What does sour cream do to a cheesecake?

Sour cream brings a gentle tang and extra moisture that offsets the richness of cream cheese. It also creates a softer texture, making every bite feel creamier and more balanced. In Instant Pot Cheesecake with Sour Cream Topping , it’s used both in the batter and as a topping for flavor and finish.

Which is better for cheesecake, heavy cream or sour cream?

It depends on the result you want. Heavy cream makes the cheesecake denser and richer. Sour cream offers a lighter texture with a gentle tang. For Instant Pot Cheesecake with Sour Cream Topping , sour cream is preferred for its balance and consistency in a pressure cooker.

Can you substitute sour cream for cream cheese in cheesecake?

No. Sour cream can't replace cream cheese it lacks the structure needed to set the cake. It works as a supplement, adding softness and flavor, but it’s not a main ingredient substitute.

Can you put a springform pan in an Instant Pot?

Yes, a 6-quart Instant Pot comfortably holds a 7-inch springform or push pan. Use a foil sling or trivet for easy removal and always wrap the bottom of the pan to prevent leaks.

Instant Pot Cheesecake – 1 Classic Recipe, Great Results Every Time Instant Pot Cheesecake with Sour Cream Topping

Description

This Instant Pot Cheesecake with Sour Cream Topping is rich, creamy, and beautifully balanced with a tangy finish. A no-fuss, pressure-cooked dessert that’s perfect for any occasion.

Ingredients

For the crust:

1 cup graham cracker crumbs

2 tbsp sugar

3 tbsp melted butter

For the filling:

2 (8 oz) packages cream cheese, softened

1/2 cup sugar

2 large eggs

1/2 cup sour cream

1 tsp vanilla extract

For the topping:

1 cup sour cream

2 tbsp sugar

1/2 tsp vanilla extract

Cook Mode Prevent your screen from going dark

Instructions

1. Combine crust ingredients and press into the bottom of a greased 7-inch springform pan. Freeze for 10 minutes.

2. Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in sour cream and vanilla.

3. Pour batter into crust. Cover with foil.

4. Add 1 cup water to Instant Pot. Place pan on trivet. Use a foil sling to lower pan in.

5. Cook on high pressure for 30 minutes. Let pressure release naturally.

6. Whisk sour cream topping ingredients. Spread over warm cheesecake.

7. Return to Instant Pot and cook on manual for 1 minute. Let sit 10 minutes.

8. Cool to room temp. Chill for at least 4 hours before serving.

Notes

Ensure all ingredients are at room temperature to prevent lumps.

For a firmer crust, bake it at 325°F for 8 minutes before adding the filling.

Cheesecake can be stored in the fridge for up to 5 days.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Instant Pot
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 360
Sugar: 20g
Sodium: 240mg
Fat: 27g
Saturated Fat: 15g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 23g
Fiber: 0g
Protein: 6g
Cholesterol: 110mg