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
: 531 kcal
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.

 

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