Instant Pot Delicious Cheesecake

With hurricane season upon us, some cruisers are seeking safety in the southern tropics.  With many cruisers in the same location, it becomes a good time for parties, potlucks and swapping of stories. If you want to  make a delectable dessert to share without heating up the cabin too much, try making this delicious cheesecake in the instant pot.

Ingredients

For the Graham Cracker Crust:

• 1 ¼ c graham cracker crumbs (8 sheets)
• 2 T sugar
• pinch salt
• 4 T melted unsalted butter

For Cheesecake Filling—All ingredients need to be at room temperature for smooth texture.

• 16 oz brick-style full-fat cream cheese
• ½ c full-fat sour cream
• ½ c sugar
• ⅛ t salt
• 2 large eggs
• 2 t vanilla extract

Instructions

Prepare the Graham Cracker Crust:

1. Preheat oven to 350° F. Lightly grease the inside of a 7-inch (3-inches tall) springform pan with cooking spray. [if you don’t have an oven see 6. (b)]
2. Pour the graham cracker crumbs into a medium bowl.
3. Stir in the 2 T sugar and the pinch of salt.
4. Stir in the 4 T melted butter until well combined.
5. Pour the crust mixture into the prepared pan. Use a rounded drinking glass or spoon to press the crust ¾ to 1-inch up the sides of the pan and down firmly and evenly into the bottom of the pan.
6. NOW a)Bake the crust for 12 minutes in the preheated oven, until lightly browned around the edges, and then place it on a wire rack to cool slightly OR b) to firm crust without using an oven, place crust in freezer while making batter

Prepare the Cheesecake Filling:

1. In a large bowl, use a hand mixer to beat the cream cheese on low speed for about 1 minute, or until smooth. Hand mixer is better than stand because want low speed.
2. Add the sour cream, sugar, and salt and mix on low speed until just combined, scraping down the sides of the bowl as needed.
3. In a small bowl, beat the eggs lightly to break them up. Add the beaten eggs and vanilla to the bowl with the cream cheese mixture.
4. Mix on low speed until just combined, about 20 seconds, scraping the sides of the bowl as needed. DO NOT OVERMIX.
5. Pour the batter onto the crust in the pan. Smooth out the top and tap the pan on the counter a few times to remove any large air bubbles. Use fork to pop bubbles that remain and smooth out.
6. Cover the top of the pan with foil.

Cooking Instructions:

1. Pour 1 ¼ cups water into the bottom of a 6 quart Instant Pot or 1 ½ cups water if using an 8 quart Instant Pot. Place the trivet in the pot.
2. Make a foil sling by folding a long piece of foil in thirds lengthwise. Set the cheesecake in the center of the foil sling and then carefully place it on the trivet in the Instant Pot. Fold down any overhang of the foil sling.
3.  Close the Instant Pot lid and turn the steam release valve to the sealing position.
4. Set the cook time to 35 minutes at high pressure. The Instant Pot will take about 10 minutes to reach pressure and then the cook time will start counting down. When the cook time ends, allow the pressure to release naturally. This will take about 8-10 minutes.
5. As soon as the pin drops, carefully open the Instant Pot lid. Use the foil sling, remove the pan from the Instant Pot. Remove the foil on top of the cheesecake and check that the cheesecake is done. The cheesecake is done when the edges are set and the center jiggles just a little bit. (If the cheesecake is not done, you can pressure cook it for another minute or two. Check that there is enough water in the bottom of the pot before pressure cooking.)
6. If there is any condensation on top of the cheesecake, blot it very gently with a paper towel. Remove foil sling from under the cheesecake.
7. Place the pan on a wire rack and let the cheesecake cool for about 1 hour at room temperature. Then remove the sides of the pan from the cheesecake (this prevents the crust from getting soggy – do not remove the bottom pan until the cheesecake is fully chilled). Cover with plastic wrap and chill the cheesecake for at least 8 hours or overnight in the refrigerator before serving.
8. Serve plain or with toppings such as fruit or chocolate. ENJOY!

Cheesecake may be stored in the refrigerator for up to 5 days. You can also freeze cheesecake, wrapped tightly, for 2-3 months.

Adapted from: Kristin’s Kitchen

Instant Pot Cheesecake – BEST EVER Creamy Cheesecake! (kristineskitchenblog.com)

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