Instant Pot Lemon Ricotta Cheesecake with Berry Swirl

Name: Instant Pot Lemon Ricotta Cheesecake with Berry Swirl
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 8 servings
Cuisine: American
Ingredients: 1½ cups (150 g) graham cracker crumbs, finely ground; 4 tablespoons (57 g) unsalted butter, melted, melted; 2 tablespoons (25 g) granulated sugar; ¼ teaspoon (1½ g) kosher salt; 1½ pounds (680 g) whole milk ricotta cheese, at room temperature, at room temperature, drained if watery; 4 ounces (113 g) cream cheese, at room temperature, at room temperature, cut into small pieces; ¾ cup (150 g) granulated sugar; 3 whole large eggs, at room temperature, at room temperature; 2 teaspoons (4 g) fresh lemon zest, finely grated from 1–2 lemons; 3 tablespoons (45 ml) fresh lemon juice, freshly squeezed; 1 teaspoon (5 ml) vanilla extract; ¼ teaspoon (1½ g) kosher salt; 1 tablespoon (8 g) cornstarch; 1 cup (150 g) mixed berries (fresh or frozen), thawed if frozen, thawed and drained if using frozen; 2 tablespoons (25 g) granulated sugar; 1 tablespoon (15 ml) fresh lemon juice; 1½ cups (360 ml) water for the Instant Pot

From the MyKitchenBank Kitchen

A modern take on cheesecake made in the Instant Pot: a buttery graham cracker crust supports a silky lemon-ricotta filling swirled with fresh berry compote. The Instant Pot's moist steam environment prevents cracks while keeping the interior tender. Light, tangy, and less heavy than traditional cream cheese cheesecakes, this recipe is faster than oven baking and yields consistently creamy results.

Prep: 20 min
Cook: 35 min
Wait: 2 hr 30 min
Total: 3 hr 25 min
Makes: 1 cheesecake (8 slices)

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Ingredients

8 servings

For the crust
1½ cups (150 g) graham cracker crumbs, finely ground
4 tablespoons (57 g) unsalted butter, melted, melted
2 tablespoons (25 g) granulated sugar
¼ teaspoon (1.5 g) kosher salt
For the filling
1½ pounds (680 g) whole milk ricotta cheese, at room temperature, at room temperature, drained if watery
4 ounces (113 g) cream cheese, at room temperature, at room temperature, cut into small pieces
¾ cup (150 g) granulated sugar
3 whole large eggs, at room temperature, at room temperature
2 teaspoons (4 g) fresh lemon zest, finely grated from 1–2 lemons
3 tablespoons (45 ml) fresh lemon juice, freshly squeezed
1 teaspoon (5 ml) vanilla extract
¼ teaspoon (1.5 g) kosher salt
1 tablespoon (8 g) cornstarch
For the swirl
1 cup (150 g) mixed berries (fresh or frozen), thawed if frozen, thawed and drained if using frozen
2 tablespoons (25 g) granulated sugar
1 tablespoon (15 ml) fresh lemon juice
For the Instant Pot
1½ cups (360 ml) water for the Instant Pot

Equipment (8)

Instant Pot (6-quart or larger)
7-inch springform pan
Metal trivet or steamer rack that fits in Instant Pot
Medium bowl
Large bowl
Whisk or electric mixer
Measuring cups and spoons
Zester or microplane (for lemon zest)

Steps

Before you start

Ricotta and eggs must be at room temperature for a smooth filling—take them out 1 hour ahead
You will need a 7-inch springform pan (or similar that fits inside your Instant Pot) and a trivet or metal rack
Lightly butter or spray the springform pan sides (the crust will stick to the buttered base)

