Instant Pot® White Chocolate Cheesecake


It’s no secret that I love my instant Pot® so when I was approached by Instant Pot® to develop a couple of recipes for the new Instant Pot 9-1 Duo Plus I was so excited!

This recipe for a pressure cooker cheesecake is almost no fail. No cracking, no sinking, and no long baking time. 


Prep Time: 30 Minutes 

Cooking Time in Instant Pot : 40 minutes 

Cooling Time and Refrigeration 4 – 8 hours ( preferably overnight ) 


500g Full Fat Cream Cheese, at room temperature

50ml Sour Cream

125ml Castor Sugar

2 Eggs, at room temperature 

5ml Vanilla

50ml Amarula®

150g slab white Chocolate

1pkt Digestive or Tennis® biscuits, crushed

100g melted butter

To serve 

150ml sour cream

30ml Amarula® 

30ml castor sugar 

100g white chocolate 

  1. Place the cream cheese, sour cream and eggs on the counter and allow to come to room temperature before starting.
  2. Line but do not grease a 20cm spring form tin with baking paper. Mix the biscuits and melted butter and line the base and sides of loose bottom tin and place in the fridge to set.
  3. In a mixing bowl mix together the cream cheese, sour cream and sugar and mix well to combine taking care not to over-beat and incorporate too much air into the mixture.
  4. Mix in the eggs, vanilla and Amarula®, stir gently to combine, do not overmix. ( beating too much air in will caus e
  5. Melt the chocolate in a double boiler or in the microwave and allow to cool slightly before adding to the cream cheese mixture making sure both mixtures are more or less the same temperature before adding the chocolate to the creamed mixture, stir to combine.
  6. Pour into crumb crust. Cover the tin with a piece of aluminium foil, and using a long rectangular strip of foil make a sling or handles to help lift the tin out of the Instant Pot®
  1. Pour 1 1/2  cup of water into the bottom of your Instant Pot . Using the trivet with the handles that came with your pot, CAREFULLY lower the cheesecake into the pot. I fold the handles of the trivet flat as my tin is wider than the trivet . Close the lid and set on high pressure or on the cake function for 60 minutes. When the cook cycle is complete, let the pressure naturally release for 15 minutes. Vent the pressure the rest of the way with the vent valve, and open only when the pin has dropped and it is safe to do so.
  2. Carefully remove the cake from the pot using the foil “handles,” be careful as it will be hot. Remove the foil and and if there is water on the top of the cake, carefully dab it off with a paper towel. Allow to cool in the tin for 20 minutes before running a butter knife around the outside of the pan to separate from the tin. Remove from the tin and refrigerate for 4 – 8 hours preferably  overnight.
  3. To serve stir the Amarula® into the sour cream and add the sugar.Spread the sour cream mixture over he top of the cheesecake and grate white chcolate or scrap the chocolate with a vegetable peeler to make shards. Serve immediately 

Recipe, Food Styling & Photography  Taryne Jakobi Styling 


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