Instant Pot Basque Burnt Cheesecake: A Creamy Delight Made Easy

Instant Pot Basque Burnt Cheesecake is everything you love about traditional burnt cheesecake but easier, quicker, and made perfectly smooth with the help of your Instant Pot. With its bold caramelized top and velvety, custard-soft center, this rustic Spanish dessert is an absolute showstopper. In this guide, you’ll learn how to make a Basque Burnt Cheesecake in an Instant Pot, troubleshoot common baking issues, and discover why this version might just become your go-to for dinner parties or cozy weekends. Let’s make something rich, simple, and unforgettable one pressure-cooked slice at a time.

Table of Contents

The Story & Intro

A Taste of Home in Every Bite

Instant Pot Basque Burnt Cheesecake brings back memories of comfort and warmth from my childhood. Growing up just outside Bath, I learned early that baking wasn’t just about sweets it was about stories, too. My mum made custards with golden tops, and my nan swore a slightly scorched crust made everything taste better. When I moved to Toronto, those flavours stayed with me like old songs.

One chilly evening, I was craving something creamy and rich but also easy. I spotted a version of Basque Burnt Cheesecake online and was instantly drawn to its dark, crinkled top and soft, custard-like center. I wondered, could I recreate that nostalgic warmth using my Instant Pot? The answer was a delicious yes.

With just a few ingredients and my trusty Instant Pot, I had a deeply satisfying dessert in under an hour. Creamy and tender at its heart, with beautifully toasted rims that hinted at richness. It reminded me of the quiet joy of baking with mum no pressure, just pleasure. Alex devoured his slice, and even Crumpet our curious cat sniffed around the kitchen longer than usual.

Why Instant Pot Basque Burnt Cheesecake?

Basque Burnt Cheesecake is famously simple just cream cheese, eggs, sugar, and cream but getting that signature burnt top and wobbly center in a regular oven can feel like threading a needle. That’s where the Instant Pot comes in. With gentle, even heat and no fuss about water baths, it delivers a rich, creamy cheesecake every time.

Even better, the Instant Pot makes this recipe more accessible to home cooks. There’s no oven-watching stress just consistent, creamy results every time. Instead, you’ll find yourself with a perfect Instant Pot Basque Burnt Cheesecake creamy inside, slightly bitter on top, and ready to impress.

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Step-by-Step Instant Pot Recipe

Ingredients and Preparation

Making Instant Pot Basque Burnt Cheesecake is delightfully simple. No water bath, no complicated steps just your trusty Instant Pot, a springform pan, and a handful of pantry staples.

For the cheesecake, you’ll need:

• 32 ounces (900g) cream cheese, softened
• 1 cup (200g) superfine sugar (or blend regular sugar until fine)
• 6 large eggs
• ¼ cup (30g) all-purpose flour
• 1 cup (240ml) heavy whipping cream
• ¼ teaspoon salt

Line a 9-inch springform pan with two sheets of parchment paper, crumpled and smoothed for that classic wrinkled finish. This gives your Instant Pot Basque Burnt Cheesecake its signature look and makes lifting it out much easier.

In a food processor, blend the cream cheese and sugar until smooth (about 30 seconds). Scrape down the sides, add the eggs, and pulse again. Then add the heavy cream, flour, and salt. Blend for a full minute until silky and lump-free.

Pour the cheesecake batter into the pan. Tap the pan gently on the counter to release any air bubbles, then run a toothpick through the surface to burst any that rise to the top.

Cooking Instructions

Add 1 cup of water to your Instant Pot and set a trivet inside. Carefully place the springform pan on the trivet. Seal the lid and cook the Instant Pot Basque Burnt Cheesecake on high pressure for 40 minutes.

Let the pressure release naturally for 10–15 minutes. The cheesecake should be puffed up and jiggle slightly in the center. An internal temperature of 150–155°F (65–70°C) confirms it’s ready.

Carefully lift out the pan and allow the cheesecake to cool on the counter for two hours. The cheesecake will settle, firm up, and develop that creamy, dreamy middle. If desired, broil it for 3–5 minutes to create a beautifully darkened top just like the traditional Basque version.

Troubleshooting and FAQs

Common Issues and Solutions

Even with a forgiving recipe like Instant Pot Basque Burnt Cheesecake, little things can go wrong but they’re easy to fix with the right know-how. If your cheesecake turns out too eggy, grainy, or lacks that signature wobble, you’re not alone.

One common issue is an eggy taste. This usually happens when eggs are overmixed or overcooked. Keep blending time short after adding eggs, and always stop cooking once the center is jiggly.

Another concern is texture. If your cheesecake isn’t smooth, it may be due to cold ingredients. To get the smoothest texture, let your cream cheese and eggs come to room temperature first. This helps everything blend smoothly and avoids graininess.

Don’t worry if the top doesn’t look as dark straight from the Instant Pot just broil it for a few minutes to get that beautifully scorched finish you expect from a traditional Basque Burnt Cheesecake.

Conclusion

There’s something magical about Instant Pot Basque Burnt Cheesecake. It’s bold but unfussy, elegant yet incredibly easy to make especially with the help of your Instant Pot. Whether you’re celebrating a special moment or simply need a slice of comfort on a quiet evening, this dessert delivers deep flavor, silky texture, and that beautifully scorched finish every time.

This could easily become your favorite sweet indulgence. Once you make it, you’ll see how effortlessly it comes together and how quickly it disappears. So go ahead, pour yourself a cuppa, set up your Instant Pot, and bring a little bit of Basque magic to your kitchen.

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