A baked cheesecake can be quite tricky to make, but this Instant Pot version is super delicious and fairly easy.
I have always loved cheesecake. Both types (fridge and baked) are very delicious, but I have a little preference towards the density of a baked cheesecake.
For a baked cheesecake you always submerge the pan into a bain marie in the oven to ensure that the top doesn’t crack and the cheesecake doesn’t dry out. ‘Baking’ the cheesecake in the Instant Pot gives it both the heat and the moisture it needs to cook perfectly.
Word of warning
Pay special attention to the mixing of the batter as it is really easy to over mix which will therefore result in a cracked cheesecake. Also ensure that you only unmould the cheesecake after it is completely cold and have set in the fridge for at least 4 hours or overnight. If you unmould it when it is hot it will not hold its shape as the middle may not be completely set.