Instant Pot Black Cardamom Cheesecake with Fig Compote

Name: Instant Pot Black Cardamom Cheesecake with Fig Compote
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 8 servings
Cuisine: Middle Eastern
Ingredients: 16 oz (450 g) cream cheese, room temperature, softened at room temperature; ¾ cup (180 ml) Greek yogurt, full-fat plain; ¾ cup (150 g) granulated sugar; 1 tablespoon (5 g) black cardamom pods, ground, freshly ground from pods; 3 large eggs, room temperature; 1 teaspoon (5 ml) vanilla extract; ¼ teaspoon (1½ g) fine sea salt; 2 tablespoons (16 g) all-purpose flour; 1¼ cups (150 g) graham cracker crumbs; 5 tablespoons (70 g) unsalted butter, melted, melted; 2 tablespoons (25 g) granulated sugar; 1 cup (180 g) dried black or Calimyrna figs, chopped, stems removed, halved or chopped; ¾ cup (180 ml) fig juice or white grape juice; 2 tablespoons (30 ml) honey; 1 tablespoon (15 ml) fresh lemon juice; 1 cinnamon stick, 3-inch (7.5 cm) piece

From the MyKitchenBank Kitchen

A creamy, aromatic cheesecake infused with the warm, complex flavor of black cardamom, topped with a glossy fig compote. This Middle Eastern-inspired dessert uses Greek yogurt for tang and is cooked gently in an Instant Pot for a crack-free result. The spiced filling contrasts beautifully with the sweet-tart figs, creating a sophisticated treat that's both modern and traditional.

Prep: 25 min
Cook: 45 min
Wait: 2 hr 30 min
Total: 3 hr 40 min
Makes: 1 cheesecake (8 slices)

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Ingredients

8 servings

For the cheesecake
16 oz (450 g) cream cheese, room temperature, softened at room temperature
¾ cup (180 ml) Greek yogurt, full-fat plain
¾ cup (150 g) granulated sugar
1 tablespoon (5 g) black cardamom pods, ground, freshly ground from pods
3 large eggs, room temperature
1 teaspoon (5 ml) vanilla extract
¼ teaspoon (1.5 g) fine sea salt
2 tablespoons (16 g) all-purpose flour
For the crust
1¼ cups (150 g) graham cracker crumbs
5 tablespoons (70 g) unsalted butter, melted, melted
2 tablespoons (25 g) granulated sugar
For the fig compote
1 cup (180 g) dried black or Calimyrna figs, chopped, stems removed, halved or chopped
¾ cup (180 ml) fig juice or white grape juice
2 tablespoons (30 ml) honey
1 tablespoon (15 ml) fresh lemon juice
1 cinnamon stick, 3-inch (7.5 cm) piece

Equipment (8)

7-inch (18 cm) round springform pan with removable sides
Instant Pot (6-quart / 5.7-L capacity or larger)
Stand mixer or hand mixer
Aluminum foil
Parchment paper
Small saucepan
Fine-mesh sieve or strainer
Instant-read thermometer

Steps

Before you start

Bring cream cheese and eggs to room temperature (1 hour)—cold ingredients cause lumps and cracks
Crush black cardamom pods using a spice grinder or mortar and pestle; measure ground cardamom
Prepare a 7-inch (18 cm) round springform pan by lining the bottom with parchment paper and wrapping the outside with aluminum foil
Fill your Instant Pot with 1½ cups (360 ml) water and insert the trivet before cooking begins

