This is a quickie post due to popular demand. I made this red velvet cheesecake last week with mixed results, but Valentine’s Day is right upon us and I REALLY wanted to have this cheesecake as my go-to. So I tried again today with a few adjustments and got it just right! I posted a picture to an Instant Pot group on Social Media and got several requests for the recipe, so here it is!
If you don’t know what an Instant Pot is, you’re missing out! I won’t bore you with the details, mostly because everything there is to know is already available online and said more eloquently. Google is your friend. Suffice to say that making cheesecake in the Instant Pot (or any electric pressure cooker) is something that I only discovered a month or two ago, but it’s been GREAT! If you’re new to making cheesecakes in an Instant Pot, I recommend checking out this link for reference. It will point you in the right direction.
[Skip to recipe]
Start by preparing your pan. Mix your cookie crumbs with melted butter and press onto the bottom of a well-greased cheesecake pan. This is a 7in cheesecake pan with a removable bottom. It fits perfectly into the Instant Pot!
Then, make your cheesecake batter. Use your preferred method. I like using a blender or food processor because I am lazy, but some people do it with a stand mixer of by hand. That is also fine. Once you have your smooth batter, pour it into your prepared baking pan. While you’re making your batter, prepare your Instant Pot by pouring about a cup of water into the pot and placing the trivet in there, then press the Saute button to allow the water to come to a simmer. Fashion a sling out of foil and place it underneath your pan, then use it to lower your cheesecake into the Instant Pot.
Once your pan is in the pot, turn the Instant Pot off, cover and seal it, and then set it to Manual for 20-25 minutes, depending on your preferred texture. I set it to 23 minutes and then did a 15 minute Natural Release.
Once time is up, you can open your Instant Pot and use the foil sling as handles to pull the red velvet cheesecake out. Make sure you check for doneness. If it’s still wobbly, you can put it back in and cook for a few more minutes. Blot any condensation on the surface of the cheesecake with paper towels. Afterwards, allow it to cool completely and then refrigerate until firm.
There you have it! Beautiful and delicious Instant Pot red velvet cheesecake! Top with dollops of whipped cream for a dessert to impress, and it will look like you slaved all day over it! Don’t worry, I won’t tell.
Red velvet cheesecake
- 1 cup Oreo cookie crumbs
- 1 tbsp butter, melted
- 2 8oz packages cream cheese, room temperature
- 2 eggs, room temperature
- 1/2 cup sugar
- 1/2 cup buttermilk, room temperature
- 1 1/2 tbsp Dutch processed cocoa powder
- 1/2 tsp vanilla extract
- 1 tbsp red food coloring
- 1/2 tsp white vinegar
Prepare the Instant Pot by adding 1 cup of water and a trivet or steaming rack to the inner pot.
Combine the cookie crumbs and melted butter and press onto the bottom of a 7in springform or cheesecake pan. If you’d like, you can pre-bake for 5 minutes at 350°, but this is not required.
Set the Instant Pot to the Saute function. In a food processor, combine the cream cheese, eggs, sugar, and cocoa powder. Blend until almost combined. Add the buttermilk, food coloring, and vanilla extract and mix until smooth. Mix in the vinegar.
Pour the cheesecake batter into the prepared baking pan. When the water in the Instant Pot has started to simmer, place the cheesecake pan in the inner pot. Press cancel. Cover and seal the Instant Pot and set it to Manual for 20-25 minutes, then Natural Release for 15 minutes. Open the lid carefully to avoid water dripping onto the cheesecake. Remove cheesecake from pot and blot the cheesecake with paper towels to remove condensation.
Allow to cool completely on a wire rack, then refrigerate the red velvet cheesecake at least 4 hours before serving.