Instant Pot Cheesecake

Ingredients

• 1 cup (110g) graham cracker crumbs (approximately 6 full sheets)
• 1 Tablespoon (13g) granulated sugar
• 2 Tablespoons (28g) unsalted butter (melted)
• 16 ounces (450g) full fat block cream cheese (completely softened to room temperature1)
• 1/2 cup (100g) granulated sugar
• 4 ounces (113g) full fat sour cream (about scant 1/2 cup; at room temperature1)
• 1/2 Tablespoon vanilla extract
• 2 large eggs (at room temperature1)
• homemade whipped cream
• salted caramel sauce
• hot fudge sauce
• lemon curd
• strawberry sauce

Instructions

1. 1

   --- GRAHAM CRUST ---

2. 2

   Spray a 7.5" springform pan2 or my very favorite Fat Daddio's cheesecake pan with nonstick spray. Set aside.

3. 3

   In a food processor, crush the graham crackers until they become a fine crumb. Pour the graham cracker crumbs into a small bowl, add the sugar and stir to combine. Drizzle the melted butter over the mixture and stir until everything is evenly saturated with butter.

4. 4

   Press the graham cracker crumb mixture into the bottom of the prepared springform pan, then freeze while you prepare the filling (freeze for at least 15 minutes).

5. 5

   --- CHEESECAKE ---

6. 6

   Fit your pressure cooker with the wire trivet, then pour 1 cup of water into the bottom. Set aside.

7. 7

   In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium high speed until smooth, about 2 minutes. Add the granulated sugar then beat again until combined, about another 2 minutes.

8. 8

   Reduce the mixer speed to low3, then add the sour cream and vanilla and mix until completely combined.

9. 9

   Add the eggs one at a time, mixing on low after the addition of each egg and adding the next just after the previous egg starts to incorporate, and continue mixing until there are no more yellow yolk streaks.

10. 10

    Use a large spatula to carefully fold the batter together, scraping the bottom of the bowl and the sides to gather any extra batter that may not be fully incorporated. Sometimes I need to use the mixer again, but be sure to keep it on low. Your batter should be smooth and creamy without lumps.

11. 11

    Pour batter into the prepared pan, then place the filled pan into the pressure cooker so it sits in the center on top of the trivet.

12. 12

    Place the lid on the Instant Pot, be sure the valve is set to "sealing," and cook on manual mode for 25 minutes.

13. 13

    When the timer goes off, allow to natural release for 10 minutes before removing the top. There will be excess moisture on the top-- this is fine. Leave it there as it will absorb into the cheesecake just fine. You will know the cheesecake is done when it is fully solidified, but I like to use my digital instant-read thermometer to check the internal temperature has reached 145ºF (63ºC). If the cheesecake isn't done, cook for another 5 minutes and check again.

14. 14

    Allow the cheesecake to cool in the Instant Pot for 1 hour, then remove and allow to cool on a cooling rack for another 2 hours. When the cheesecake is completely cool, cover or wrap tightly and allow to chill in the refrigerator for at least 6 hours, ideally overnight.

15. 15

    --- TOPPING ---

16. 16

    Remove the cheesecake from the fridge and use a spatula or butter knife to gently loosen the crust from the sides of the pan, then release the outer ring of the springform pan.

17. 17

    Top the cheesecake with desired toppings or leave plain. Store leftovers in the refrigerator up to 5 days. Cheesecake freezes well, up to 3 months. Thaw in the refrigerator overnight.