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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
- graham crackers: 0.75 cup (crushed)
- white sugar: 2 tsp
- ground cinnamon: 1 tsp
- butter: 3 Tbsp (melted)
- cream cheese, at room temperature: 2 packages (8 ounce packages)
- white sugar: 0.66667 cup
- kosher salt: 0.25 tsp
- vanilla extract: 1 tsp
- lemon, zested: 1 piece
- eggs, at room temperature: 2 piece
- sour cream: 0.66667 cup
Metric Conversion
Stages of cooking
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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.
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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.
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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.
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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.
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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.
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Transfer the cheesecake to the refrigerator. Chill for at least 2 hours, preferably overnight. Shauna James Ahem