1
Make the crust
- In a medium bowl, mix graham cracker crumbs, melted butter, sugar, and salt until the mixture resembles wet sand.
- Press firmly into the bottom of the 7-inch springform pan, using the bottom of a measuring cup to pack it evenly.
- Set aside.
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Ready when: crust is evenly packed and compact
Tip: Don't overmix or the crust will be dense; stop as soon as the mixture comes together.
2
Blend filling base
- In a large bowl, whisk together ricotta, cream cheese, sugar, eggs, lemon zest, lemon juice, vanilla, salt, and cornstarch until very smooth and no lumps remain.
- Stir gently by hand until fully combined; do not overmix or you'll incorporate too much air, which causes cracks.
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Ready when: filling is smooth with no visible lumps
Tip: Room-temperature ingredients blend smoothly; cold cream cheese will create lumps. Use a food processor if you prefer, but pulse gently.
3
Prepare berry swirl
- In a small bowl, gently fold together berries, sugar, and lemon juice.
- Let sit for 1 minute so the berries release their juice.
- You want a chunky compote, not a puree.
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Ready when: berries are just combined with juice visible
Tip: Don't mash the berries; keep them mostly whole for a better texture and appearance.
4
Assemble cheesecake
- Pour three-quarters of the ricotta filling into the springform pan over the crust, spreading gently to level the top.
- Spoon the berry compote over the filling in a spiral pattern or scattered dollops.
- Pour the remaining filling over the berries, smoothing the top gently.
- Tap the pan once or twice on the counter to release trapped air.
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Ready when: filling is layered and top is mostly smooth
Tip: Don't stir the berries into the filling or they'll bleed color; keep them distinct for a swirled effect.
5
Prepare Instant Pot
- Pour 1½ cups of water into the Instant Pot and insert the metal trivet.
- Tear off a long sheet of aluminum foil (about 12 inches), fold it in half lengthwise twice to create a narrow sling, and place it on top of the trivet.
- Carefully set the springform pan on the foil sling.
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Ready when: pan is centered and stable on the foil sling
Tip: The foil sling lets you lift the hot pan out safely without burns. Make sure the water level is below the springform pan edge.
6
Pressure cook
- Close the Instant Pot lid and set to high pressure (not the sauté setting) for 20 minutes.
- The pot will take 5–8 minutes to come to pressure; you'll hear the pressure indicator rise.
- Once the timer beeps, carefully turn off the heat or set to "vent" if your model requires it.
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Ready when: pressure indicator has released and timer has finished
Tip: Do not open the lid while cooking. A longer cook can cause the cheesecake to collapse. 20 minutes is ideal for a 7-inch pan.
7
Quick release and cool
- Perform a quick release by carefully pressing the valve to release pressure (it will hiss).
- Wait 30 seconds, then fully open the lid, tilting it away from you to avoid steam burns.
- Use the foil sling to carefully transfer the springform pan to a cooling rack.
- Let it sit at room temperature for 30 minutes.
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Ready when: top is set but still slightly soft; the cheesecake feels warm
Tip: A too-quick cooling temperature change can cause cracking. Thirty minutes at room temperature helps it set gently.
8
Chill and unmold
- Once the cheesecake has cooled to room temperature, wrap the pan in plastic wrap (don't cover the top) and refrigerate for at least 4 hours, preferably overnight.
- Run a thin, warm knife around the inside edge of the pan, then unhinge the springform sides.
- The cheesecake should slide out cleanly.
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Ready when: cheesecake is firm and cold; edges release from the pan cleanly
Tip: A warm knife slides through more easily than a cold one. If the cheesecake sticks, dip the knife in hot water and dry it.
9
Serve
- Slice with a warm, dry knife, wiping the blade between cuts for clean slices.
- Serve chilled or at cool room temperature.
- You can garnish with fresh berries, a sprinkle of lemon zest, or a drizzle of berry sauce if desired.
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Ready when: slices are clean and creamy
Tip: Let the cheesecake sit at room temperature for 10–15 minutes before serving for the best flavor and texture.

Good to know

Tips

Room-temperature ingredients are essential for a smooth, lump-free filling. Take ricotta, cream cheese, and eggs out of the fridge at least 1 hour ahead.
The Instant Pot's moist steam environment prevents the cracking that often plagues oven-baked cheesecakes. Do not overbake; 20 minutes is the target for a 7-inch pan.
If you prefer a thicker crust, increase the graham cracker crumbs to 2 cups and butter to 5 tablespoons, and press it slightly higher up the sides.
For a no-crack cheesecake, avoid overmixing the filling (which incorporates air that expands and causes cracks) and allow a gradual cool-down at room temperature before chilling.

Make ahead

The cheesecake can be made up to 2 days ahead. Bake through Step 7, chill, unmold, and wrap tightly in plastic wrap before refrigerating. It's even better the next day as flavors meld.

Storage & reheating

Store covered in the refrigerator for up to 5 days. The cheesecake does not freeze well due to the ricotta-based filling becoming grainy upon thaw. Serve cold or bring to cool room temperature (about 10 minutes) before serving for best flavor.

Substitutions

whole milk ricotta cheese, at room temperature → Mascarpone cheese (use 1 pound/454 g) or a mix of ricotta and Greek yogurt (1 pound ricotta + ¼ cup Greek yogurt). Mascarpone will make the cheesecake richer and denser. Greek yogurt adds tanginess similar to ricotta but may slightly reduce creaminess.
mixed berries (fresh or frozen), thawed if frozen → Raspberry or strawberry jam (¾ cup/200 g), gently warmed and swirled in, or homemade berry coulis. Jam swirls more easily than fresh berries and creates a more defined ribbon. Use slightly less (¾ cup instead of 1 cup) because jam is sweeter and thicker.
graham cracker crumbs → Digestive biscuit crumbs (European cookies) or vanilla wafer crumbs in the same amount. These will yield a slightly different flavor and texture but work equally well. Vanilla wafers add sweetness, so reduce the sugar in the crust by ½ tablespoon.
fresh lemon zest → Orange zest (same amount) or 1 tablespoon of poppy seeds mixed into the filling. Orange zest makes a citrus-forward cheesecake without the tartness. Poppy seeds add nuttiness and keep the ricotta lighter.