1
Mix the crust
- In a bowl, combine 1¼ cups (150 g) graham cracker crumbs, 5 tablespoons (70 g) melted butter, and 2 tablespoons (25 g) sugar.
- Stir until the mixture resembles wet sand.
- Press firmly and evenly into the bottom of the 7-inch (18 cm) springform pan, using the bottom of a measuring cup to compress.
- Place the pan in the freezer while you prepare the filling.
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Ready when: Mixture resembles wet sand and holds together when squeezed
Tip: Freeze the crust now to prevent softening when the hot water bath surrounds it
2
Beat cream cheese and yogurt
- In a stand mixer fitted with the paddle attachment (or using a hand mixer), beat 16 oz (450 g) room-temperature cream cheese on medium speed for 2 minutes until light and fluffy, scraping the bowl halfway.
- Add 0.75 cup (180 ml) Greek yogurt and beat for 1 more minute until fully incorporated and smooth.
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Ready when: Mixture is light, fluffy, and uniform cream-colored
Tip: Over-beating incorporates air, which can cause cracking; stop as soon as ingredients are combined
3
Add sugar and cardamom
- With the mixer on medium-low speed, gradually add 0.75 cup (150 g) granulated sugar, beating for about 1 minute.
- Add 1 tablespoon (5 g) freshly ground black cardamom, 0.25 teaspoon (1.5 g) fine sea salt, and 1 teaspoon (5 ml) vanilla extract.
- Mix on low speed for 30 seconds until just combined.
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Ready when: Cardamom is evenly distributed and mixture is pale
Tip: Cardamom flavor is delicate; don't overmix or its aromatic oils will dissipate
4
Fold in eggs and flour
- Add the 3 room-temperature eggs one at a time to the mixer on low speed, beating for about 20 seconds after each addition until fully incorporated before adding the next.
- After the last egg is combined, add 2 tablespoons (16 g) all-purpose flour and fold gently by hand with a spatula just 4–5 times until barely visible streaks remain.
- Do not use the mixer.
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Ready when: No visible egg whites; flour disappears into batter with just a few folds
Tip: Add eggs slowly and stop the mixer between additions to avoid deflating the batter; overmixing at this stage introduces air that causes cracks
5
Pour and prepare for water bath
- Pour the filling into the frozen graham cracker crust.
- Tap the springform pan on the counter 3 times to release large air bubbles.
- Wrap the outside of the pan with aluminum foil, going up and around the sides to prevent water from seeping into the pan during the water bath.
- Pour 1.5 cups (360 ml) water into the Instant Pot and place the trivet inside.
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Ready when: Pan is tightly wrapped and water is in the pot
Tip: Foil should fully cover the bottom and sides to create a watertight seal
6
Cook on high pressure
- Lower the springform pan onto the trivet in the Instant Pot.
- Close the lid, set the pressure valve to sealing, and cook on high pressure for 18 minutes.
- While the pot comes to pressure, the cheesecake will cook gently.
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Ready when: Instant Pot beeps and shows high pressure reached
Tip: Do not open the lid during cooking; the steady, gentle heat prevents cracks
7
Release pressure naturally
- When the cooking time ends and the pot beeps, turn off the Instant Pot.
- Allow the pressure to release naturally for 15 minutes (do not use the quick-release valve).
- After 15 minutes, manually release any remaining pressure by carefully turning the pressure valve to venting.
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Ready when: Pressure valve shows no more steam after 15 minutes
Tip: Natural release is essential; quick release causes the cheesecake to crack
8
Cool in the pot
- Crack open the lid slightly and let the cheesecake sit in the still-warm pot for 5 minutes.
- Then remove the pan carefully with tongs and place it on a wire rack.
- Let it cool at room temperature for 1 hour before transferring to the refrigerator.
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Ready when: Cheesecake is warm to the touch but no longer steaming; surface is pale and set at the edges
Tip: This gradual cooling prevents cracking; do not rush it by placing the hot pan directly in the fridge
9
Refrigerate the cheesecake
- Cover the springform pan loosely with plastic wrap and refrigerate for at least 4 hours, preferably overnight, until the cheesecake is completely chilled and firm throughout.
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Ready when: Cheesecake is completely cold and holds its shape when a knife is inserted and withdrawn
Tip: Overnight chilling results in the best texture and allows the black cardamom flavor to mellow and blend
10
Prepare fig compote
- In a small saucepan, combine 1 cup (180 g) chopped dried figs, 0.75 cup (180 ml) fig juice, 2 tablespoons (30 ml) honey, 1 tablespoon (15 ml) fresh lemon juice, and 1 cinnamon stick (3-inch / 7.5 cm piece).
- Bring to a simmer over medium heat, stirring occasionally.
- Simmer for 8–10 minutes until the figs are very soft and the liquid has thickened to a glossy, jam-like consistency.
- Remove from heat and discard the cinnamon stick.
- Let cool to room temperature.
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Ready when: Figs are soft and the mixture coats the back of a spoon; liquid has reduced by about one-third
Tip: If the compote is too thick after cooling, thin it with 1 tablespoon of water; if too thin, simmer for another 1–2 minutes
11
Unmold and serve
- Run a thin-bladed knife around the edge of the chilled cheesecake to loosen it, then release the springform pan sides.
- Leave the cheesecake on the springform base for serving, or carefully slide it onto a serving plate.
- Cut into 8 equal slices using a hot, damp knife (wipe and reheat between cuts).
- Top each slice with a generous spoonful of the fig compote and serve chilled or at room temperature.
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Ready when: Cheesecake cuts cleanly without cracking; top is creamy and figs glisten on top
Tip: A hot, damp knife prevents dragging and creates clean, beautiful slices; dip in hot water and wipe dry between each cut

Good to know

Tips

Room-temperature ingredients are critical: cold cream cheese and eggs create lumps and cracks. Take them out 1 hour ahead and set on the counter.
The Instant Pot's gentle heat and humid environment prevent the top cracks that often occur in a traditional oven. Do not skip the natural pressure release; quick release causes sudden cooling and cracking.
Black cardamom has a smoky, complex flavor distinct from green cardamom. If you can't find it, green cardamom is a reasonable substitute, though the flavor profile changes. Seek out black cardamom in Indian, Middle Eastern, or specialty spice shops.
This cheesecake's flavor improves overnight as the cardamom flavor mellows and integrates with the cream cheese base. Plan to make it at least one day ahead.

Make ahead

The cheesecake can be made up to 2 days ahead and kept covered in the refrigerator. The fig compote can be made up to 5 days ahead and stored in an airtight container in the refrigerator.

Storage & reheating

Room temperature: up to 2 hours. Refrigerator: cover loosely with plastic wrap; keeps for up to 5 days. Freezer: wrap individual slices tightly in plastic wrap and aluminum foil; keeps for up to 2 months. To reheat from frozen, thaw overnight in the refrigerator and serve chilled. The fig compote keeps separately in an airtight container in the refrigerator for up to 5 days or frozen for up to 2 months.

Substitutions

Greek yogurt, full-fat plain → sour cream (same amount). Sour cream adds extra tang and richness; the cheesecake will be slightly denser
black cardamom pods, ground → green cardamom pods, ground (use 2 teaspoons / 4 g). Green cardamom is more floral and subtle; use twice the amount and reduce by half if you prefer milder flavor
dried black or Calimyrna figs, chopped → dried apricots, halved (same weight). Apricots are brighter and more tart; the compote will be sharper in flavor
fig juice or white grape juice → strong brewed black tea or pomegranate juice (same amount). Tea adds astringency; pomegranate adds fruity tartness. Both pair well with the cardamom filling