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Instant Pot Cheesecake with Salted Tahini Caramel & Gooseberries

Cheesecake with Salted Tahini Caramel, Gooseberries & Toasted Flaked Almonds

This cheesecake is made in a Instant Pot! But can easily be baked in an oven too.
Prep Time 15 mins
Cook Time 28 mins
Chilling Time 8 hrs
Course Dessert
Servings 8
Calories 754 kcal


  • Instant Pot
  • 7 inch or 20 cm springform baking tin



  • 150 g gingersnap biscuits
  • 50 g melted butter
  • 500 g full fat cream cheese room temperature
  • 100 g caster sugar
  • 15 ml corn flour
  • ½ lemon juice and zest
  • 125 ml cream room temperature
  • 2 large eggs
  • 5 ml vanilla essence
  • pinch of salt

Salted Tahini Caramel Sauce (Makes +- 250 ml)

  • 200 g caster sugar
  • 85 g butter cut into cubes
  • 125 ml cream heated
  • 30 ml tahini optional
  • 5 ml Malden salt to taste


  • 50 g flaked almonds toasted
  • 125 g gooseberries optional
  • Malden salt for sprinkling


The Cheesecake

  • Place biscuits into a blender and crush until fine. Add to a bowl and mix in the melted butter until well combined.
  • Line the bottom and sides of your springform tin with baking paper. Press the buttery crumbs evenly into the lined tin to make a solid base. Pop in the freezer while preparing the cheesecake filling.
  • Add the cream cheese, sugar, corn flour, lemon, cream, eggs and vanilla to a large bowl. Whisk vigorously by hand until well combined and smooth. You can use a hand beater too - just don't overbeat it. Season with a pinch of salt.
  • Pour the cheesecake mixture into the chilled prepared springform tin. Gently cover with foil.
  • Place the trivet into the Instant Pot and pour in 250 ml boiling water.
  • Carefully add tin into pot onto the trivet.
  • Seal with the lid and press Cake or Pressure Cook setting and choose High pressure for 28 minutes.
  • Release the steam and remove lid. Take tin out immediately. Remove foil and with a paper towel, dab any moisture droplets on the surface of your cake. It should be jiggly - don't panic! Leave in the tin and allow to cool to room temperature before covering and chilling in the fridge for at least 8 hours. This allows it to firm up to achieve that ultra creamy texture.
  • OVEN OPTION: Prepare everything the same way, simply bake, uncovered in a 170°C oven for 35 - 40 minutes (depending on tin depth). Chill the same way.

Salted Tahini Caramel

  • Heat sugar with 15 ml water over low heat in medium heavy based pot.
  • Once 90% of the sugar has dissolved and turned into a golden brown colour ( I like to brown my sugar a bit more for flavour) - remove form the heat and whisk in the butter bit by bit.
  • Meanwhile, heat the cream and tahini together in the microwave. It is important that this is very warm.
  • Return pot back to the heat and add heated cream and tahini and whisk vigorously until well combined and smooth.
  • Season with Malden salt.
  • Allow to cool completely before serving.


  • Carefully remove cheesecake from the tin and slide onto a serving plate.
  • Spread a generous layer of salted tahini caramel onto the cake.
  • Top with gooseberries and toasted almonds.
  • Sprinkle with Malden Salt.
  • Enjoy!


Calories: 754kcalCarbohydrates: 60gProtein: 9gFat: 55gSaturated Fat: 29gTrans Fat: 1gCholesterol: 189mgSodium: 446mgPotassium: 276mgFiber: 2gSugar: 44gVitamin A: 1803IUVitamin C: 6mgCalcium: 130mgIron: 2mg
Keyword cheesecake, foodstylist, gooseberries, instant pot, recipe, salted caramel
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