Cheesecake in the Instant Pot
The inspiration for this recipe comes from Lindy's in New York who is famous for their cheesecakes. Has the same great taste but is made simpler using a pressure cooker.
- 7 graham crackers, crushed in food processor
- 2 teaspoons sugar
- 2 tablespoons butter, melted
- 16 ounces cream cheese, room temperature
- 3/4 cup sugar
- 1 teaspoon flour (optional)
- 1/2 teaspoon vanilla extract
- 1 tablespoon fresh lemon juice
- 2 eggs, room temperature
- 1 yolk, room temperature
- 3 tablespoons whipping/heavy cream
- 1/2 cup sour cream
- 2 teaspoons sugar
- 1 teaspoon lemon zest
Preparation time 20mins
Cooking time 57mins
Adapted from jillcooks.com
Add graham crackers and sugar to the bowl of food processor and pulse a couple of times, until small crumbs form.
Melt butter in microwave or on stove top and add to graham cracker mixture. Pulse until just combined.
Pour graham cracker mixture into bottom of greased 6 or 7-inch cheesecake pan and press the mixture firmly into the bottom of the pan.
Place pan with crust into freezer for 15 minutes.
Mix just enough to blend - don't over beat the filling.
Blend together cream cheese, sugar, flour (if using), lemon juice and vanilla extract until smooth.
Add eggs and yolk, one at a time.
Blend in cream.
Pour filling into the pan, on top of the graham cracker crust.
Add 1 1/2 cups of water to the bottom of your pressure cooker and then place a trivet inside the pot.
Cover the cheesecake first with a piece of aluminum foil and secure it around the sides.
Place cheesecake into pressure cooker using a sling. (can make sling using long piece of foil - folded in thirds length-wise)
Lock pressure cooker cover into place. Set the pressure to high for 37 minutes. Allow a 10 minute natural release.
After all pressure has been released, open pressure cooker and gently remove the pan. Remove the foil and dab off any liquid that may have accumulated.
The center will be a bit jiggly, but don't worry. The heat that is trapped inside will continue to cook the center while the cheesecake cools.
Mix together the sour cream and sugar and then spread on the hot cheesecake.
Sprinkle lemon zest on top.
Let cool on wire rack for one hour.
Remove cheesecake from pan, lightly cover and place in refrigerator overnight.
For a smooth and creamy texture, remove the cream cheese and the eggs from the refrigerator 20 to 30 minutes before you use them. Be careful about over baking. A cheesecake is done before the center of it is set. It will be a bit jiggly in the center and the sides will be slightly higher. Don’t feel the urge to cook longer or else the cheesecake will crack and that’s just not good.
Use a 6" or 7" springform or Fat Daddio's push pan.
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