Instant Pot Cheesecake
shared by Jennifer
Details:
-
PT20M
- Prep Time: 20 Minutes PT25M
- Cook Time: 25 Minutes PT45M
- Total Time: 45 Minutes
- Difficulty: Novice
- Serves: 6 people
- Cuisine: American
Finely ground the graham crackers in a food processor. Or place the graham crackers in a Ziploc bag and roll them with a rolling pin.In a small mixing bowl
To Make the Crust
Ingredients:
- 10 graham crackers, finely ground
- 3 - 4 tablespoons unsalted butter, melted
- Pinch of sea salt
- 2 tablespoons brown sugar
Directions:
- Finely ground the graham crackers in a food processor. Or place the graham crackers in a Ziploc bag and roll them with a rolling pin.
- In a small mixing bowl, mix the finely ground graham crackers, a pinch of sea salt and the brown sugar together with a fork.
- Add Melted Unsalted and combine until the mixture sticks together.
- Line the bottom of cheesecake pan with parchment paper.
- Place pan in the freezer while you make the cheesecake batter.
To Make the Cheesecake
Ingredients:
- 2 Philadelphia cream cheese, room temperature
- 2 large eggs, room temperature
- ⅔ cup white sugar
- ½ cup sour cream, room temperature
- 2 tablespoons cornstarch
- 2 teaspoons vanilla extract
- 2 pinches of sea salt.
Directions:
- In a medium size mixing bowl, briefly beat the cream cheese for 10 seconds using a hand mixer on low speed.
- Add in half the sugar mixture and beat for 20-30 seconds or until just incorporated using low speed.
- Scrape down the sides and hand mixer with a silicone spatula every time a new ingredient is added.
- Add remaining sugar mixture and beat for another 20-30 seconds or until just incorporated using low speed.
- Add the sour cream & vanilla to the cream cheese mixture. Beat until just incorporated using low speed for 20-30 seconds.
- Blend in the eggs one at a time using low speed. Mix until just incorporated about 15 – 20 seconds with a hand mixer. Try not to over mix on this step.
- Scrape down the sides and hand mixer with a silicone spatula and fold a few times to make sure everything is fully incorporated.
- Pour cream cheese batter in cheesecake pan. Tap cheesecake pan against the counter to let air bubbles rise to the surface. Burst the air bubbles with a toothpick or fork.
- Tap until you are satisfied. Ensure the surface is clear of air bubbles or fork marks.
- Pour 1 cup of cold water in pressure cooker. Place cheesecake pan on top of a steamer rack and make sure the pan is not touching the water.
- Close lid and pressure cook at High Pressure for 26 minutes and Full Natural Release.
- Natural release will take roughly 7 minutes. Open lid gradually. Absorb any condensation on surface of the cheesecake by lightly tapping it with a soft paper towel.
- Allow cheesecake to cool to room temperature with the lid open in the pressure cooker. Or place it on a wire rack to cool to room temperature.
- Allow the cheesecake to cool for 10-15 minutes. Once the cheesecake has completely cooled, place it in the refrigerator for at least 4 – 8 hours