Easy Cheesecake with Fresh Milled Flour In the Instant Pot

This Cheesecake with fresh milled flour is so easy, because the Instant Pot does all the hard work for you! I decided to flavor mine with lime today, but you can do traditional cheesecake with this recipe too. This cheesecake turns out to creamy and delicious, and I make the crust with my homemade graham crackers, you can find that recipe HERE. Of course, if you are in a hurry, you can use store bought graham crackers if you prefer.

Also, for a different flavor twist you can use my Vanilla Wafer recipe for the crust as well, you can find that recipe HERE.

Can You Make Cheesecake In The Instant Pot?

I am here to tell you, yes! Yes, you can make a glorious cheesecake in the Instant Pot, and it is actually easier, and more fool proof than trying to make it in the oven with a water bath. You can also use any pressure cooker, it doesn’t have to be an Instant Pot. I recommend a 6 qt pressure cooker with a 7 inch spring form pan. I will post links at the bottom of this post if you want to check those out. You could also use an 8 qt pressure cooker and just use a bit more water in the bottom.

What Pressure Cooker Cheesecake Flavors Are Good?

Pressure cooker cheesecakes are versatile and allow for a variety of flavor combinations. So, here are some delicious flavor ideas for pressure cooker cheesecakes to make with your instant pot, other than lime, of course:

Flavor Ideas

1. Chocolate Swirl: Swirl in some melted chocolate or chocolate ganache before cooking. Then, top the cheesecake with some shaved chocolate or chocolate chips.
2. Salted Caramel: Swirl salted caramel sauce into the cheesecake batter. Then, top the cooked cheesecake with additional caramel and a sprinkle of sea salt.
3. Lemon Blueberry: Add fresh lemon zest to the batter for a zesty flavor. Then, gently fold in fresh or frozen blueberries before cooking.
4. Pumpkin Spice: Mix in pumpkin puree and pumpkin spice for a fall-inspired treat. You could then top with whipped cream and a sprinkle of cinnamon. Try with my Gingersnap cookies as the crust, HERE!
5. Raspberry White Chocolate: Fold in fresh or frozen raspberries and white chocolate chips. Drizzle melted white chocolate on top after cooking.
6. Cookies and Cream: Crush chocolate sandwich cookies and mix them into the batter. Top the cooked cheesecake with additional cookie crumbles. Bonus – you could use these cookie crumbs for the crust as well!
7. Mocha Espresso: Add instant coffee or espresso powder to the batter for a coffee-infused flavor. You could also drizzle with chocolate or mocha sauce before serving.
8. Strawberry Shortcake: Mix in pureed strawberries or strawberry jam into the cheesecake batter. Then, top with fresh sliced strawberries and a sprinkle of crushed shortbread cookies. Bonus, you could use my vanilla wafer cookies or shortbread cookie crumbs as the crust.

Remember to adjust the sweetness and flavorings to your preference, and feel free to get creative by combining different elements from these suggestions. Enjoy experimenting with your pressure cooker cheesecake!

Can I Make Cream Cheese At Home?

If you are looking to make this Cheesecake as much from scratch as possible, then I recommend you checkout my video where I show you how you can make your own cream cheese from scratch using your Instant Pot & a Yogurt Strainer. You can check that video out HERE.

Ok, so now that we discussed making the crust ingredients from scratch, and the cream cheese from scratch, let’s get down to the recipe, shall we?

Ingredients To Make This Lime Instant Pot Cheesecake With Fresh Milled Flour

Crust Ingredients

• 1-1&1/4 cup graham cracker crumbs 100-125g (about 7-10 graham crackers) I have a recipe for homemade fresh milled flour graham crackers on my blog.
• 1/8 cup brown sugar 16g
• 5 TBSP very soft butter, or slightly melted 70g (plus some to grease the springform pan.)
• *optional 1 tsp cinnamon

Cheesecake Filling Ingredients

• 1 Pound very soft cream cheese 454g (2 blocks)
• 3/4 cup sugar 150g
• 2 large eggs
• 1/4 cup sour cream 50g (you can substitute buttermilk, or whole milk + 1 TBSP vinegar)
• 2-3 tsp lime zest (to taste, omit if making classic cheesecake)
• 1 TBSP fresh lime juice (use lemon juice if making classic cheesecake)
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1-2 TBSP fresh milled flour 15-20g (I like to use soft white wheat)

