Ingredients: |
Ingredients: Crust:
10 finely crushed graham crackers (1 sleeve)
4 tbsp melted unsalted butter
pinch of salt
1 1/2 tablespoon brown sugar
¼ cup flour
6" spring form pan, sprayed with non-stick cooking spray and lined with parchment paper
Cheesecake Batter:
16 ounces Philadelphia cream cheese, room temperature
2 large eggs, room temperature
2/3 cup white sugar
1/2 cup sour cream, room temperature
2 tbsp cornstarch
2 tsp vanilla extract
2 pinches salt
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Directions: |
Directions:Place cream cheese, eggs, sour cream on counter-top to reach room temperature. Then, melt the unsalted butter. Place the graham crackers in a Ziploc bag and roll them with a rolling pin. In a small mixing bowl, mix finely ground graham crackers, salt, brown sugar and flour together with a fork. Mix in melted butter until the mixture sticks together. Pour the graham cracker crumbs mixture into prepared spring form pan. Gently press down the crumbs with a flat measuring cup to form an even layer. You can also use a spoon for the edges. Place the crust in a 325°F oven for 15 minutes. Allow crust to cool before adding cheesecake batter.
Mix Sugar Mixture: Mix 2 tbsp cornstarch, 2 pinches of salt, and ⅔ cup white sugar together in a small mixing bowl.
Briefly Beat Cream Cheese: In a medium mixing bowl, briefly break up the cream cheese by beating it for 10 seconds with a hand mixer using low speed.
Mix in Sugar Mixture: Add in half the sugar mixture and beat until just incorporated using low speed (roughly 20 - 30 seconds). Scrape down the sides and hand mixer with a silicone spatula every time a new ingredient is added. Add remaining sugar mixture and beat until just incorporated using low speed (roughly 20 - 30 seconds).
Add Sour Cream & Vanilla Extract: Add ½ cup sour cream and 2 tsp vanilla extract to the cream cheese mixture. Beat until just incorporated using low speed (20 - 30 seconds).
Blend in Eggs: Blend in the two eggs using low speed, one at a time. Mix until just incorporated (about 15 – 20 seconds with a hand mixer & less time if you are using a powerful stand mixer). Try not to overmix on this step. Scrape down the sides and hand mixer with a silicone spatula and fold a few times to make sure everything is fully incorporated.
Pour Batter in Pan: Pour cream cheese batter in cheesecake pan.
Remove Air Bubbles for Smooth Surface: Tap cheesecake pan against the counter to let air bubbles rise to the surface. Burst the air bubbles with a toothpick or fork. Tap until you are satisfied. Ensure the surface is clear of air bubbles or fork marks.
Cook Cheesecake:
Pour 1 cup of cold water in pressure cooker. Place cheesecake pan on top of a steamer rack (so, it’s not touching the water). Close lid and pressure cook at High Pressure for 26 minutes and Full Natural Release. Natural release will take roughly 7 minutes. Open lid gradually. Absorb any condensation on surface by lightly tapping it with a soft paper towel.
Cool Cheesecake: Allow cheesecake to cool to room temperature with the lid open in the pressure cooker. Or place it on a wire rack to cool to room temperature.
Release Cheesecake from Sidewall to Avoid Cracking: After cooling for 10 – 15 minutes, carefully run a thin paring knife between the sidewall and parchment paper to release the cheesecake from the pan. Pull the slightly wrinkled parchment paper lightly to straighten it out for a smooth side.
Chill Cheesecake in Fridge: Once the cheesecake has completely cooled, place it in the refrigerator for at least 4 – 8 hours (preferably overnight).
Garnish with desired toppings.
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This recipe for Cheesecake #17 is from