Pour the water into the bottom of your Instant Pot. Prepare your springform pan by placing a parchment round into the bottom and grease the sides of the pan with cooking spray or butter.
Combine the graham cracker crumbs with the melted butter until well mixed. Press the mixture tightly into the bottom of your springform pan. Place the crust into the freezer while you prepare the cheesecake filling.
In a large bowl, add the cream cheese and granulated sugar. Use a hand or electric mixer to blend the cream cheese mixture until smooth and creamy. Add the eggs in, one at a time, until mixed in. Next, blend in the sour cream, flour, and vanilla extract until just combined.
Remove the crust from the freezer and pour the cheesecake filling into the crust. Smooth out the top of the cheesecake with a small spatula or frosting knife. Wrap the pan tightly with aluminum foil to prevent excess moisture from dripping onto the cheesecake.
Lower the cheesecake on the trivet inside of the Instant Pot and close the lid. Set the steam valve to seal and choose manual high pressure for 35 minutes. Naturally release the steam for 10 minutes after cooking, and then quick release any remaining steam.
Cool the cheesecake on the counter for 15 minutes before placing in the refrigerator to chill. Chill for at least 6 hours or overnight.
Making the strawberry sauce
Mix together the water and cornstarch. Add the diced strawberries, granulated sugar, and cornstarch slur to a small saucepan. Cook on medium high heat, stirring occasionally, until the strawberries soften and the sauce thickens. Remove from heat and allow to cool before serving.
1When ready to serve, remove the cheesecake from the springform pan and top with strawberry sauce. Slice the cheesecake and serve, enjoy!
Store leftovers in an airtight container in the refrigerator for 4-5 days.
Room temperature cream cheese and eggs will produce the best results.
The cheesecake will be slightly jiggly in the center after cooking and will finish setting after being chilled. If the cheesecake is too runny, return to the Instant Pot to cook for another 5-10 minutes.
Springform pans are recommended for easy release of the cheesecake. Use a warm butter knife to pull around the edges for the cheesecake if you’re having trouble releasing it from the pan.
This recipe for Instant Pot Strawberry Cheesecake was printed from AmandasCookin.com - https://amandascookin.com/instant-pot-strawberry-cheesecake/ and can only be printed for education or personal use.