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Instant Pot Matcha Cheesecake

prep time:20 minutes
cook time:24 minutes
Chill Time4 hours
total time:4 hours 44 minutes
Pressure cooking cheesecake sounds weird but it creates this impossibly silky, custardy texture you can't get from baking - the steam keeps everything gentle and even. The black sesame crust with Biscoff cookies is genius; it adds this nutty, not-too-sweet base that works perfectly with the earthy matcha.
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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.

Notes

Cheesecake needs minimum 4 hours to set in refrigerator, overnight preferred. Center will be jiggly when first removed from Instant Pot.