Instant Pot Custard Cream Cheesecake

I can lament rhapsodically with the best of them but you simply have to believe me – this cheesecake must be the best thing I have ever eaten. I’d love to tell you the best thing I’ve ever eaten was kale chips, baked with a daub of coconut oil and a soupçon of self-righteousness but I’m afraid it isn’t. This Instant Pot Custard Cream Cheesecake is worth every single excessive calorie, every single extra agonising burpee my personal trainer will add on to my work out when he sees this post… 

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I must admit, when I first heard of Instant Pot, it was the suggestion that making cheesecakes in it might not only be easier but better than baking them in the oven, water bath or not, that lured me in. Yes it does make midweek meals extremely easy, fast and hands free but I think it really comes into it’s own when it comes to making cheesecake. And it cooks in a mere 25 minutes! 25 minutes – can you believe it? I do believe I will be needing to spend extra hours down the gym, praying for death on the rowing machine now I know just how fast you can whip up a cheesecake! 

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If you are British, you will most likely be afflicted with the most over-powering feelings of nostalgia when presented with a biscuit or two when it’s time for tea. Bourbon biscuits are my all-time favourite but custard creams have a special place in my heart as I recall my first memories where of them at break time, when I was in the reception class at school. We would each get a custard cream with a jelly sweet for our break time snack (is that modern day yummy mummies shrieking in horror I can hear in the background?!) and it was something I really looked forward to everyday. Sweet and vanillary with a buttery fluffy filling, these sandwich biscuits that are over a century old now are a comforting treat like no other. They really do taste like custard powder (rather than a more chic creme anglaise sort of custard made with eggs) and when you know that the flavouring added is actually a little almond extract, you’ll know why I add just a few drops to the filling to bring that childhood taste memory back to the fore. 

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Now I have just one last piece of nostalgia to weave into this tale. When Hungry Hubby and I first tasted this Custard Cream Cheesecake, we both uttered some indecent groans of pleasure and then almost instantaneously and simultaneously recalled The One With All The Cheesecakes from Friends. It’s the curse of growing up in the nineties that you can’t go a day without quoting at least one scene from Friends I’m afraid. In this one, Rachel and Chandler find and eat a neighbour’s cheesecake delivered to them by accident, from a fictitious bakery called Momma’s Little Bakery and they simply can’t stop themselves, it is that good. Both me and Hungry Hubby uttered “OMG it’s so creamy” and “that is the best cheesecake I’ve ever had!” whilst eating it and I do believe, if that bakehouse was real, my Custard Cream Cheesecake would be the one that found it’s way unwittingly into Rachel and Chandler’s lives!  Here’s a selection of clips from that brilliant episode for you to enjoy before you head on to the recipe! 

5 from 1 vote
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Instant Pot Custard Cream Cheesecake
Simply the best textured cheesecake in the world, thanks to the Instant Pot electric pressure cooker. Creamy, silky and light as a feather, you will be finding any excuse to make this Custard Cream Cheesecake!
Servings: 6
Author: Just Jo
Ingredients
For the base
  • 300 g custard cream biscuits
  • 40 g melted butter
For the filling
  • 560 g full fat cream cheese
  • 100 g caster sugar
  • 2 tbsp Bird's custard powder shop's own will also do
  • 2 large eggs
  • 1 tsp vanilla extract
  • Few drops almond extract
  • 125 g double cream
To finish (optional)
  • Approx 60ml double cream
  • 1 tsp icing sugar
  • 3 extra custard cream biscuits
Instructions
  1. Start by blitzing the biscuits 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 and up the sides to give as even a layer as you can.
  3. 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 should find it's own level.
  4. Now pour 250ml of water into the Instant Pot and place the trivet on top with the arms folded down.
  5. Take a long piece of foil and fold lengthways to make a sling long enough to allow you to lower the cheesecake on to the trivet and retrieve when cooked. Do this now. Then take 4 or 5 pieces of kitchen roll and tuck them over the cheesecake, trying to tent them around the tin to give room for them to drop as they absorb moisture before folding the foil very gently over enough to allow you to put the lid on.
  6. When closed, ensure the vent is set to "sealing" and select Manual, adjusting time to 25 minutes.
  7. Leave for 10 minutes after cooking time finished to give you a Natural Pressure Release then remove the lid, discard the now wet kitchen roll and using the foil sling, carefully remove the cheesecake. It should have a hint of a wibble wobble in the middle still.
  8. Cool on a rack and when at room temp, chill for a minimum of 4 hours if not over night in the fridge.
  9. 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 methods) before whisking the extra cream to soft peaks with the icing sugar and piping rosettes on top of the cake. Cut the remaining biscuits in half and place one on each rosette, if liked. Eat with deep pleasure in your heart!
Recipe Notes
Will keep for up to 2 days but freezes beautifully - slice and wrap in foil before freezing and defrost in the fridge, not at room temperature.
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27 Comments

  1. I LOVE cheesecakes! I’m a huge fan. And this cheesecake looks heavenly. Yup, is definitely worth every single extra calorie. I would sin with this cake like no question asked 😉 Sharing!

    • Just Jo 30/09/2016 at 12:23 - Reply

      Haha I love the idea of “sinning” with a cheesecake! Thanks for the genuine LOL Natalie 😀

  2. Azlin Bloor 30/09/2016 at 10:00 - Reply

    A brilliant recipe, who doesn’t love cheesecakes! I adore how you’ve decorated it too!

