Instapot cheesecake

Crust

· 10 (120g) graham crackers, finely ground

· 3 – 4 tablespoons (42g – 56g) unsalted butter, melted

· A pinch sea salt

Cheesecake Batter (7 inches x 3 inches)

· 16 ounces (454g) Philadelphia cream cheese, room temperature

· 2 large eggs, room temperature

· 2/3 cup (133g) white sugar

· 1/2 cup (120g) sour cream, room temperature

· 2 tablespoons (16g) cornstarch

· 2 teaspoons (10ml) vanilla extract

· 2 pinches sea salt

Place Cream cheese, eggs and sour cream on the counter until they are room temperature.

Prepare cheesecake pan by placing parchment on the bottom and a ring of parchment on the sides.

Finely grind the graham crackers in a food processor. Add in melted butter and a pinch of sea salt. Pour in the graham cracker crumbs mixture. Gently press down the crumbs with a flat measuring cup, ramekin or Mason jar to form an even layer. You can also use a spoon for the edges Place the cheesecake pan in the freezer while you make the cheesecake batter. Place the cheesecake pan in the freezer while you make the cheesecake batter.

Mix cornstarch, sea salt, and white sugar together in a small mixing bowl.  In a medium mixing bowl, briefly break up the cream cheese by beating it for 10 seconds with a hand mixer using low speed. Add in half the sugar mixture and beat until just incorporated using low speed (roughly 20-30 seconds). Scrape down the sides and the 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 and vanilla extract to the cream cheese mixture. Beat until just incorporated using low speed (20-30 seconds).Blend in the two eggs using low speed, one at a time. Mix until just incorporated (about 15 – 20 seconds with a hand mixer). Try not to overmix on this step.

Scrape down the sides and the hand mixer with a silicone spatula and fold a few times to make sure everything is fully incorporated. Pour cream cheese batter into the cheesecake pan. Tap cheesecake pan against the counter to let the air bubbles rise to the surface. The longer you tap, the more air bubbles you’ll be able to burst.

Removing air bubbles is an art that requires patience!

Tap until you are satisfied. Ensure the surface is clear of air bubbles or fork marks.

To make it easier to take out the cheesecake pan from Instant Pot: make a foil sling by folding a piece of aluminum foil (as shown below).

*Note: Be sure to tuck in the foil sling down the sides (don’t let it fold over the cake when you close the lid).

Place a steamer rack and pour 1 cup water in pressure cooker. place cheesecake and foil sling in the instapot. Turn Venting Knob to Sealing Position and let it pressure cook.

For a 7X3 cheesecake cook for 26 minutes. For a 6X3 cheesecake cook for 31-34 minutes. If foil is placed over the pan add 3 extra minutes.

Allow cheesecake to cool to room temperature with the lid open in the Instant Pot Pressure Cooker.

Or place it on a wire rack to cool to room temperature. Once the cheesecake has completely cooled, place it in the refrigerator for at least 4 – 8 hours (preferably overnight).