The only thing I would do different next time is add some sugar to the graham crust with the butter. (Reduce equal amount of graham and add that amount of sugar). It needed a little tiny bit of sweetness, IMHO.
Cheesecake In Your Instant Pot
It "bakes" in just 35 minutes. Delish.com
Assuming you already have an Instant Pot, the only out-of-the-ordinary kitchen tool you'll need is a small springform pan. We used a 6" pan, but 7" should work too. Everything else about the recipe, minus the insanely fast cooking time, is pretty basic. Here's how to do it:
- Make the crust. This recipe calls for a lot of graham for how small the cheesecake is. But isn't everyone's favorite part the crust anyways? We love how it looks when the crust comes up the sides, as it does here. Once the graham-butter mixture is pressed into the pan, freeze it for 20 minutes while you prepare the cheesecake filling.
- Make filling. As you do to make almost every other cheesecake, beat together cream cheese, sugar, brown sugar, sour cream, flour (it helps the texture!), eggs, vanilla and a tiny bit of salt. Pour it over the crust.
- Get the Instant Pot ready. Pour water into the Instant Pot and place the trivet in the bottom. Then, fold a large piece of foil into thirds to create a "sling" that helps removing the (very hot and steaming) cheesecake rather painless.
- Pressure cook for 35 minutes. Allow the pressure to release naturally, remove cheesecake (using the sling) and let cool on a wire rack for at least an hour before refrigerating until chilled.
Cheesecake In Your Instant Pot
With the cooling time, this cheesecake is still somewhat of a lengthy process. BUT, it's easier. There's no water bath to worry about, the cheesecake cooks much faster, and, because it's smaller, it cools more quickly. Oh, and it also tastes incredible! It's about as creamy and smooth as you could ever possibly imagine.
Ingredients
For the crust
- Cooking spray, for pan
- 1 c. crushed graham crackers
- 3 tbsp. butter, melted
- pinch of salt
For the cheesecake
- 16 oz. (2 blocks) cream cheese, softened
- 1/2 c. granulated sugar
- 1/4 c. light brown sugar
- 1/4 c. sour cream
- 1 tbsp. all-purpose flour
- 2 eggs
- 1 tsp. pure vanilla extract
- 1/4 tsp. kosher salt
- Cool Whip, for garnish
- Chopped strawberries, for garnish
Directions
- Grease a 6” springform pan with cooking spray. In a medium bowl, combine graham cracker crumbs, melted butter, and salt and mix until mixture is the texture of wet sand. Spread evenly in the bottom and up the side of the pan. Freeze for 20 minutes.
- In a large bowl using a hand mixer, beat cream cheese, sugars, sour cream and flour until light and fluffy. Add vanilla and salt and beat until combined. Add eggs, one at time, and beat until just blended. Don’t over-mix. Pour batter into springform pan on top of crust.
- Pour 1 ½ cups water into Instant Pot and place trivet in the bottom. Fold a large piece of foil (about 18”) into thirds to make a long “sling,” and lower it into the instant pot. Put the pan on top and fold the sling.
- Lock the lid in place and select High Pressure. Set timer for 35 minutes. Allow the pressure to release naturally. Remove the cheesecake from Instant pot using the sling and place on a wire rack to cool for at least an hour.
- Cover springform pan with foil and refrigerate for 4 hours or up to overnight.
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