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
Crust
- ¾ cup crushed graham crackers
- 2 teaspoons white sugar
- 1 teaspoon ground cinnamon
- 3 tablespoons melted butter
Batter
- 2 (8 ounce) packages cream cheese, at room temperature
- 2/3 cup white sugar
- ¼ teaspoon kosher salt
- 1 teaspoon vanilla extract
- 1 lemon, zested
- 2 eggs, at room temperature
- 2/3 cup sour cream
Directions
Step 1
Pulse graham crackers, 2 teaspoons white sugar, 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.
Step 2
Mix cream cheese in the bowl of a stand mixer on medium-low speed until aerated and creamy, 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.
Step 3
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, about 1 minute. Pour into the crust-lined pan. Make a loose tent over the pan with aluminum foil.
Step 4
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.
Step 5
Choose the "Manual" setting; select high pressure. Set cook time for 40 minutes. When the timer goes off, 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.
Step 6
Transfer the cheesecake to the refrigerator. Chill for at least 2 hours, preferably overnight.
Cook’s Notes:
This recipe calls for a 6-inch springform pan, but a 7-inch pan should fit the largest Instant Pot size.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 397 | |
% Daily Value * | |
Total Fat30g | 38% |
Saturated Fat18g | 90% |
Cholesterol128mg | 43% |
Sodium332mg | 14% |
Total Carbohydrate27g | 10% |
Dietary Fiber0g | 1% |
Total Sugars21g | |
Protein7g | |
Vitamin C1mg | 4% |
Calcium80mg | 6% |
Iron1mg | 7% |
Potassium126mg | 3% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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