Instant Pot White Chocolate Strawberry Cheesecake

Instant Pot White Chocolate Strawberry Cheesecake

Thanks to the Instant Pot, making cheesecake has never been easier. And with Valentine’s Day right around the corner, it seemed like the perfect time to whip up a new cheesecake recipe. The result was this delicious white chocolate cheesecake – a creamy cheesecake with a hint of white chocolate flavor, topped with strawberry glaze made from scratch.

 

More Cheesecake Recipes:

 

Slice of strawberry covered cheesecake on white plate.

 

The Process

finely ground graham crackers in food processor

Place graham crackers in food processor and blend until fine. Or place in large zip top bag and roll with rolling pin to crush the crackers.

 

pouring melted butter over finely ground graham crackers

Place graham cracker crumbs in bowl and combine with melted butter.

 

finely ground graham crackers mixed with melted butter

Using a fork, stir to combine well.

 

pressing graham crackers into an even layer for crust with a drinking glass

Pour crumbs into 7×3 inch push pan or spring form pan. Using a glass with a flat bottom, press into an even layer. (Optional: To make it easier to slide your finished cheesecake off the pan, place a circle of parchment paper in the bottom of your pan before filling with crumbs.)

 

cornstarch and sugar in glass dish

Combine cornstarch and sugar in a small bowl.

 

cream cheese, sugar, and cornstarch mixed together with a spatula

Add cream cheese, sugar, and cornstarch to a medium bowl. Beat until smooth, using a spatula to scrape down sides of bowl as you go.

 

white chocolate chips and heavy cream in small bowl

In a microwave safe bowl, combine white chocolate chips and heavy cream.

 

melting white chocolate chips and heavy cream in small bowl with whisk

Microwave chips and heavy cream for 20-30 seconds, then whisk until completely smooth.

 

melted white chocolate chips in small bowl with whisk

If chips are not melted after one minute of whisking, microwave for 10 second intervals, stirring in between, until smooth. The time needed will vary depending on how warm your house is, and the wattage of your microwave. In a warm house with a high wattage microwave, 20 seconds will be all you need.

 

white chocolate and cream cheese mixed together with spatula

Let white chocolate mixture cool until warm, not hot, then fold into cream cheese mixture until completely combined.

 

cream cheese mixture topped with two eggs

Add eggs and vanilla and beat until just combined.

 

cheesecake batter poured into pan

Remove cheesecake crust from freezer and pour batter into pan. (Optional: Tap pan gently against table/counter to bring air bubbles to the surface. Use a fork or toothpick to pop air bubbles.)

 

trivet inside Instant Pot with water

Add 1 1/2 cups water and 3-inch trivet to Instant Pot.

 

pan covered with aluminum foil inside Instant Pot

Cover cheesecake with foil, and place on trivet. Cook for 40 minutes at high pressure, then allow a natural pressure release. Once pressure is released, turn off Instant Pot and carefully remove cheesecake. Remove foil and allow cheesecake to cool for one hour or until room temperature. Once cool, carefully run a paring knife around the edge of the cheesecake to separate from pan. Refrigerate for at least 6 hours, preferably overnight. Carefully push cheesecake up from push pan by placing center of push pan on a can or glass and pushing edges down. If using springform pan, gently remove outer edge of pan.

 

Halved and dice strawberries on cutting board.

Meanwhile, dice half of the strawberries. Cut the remaining strawberries in half lengthwise. (Pick out the prettiest strawberries to keep for this step!)

 

Sliced strawberries in Instant Pot topped with vanilla, lemon juice and sugar.

Once cheesecake is finished cooking, clean Instant Pot. Then add strawberries, vanilla, lemon juice and sugar.

 

Sliced strawberries in Instant Pot with melting sugar.

Mix well, then press sauté (set to normal temp).

 

Sliced strawberries sautéing in sugar.

Bring to a simmer, stirring often. Let simmer until strawberries are almost completely broken down and sauce thickened (7 to 10 minutes).

 

Sautéed strawberries topped with cornstarch.

Add cornstarch slurry and stir.

 

Halved strawberries mixed into glaze.

Add halved strawberries and stir.

 

Halved strawberries covered in glaze.

Continue to cook until strawberry halves begin to soften (about 2 minutes). Remove inner pot from Instant Pot and allow sauce to cool completely.

 

Strawberry glazed poured over cheesecake.

Once cooled, spoon sauce onto the top of cheesecake. You can put as little or as much as you want. We used it all, which resulted in sauce drizzling down the sides.

 

Strawberries and glaze pored over cheesecake.

Using two forks, flip all of the halved strawberries so that the cut side faces down. Refrigerate for at least two hours before serving.

 

And this is the AMAZING Result…

 

Slice of strawberry covered cheesecake on white plate.

 

★ Did you make this White Chocolate Strawberry Cheesecake?

