Introduction
There’s nothing quite like the creamy, dreamy delight of a cheesecake, especially when it’s beautifully balanced with the sweetness of fresh strawberries. This Instant Pot Strawberry Crunch Cheesecake is not only a showstopper but also incredibly easy to whip up, thanks to the magic of the Instant Pot. Imagine the golden crust cradling a rich, velvety filling, topped with a luscious layer of whipped cream and fresh berries — it’s the perfect treat for any occasion!
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup sugar
- ½ cup unsalted butter, melted
- 2 (8-ounce) packages of cream cheese, softened
- ½ cup sour cream
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup strawberries, pureed
- 1 cup whipped topping (for garnish)
- Fresh strawberries (for garnish)
- Crunch topping (optional: crushed cookies or cereal mixed with melted butter and sugar)
Prep Time, Cook Time, Total Time, Yield
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 4 hours 10 minutes
Yield: 8 servings
Directions and Instructions
- In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand. Press this crumbly mixture firmly into the bottom of a 7-inch springform pan to form a sturdy crust.
- In a large mixing bowl, beat the softened cream cheese with a hand mixer until it’s smooth and creamy. Gradually add the sour cream and sugar, mixing until everything is beautifully combined.
- Add the eggs one at a time, mixing on low speed just until each is incorporated. Avoid overmixing to keep the cheesecake fluffy!
- Gently stir in the vanilla extract and pureed strawberries, making sure to blend until the color is uniform and inviting.
- Pour the luscious cheesecake batter over the prepared crust in the springform pan, spreading it evenly.
- Pour 1 cup of water into the Instant Pot and place the trivet inside. Carefully set the springform pan on the trivet.
- Secure the lid on the Instant Pot and set it to cook on manual high pressure for 40 minutes, letting the tempting aroma fill your kitchen as it cooks.
- Once the cooking time is complete, allow the pressure to naturally release for 10 minutes. After that, quick release any remaining pressure carefully.
- Carefully remove the cheesecake from the Instant Pot and let it cool at room temperature. Then, refrigerate it for at least 4 hours, or preferably overnight, to achieve that perfect set.
- Before serving, adorn your cheesecake with a dollop of whipped topping, fresh strawberries, and sprinkle the optional crunch topping for an extra delightful texture.
Notes or Tips
For the best flavor, use ripe, sweet strawberries for pureeing. If you’re feeling adventurous, try adding a splash of lemon juice to the strawberry puree for a refreshing zing! Don’t forget to chill your cheesecake long enough to allow the flavors to meld beautifully.
Cooking Techniques
This recipe showcases a few essential techniques: mixing and pressing for the crust, beating for a smooth filling, and pressure cooking for a perfectly cooked cheesecake. The Instant Pot drastically reduces baking time while ensuring a creamy texture, which is why it’s a game-changer for desserts!
FAQ
Can I make this cheesecake without an Instant Pot? Yes, you can bake it in a traditional oven! Simply preheat to 325°F and bake for about 60–70 minutes or until set.
How should I store leftover cheesecake? Store any leftovers in an airtight container in the refrigerator for up to 5 days. It also freezes beautifully for up to 2 months!
Conclusion
Indulging in a slice of this Instant Pot Strawberry Crunch Cheesecake is like taking a bite of sunshine on a plate. With its creamy filling and fresh strawberry topping, it’s sure to please family and friends alike. Whether you’re celebrating a special occasion or just treating yourself, this cheesecake will make a memorable dessert that will leave everyone asking for seconds. Enjoy every delicious bite!