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Instant Pot recipe: Orange Cheesecake using ekovana stainless steel cheesecake push pan

CREDIT:  This recipe was adapted from "This Old Gal"( Please refer to for her cheesecake tips to make a perfect cheesecake in your pressure cooker !



For crust:

5 ginger cookies (ginger snaps)

3 tablespoon melted butter


For filling:

16 oz. cream cheese (room temperature)

½ cup sugar

2 teaspoon all-purpose flour

¼ cup heavy cream

zest of 1 orange

½ teaspoon vanilla extract

 2 eggs at room temperature

1 egg yolk at room temperature


For Topping:

1 cup orange juice

1 tablespoon cornstarch

1/3rd cup sugar


  1. Coat the ekovana pan with non-stick olive oil spray
  2. Crush the cookies in a food processor, transfer to ekovana cake pan and level it with the bottom of a cup compressing it to the bottom and sidewalls to form a crust.
  3. Freeze the crust for at least 20 mins. Prepare the filling meanwhile.
  4. In a mixing bowl, add the cream cheese, sugar, all-purpose flour, heavy cream, orange zest, vanilla extract as mentioned in the ingredients list and mix together.
  5. Now add 1 egg and mix for a few seconds.
  6. Add the second egg and mix again.
  7. Finally add the egg yolk and mix one more time.
  8. The filling is ready to pour on top of the crust.
  9. Remove the ekovana cake pan with crust from the freezer.
  10. Gently pour the filling over crust.
  11. Tap the ekovana pan gently on the counter to ensure there aren’t any air bubbles and the filling is level.
  12. Add 1 cups water to the pressure cooker main pot (insert). Place the trivet
  13. Lower the cake pan using the convenient handle and place it on the trivet and close the pressure cooker lid.
  14. Cook on manual/ high for 28 mins with vent in sealing position and allow the pressure to release naturally (NPR).
  15. Open the pressure cooker. Remove the cake pan using the handle. The cake should be soft in the middle. Dab off any water droplets gently with a paper towel.
  16. Close the cake pan with a plate and refrigerate the cake in their pans for at least 4 hours (or even overnight)
  17. Remove the pan from the refrigerator.
  18. Notice the sides of the cake, leave the cake pan wall when the cake is cooled.
  19. Gently place the cake pan on top of a sturdy jar and push the side of the pan downwards.
  20. The bottom disc with the cheesecake stays on top of the jar for you to move conveniently.
  21. Garnish the cake with toppings of your choice.
  22. For orange topping- in a saucepan mix 1 cup freshly squeezed orange juice, 1 tablespoon cornstarch and 1/3rd cup sugar and simmer for few minutes until it slightly thickens. Allow it to cool down.
  23. Spread the thickened toping uniformly on top of the cheesecake and garnish with orange slices. Enjoy !

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