Instant Pot Cheesecake
This New York Instant Pot Cheesecake is rich, creamy and good.
Servings: 8 slices
SO WHAT YOU'RE GONNA NEED IS:
***Before starting, take out Cream Cheese, Eggs, Sour Cream so they can come up to room temperature.***
Make the Crust
Place Graham Crackers in Gallon size Ziploc Bag and crush into very fine consistency (Note: You can use a food processor if you have one). Place crumbs into a Large Mixing Bowl
Add melted Butter, Brown Sugar and Cinnamon and mix until it all comes together. (Note: it should stick together then pressed.)
Line the bottom of the Cheesecake Pan with Non-stick Aluminum Foil and secure in Cheesecake Pan.
Place Crumb Mixture into Cheesecake Pan and press down to pack crumbs on the bottom.
Pop into the Freezer for about 15 minutes.
Make the Batter
Place room temperature Cream Cheese and Cornstarch into a Large Mixing Bowl.
Mix with the Hand Mixer on low/medium-low speed until mixed and smooth.
Add Vanilla and 1/2 of the Sugar. Mix until combined.
Add remaining Sugar and continue mixing. (Note: it is good to scrape down the sides occasionally with the Silicone Spatula.)
Add one Egg and mix. Add second Egg and mix until combined.
Last, add Sour Cream and mix until all combined and smooth.
Make the Cake
Take the Cheesecake Pan out of the freezer and spray the sides of the pan with Non-stick Cooking Spray.
Add Batter over the Graham Cracker crust.
Tap the pan several time to help eliminate air bubbles.
Add 1 cup Water to your Instant Pot and place metal trivet at the bottom (Note: you will set the Cheesecake Pan on the trivet so it doesn’t touch the water)
Turn Instant Pot to “Pressure Cook High.” Turn off “Keep Warm.” Press “Start.” For a 6 inch Cheesecake, set timer to 30-35, depending on preference. (Note: the longer you cook it the denser the finished cake will be)
When the Water starts to boil, place the Cheesecake into the Instant Pot. Place lid on machine and lock into place. Let it cook.
When finished, let the pressure come down naturally (about 10-15 minutes). (Note: DO NOT press the quick release button.) Take lid off very carefully so the condensation on the top doesn’t drop onto the cake. Let cake sit to cool to room temperature and then place in refrigerator for at least 4 hours to completely chill.
Calories: 477kcal | Carbohydrates: 38g | Protein: 6g | Fat: 33g | Saturated Fat: 18g | Cholesterol: 133mg | Sodium: 375mg | Potassium: 161mg | Sugar: 27g | Vitamin A: 1175IU | Vitamin C: 0.2mg | Calcium: 110mg | Iron: 1.1mg