One of the best things to cook in the Instant Pot, believe it or not, is cheesecake. The water on the bottom of the pot makes a moist place for the cheesecake to “bake,” and there is rarely cracking on top of the cheesecake. For those who prefer the top to be browned, they can simply put it under the broiler for a few minutes after removing it from the pot. I ran across a recipe for a “magic” cheesecake from my favorite Australian website, Taste.com. I adapted it to my Instant Pot, and adjusted the ingredients to US measurements. The finished Instant Pot Australian Berry Cheesecake turned out to be very light, almost ethereal, and absolutely delicious.

This cheesecake has no crust, and the texture is much lighter than standard cheesecake. It can be made of your favorite berries, or even peaches or passion fruit puree (as in the original Australian recipe). You can, of course, use your imagination. Incidentally, since sourdough has become the trend, inexpensive Silicone slings have become readily available, and they are much easier than making a foil sling.

8 Servings


10 ounces softened cream cheese, (1 8 ounce package plus 1/4 of an additional package)
7 tablespoons butter

5 eggs, separated
3/4 cup flour
1/4 teaspoon salt
1/2 cup milk
1/2 cup fresh berries, blueberries, strawberries, blackberries, raspberries

1/2 cup sugar

Powdered sugar, for dusting

1. Pour 2 cups water into the pan of an Instant Pot. Place a rack on the bottom, and a sling over the rack. (I use a silicone sling, but if one isn't available, you can make one from aluminum foil). Spray the bottom of an 8" springform pan with non-stick spray; cover with parchment or a silicone round.
2. Place the cream cheese and butter in the bowl of a food processor. Process until smooth. Add the egg yolks, flour, salt, milk, and fresh berries; whizz until smooth, scraping the sides 2 or 3 times.
3. In a separate bowl, beat the egg whites and sugar until soft peaks form and the sugar is dissolved.
4. Pour the cream cheese mixture into the egg white mixture; fold together being careful to keep the egg whites inflated.
5. Pour the batter into the prepared springform pan.
6. Place the pan on the sling in the instant pot; fold the sides of the sling down. Cover the Instant Pot, set the valve to sealing, and set on Manual for 25 minutes.
7. When the cycle has finished, let the pressure to release naturally (25 to 30 minutes). Open the Instant Pot and remove the pan with the sling.
8. Refrigerate until chilled through. Sprinkle with powdered sugar and cut into wedges.

Amount Per Serving
Calories 369 Calories from Fat 236
Percent Total Calories From: Fat 64% Protein 9% Carb. 27%

Nutrient Amount per Serving
Total Fat 26 g
Saturated Fat 15 g
Cholesterol 201 mg
Sodium 328 mg
Total Carbohydrate 25 g
Dietary Fiber 0 g
Sugars 13 g
Protein 8 g

Vitamin A 22% Vitamin C 9% Calcium 0% Iron 6%