Instructions How To Make Pressure Cooker Cheesecake With Fresh Milled Flour

Prepare the Crust

1. Firstly, decide which base you want to use for your crust, graham crackers, vanilla wafers, or something else. Blend the crackers or cookie into crumbs, and place in a mixing bowl.
2. Add very soften almost melted butter, brown sugar, and cinnamon (if using) to the crumbs. Blend until crumbly like gravel.
3. Grease your 7 inch spring form pan with butter.
4. Press the crumb mixture into the greased spring form pan, and up the sides, try to press it evenly throughout. Place the crust in the freezer to firm up while you prepare the cheesecake filling.

To Prepare The Cheesecake Filling

1. Firstly, mill the flour for the cheesecake filling. It will only be a very small amount. I like to use soft white wheat for this. Set aside until ready to put it in the mix.
2. To a stand mixer (or mixing bowl with hand beaters) add very soft cream cheese and sugar. Beat until it is smooth, scraping down sides as needed.
3. Then, add eggs, one at a time, blending between each one until smooth. Scrape down sides as needed to evenly blend.
4. Next add the sour cream, and mix until smooth.
5. Zest the lime, and then add that to the mixture, along with the lime juice, vanilla, flour, and salt. Mix until all incorporated. (If making a classic cheesecake, skip the zest, and use lemon juice instead of the lime juice.) Again, scrape down sides as needed.

Assembling The Fresh Milled Flour Cheesecake

1. Get the crust out of the freezer, and pour this cream cheese mixture into the prepared crust. (It will rise a bit during cooking.)
2. Pour 1 cup of water in the bottom of the pressure cooker pan. (If using an 8 qt, you may need 1&1/2 cups of water at the bottom.)
3. Using the sling & trivet, place cheesecake pan on the trivet and lower it into the pressure cooker. It should not be touching the water, if it is, remove some of the water at the bottom of the pressure cooker.
4. Make sure the sling handles don’t fall into the cheesecake mixture.
5. Then, lock the lid onto the pressure cooker, and make sure it is in the sealing position.
6. Press Manual cook on High, and pressure cook for 25 minutes. Make sure the Keep Warm setting is off.
7. Once the pressure cooker is done, turn it off, leave the lid on, and let is slow release for about 20 minutes. Then, remove the lid, and carefully pull the cheesecake out, using the sling. (There may be a little water on top of the cheesecake, this is normal, just leave it and it will absorb back into the cheesecake.)

Cooling The Fresh Milled Flour Cheesecake

1. Place the cheesecake on a cooling rack, and cool for 30 minutes before placing it in the fridge.
2. After it cools a bit on the counter, place the cheesecake uncovered in the fridge for hour.
3. Then, cover with foil, and let it continue to cool covered for at least 1 more hour, or overnight for best results.
4. Once chilled completely, run a thin plastic knife or tiny spatula around the edge of the cheesecake.
5. Then, unlatch the springform pan, and reveal your beautiful cheesecake. While still cold, remove metal bottom from pan, then transfer to a plate or serving tray, and it is ready to enjoy!

How To Store Fresh Milled Flour Cheesecake

To store this fresh milled flour cheesecake, I recommend keeping it covered with the foil. It will stay fresh like that in the fridge for 3-4 days. I don’t recommend freezing the cheesecake, it will change the texture slightly.

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Fresh Milled Flour Cheesecake Printable Recipe

Cheese Cake In The Instant Pot with Fresh Milled Flour

This Cheesecake with fresh milled flour is so easy, because the Instant Pot does all the hard work for you! I decided to flavor mine with lime today, but you can do traditional cheesecake with this recipe too. This cheesecake turns out to creamy and delicious, and I make the crust with my homemade graham crackers, you can find that recipe on my blog as well. Of course, if you are in a hurry, you can use store bought graham crackers if you prefer.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 25 minutes mins

cooling time 2 hours hrs 50 minutes mins

Total Time 3 hours hrs 40 minutes mins

Course Dessert

Cuisine American

Servings 8 slices

Equipment

• 1 6 or 8 qt Pressure Cooker I used a 6 qt instant pot
• 1 7 inch spring form pan
• 1 trivet + sling I used a silicone trivet & sling, but you can make a sling with foil, and use it under a metal trivet.

