Instant Pot Cardamom & Ginger Cheesecake

December 19, 2016

instant pot cardamom and ginger cheesecake

One of my favourite whole spices has got to be cardamom. It’s subtle – so not overpowering like the clove, it doesn’t have cinnamon’s heat, or star anise’s hint of liquorice – it’s just a lovely, wholesome flavour that almost envelopes you as you devour it. So when I saw a cheesecake recipe for the Instant Pot, I knew I had to try a cardamom version. Inspired by Jo’s lemon and ginger cheesecake, I used a gingernut biscuit base for this, followed by a creamy, rich cardamom filling and topped with crushed pistachio nuts and toasted coconut for texture. This really is a delight to eat and the texture from ‘baking’ it in the Instant Pot is quite  possibly the best I have ever tasted.

You will need:

A 6-inch or 7-inch springform pan

Foil, to make slings to lift the pan out of the Instant Pot


200 grams of gingernut biscuits

50 grams of melted butter

560 grams of cream cheese (I used full fat Philadelphia)

100 grams of caster sugar

125 ml of double cream

2 teaspoons of freshly ground cardamom

2 tablespoons of cornflour

2 eggs

A handful of pistachios, coarsely crushed

2 teaspoons of desiccated coconut, toasted


Blitz your gingernut biscuits into a fine crumb in your food processor. If you don’t have one, put the biscuits in a ziplock bag, top with a tea towel and take a rolling pin and! Once you have a pile of crumbs, add in your melted butter so you have the texture of wet sand.

Decant the biscuit base into your pan and evenly distribute it across the bottom and up the sides. I like a thick crust so this was perfect for my 6 inch pan. Using a glass helps me do this quite easily. Set it aside whilst you work on your filling.

using a glass to smooth out cheesecake base

Using a mixer, whip your cream cheese until it’s nice and fluffy. Then add all the rest of your ingredients and whip for no more than 30 seconds. Use a spatula to incorporate any bits left out and then leave the mixture alone to avoid overworking it.

kitchen aid mixing cheesecake

Pour your mixture into your biscuit base – tap it gently to ensure the filling settles nicely.

Now, prepare your Instant Pot. Begin by switching it onto Sauté mode to heat the pot. Pour in 1.5 cups of water and pop in your trivet. Thread a foil strip through each trivet handle and then lower in your pan. Cover the cheesecake with either several sheets of kitchen towel, foil, or a silicone (oven/microwave safe) lid, and then put on your Instant Pot lid.
adding the cheesecake into the pot

Ensure the valve is set to Sealing, then choose a manual cycle on High for 30 minutes. When this is complete, allow the pot to naturally release pressure for 10 minutes. Then release the rest of the pressure. When you remove the cheesecake, check that it is mainly set, with a little wobble in the middle. After cooling it on a rack, pop it in the fridge for at least four hours, or overnight if possible.

When you’re ready to dig in, top it with your crushed pistachios and toasted coconut. Then savour it – it is a dream to slice and like chai in a cake. You’re welcome.

instant pot cardamom and ginger cheesecake


Recipe adapted from Every Nook and Cranny 



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  • Reply Raya December 19, 2016 at 5:50 pm

    Very interesting combination of spices here. I’ve got a lemon cheesecake recipe that I use often for orders. I’m gonna have to try this ?

  • Reply ChristalBlogs December 19, 2016 at 5:56 pm

    OMG it does cheesecake as well?!

    SOO glad I entered this competition now lol

  • Reply Amina December 19, 2016 at 8:20 pm

    What a delightful combination! I love cardamom too, and the toppings ~ something else! I would love to dig into this like right now.

  • Reply Yousra Naeem December 20, 2016 at 2:00 pm

    Woohoo cheese cake is my favorite❤
    But never tried this recipe before. Definitely gonna try this one ASAP!
    Thanks for sharing.

  • Reply Fazeela Ibrahim December 20, 2016 at 3:08 pm

    Never tired of cheesecakes. This one is looking super yummy . Will try it out!!

  • Reply Chelsea December 21, 2016 at 7:41 pm

    I’m not a huge cheesecake fan but this looks and sounds really good! I totally agree with you about cardamom also. It’s an amazing flavor, not very spicy or in your face but it has a nice bright, refreshing taste. Otherwise I’d use it a lot more lol!

  • Reply Sainab December 21, 2016 at 10:44 pm

    Man this looks delicious!! I wish I was good at making sweet food. I’m really bad at baking so maybe instant pot desserts are the way for me!

  • Reply BritDeshiMummy December 21, 2016 at 10:56 pm

    This looks scrumptious! I would never have thought about putting cardamon in a cake! I do like to include it in my tea ?

  • Reply Liyanah January 9, 2017 at 1:02 am

    And I didn’t get to sample this deliciousness why?!?

    • Reply Iman January 10, 2017 at 10:05 pm

      Ahh! Thank you for stopping by <3 I promise the next time I make it - I'll bring some by! x

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