I looooooove making cheesecake for my family and friends – it’s so easy to make and customize. I’ve been test driving the Instant pot for the last few weeks and when I heard it made an amazing cheesecake, I just had to try it out for myself! Follow my recipe and process to get incredible results!

This creamy Cheesecake starts off with a cracker and gingersnap base embedded with ginger crystals. Then a creamy cheesy batter is lightened with sour cream and eggs and enhanced with lemon rind, lemon juice and ginger juice. It’s baked in the Instant Pot, cooled overnight and then served with a dollop of sour cream, black berries, berry coulis and some more crystallized ginger.


1/2 cup each Graham cracker & Ginger snap crumbs

1/2 cup each Graham cracker & Ginger snap crumbs
1 tsp crystallized diced Ginger
1/4 cup melted Butter

450 gms softened cream Cheese
3/4 cup Sugar
3/4 cup Sour Cream
1 tsp Vanilla paste
2 tbsps all purpose Flour
1 tbsp Ginger juice
1 tbsp Lemon rind
Juice of 1/2 a Lemon
150 ml heavy whipping Cream
2 extra large Eggs at room temp

To decorate
Sweetened Sour cream
Blackberry coulis
Diced crystallized Ginger