Ingredients

  

Ingredients To Make The Crust

• 1-1&1/4 cup graham cracker crumbs 100-125g about 7-10 graham crackers I have a recipe for homemade fresh milled flour graham crackers on my blog.
• 1/8 cup brown sugar 16g
• 5 TBSP very soft butter or slightly melted 70g (plus some to grease the springform pan.)
• 1 tsp *optional cinnamon

Ingredients To Make The Cheesecake Filling

• 1 Pound very soft cream cheese 454g 2 blocks
• 3/4 cup sugar 150g
• 2 large eggs
• 1/4 cup sour cream 50g you can substitute buttermilk, or whole milk + 1 TBSP vinegar
• 2-3 tsp lime zest to taste, omit if making classic cheesecake
• 1 TBSP fresh lime juice use lemon juice if making classic cheesecake
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1-2 TBSP fresh milled flour 15-20g I like to use soft white wheat

Instructions

 

Make The Crust

• Firstly, decide which base you want to use for your crust, graham crackers, vanilla wafers, or something else. Blend the crackers or cookie into crumbs, and place in a mixing bowl.
  
• Add very soften almost melted butter, brown sugar, and cinnamon (if using) to the crumbs. Blend until crumbly like gravel.
• Grease your 7 inch spring form pan with butter.
• Press the crumb mixture into the greased spring form pan, and up the sides, try to press it evenly throughout. Place the crust in the freezer to firm up while you prepare the cheesecake filling.
  

Make The Cheesecake Filling

• Firstly, mill the flour for the cheesecake filling. It will only be a very small amount. I like to use soft white wheat for this. Set aside until ready to put it in the mix.
• To a stand mixer (or mixing bowl with hand beaters) add very soft cream cheese and sugar. Beat until it is smooth, scraping down sides as needed.
• Then, add eggs, one at a time, blending between each one until smooth. Scrape down sides as needed to evenly blend.
• Next add the sour cream, and mix until smooth.
• Zest the lime, and then add that to the mixture, along with the lime juice, vanilla, flour, and salt. Mix until all incorporated. (If making a classic cheesecake, skip the zest, and use lemon juice instead of the lime juice.) Again, scrape down sides as needed.
  
• Get the crust out of the freezer, and pour this cream cheese mixture into the prepared crust. (It will rise a bit during cooking.)
  
• Pour 1 cup of water in the bottom of the pressure cooker pan. (If using an 8 qt, you may need 1&1/2 cups of water at the bottom.)
• Using the sling & trivet, place cheesecake pan on the trivet and lower it into the pressure cooker. It should not be touching the water, if it is, remove some of the water at the bottom of the pressure cooker.
  
• Make sure the sling handles don’t fall into the cheesecake mixture.
• Then, lock the lid onto the pressure cooker, and make sure it is in the sealing position.
• Press Manual cook on High, and pressure cook for 25 minutes. Make sure the Keep Warm setting is off.
• Once the pressure cooker is done, turn it off, leave the lid on, and let is slow release for about 20 minutes. Then, remove the lid, and carefully pull the cheesecake out, using the sling. (There may be a little water on top of the cheesecake, this is normal, just leave it and it will absorb back into the cheesecake.)
• Place the cheesecake on a cooling rack, and cool for 30 minutes before placing it in the fridge.
• After it cools a bit on the counter, place the cheesecake uncovered in the fridge for hour.
• Then, cover with foil, and let it continue to cool covered for at least 1 more hour, or overnight for best results.
  
• Once chilled completely, run a thin plastic knife or tiny spatula around the edge of the cheesecake.
• Then, unlatch the springform pan, and reveal your beautiful cheesecake. While still cold, remove metal bottom from pan, then transfer to a plate or serving tray, and it is ready to enjoy!
  

Video

Notes

To store this fresh milled flour cheesecake, I recommend keeping it covered with the foil. It will stay fresh like that in the fridge for 3-4 days. I don’t recommend freezing the cheesecake, it will change the texture slightly.

Keyword cheesecake, classic cheesecake, fresh milled flour, fresh milled flour cheesecake, freshly milled flour, from scratch, home ground flour, instant pot cheesecake, lime cheesecake, pressure cooker cheesecake

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