Making a cheesecake in the oven is so easy, plus you get a full-sized cheesecake, not a mini InstantPot cheesecake. I use a three-pound block of cream cheese from Costco, 1 1/2 cups sugar, 6 eggs, 1 cup heavy cream, and a dash of vanilla for my filling. Dump in in a graham crust, put in 400-degree oven, lower to 200, turn off oven after three hours and allow the cake to cool in the oven. Perfect every time and no water bath involved.

but the IP cheesecake has been extensively pushed, and I'm a sucker for innovation, so had to try it. Still used the 6" push pan for it too. I can't make them big because then I'll eat it all, and it's just me in this household! I did put some cherries thickened with cornstarch on top though.

One thing I've found that adds that something extra to cheesecakes is some lemon zest. It's barely detectable, but it just tastes "fresher" to me.

in the Instant Pot, using a recipe developed for that. It was handy, but as you say, the texture is very dense and different from a cheesecake baked in the oven. I haven't tried my favorite baked cheesecake recipe in the Mason jars. The recipe was my mom's and has cream cheese, and sour cream mixed together, along with five separated eggs. The beaten whites give it a lighter texture and I wonder how that would work out, being steamed in the Instant Pot.

I like the idea of individual cheesecake in jars and I have these lovely Weck jars I use to make yogurt.

I looked over InstantPot recipes for cheesecake in jars, mixed up a batch, poured it into Weck jars, and processed for six minutes on high pressure. It exploded all over the inside of the pot. I’ll see what what’s left in the jars tastes like after it’s chilled. If it turns out to be okay, I’ll try again, but either fill the jars only halfway or use jars with a screw top rather than just a glass lid that sits on top. InstantPot cheesecake expands.