Instant Pot Strawberry Shortcake Cheesecake Recipe + Oven Method – FOOD is Four Letter Word (2024)

Prep time: 20 minutes

Cook time: 45 minutes

Serves: 6-8

Method

• 1)

  Fill a large bowl with hot tap water from your sink, place the 2 Large Eggs into the bowl and set aside. Cut the cream cheese into small blocks, place it into a microwave safe bowl. Heat the cream cheese for 15 seconds, take it out, give it a stir than microwave for another 10 seconds then stir and check again – continue with 10 second increments until it’s very soft.

• 2)

  Add ¾ Cup of Seedless Strawberry Jam and 3 Tablespoons Granulated Sugar to a sauce pan & heat on low. Stir with a whisk until it looks like liquid (only takes about 2 minutes). Pour the jam over the soft cream cheese & stir until it looks smooth. Add 2 Large Eggs, 2½ Tablespoons Cornstarch, ¼ Cup Heavy Cream and 5-7 drops of Deep Pink Food Coloring (don’t omit – it will not look pretty without coloring). Stir well with a whisk until the eggs are completely incorporated and the batter is smooth and hom*ogeneous.

• 3)

  Trace the bottom of your 7 inch pan on parchment paper and cut out the circle to line the bottom of the pan. You do not need to line the sides with parchment, use a stick of butter, grease the the interior side of the pan very well. This makes it easier to release the cheesecake from the pan & prevents cracking.
 Add the Golden Oreo Cookie Crumbs and 3 Tablespoons of melted Salted Butter into a bowl and mix well. Pour the crumbs into your springform pan and press firmly onto the bottom, you can use a spoon or something with a flat bottom like a small ramekin to help even out the crust.

• 4)

  Pour the batter into your cheesecake pan. Pick up the pan and tap it a few times on the counter to even out the batter and this also helps pop air bubbles in your batter. Place a paper towel on top of the pan, it should not touch the cheesecake. Place one piece of foil on top and seal tightly, then another piece of foil the bottom that wraps up towards the top ~ the entire pan should be covered ~ this helps prevent steam getting on your cheesecake. The cooking time for this recipe is also designed for this wrapping technique (your cheesecake could turn out overcooked if you’re not wrapping the top and bottom)

  *OVEN METHOD: Preheat oven to 325°F. Only wrap the bottom of pan if baking in an oven (no need to wrap the top). Place the springform pan into a larger oven safe pan and pour boiling water into the pan about 1 inch high – the water should not go past the foil. Bake for 50-60 minutes or until the center is almost set. The center should be slightly jiggly.

• 5)

  Place 1½ Cups of water into the Instant Pot and place the trivet into it.Carefully place the the cheesecake pan on top of the trivet or use a Silicone Sling for easy lifting (purchase here). If you have a separate sealing ring you use for desserts, place that one on the lid. Seal the lid and switch the knob to “Sealing”. Set the Instant Pot for High Pressure / Manual for 45 minutes. Once the timer is up and you hear the beep, wait an additional 20 minutes while the pot releases the pressure naturally. If the pin hasn’t dropped on it’s own after 20 minutes, switch the knob to “Venting” and when the pin drops open your lid.

• 6)

  Carefully remove the cheesecake from the Instant Pot. Unwrap the foil, the pan willstill be hot so use mitts or kitchen tongs. The cheesecake should be solid and only the very center should be a little jiggly. Leave it on the counter to cool for about 1.5 hours. Cover the pan and place it into the refrigerator for at least 12 hours before serving.

  ***Different Instant Pot models, living in higher elevation or even different springform pans may change the cook time. If there is no jiggle in the very center, the cheesecake is most likely overcooked (overcooked cheesecakes are eggy and grainy instead of creamy), use 5-10 minutes less cooking time next time. If your cheesecake looks like liquid in the middle, it’s under cooked. Make sure there’s still 1½ Cups of water in the pot, recover the pan and cook for another 5 mins on High Pressure and 5 minute natural pressure release (repeat if necessary).

• 7)

  After the cheesecake has been refrigerated for 12 hours, keep the cheesecake in the pan when you add the topping. Add 1½ Cup Cool Whip or Homemade Whipped Cream (recipe here) to the top of the cheesecake and use a spoon to even it out. Place 6 Golden Oreo Cookies into a ziplock bag, crush them with the bottom of a cup to make small crumbs, lightly crush ⅓ Cup Freeze Dried Strawberries separately and sprinkle them on top of the whipped cream and use a spoon to slightly press them into the cream. Release the springform pan and carefully lift up. Enjoy!

• 8)

  ***If you want to turn them into Frozen Cheesecake on a Stick, cut the cheesecake into 8 slices. Make another batch of crumbles by crushing 6 Golden Oreo Cookies and ⅓ Cup Freeze Dried Strawberries and place onto a large plate. Take the slices and coat them with the crumbles and add a popsicle stick (purchase here) into the end and insert about halfway through the slice. Lay them on something flat and freeze for at least 3 hours before serving.

↓ Supplies to make this recipe ↓