Kitchn Love Letters

Honestly, This Is the Only Cheesecake Recipe Worth Making

updated Mar 11, 2020
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Credit: Joe Lingeman

I’m a brownie person. I also like cakes and pies and cookies and ice cream, but brownies (of any kind!) are my go-to sweet. Or, at least, they were until I discovered the easiest, creamiest cheesecake ever. All it took was a few bites of this to make me a person who loves cheesecake. Well, a person who loves Instant Pot cheesecake.

Regular old cheesecake has never been a dessert I wanted to eat (if you love it, I’m sorry!). Sure, I’d order it at restaurants every once in a while and it would scratch my itch for something sweet, but I usually found it too dense or too dry for my liking. At best, it was fine — definitely not memorable.

Cheesecake has also never been a dessert I wanted to bake. For starters, as previously established, I just don’t like it that much. Also, as a reluctant baker who prefers instant gratification treats (like brownies!), I found traditional cheesecake far too time-consuming and tedious.

Credit: Joe Lingeman

Why Instant Pot Cheesecake Is the Only Cheesecake I’ll Make

Instant Pot cheesecake, on the other hand, is an entirely different story. The first bite took me by total surprise. It lead to a second, a third, and a fourth, then eating a portion entirely too large for the middle of the day. Silky smooth Instant Pot cheesecake was absolutely like nothing I expected.

The texture falls somewhere between an oven-baked cheesecake and a no-bake cheesecake or cream cheese pie. It’s sturdy without being dense, with a just-sweet-enough taste that’s balanced with a little bit of tang from the sour cream topping, and an impossible light creaminess that blows me away every time I eat it. Just writing about this now, I can taste it.

The taste (and texture) won me over, but what keeps me making it again and again, for practically every occasion, is how easy it is. Turns out, aside from several overlapping ingredients, Instant Pot cheesecake is nothing like its time-consuming oven-baked cousin. It’s a breeze to whip together.

The crust (which requires no pre-baking!), followed by the filling are whirled together with a few pulses in the food processor before cooking. The hardest part is resting the cheesecake overnight in the fridge, so it can firm up before you slice into it.