Pot in Pot Recipe: Make two cheesecakes simultaneously in Instant Pot!


CREDIT:  This recipe was adapted from "This Old Gal"(https://thisoldgal.com). Please refer to https://thisoldgal.com/perfect-pressure-cooker-cheesecake-tips/ for her cheesecake tips to make a perfect cheesecake in your pressure cooker !

Cheesecakes 2 way Recipe

Note: Double the ingredients below for making 2 cheesecakes simultaneously

Check out the ingredient list on:




For each cheesecake

For crust:

20 biscoff biscuits

2 tsp sugar

2 tbsp melted butter

For filling:

16 oz cream cheese at room temperature (Important -To avoid lumps and achieve perfect texture !)

½ cup sugar

2 tsp all purpose flour

¼ cup heavy cream

zest of 1 lemon

½ tsp vanilla extract

 2 eggs at room temperature  (Important - To avoid lumps and achieve perfect texture !)

1 egg yolk at room temparture (Important - To avoid lumps and achieve perfect texture !)


  1. Line the ekovana pan with parchment paper. You will need one circular piece for the bottom and a long strip to cover the inner side walls.
  2. Transfer the crushed biscoff biscuits to the lined pans and level it with the bottom of a cup compressing it to the bottom and sidewalls to form a crust.
  3. Repeat above steps 1-2 to make the second crust.
  1. Freeze both the crusts for at least 20 mins. Prepare the fillings meanwhile.
  2. In a mixing bowl, add the cream cheese, sugar, all purpose flour, heavy cream, lemon zest, vanilla extract as mentioned in the ingredients list and mix together.
  3. Now add 1 egg and mix for a few seconds.
  4. Add the second egg and mix again.
  5. Finally add the egg yolk and mix one more time.
  6. The filling is ready to pour on top of the crust.

Repeat steps 4-9 for the second cake.

  1. Tap the ekovana pans gently on the counter to ensure there aren’t any air bubbles and the filling is level.
  2. Stack the ekovana pans and close the lid and lock the easy lift handles.
  3. Add 2 cups water to the pressure cooker main pot (insert).
  4. Insert the stacked pans and close the pressure cooker lid.
  5. Set to manual/ High for 27 mins with vent in sealing position.
  6. Allow Natural pressure release (NPR)
  7. Remove the pans and check if the cakes are jiggly.
  8. The top cake is more jiggly than the bottom cake.
  9. Switch the pans and move the cake on top to the bottom position and the cake on bottom to the top position of the stack.
  10. Place the lid and lock the handles
  11. Close the pressure cooker and set valve to sealing position.
  12. Set to manual/ High for 3 mins.
  13. Allow Natural pressure release (NPR)
  14. Open the pans. The cakes should be soft in the middle
  15. Refrigerate the cakes in their pans for at least 4 hours (or even overnight)
  16. Remove the pans from the refrigerator
  17. If you see water droplets on top of the cake, dab them gently with a paper towel.
  18. Place a parchment paper on top of the pan and carefully invert it over a plate
  19. Carefully remove the pan. The cake is on the plate upside down.
  20. Now gently place a plate on top of the crust and invert both the plates together to transfer the cake to the second plate.
  21. Tadaa !! The cake is now on the plate.
  22. Repeat steps 27-29 for the second cake.

Top the cakes with topping of your choice like lemon butter, blueberry compote, strawberry compote etc

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  • Made these cheese cakes and they are super delicious, love this pan set😊

  • Very favorable. Easy to make.

    DonnaJean Donnelly

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