Cheesecake - Instant Pot

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.

source	Allrecipes.com
categories	cake, dessert, instant pot
yield	Serves 8
prep time	30 min
total time	3 hr 48 min

INGREDIENTS

[ Crust ]

1 ½ cup crushed graham crackers

3 tsp white sugar

1 ½ tsp ground cinnamon

4 Tbsp melted butter

[ Batter ]

3 (8 oz) Pkgs cream cheese, at room temperature

1 cup white sugar

½ tsp kosher salt

2 tsp vanilla extract

1 lemon, zested

3 eggs, at room temperature

1 cup sour cream

INSTRUCTIONS

1. Pulse graham crackers, 2 teaspoons white sugar, and cinnamon in a food processor.

2. Pour in melted butter; pulse until fine crumbs form.

3. Pat the crust into the bottom and 1 inch up the sides of a 8-inch springform pan. Put the pan in the freezer for 20 minutes.

4. Mix cream cheese in the bowl of a stand mixer on medium-low speed until aerated and creamy, about 4 minutes. Add 1 cup sugar and salt; mix for 4 minutes more. Add vanilla extract and lemon zest; mix batter for 1 minute more.

5. Crack 1 egg into the batter; mix for 1 minute. Add remaining eggs; 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.

6. Pour 1 ½ cups of water into the bottom of the Pressure cooker; add the trivet. Lower the filled springform pan carefully into the Instant Pot(R). Lock the lid into place.

7. Choose the Beans/Chili setting; select high pressure. Set cook time for 60 minutes. When the timer goes off, allow pressure to naturally release for 20 minutes. Remove the lid. Check for doneness; edges should be set and the center should jiggle slightly when shaken.

8. Transfer the cheesecake to the refrigerator. Chill for at least 2 hours, preferably overnight.