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–+ servings

Instant Pot Blood Orange Cheesecake

You'll love the fresh vibrant citrus flavor in my Instant Pot blood orange cheesecake!
David Murphy
Prep Time 10 minutes
Cook Time 35 minutes
Additional Time 25 minutes
Total Time 1 hour 10 minutes
Serving Size 1

Ingredients

  • 1 cup crushed graham crackers
  • 3 tablespoons salted butter melted
  • 1/2 cup granulated sugar
  • 2 - 8 ounce packages of cream cheese room temperature
  • 1/3 cup sour cream room temperature
  • 2 eggs room temperature
  • 2 tablespoons blood orange zest
  • 1/2 cup blood orange juice fresh squeezed

Instructions

FOR CRUST

  • 1. Mix crushed graham crackers and butter until you reach a "wet sand" texture. 
  • 2. Press into bottom of spring form pan, and then place into the freezer for 12 minutes. 

FOR CHEESECAKE

  • 1. Cream together cream cheese and sugar with a hand held mixer.
  • 2. Add in sour cream, zest and juice. Mix on low speed with mixer.
  • 3. Then add in your eggs, one at a time with your mixer on low speed. You don't want to over beat the mixture after adding eggs. 
  • 4. Pour mixture into springform mold over graham cracker crust. Try to create and evenly smooth top with a spatula or back of spoon. Tightly cover cheesecake pan with foil.
  • 5. Place 1 cup of water into your Instant Pot liner. Insert trivet, and then place your cheese cake onto the trivet. 
  • 6. Close lid and close vent on lid to sealing position. 
  • 7. Press pressure cook button and adjust time for 35 minutes. Once done, allow to NPR for 15 minutes. 
  • 8. Remove cheesecake from Instant Pot and allow to cool for approximately 30 minutes, then place in the fridge to chill for at least 4 hours. However, it is best to allow to chill for at least 8 hours or overnight.
  • 9. Garnish with fresh slices of blood orange. 

Notes

There's additional time noted for the approximate 10 minutes it takes for the Instant Pot to come to pressure, and then 15 Minutes of Natural Pressure Release.