Please give it a star rating below! ★

Strawberry-covered cheesecake on wood cutting board

Instant Pot White Chocolate Strawberry Cheesecake

Creamy cheesecake with a hint of white chocolate, covered with a delicious strawberry sauce made from fresh strawberries. And it's all made in the Instant Pot! 
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: cheesecake
Prep Time: 15 minutes
Cook Time: 40 minutes
Chill Time: 8 hours
Total Time: 55 minutes
Servings: 12 slices
Calories: 438kcal
Author: The Foodie Eats

Ingredients

Cheesecake Crust

  • 8 graham crackers 120 grams
  • 3 Tbsp. butter melted

Cheesecake Batter

  • 16 oz. cream cheese room temperature
  • 1/3 cup sugar
  • 1 Tbsp. cornstarch
  • 1 tsp. vanilla
  • 1 cup white chocolate baking chips
  • 1/2 cup heavy cream room temperature
  • 2 eggs room temperature

Strawberry Sauce

  • 1 lb. strawberries 1/2 diced, 1/2 halved
  • 2 Tbsp. lemon juice
  • 1/2 cup sugar
  • 1/2 tsp. vanilla
  • 1 1/2 tsp. cornstarch
  • 2 Tbsp. water

Instructions

Cheesecake Crust

  • Place graham crackers in food processor and blend until fine. Or place in large zip top bag and roll with rolling pin to crush the crackers.
  • Place graham cracker crumbs in bowl and combine with melted butter. Using a fork, stir to combine well.
  •  Pour crumbs into 7×3 inch push pan or spring form pan. Using a glass with a flat bottom, press into an even layer. (Optional: To make it easier to slide your finished cheesecake off the pan, place a circle of parchment paper in the bottom of your pan before filling with crumbs.)

Cheesecake Batter

  • Combine cornstarch and sugar in a small bowl. Add cream cheese, sugar, and cornstarch to a medium bowl. Beat until smooth, using a spatula to scrape down sides of bowl as you go.
  • In a microwave safe bowl, combine white chocolate chips and heavy cream. Microwave chips and heavy cream for 20-30 seconds, then whisk until completely smooth. If chips are not melted after one minute of whisking, microwave for 10 second intervals, stirring in between, until smooth. The time needed will vary depending on how warm your house is, and the wattage of your microwave. In a warm house with a high wattage microwave, 20 seconds will be all you need.
  • Let white chocolate mixture cool until warm, not hot, then fold into cream cheese mixture until completely combined.
  • Add eggs and vanilla and beat until just combined.
  • Remove cheesecake crust from freezer and pour batter into pan. (Optional: Tap pan gently against table/counter to bring air bubbles to the surface. Use a fork or toothpick to pop air bubbles.)
  • Add 1 1/2 cups water and 3-inch trivet to Instant Pot. Cover cheesecake with foil, and place on trivet. Cook for 40 minutes at high pressure, then allow a natural pressure release. 
  • Once pressure is released, turn off Instant Pot and carefully remove cheesecake. Remove foil and allow cheesecake to cool for one hour or until room temperature. 
  • Once cool, carefully run a paring knife around the edge of the cheesecake to separate from pan. Refrigerate for at least 6 hours, preferably overnight. 
  • Carefully push cheesecake up from push pan by placing center of push pan on a can or glass and pushing edges down. If using springform pan, gently remove outer edge of pan.

Strawberry Sauce

  • Meanwhile, dice half of the strawberries. Cut the remaining strawberries in half lengthwise. (Pick out the prettiest strawberries to keep for this step!)
  • Once cheesecake is finished cooking, clean Instant Pot. Then add strawberries, vanilla, lemon juice and sugar. Mix well, then press sauté (set to normal temp).
  • Bring to a simmer, stirring often. Let simmer until strawberries are almost completely broken down and sauce thickened (7 to 10 minutes). 
  • Add cornstarch slurry (cornstarch and water mixed together) and stir. Then add halved strawberries and stir. Continue to cook until strawberry halves begin to soften (about 2 minutes). Remove inner pot from Instant Pot and allow sauce to cool completely.
  • Once cooled, spoon sauce onto the top of cheesecake. You can put as little or as much as you want. We used it all, which resulted in sauce drizzling down the sides. Using two forks, flip all of the halved strawberries so that the cut side faces down. Refrigerate for at least two hours before serving.

Nutrition

Calories: 438kcal | Carbohydrates: 35g | Protein: 9g | Fat: 29g | Saturated Fat: 15g | Cholesterol: 216mg | Sodium: 283mg | Potassium: 232mg | Fiber: 1g | Sugar: 28g | Vitamin A: 970IU | Vitamin C: 23.3mg | Calcium: 110mg | Iron: 1.4mg

 

And as Always… Please Pin & Share the Love!

White chocolate strawberry cheesecake image for Pinterest.

 

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