Ingredients

1 1/2 cups graham cracker crumbs

6 Tablespoons butter, melted

3/4 cup pink or rosé champagne

2 (8 ounce) packages cream cheese, room temperature

3/4 cup granulated sugar

2 Tablespoons all-purpose flour

1/2 teaspoon salt

2 large eggs, room temperature

1/3 cup sour cream, room temperature

Pink gel coloring

1 cup water (for the Instant Pot)

Instructions

Step 1: Preheat the oven to 375°F and lightly spray a 7-inch springform pan with cooking spray.

Step 2: In a bowl, combine graham cracker crumbs and melted butter until the mixture resembles wet sand. Press this mixture firmly into the bottom and halfway up the sides of the springform pan. Bake for 10 minutes, then set aside to cool.

Step 3: Pour the champagne into a small saucepan and heat over medium heat until reduced by half, being careful not to let it boil. Remove from heat and cool to room temperature.

Step 4: In a large bowl, whisk cream cheese, granulated sugar, flour, and salt together until smooth and combined using an electric hand mixer.

Step 5: Add the eggs one at a time, whisking just until combined after each addition. Avoid overmixing.

Step 6: Fold in the sour cream and the cooled reduced champagne using a spatula.

Step 7: Divide the batter evenly into two bowls. Add pink gel coloring gradually to one bowl to achieve a pale pink shade, mixing carefully to control the color intensity.

Step 8: Pour the white batter into the prepared crust first, then gently pour the pink batter into the center. This will create a marbled pattern.

Step 9: Tap the pan lightly on your counter to release air bubbles, then cover with aluminum foil.

Step 10: Pour 1 cup of water into the Instant Pot’s inner pot, place the trivet inside, and set the cheesecake pan on top.

Step 11: Seal the Instant Pot lid and set the valve to the sealing position. Pressure cook on high for 40 minutes.

Step 12: Allow the pressure to naturally release for 15 minutes, then carefully do a quick release of any remaining pressure.

Step 13: Remove the cheesecake and cool on a wire rack to room temperature. Dab off any moisture that forms on the surface with a paper towel.

Step 14: Cover the cheesecake with cling film and refrigerate for at least 6 hours, preferably overnight.

Step 15: Serve chilled, optionally decorating with frosted grapes and fresh mint leaves for an elegant finish.

Tips & Variations

Use chilled champagne if desired, but make sure to reduce it in a saucepan to concentrate the flavor without losing the bubbles.

For a stronger pink color, add gel coloring gradually to avoid oversaturating the batter.

Try substituting the graham cracker crust with a crushed shortbread cookie crust for a richer base.

Frosted grapes and fresh mint leaves make beautiful and easy decorations that complement the flavor.

FAQs

Can I bake this cheesecake in a regular oven instead of an Instant Pot?

Yes, you can bake the cheesecake in a preheated oven at 325°F for about 50-60 minutes or until the edges are set and the center slightly jiggles. Use a water bath to prevent cracking.

What if I don’t have pink gel coloring?

You can omit the gel coloring altogether or substitute with a small amount of natural beet juice or raspberry puree to achieve a pink hue. Adjust amounts carefully to avoid altering the batter consistency.