Ingredients
For the Black Sesame Crumb
- 1 cup (120g) Biscoff cookie crumbs
- 1/3 cup (40g) black sesame seeds
- 3 tablespoons (45g) unsalted butter, melted
- 2 tablespoons (30g) granulated sugar
- 1/4 teaspoon salt
For the Cheesecake Batter
- 2 (8-ounce) blocks cream cheese, softened
- 1/2 cup (100g) granulated sugar
- 2 large eggs
- 1/3 cup (100g) heavy cream
- 1 tablespoon all-purpose flour
- 1.5 teaspoons matcha powder
- 1 teaspoon vanilla extract
- 1 teaspoon fresh lemon juice
First, Make and Bake the Crumb Base
Preheat your oven to 325F (160C). Line the bottom and sides of a 7-inch springform pan with parchment paper.
In a food processor, pulse the Biscoff cookies and black sesame seeds together until they form a fine powder. In a medium bowl, combine the cookie and sesame powder with the melted butter, granulated sugar, and salt. Mix until it has the consistency of wet sand.
Pour the crumb mixture into the prepared springform pan. Use the bottom of a cup or a spoon to press the crumbs down into a tight, even layer. Bake for 10 minutes to set the crust. Let it cool while you make the batter.
Next, Make the Cheesecake Batter
In the bowl of a stand mixer fitted with the paddle attachment, beat the softened cream cheese on medium speed until it is completely smooth with no lumps.
Add the granulated sugar and beat for another minute. Add the eggs one at a time, mixing well after each addition.
In a small bowl, sift together the all-purpose flour and matcha powder. With the mixer on low, add the flour mixture to the cream cheese base and mix until just combined.
Finally, stir in the heavy cream, vanilla extract, and lemon juice until the batter is smooth. If you see any lumps, you can pass the batter through a fine-mesh sieve to ensure a silky texture.
Finally, Cook the Cheesecake in the Instant Pot
Pour the cheesecake batter over the cooled crumb base in the springform pan. Gently tap the pan on the counter a few times to release any air bubbles.
Pour 1.5 cups of water into the bottom of your Instant Pot and place the trivet inside. Carefully lower the cheesecake pan onto the trivet.
Secure the lid, set the steam release valve to “Sealing,” and pressure cook on high for 14 minutes.
When the cooking time is up, let the pressure release naturally for 10 minutes. After 10 minutes, turn the valve to “Venting” to release any remaining steam.
Open the lid. The cheesecake will look very jiggly and unset in the center; this is what you want. Use a paper towel to gently dab any water that has collected on the surface.
Carefully lift the pan out of the Instant Pot and let it cool to room temperature. Then, cover it and transfer it to the refrigerator to chill for at least 4 hours, but overnight is best. This step is critical for the cheesecake to set to its final, spoon-soft, custardy texture.
Instant Pot Matcha Cheesecake
Ingredients
For the Black Sesame Crumb
- 1 cup Biscoff cookie crumbs 120g
- 1/3 cup black sesame seeds 40g
- 3 tablespoons unsalted butter 45g, melted
- 2 tablespoons granulated sugar 30g
- 1/4 teaspoon salt
For the Cheesecake Batter
- 2 blocks cream cheese 8-ounce, softened
- 1/2 cup granulated sugar 100g
- 2 large eggs
- 1/3 cup heavy cream 100g
- 1 tablespoon all-purpose flour
- 1.5 teaspoons matcha powder
- 1 teaspoon vanilla extract
- 1 teaspoon fresh lemon juice
Instructions
- Line 7-inch springform pan with parchment paper and preheat oven to 325F.
- Pulse Biscoff cookies and black sesame seeds in food processor until fine.
- Mix crumbs with melted butter, sugar, and salt until sandy.
- Press mixture into pan and bake 10 minutes. Cool completely.
- Beat cream cheese until smooth, then beat in sugar.
- Add eggs one at a time, mixing well after each.
- Sift flour and matcha together, mix into batter on low speed.
- Stir in heavy cream, vanilla, and lemon juice until smooth.
- Pour batter over crust and tap pan to remove air bubbles.
- Add 1.5 cups water to Instant Pot and place trivet inside.
- Lower cheesecake onto trivet and seal lid.
- Pressure cook on high 14 minutes, natural release 10 minutes.
- Dab surface with paper towel to remove condensation.
- Cool to room temperature, then refrigerate until set.
