• Instant Pot Bakewell Cheesecake. Amaretti and digestive biscuit base with cherry conserve, almond flavoured cheesecake topped with toasted flaked almonds.

Instant Pot Bakewell Cheesecake

You asked for it, and here it is. My bakewell cheesecake, remastered to be made in your Instant Pot

The original recipe is one I posted a few years ago and it is a traditional baked cheesecake, done in a water bath for extra lusciousness.  This method was my preference for cheesecake making until I discovered how wondrous pressure cooked cheesecakes are. If you haven’t tried one yet, then you simply must! If you haven’t joined the club and got yourself an Instant Pot yet, then know that I usually point readers to the original recipe as a blueprint for how to cook any of my pressure cooker cheesecakes in the oven. Just make sure you reduce the time by 10 minutes as the IP cheesecakes are smaller. 

But enough of that – let’s talk about my new Instant Pot Bakewell Cheesecake


When it came to converting the recipe, it really wasn’t that hard. One day, I think I’d be wise to try baking all my cheesecake recipes in the oven and in the Instant Pot as so many people ask for conversions. The biggest difference is definitely the size – you can’t get an 8 or 9 inch cheesecake in a standard 6 litre Instant Pot so all of mine are 7 inches in diameter. They are very tall though, compared to the baked ones so the cooking time isn’t vastly different. Also, in my original Bakewell Cheesecake, I rippled the cherry conserve through the cheesecake mix but the IP mixture is too runny – no problem, just spread it as a layer over the biscuit base, which is still a mixture of delicious amaretti and digestive biscuits. 

 

I kept the toasted flaked almonds on the top but put them on after cooking as again, the mixture is too runny to support them before it’s done. Plus, they are suggestive of the much loved old fashioned bakewell tarts that Hungry Hubby loves so much. If you prefer, you could spread the top with the cherry conserve instead of spreading it on the base before pouring over the cheesecake mixture, if you love that glossy fruit finish like in my Maple Blueberry Cheesecake. You know, a lovely reader recently commented that I seem to love ginger as much as her but it occurs to me as I write this, I doubt anyone loves a bakewell like Hungry Hubby does, given the various combinations and permutations I have in my blog archives! Actually, I think my friend Tracy may rival him in her love of all things cherry and almond, which for us, is the only way to have Bakewell anything, even if most recipes are written using raspberries or raspberry jam. Hungry Hubs has such fondness for the glacé cherry-topped Mr Kipling bakewells of his childhood that I don’t think I could get away with making it any other way. 

I hope you enjoy this wonderful cheesecake as much as we do – and don’t forget, I love to hear from readers and if you have any questions, leave me a comment and I will get back to you as quick as I can (usually within the day) x 

