Description
This Instant Pot Robin's Egg Blue Cheesecake recipe is easy, beautiful, and perfect for Spring and Easter! Save time and achieve delightful, creamy vanilla cheesecake with no cracks every time by baking it in your Instant Pot.
Ingredients
Scale
- 1 sleeve of Graham Crackers
- 3 tablespoons of Sugar
- 4 tablespoons of Melted Butter
- 16 oz. of Cream Cheese
- 1/2 a cup of Sugar
- 2 teaspoons of Vanilla
- 1 and a 1/2 tablespoons of Flour
- 2 Eggs
- 1/2 a cup of Sour Cream
- Blue Gel Food Coloring
- Cocoa
- Water
- Cooking Spray
- 1 and 1/2 cups of Water
Instructions
- Start by adding cream cheese, flour, vanilla, and sugar to a mixing bowl.
- Mix until smooth.
- Add in eggs and sour cream and beat until smooth and creamy.
- Add in a small amount of blue food coloring and mix until you achieve a pale robin egg blue.
- Place your graham cracker into a food processor and grind up until fine.
- Add in sugar and melted butter and mix.
- Grease the springform pan and press crumbs into the bottom and on the sides.
- Pour cheesecake mixture on top.
- Pour 1 and ½ cups of water into your instant pot. Place the pan in a sling, and lower into your pot. Secure lid.
- Pressure cook on high for 30 minutes and then vent naturally for 15 minutes.
- Remove cheesecake and blot up excess water with a paper towel.
- Let cool at room temperature. This is very important.
- Refrigerate for 4 hours.
- Mix together your cocoa and water until you have a paint consistency.
- Using a brush dip in the mixture and flick onto the cheesecake. Let it dry.
- Serve and enjoy!
Notes
- Use Room-Temperature Ingredients: Make sure all cold ingredients (cream cheese, eggs, and sour cream) are at room temperature before mixing. This ensures a smooth, lump-free batter.
- Don’t Overmix the Batter: Overmixing can incorporate too much air, leading to cracks or a puffy, uneven cheesecake. Mix only until the ingredients are combined.
- Wrap the Springform Pan in Aluminum Foil (Optional but Helpful!): Wrapping the bottom of the cheesecake pan in foil helps prevent condensation from making the crust soggy. Placing a paper towel on top of the pan, under the foil, absorbs excess moisture and prevents water droplets from pooling on the surface.
- Tap the Pan to Remove Air Bubbles: After pouring the batter, gently tap the pan on the counter to release air bubbles. You can also swirl a toothpick through the batter to help.
- Let It Cool Before Chilling: Allow the cheesecake to cool at room temperature for 30-60 minutes before refrigerating. Chill for at least 4 hours, or preferably overnight, to let the flavors develop and the texture set.
- Clean Knife for Slicing: Dip a knife in hot water and wipe it clean between slices for perfectly smooth cheesecake servings!
- Prepare the Springform Pan: To easily remove the cheesecake, use a prepared pan. Line the bottom of the pan with a circle of parchment paper and spray the sides with nonstick cooking spray. The parchment paper at the bottom of the springform pan makes it very easy to remove.
- Use a Foil Sling: If you'd like, use a long piece of foil to make a sling sling to lower and lift the cheesecake out of the pressure cooker for easier removal!
- Prep Time: 150
- Cook Time: 45
- Category: Dessert
- Method: Pressure Cooking
- Cuisine: American