    • Just Jo 30/09/2016 at 12:22 - Reply

      Thanks Azlin. Me and Hubs do enjoy a bit of cream with our cheesecakes so the decoration was a non brainer 😀

  3. Silvia 30/09/2016 at 10:30 - Reply

    I remember every episode of Friends :). And I watch them every week.

    • Just Jo 30/09/2016 at 12:22 - Reply

      Lol! I’m so glad I’m not the only one still obsessively rewatching Friends at every opportunity Silvia 😉

  4. David @ CookingChat 30/09/2016 at 11:50 - Reply

    looks like a delicious cheesecake alright! sounds like a good way to make it for sure.

  5. I love that episode of Friends and now I love this cheesecake. What a great way to use custard creams.

    • Just Jo 30/09/2016 at 13:31 - Reply

      It’s a brilliant episode isn’t it Dannii? I live the end where Joey gets his fork out to join Rachel and Chandler eating off the floor lol x

  6. Hi Jo,
    What a lovely cheesecake! We love making cheesecakes in our IP too.
    Yes, the IP is addictive – love how we can make all these amazing food (including desserts) in such a short time!
    Have a wonderful weekend. 🙂
    Amy

    • Just Jo 30/09/2016 at 13:32 - Reply

      Hi Amy, thanks for stopping by! I’m in love with my IP alright and I’m delighted that the cheesecake recipe worked as well as it did in my dreams 😀

  7. Anne-Mette 10/12/2016 at 23:52 - Reply

    This looks heavenly! Now I find my self in a dilemma. Should I make this cheesecake or your triple chocolate cheesecake to bring to my sister in law’s chrustmas high tea?

    • Just Jo 11/12/2016 at 14:22 - Reply

      I say make both hehehehe 😉

      • Anne-Mette 11/12/2016 at 18:10 - Reply

        I somehow knew you were going to suggest that ?

        Sent from Samsung tablet

  8. Frank Arellano 17/12/2016 at 08:17 - Reply

    Jo,

    I have just come across your recipe and it looks delicious. I am planning to make 4″ mini cheesecakes as gifts. I’ve purchased the ingredients and am ready to go, but not being used to metric recipes I just want to double check the measurement for the double cream in the filling. It is given in grams and the amount given for the finish is in ml. I have never weighed liquid before and am wondering if I am I to weigh the double cream for the filling rather than measuring out 125 ml? I don’t want to go too far off with my ratio’s.

    Thanks,

    Frank

    • Just Jo 17/12/2016 at 08:50 - Reply

      Hello Frank – thank you for commenting, it’s so lovely to hear back when people are trying my recipes. I *love* your idea of making mini 4 inch cheesecakes as gifts! I’d love to see photos if you can share them on social media and tag my page in 😀 But back to your question – the weight and volume measures are strictly speaking different for everything (apart from water, where there are identical). I weight the cream in the filling as I am weighing the other ingredients but you could use 125ml (half a cup) and not be far off where you need to be. Also for the topping, you can be generous or stingy and and it wont matter too much – you just need enough cream to be able to whip it and pipe for decoration. I hope that was helpful and happy Instant Potting to you! x

  9. Deb Williams 26/12/2016 at 16:23 - Reply

    I made this to eat Christmas evening and it is gorgeous! Thank you for a fabulous recipe xx

    • Just Jo 27/12/2016 at 08:08 - Reply

      You are very welcome NoWaffle! So pleased to hear it was enjoyed, Merry Christmas to you xx

  10. Roshini 31/12/2016 at 23:05 - Reply

    Hi,
    All ur cheesecakes looks delicious. Wanna try them all..
    My first try with cheesecake in instant pot.. is it on high or low pressure -manual setting ?

    • Just Jo 01/01/2017 at 14:09 - Reply

      Hi Roshini – thanks for stopping by, I’m so happy to hear you like the look of my cheesecakes!
      The Instant Pot defaults to High when on Manual. All my cheesecakes to date are therefore cooked on High x

  11. Rachel Turner 03/01/2017 at 15:33 - Reply

    When it says use 125g of double cream does it mean 125ml?

    • Just Jo 03/01/2017 at 15:35 - Reply

      Hi Rachel! No, I weigh it. It saves getting a jug dirty as I just weigh it into the bowl I weigh up the cream cheese extra in. It’s not a massive difference though if you chose to use a jug so don’t fret either way x

  12. Corinna Fogarty 21/02/2017 at 17:13 - Reply

    Hi, this looks absolutely delicious! Do you think it would work with light cream cheese? Not the uber light one, just the next one down from full fat? Whatever the answer, I’m definitely going to make this!

    • Just Jo 21/02/2017 at 21:11 - Reply

      Hi Corinna – yes, you will be fine with the lighter one here. It’s a problem in non bake cheesecakes or frostings, but a slightly lighter one will be just grand. Definitely avoid the lowest of the low fat ones though!
      Hope you enjoy the cheesecake 😀

  13. […] Custard Cream Cheesecake […]

  14. Sharon Carley 13/11/2017 at 15:52 - Reply

    Hi Jo

    I love your site, and the Instant Pot recipes!! I made my first ever cheesecake in the instant pot and it was gone in one sitting. My husband said it was better that M&S and that’s saying something, the presentation wasn’t as good as yours but tasted divine if I say so myself. Looking forward to making more already.

    • Just Jo 13/11/2017 at 17:40 - Reply

      Ooo I am so happy to hear that Sharon! Thank you for your lovely review. I hope you continue to wow your hubby with more IP cheesecakes! x

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