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.


Lemon Ginger Blackberry Cheesecake

3.62 from 31 votes


  • 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
  • Blackberries
  • Blackberry coulis
  • Diced crystallized Ginger


  • Mix the Graham crackers and Ginger snaps together and fold in the melted butter
  • Also add some of the crystallized ginger
  • Mix the softened cheese together with the sugar, sour cream, vanilla paste, flour, ginger juice, lemon rind, lemon juice and whipping cream
  • Add the eggs in one at a time
  • Scrape it into the cheesecake pan and cover(see video)
  • Add one cup of water to the instant pot and insert the cake in
  • Set the instant pot on pressure cook
  • Set to sealing mode and set the timer for 30 mins
  • Allow the pressure to naturally release
  • Chill the cheesecake for 4 hrs to overnight
  • To cut dip your knife in hot water, dry and cut and wipe the knife in between for clean cuts

To decorate
Sweetened Sour cream
Blackberry coulis
Diced crystallized Ginger