Instant Pot Strawberry Cheesecake

Course: Dessert

Cuisine: American

Prep Time: 20

Cook Time: 55

chill and set: 4

Total Time: 5 15

Servings: 7" cheesecake

Calories: 388kcal

Author: Emily

Make a beutiful and delicious Strawberry Cheesecake right in your Instant Pot or electric pressure cooker!

Preheat oven to 350° and line a baking sheet with parchment paper or a non-stick mat.
Place butter and sugars in a bowl and beat until well combined. Add honey and vanilla and continue to mix. Add flour and salt and mix completely. Spread the mixture onto the prepared pan into a thin rectangular sheet, about ¼ inch or so thick. Don't worry about being perfect because you are going to crumble it up.
Bake for 20 minutes until nice and crispy. Remove from the oven and place on a cooling rack in the fridge for about 10-15 minutes. Break the rectangle into pieces and place them in a food processor. Pulse into crumbles. The mix will be nice and buttery and easy to mold into your greased springform pan.
Pour crumbs into the bottom of the springform pan and press into the bottom and sides to form the crust. Bake in the oven for 10 minutes and let it cool on a rack while you prepare the filling.

Place the cream cheese in a mixer and beat on medium speed until smooth. Add the sugar and salt and continue to mix until everything is combined. Next, add the lemon juice and vanilla and continue mixing. Add the egg and beat the mixture until smooth. Remove the mixer and add the strawberry puree. Mix the puree in by hand with a spatula.
Pour the filling onto the baked crust in the springform pan. Tap the pan on the counter to remove any air bubbles and level.
Place the trivet in the bottom of the Instant Pot. Make a foil sling (see picture) and place it on top of the trivet. Pour 1½ cups water into the bottom of the Instant Pot. Carefully place the cheesecake pan on top of the trivet. Fold the sides of the foil sling in so they don't get in the way of the lid.
Lock the lid in place and set your Instant Pot on high-pressure cook for 25 minutes. Once complete, allow the Instant Pot to naturally pressure release for 10 minutes and then manually release the rest of the steam carefully. Remove the lid quickly and carefully to avoid condensation from dripping on the cheesecake. Use the corner of a paper towel to carefully soak up any water on top of the cheesecake. Use the sling to remove the cheesecake and cool on a wire rack for 1 hour (be careful, it's hot!).
After cooling for an hour on the rack, place the cheesecake in the fridge for at least 4 hours before serving.

Quick Strawberry Puree: take 1 cup of strawberries (cleaned and hulled), 1 cup of water, and 1 cup of sugar and add them to a saucepan on the stove. Cook over med-high heat until the mixture boils. Allow the mixture to boil for 5 minutes, stirring constantly, and then turn the heat down to simmer for another 5 minutes. As the mixture is cooking and cooling, smash the berries with a smasher or a large spoon to break them up and release all of the yummy juices. Once the mixture has cooled, strain through a fine-mesh sieve over a bowl. The strawberries in the sieve will be your puree and the liquid in the bowl is your syrup. So easy and so delicious!
You can use strawberry preserves or strawberry jam if you don't have fresh strawberries or don't want to make your own puree.
Make sure your ingredients are at room temperature to get the creamiest cheesecake possible!
Always read the instruction manual that came with your Instant Pot or electric pressure cooker and follow all safety guidelines.