Instant Pot Savory Cheesecake


If you’re looking for a creative alternative to the usual cheese plates and cheese boards, Chef Susan Ytterberg of Golden Plum Personal Chef Services is betting that this Instant Pot savory cheesecake will become your new go-to appetizer.  Her favorite savory cheesecake recipe is from Instant Pot Miracle: From Gourmet to Everyday, 175 Must-Have Recipes; we’ve adapted it below. According to Chef Susan, “This showstopper is not only gorgeous, it is easy to make and will wow your guests!  It also makes for a tidier presentation—you won’t be left with little scraps of rind and blobs of cheese like you would be with a typical cheese plate.”

To get started, you’ll need an Instant Pot pressure cooker, an Instant Pot wire rack with handles and a 7” non-stick springform pan. For serving, Chef Susan places a slice on each guest’s plate along with a butter knife for spreading and some flatbread or dried-fruit crackers.  As a garnish, she likes using a sprig of fresh thyme or rosemary, or basil or garlic-chive florets from the garden. Of course cheese and wine are a match made in heaven—visit a local wine bar to find the perfect pairing to enjoy at home.

Yields approximately 20 one-inch slices

2 cups water

spray oil

1 ½ cup Ritz crackers

1 cup pecans

6 tablespoons salted butter, melted

16 ounces cream cheese, brought to room temperature

8 ounces blue cheese, crumbled and brought to room temperature

½ cup heavy cream

1 ½ teaspoons dried thyme, crushed

1 teaspoon dried basil

1 teaspoon garlic powder

½ teaspoon white pepper

3 eggs

Pour water into interior bowl of Instant Pot. Cut a piece of parchment paper into a circle using the base of your springform pan as the tracing guide. Spray interior and base of pan with spray oil. Place parchment paper on top of sprayed base, then spray again lightly. Place a paper towel under base of pan and a piece of foil under the paper towel. Wrap foil up and around exterior base of pan; this keep the water from leaking in.

Combine crackers, pecans and melted butter your crust ingredients in a food processor and pulse until fully crushed and blended.  Press crust mixture firmly into bottom of the pan and up the sides to about 1 ½ inches.

Using a hand mixer, beat together cheeses, cream and herbs in a large mixing bowl; add eggs one at a time and mix until smooth and creamy. Pour the mixture into the prepared pan; it should come close to the top.

Place pan on wire rack and, using the handles, slowly lower the rack into the Instant Pot. Secure lid on the Instant pot, ensuring the pressure-release valve is in the “Closed” position. Select “Manual” and cook at high pressure for 40 minutes.  When cooking is complete, allow a full natural release to depressurize.

When the lid releases naturally, carefully lift wire rack handles and remove savory cheesecake from Instant Pot.  Carefully place the rack on a counter, leaving the foil-wrapped pan on the rack. Allow to cool for one hour.  Leave the cheesecake in the pan, cover the top with foil and refrigerate overnight.

When ready to serve, release from springform pan and garnish as desired.