Introduction
Indulge in the delightful fusion of creamy cheesecake and sweet strawberries with this Instant Pot Strawberry Crunch Cheesecake! The rich, velvety texture of the cheesecake pairs beautifully with the fresh, juicy burst of strawberries, making it a perfect dessert for any occasion. Whether you’re celebrating a special event or simply treating yourself after a long day, this cheesecake will surely steal the show. Plus, it’s made effortlessly in an Instant Pot, offering a quick and convenient way to enjoy a homemade dessert!
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1 cup fresh strawberries, chopped
- ½ teaspoon salt
Prep Time, Cook Time, Total Time, Yield
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 4 hours 20 minutes (includes chilling time)
Yield: 8 servings
Directions and Instructions
- In a medium bowl, combine the graham cracker crumbs and melted butter until thoroughly mixed. Press this mixture firmly into the bottom of a 7-inch springform pan to create a solid crust.
- In a large mixing bowl, beat the softened cream cheese and granulated sugar together until the mixture is smooth and creamy.
- Add the eggs one at a time, mixing well after each addition until fully incorporated.
- Stir in the vanilla extract, sour cream, and salt, ensuring everything is well combined and creamy.
- Gently fold in the chopped strawberries, allowing their fresh sweetness to nestle into the cheesecake mixture.
- Pour this luscious cheesecake filling over the prepared graham cracker crust in the springform pan.
- Cover the springform pan tightly with aluminum foil to prevent condensation from dripping onto the cheesecake during cooking.
- Pour 1 cup of water into the Instant Pot and place the trivet inside. Carefully set the covered springform pan on the trivet.
- Close the Instant Pot lid, ensuring the vent is sealed, and cook on high pressure for 40 minutes.
- Once the cooking time is complete, let the pressure release naturally for 10 minutes, then carefully perform a quick release for any remaining pressure.
- Remove the cheesecake from the Instant Pot and allow it to cool at room temperature for about 30 minutes.
- Transfer the cheesecake to the refrigerator and chill for at least 4 hours, or overnight for the best texture and flavor, before serving.
Notes or Tips
- For an extra touch of sweetness, consider drizzling some strawberry sauce over each slice before serving.
- Feel free to add a hint of lemon zest to the cheesecake mixture for a refreshing citrus note.
- This cheesecake can be made in advance and stored in the refrigerator for up to 3 days, making it a convenient dessert option.
Cooking Techniques
Using the Instant Pot for cheesecake boasts several advantages: it creates a moist cooking environment, which prevents cracking, and results in an incredibly creamy texture. The steaming action of the Instant Pot infuses the cheesecake with flavor and maintains its luscious density. Just remember to cover the pan with foil to ensure a perfect, condensation-free cheesecake!
FAQ
Can I use frozen strawberries?
Yes! Frozen strawberries can be used, but be sure to thaw and drain them to avoid excess moisture in your cheesecake.
What if I don’t have a springform pan?
You can use a regular cake pan, but be sure to line the bottom and sides with parchment paper for easy removal.
How do I know when the cheesecake is done?
The cheesecake should be set around the edges but slightly jiggly in the center. It will firm up as it chills in the refrigerator.
Conclusion
This Instant Pot Strawberry Crunch Cheesecake is an easy and elegant dessert that’s bound to impress your family and friends. With its creamy texture complemented by the sweetness of fresh strawberries, it’s the perfect ending to any meal. So grab your Instant Pot, gather your ingredients, and get ready to make a dessert that you’ll want to share over and over again!