Instant Pot Cheesecake Vs. Sous Vide Cheesecake

Oh my goodness! If you want some amazing cheesecake this is it! Whether you make it in your instant pot or you use the sous vide method, it is awesome. The down side of this cheesecake is that it is addicting. The last one I made I had to give a portion of it away so that we wouldn’t eat the whole thing. The friends we gave the cheesecake to were more than happy to help us out.

You can watch the video below to see step by step instructions on how to make the cheesecake in the instant pot and with the sous vide.

Cheese Cake in the Instant Pot & Sous Vide

Start by making the crust. Crush one full pack of graham crackers (approximately 9 whole crackers) in your Ninja or you can put the crackers in a zip lock bag and crush them with a roller.
Add 4 tbsp of melted butter, a pinch of salt, 2 tsp of brown sugar.
Mix ingredients together.
Cover the bottom of your spring form pan with parchment paper and the sides with butter.
Now put the crust mixture in the bottom of your pan and spread out. Use the bottom of a glass to mash the mixture down and spread evenly. Put the crust in the freezer while you make your cheesecake batter.

Now make the cheesecake batter.
2/3 cup of sugar
2 tbsp of cornstarch
½ tsp of salt
*16 oz of cream cheese
*½ cup of sour cream
*2 eggs
2 tsp of vanilla extract
6 to 8 drops of pure lime essential oil (make sure it is food grade essential oil)
Mix all the above ingredients together on low setting.

*Make sure your butter, cream cheese, eggs, and sour cream are at room temperature before making batter.

Now pour the batter onto the crust and spread evenly.

Put in the instant pot on top of the trivet. Cook on manual for 26 minutes and allow it to self release for 10 minutes.

*Mix 2 heaping tbsp of sour cream with 2 tsp of sugar and spread on top of cheesecake. This is optional.

Put in the refrigerator for 4 hours. After 4 hours put the spring form pan on a big jar and release the spring form.

Berry Compote

16 oz. frozen mixed berries
zest of two limes
juice of one lime
3-4 tbs. granulated sugar

Put frozen berries in a medium saucepan over medium-high heat. Add the zest, juice and sugar, bring to a boil, stirring occasionally. Reduce to a simmer and allow to cook until sauce is thickened enough that it coats the back of a spoon. Allow to cool, and serve.

Use the same cheesecake recipe for making sous vide cheese cake. Allow it to cook for 90 minutes and remove jars and allow them to cool for 15 to 20 minutes and then refrigerate for 4 hours.

The Instant Pot I used in the video can be found here:

You can find my Ninja here:

You can find my kitchen aid mixer here:

Sous Vide:

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Published by thegingeroptimist

My name is Jan McIntyre, also known as The Ginger Optimist. I love Jesus, cooking, baking, making my own DIY products, photography, makeup, bargain shopping and encouraging others.

3 thoughts on “Instant Pot Cheesecake Vs. Sous Vide Cheesecake

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