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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Cheesecake- Instant Pot Recipe

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This recipe for Cheesecake- Instant Pot is from Sandra's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 whole graham crackers, broken into 1 inch pieces
2 T unsalted butter, melted and cooled
1 T + 2/3 c sugar
1/2 t ground cinnamon
salt
18 oz cream cheese, softened
1 t vanilla
1/4 c sour cream
2 eggs
Directions:
Directions:
Crust:
Pulse crackers in food processor to fine crumbs, about 20 pulses.
Add melted butter, 1 T sugar, cinnamon and a pinch of salt and pulse to combine.Sprinkle crumbs into a 6" springform and press into even layer using bottom of a dry measuring cup. Wipe out processor bowl.

Cheesecake:
Process cream cheese, vanilla, 1/4 t salt, and remaining2/3 c sugar in now emptying processor until combined, about15 seconds, scraping down sides of bowl as needed. Add sour cream and eggs and process until just incorporated, about 15 seconds, do not overmix. Pour filling over crust in pan, smooth top and cover with tin foil.

Add 2 cups of water into the instant pot. Using the silicone sling, lower the cheesecake into the instant pot. Select low pressure and cook for 25 minutes. Use a natural release, about 30 minutes. Remove lid and dab off any excess moisture from the cake. Let sit for 1 hour.

Transfer cheesecake to wire rack. Run a small knife around the edge of the cake.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
4 hours

 

 

 

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