1 tbsp at a time

Keep processing until butter is fully incorporated and all crumbs are moist

Thoroughly grease a 7-inch springform pan

Press graham cracker crumbs firmly into an even 1/4-inch layer that covers the bottom of the pan

Press any remaining crumbs up the sides of the pan, no more than 1/2-inch

Put the pan into the freezer for 20 minutes

Mascarpone Cheesecake

Add the cream cheese and mascarpone to the bowl of an electric mixer fitted with blade attachment

Beat on high until cheese is smooth

Use a rubber baking spatula to scrape down the sides of the mixer

Add the sugar, beat on high until fluffy

Add the eggs one at a time, beat until fully combined

Add the lemon juice, vanilla extract and salt, beat

When the crust is ready, remove it from the freezer and cover the outside of the pan aluminum foil

Spoon the cheesecake mixture over the crust and spread to even out the top

Put the steaming rack in the bottom of your 6-quart Instant Pot 

Pour 1 cup water into the bottom of the pot

Carefully place the pan on top of the steaming rack

Close the lid of the Instant Pot, switch the valve to “sealing”

Switch Instant Pot to “Pressure Cook” high and set the timer for 35 minutes

When the Instant Pot beeps, do not fast release the pressure, allow it to release naturally (about 20 minutes)

When it is safe to do so, remove to top of the Instant Pot, allow the cheesecake to cool for 30-40 minutes

Use the handles of the steaming rack to life the cheesecake out of the pot

Using a dry paper towel carefully blot away any condensation that has built up on top of the cheesecake

Allow cheesecake to cool to room temperature and then move it to the refrigerator for at least 4 hours or overnight

Strawberry Sauce

Wash strawberries and set aside a few of the prettiest ones for garnish

Cut the stems off the rest of the strawberries and roughly chop them

Add the strawberries to a small saucepan

Add the sugar and lemon juice

Bring to a slow boil over medium heat

Reduce to a simmer for 20 minutes

Allow sauce to cool to room temperature and then refrigerate at least 1 hour

Set half aside

Put the other half in a blender, blend until smooth

Remove the chilled cheesecake from the refrigerator

Carefully pour the blended strawberry sauce overtop (you may have more than you need, just cover the top and save the rest)

Spoon the chunky strawberry sauce onto the middle of the cheesecake

Garnish with the whole strawberries you had set aside

Use a clean knife to slice the cheesecake right before serving

• Category: dessert
• Method: instant pot

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