Instant Pot® Cheesecake

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Description

Cheesecake? In a pressure cooker? You bet. A creamy cheesecake relies on beating lots of air into the batter before cooking it. It also requires steaming. When you bake a cheesecake in the oven, you also need to put a pot of hot water underneath the springform pan to ensure the top of the cheesecake does not crack. In an Instant Pot®, all you need is a little water and the trivet. The result is a decadent cheesecake with no fuss. Serve with fruit on top, such as ripe blackberries.

Ingredients

  • ¾ cup crushed graham crackers
  • 2 teaspoons white sugar
  • 1 teaspoon ground cinnamon
  • 3 tablespoons melted butter
  • 2 (8 ounce) packages cream cheese, at room temperature
  • ⅔ cup white sugar
  • ¼ teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • 1 lemon, zested
  • 2 eggs, at room temperature
  • ⅔ cup sour cream

Instructions

  1. Pulse graham crackers
  2. 2 teaspoons white sugar
  3. and cinnamon in a food processor. Pour in melted butter; pulse until fine crumbs form. Pat the crust into the bottom and 1 inch up the sides of a 6-inch springform pan. Put the pan in the freezer for 20 minutes.
  4. Mix cream cheese in the bowl of a stand mixer on medium-low speed until aerated and creamy
  5. about 4 minutes. Add 2/3 cup sugar and salt; mix for 4 minutes more. Add vanilla extract and lemon zest; mix batter for 1 minute more.
  6. Crack 1 egg into the batter; mix for 1 minute. Add remaining egg; mix for 1 minute more. Stir in the sour cream; mix until it has disappeared into the batter
  7. about 1 minute. Pour into the crust-lined pan. Make a loose tent over the pan with aluminum foil.
  8. Pour 1 1/2 cups of water into the bottom of the Instant Pot®; add the trivet. Lower the filled springform pan carefully into the Instant Pot®. Lock the lid into place.
  9. Choose the “Manual” setting; select high pressure. Set cook time for 40 minutes. When the timer goes off
  10. allow pressure to naturally release for 18 minutes. Remove the lid. Check for doneness; edges should be set and the center should jiggle slightly when shaken.
  11. Transfer the cheesecake to the refrigerator. Chill for at least 2 hours
  12. preferably overnight.

Prep Time: 30 mins

Cook Time: 40 mins

Total Time: 3 hrs 48 mins

Servings: 8

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