I absolutely love cheesecake but it’s been a culinary DMZ for me for years. Then I got an instant pot, then I got an accessory kit which came with a spring form pan. Cheesecake, in the instant pot? Yes, yes, a thousand times yes!!! This way, now!!!
This recipe is blatantly plagiarized from these fine folks.

Crust

Ingredients

• 10 (120g) graham crackers, finely ground
• 3 – 4 tablespoons (42g – 56g) unsalted butter, melted
• A pinch sea salt
• 2 teaspoons – 1 1/2 tablespoon (8.3g – 19g) brown sugar (depending on your desired sweetness)
• Optional: ¼ cup (32g) all-purpose flour (For blind-bake crust)

Preparation

1. Preheat oven to 325.
2. Finely ground the graham crackers in a food processor.
3. Blend in sea salt.
4. Blend in brown sugar.
5. Blend in flour
6. Use a fork to blend in the butter until well incorporated.
7. Pour mixture into pre-parchment lined spring form pan bottom. Use something heavy to pack it in good and tight in the pan.
8. Bake for 15 minutes.

Cheesecake Batter

Ingredients

• 16 ounces (454g) Philadelphia cream cheese, room temperature
• 2 large eggs, room temperature
• 1/2 cup (120g) sour cream, room temperature
• 2 teaspoons (10ml) vanilla extract
• 2 tablespoons (16g) cornstarch
• 2/3 cup (133g) white sugar
• 2 pinches sea salt

Preparation

*Critical points: We’re not joking about room temperature, this is a must for marked ingredients! Secondly, use a hand mixer instead of stand, we’re trying to keep air addition to a bare minimum on this project.

1. In a bowl, mix sugar, cornstarch and sea salt together, this is our dry team, set aside.
2. In a medium mixing bowl, briefly break up the cream cheese by beating it for 10 seconds with a hand mixer using low speed.
3. 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).
4. Add sour cream and vanilla extract to the cream cheese mixture. Beat until just incorporated using low speed (20-30 seconds).
5. 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.
6. Scrape down the sides and the hand mixer with a silicone spatula and fold a few times to make sure everything is fully incorporated.
7. Pour into pan with parchment paper lining the sides of the spring form pan. Tap and shake to settle and pop any bubbles that may come to the surface.

Cooking Directions

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

Place a steamer rack and pour one to one and a half cups water in pressure cooker. Bring water to a boil (Press manual/pressure cook and set the time to 28 minutes).

When the water begins to boil, place cheesecake pan on the steamer rack with a foil sling right away and immediately close the lid and seal the pot.

Pressure Cooking Time: High Pressure for 28 minutes, then Full Natural Release (takes roughly 7 – 9 minutes). Open the lid gradually and try your best to avoid dripping the condensation from the lid onto the cheesecake.

Remove and let cool to room temperature, taking the side of the pan off after 10 to 15 minutes of cooling. Once it’s reached room temperature, cover with plastic wrap and refrigerate for at least 4 hours or better yet, overnight.

Enjoy!!!