4.67 from 3 votes
Instant Pot Bakewell Cheesecake
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Instant Pot Bakewell Cheesecake
A luscious pressure cooker cheesecake for cherry and almond lovers everywhere. Utterly delicious, totally decadent and a real treat for Bakewell Tart fans especially!
Servings: 8
Author: Just Jo
Ingredients
For the base
  • 100 g digestive biscuits
  • 60 g hard amaretti biscuits
  • 40 g melted butter
  • 125 g black cherry conserve
For the topping
  • 560 g full fat cream cheese
  • 125 g double cream
  • 100 g caster sugar
  • 2 tbsp cornflour
  • 2 large eggs
  • 1 tsp vanilla extract
  • Few drops of almond extract
To finish
  • 2 heaped tbsp flaked almonds lightly toasted*
Instructions
  1. Start by blitzing the digestives and amaretti together in a food processor to a fine crumb, then with the motor still running, pour in the melted butter, pulsing to mix.
  2. Tip into a 7 inch diameter spring form cake tin (I like to line mine with my reusable silicone liners) and press into the base as evenly as you can.
  3. Spread the cherry conserve over the base, leaving about a half centimetre border around the edge untouched.
  4. Clean out the food processor and then blitz all the filling ingredients together - pour into the tin on top of the base slowly and gently. It's quite runny at this stage so go slow so not to disturb the cherry conserve.
  5. Now pour 250ml of water into the Instant Pot and place the trivet on top with the arms folded down.
  6. Take a long piece of foil and fold lengthways to make a strip long enough to allow you to lower the cheesecake onto the trivet and retrieve when cooked. Take 4 or 5 pieces of kitchen roll and tuck them over the cheesecake before folding the foil very gently over enough to allow you to put the lid on - do this now. These paper towels are to sop up any condensation from inside the pot.
  7. When closed, ensure the vent is set to "Sealing". Select Manual, adjusting time to 25 minutes.
  8. Allow a Natural Pressure Release then remove the lid, discarding the kitchen roll (carefully as it will be hot) and using the foil sling, carefully remove the cheesecake. It should have a hint of a wibble wobble in the middle still. Sprinkle over the toasted almonds whilst still warm.
  9. Cool on a rack and when at room temp, chill for a minimum of 4 hours if not over night in the fridge.
  10. When ready to serve, unmould the tin and transfer to a serving plate (cheesecakes in the IP are smaller and the bases more sturdy so this is easier than by traditional baking methods).
Recipe Notes
*= toast the almonds in a dry frying pan over medium-high heat, tossing them frequently. When lightly golden, tip them onto a plate to cool until needed.

This post contains affiliate links, meaning I will earn a little commission if you chose to buy items I’ve advertised, helping me to bring you all these recipes for free!

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24 Comments

  1. Veena 15/01/2017 at 17:40 - Reply

    I have never baked a cheesecake in an instant pot. I am so intrigued.. Can’t wait to try. Looks so perfect.

    • Just Jo 15/01/2017 at 20:10 - Reply

      Thank you Veena! It works beautifully, the texture is quite sublime!

  2. Sarah @ Champagne Tastes 15/01/2017 at 17:56 - Reply

    I still haven’t even thought about buying an Instant Pot.. but I’m intrigued! There’s zero room in my kitchen for one right now, but maybe if I move!!! They sound so cool!

    • Just Jo 15/01/2017 at 20:11 - Reply

      I know what you mean about having no space for another gadget but at least this is a slow cooker, rice cooker, pressure cooker and ogurt maker in one so you can give the other pieces of kit away 😉

  3. April J Harris 15/01/2017 at 21:50 - Reply

    I had no idea you could make cheesecakes in the Instant Pot! Your Black Cherry version looks amazing and I love how versatile the recipe is!

    • Just Jo 16/01/2017 at 17:37 - Reply

      Yep, they are pretty much the sole reason I wanted an Instant Pot April lol! They are fantastic when pressure cooked 😀

  4. Sara 15/01/2017 at 22:21 - Reply

    I really need to get an instant pot. Maybe for this cheesecake recipe alone!!

  5. Diana 15/01/2017 at 22:38 - Reply

    I haven’t baked a cheesecake in a while now, so it’s probably time to bake one! Thank you for inspiration!

    • Just Jo 16/01/2017 at 17:38 - Reply

      You’re very welcome Diana – enjoy your cheesecake!

  6. Monika Dabrowski 17/01/2017 at 14:42 - Reply

    This cheesecake looks fabulous! I am one of those people who haven’t got an Instant Pot but maybe it’s time I bought one:)

    • Just Jo 17/01/2017 at 16:59 - Reply

      Well I am not going to discourage anyone from buying an IP just to make cheesecake – it was my prime motivation to acquire one myself lol! In the meantime, do check the link in the post to the original version I made which is done in a waterbath in the oven 😀

  7. Gerry 07/02/2017 at 23:08 - Reply

    I’ve just purchased an instant pot. I have made your meatballs and mashed potatoe, roast chicken and this incredible cheesecake. Simply sublime. Will make the custard cream one this weekend. Thank you for the lovely recipes.

