Ingredients
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Crust
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1 and 1/2 cups Graham CrackersUse honey or cinnamon flavored (for extra cinnamon taste)
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4 tsp Sugar
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2 tsp Cinnamon
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6 Tbsp Buttermelted
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Batter
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16 ounces Cream Cheese2 packs, room temperature
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2/3 cup Sugar
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1/4 tsp Kosher Salt
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1 tsp Vanilla Extract
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from 1 lemon Lemon Zest
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2 Eggsroom temperature
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3/4 cup Sour Creamroom temperature
Directions
When we first got our Instant Pot I was surprised to learn that you can make cheesecake in it. I quickly found a recipe, ordered a few accessories for the Instant Pot, and gave it a try. We were all surprised at how good it came out.
Since then I have been making this about 3 or 4 times a year. It comes out great almost all the time but there have been a few times where, for whatever reason, it just didn’t come out right. I can’t explain it as I did the exact same thing every time. Perhaps it was an issue with the foil tent causing water to get into the batter.
So my suggestion is to give it a try yourself. If you need to make a dessert for something make sure you make this a few days in advance as it needs to set in the refrigerator overnight. But the other reason you might want to make it in advance is to go with a fallback plan if you need to.
The original recipe that I used can be found here:
I doubled the ingredients for the crust after the first time I made it as the original recipe calls for using a 6-inch spring form pan. There really wasn’t enough crust for a 7-inch or 7.5-inch spring form pan.
Accessories that you will need for a 6 quart or 8 quart Instant Pot are:
Instant Pot Official Springform Pan, 7.5-Inch, Gray & Instant Pot Official Bakeware Sling
Steps
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1
Done
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Take the cream cheese, sour cream and eggs out of your refrigerator at least an hour in advance to allow them to come to room temperature. |
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2
Done
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Line the bottom of the springform pan with parchment paper. Make sure there are no creases or folds in the paper, otherwise it may leak during cooking. Cut the excess paper around the outside of the pan. |
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3
Done
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Pulse the crust dry ingredients (graham crackers, sugar, and cinnamon) in a food processor. Pour in the melted butter and pulse until fine crumbs form. Pat the crust into the bottom and 1 inch up the sides of the springform pan. Put the pan in the freezer for 20 minutes. |
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4
Done
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Mix the room temperature cream cheese in the bowl of a stand mixer on medium-low speed until aerated and creamy, about 4 minutes. Add the sugar and salt, and mix for 4 minutes more. Add the vanilla extract and the lemon zest and mix the batter for 1 minute more. |
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5
Done
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Crack 1 egg into the batter and mix for 1 minute. Add remaining egg and mix for 1 minute more. Stir in the sour cream and mix until it has disappeared into the batter (about 1 minute). Pour the batter into the crust-lined pan. |
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6
Done
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Put the pan on the silicone trivet if you have one. Make a loose tent over the pan with aluminum foil. Make sure that the tent is highest in the middle and that the foil completely covers the top so that if water drips off of any part of the foil it will be dripping down outside of the pan. Close the handles of the silicone trivet over the pan (and foil) and latch them together. |
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7
Done
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Pour 1 1/2 cups of water into the bottom of the Instant Pot. Insert the metal Instant Pot trivet if you don't have a silicone trivet. Leave it out if you do. |
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8
Done
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If you don't have a silicone trivet then you will need to remove the foil to lower the pan into the Instant Pot, then carefully set the foil tent over the pan as you had it before. If you do have a silicone trivet, lower the filled springform pan carefully into the Instant Pot using the handle, making sure that the foil doesn't catch as you lower it into the pot. Lock the lid into place. |
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9
Done
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Choose the "Manual" setting; select high pressure. Set cook time for 45 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. |
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10
Done
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Take out the pan and allow the cheesecake to cool on your counter. Refrigerate the cheesecake overnight so that it is properly set. |