    • Just Jo 08/02/2017 at 07:48 - Reply

      Oh that’s just wonderful to hear Gerry! Welcome to the IP world and I am so thrilled you’ve made all those recipes and enjoyed them. I am sure you’ll enjoy the custard cream cheesecake 😀

  8. Jackie 26/03/2017 at 07:51 - Reply

    I made this yesterday for a pre Mothers Day lunch and it went down a bomb! It wasn’t done after the time given in the recipe – I did it for 40mins then NPR. I think this is our new family favourite ?. Thanks for sharing your recipes.

    • Just Jo 26/03/2017 at 10:46 - Reply

      Hi Jackie – thank you so much for taking the time to comment and for sharing your photo with me on my Facebook page!
      A few IP cheesecake recipes will instruct cooking for up to 40 minutes for the same size recipe and I can understand being dubious when you take it out at 25 minutes and it’s still wibbly wobbly. It will set although all that happens when you cook it for longer is you get a firmer, more fudgier set which a lot of people really like. I’m so delighted you enjoyed it and you’re more than welcome for the recipes. Happy Mother’s Day to you xx

  9. ELIZABETH 20/04/2017 at 16:43 - Reply

    Making cheesecake today. so tempted to make the bakewell have all ingredients for it but i love love love the lemon and ginger. tried others and so far kept wishing i had stuck to lemon and ginger. decisions decisions . whichever they are all so lovely .

    • Just Jo 20/04/2017 at 20:08 - Reply

      I know what you mean about not being able to steer away from favourites Elizabeth – I sometimes make the same thing over and over! I hope you enjoy whichever cheesecake you go for. Hungry Hubby would pick the bakewell, I’d probably pick my new one – the Neapolitan one at the mo 😉

      • Elizabeth 21/04/2017 at 01:11 - Reply

        Hi Jo.
        Hoping your hungry hubby has real good taste because bakewell it is. In the fridge for tomorrow.
        One for us and one for my buddy who also adores the lemon n ginger. Will let ypu know tomorrow.

        Neoplitan next

        Arghh give up on diet. who can diet with these around rather be happy.

        Sent from my Samsung Galaxy smartphone.

        • Just Jo 21/04/2017 at 06:43 - Reply

          Lol I’m certainly with you on life being too short to not have a piece of cheesecake occasionally 😉 I’m sure you will enjoy the bakewell one and how kind to make a lemon one for a friend! What a lovely person you are 😀 x

  10. […] Bakewell Cheesecake […]

  11. Gill 05/08/2017 at 13:56 - Reply

    I have now made 2 variations of this cheesecake, both very successful. On both occasions I omitted the amaretti biscuits from the base and replaced with extra digestives and omitted the almond essence and only used vanilla. The first one I stuck with black cherry conserve (I used Bon Maman’s) and used it on the base and swirled into whipped cream on top. The second one, I used strawberry conserve on the base and whipped cream & sliced fresh strawberries on top.
    When it came out of the IP (25 mins) it was very wobbly but it firmed up as it cooled down and after a night in the fridge the texture was light, creamy and perfectly set. Highly recommend and a family favourite.

    • Just Jo 08/08/2017 at 19:38 - Reply

      That’s wonderful Gill – thank you for your very kind review! I’m loving the sound of your strawberry version 😀

  12. Kath 30/08/2017 at 12:10 - Reply

    I love me a baked cheesecake & this was lovely!
    I made it for my granddaughter’s baby shower, mainly to show daughter-in-law how versatile the IP is – she’s had hers almost a year & used it once.
    Nowt so queer as folk!

    • Just Jo 30/08/2017 at 12:52 - Reply

      Lol I think cheesecakes are the biggest reason to buy an IP Kath! So glad you liked it and hopefully have converted your granddaughter to pressure cooking 😀

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