There are a gazillion Cheesecake recipes for the Instant Pot out there. So you might be wondering…why the heck do we need another one??

I decided to create a Cheesecake recipe that caters to what I love most about Cheesecake. The Crust! I am a sucker for a thick graham cracker crust. And not just underneath, but I love those Cheesecakes that have the crust going all the way up the side so that last bite is almost like a Cheesecake cookie.

The other reason I wanted to create my own recipe is to solve the issue about what I hate most about Cheesecake. Or specifically what I hate about making Cheesecake. The fear of over mixing! With most Cheesecake recipes they always seem to put the fear of G-d in you not to over mix. And it’s true, with most Cheesecakes if you over mix you get a puffy soufflé instead of a creamy texture. However, the key to fixing this is to use a food processor. It ads less air into the mixture and so you don’t have to worry so much about the dreaded over mixing. You also can make the crust in the food processor, too, so if you are going to dig it out of the back of the cabinet….might as well get your money’s worth!

Instant Pot Crust Lovers Cheesecake 

Recipe by Lana Horruitiner Perez  

Crust:

• 14 Graham Crackers
• 4 Tbl melted Butter (2 Tbl extra melted, just in case)
• 2 Tbl Sugar
• 1/8 tsp Salt

Cheesecake Batter:

• 16 oz Cream Cheese, room Temperature and cut into 1 inch squares
• 1/2 cup Sugar
• 1/4 cup Sour Cream, room temperature
• 1 tsp Vanilla
• 2 Whole Eggs, room temperature
• 1 Egg Yolk, room temperature
• 1/8 cup Heavy Cream, room temperature
• 1 tsp All-Purpose Flour

Equipment:

You will need a springform pan or a cheesecake pan. You must use a pan that has a removable bottom. I prefer the Webake 7-inch Springform leakproof Cheesecake Pan. This will fit the 6 and 8 QT Instant Pots.

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Grease your 7 inch springform pan with PAM. Set aside.

Break up the 14 Graham Crackers and place them in the food processor. Pulse until they become a coarse, sand-like texture, about 20 – 30 pulses. Add the 2 Tbl Sugar and 1/8 tsp Salt and pulse a few times to incorporate.

Drizzle in the 4 Tbl melted butter and pulse until combined. Take a little of the crust and try to smush it together. It should be like slightly wet sand. If it doesn’t stick together then add the extra 2 Tbl of melted butter.

Pour Graham Cracker mixture into the Springform pan and press until you get an even layer on the bottom of the pan and up the sides, 1/2 inch from the top of the rim. I like to use a flat bottom measuring cup to press the crust. Work slowly and don’t worry if it’s not perfect. Place in the freezer for at least 30 mins. Clean the bowl of the food processor for the next step.While the crust is in the freezer, start combining the filling.

In the clean food processor, add the 16 oz Cream Cheese, 1/2 cup Sugar, 1/4 cup Sour Cream, 1/8 cup Heavy Cream, 1 tsp Flour, and 1 tsp Vanilla. DO NOT ADD THE EGGS YET! (Important Tip** The key to a smooth and creamy cheesecake is for all the ingredients to be at room temperature. However, if you are forgetful like I am, it’s hard to remember to put out the ingredients an hour ahead of time. However, there are ways to get around this. For the Cream Cheese and Sour Cream, you can microwave them on the defrost setting  for a few seconds. Just check the temperature after 10 seconds. You don’t want it to be hot or even warm. Just not cold.  To bring eggs to room temperature, just place them in a large glass of warm water for a minute.) 

-Blend on low until smooth. Then add each Egg and the Egg Yolk, one at a time, pulsing twice each time an egg is added. Pour the mixture into a large bowl. If there are any yellow streaks, just fold them in by hand. Let the mixture sit while you work on the next step.

Gently pour the Cheesecake mixture into the springform pan with the crust. Tap on the counter gently to get some of the air bubbles out. It’s ok if some of the crust falls into the Cheesecake mixture. If you are a perfectionist, just use a spoon to lightly scoop some out.

Cover the cheesecake loosely with foil.

In your Instant Pot, add 1 1/2 cups Water and then place the trivet in the Instant Pot. You do not want the cheesecake to sit in the water! If you don’t have the trivet with the handles, you can make a foil sling by folding a 12 inch piece of foil long ways into a strip that is about 1 inch wide. You will use this to lower your cheesecake into the Instant Pot. I keep my sling in a drawer so I don’t have to make one every time. Fold down the ends just so they don’t get caught when you close the lid. Place and Lock the lid on the Instant Pot and turn the vent to “Seal”. Press the “Manual” button and increase the time to 48 mins High Pressure. Once it is done cooking, allow the pressure to Naturally Release completely which will take anywhere from 18-20 mins. Once it’s done try and lift the lid straight up so the condensation water doesn’t fall on the cake.

Remove the cheesecake and place on a cooling rack. Remove the foil and if there is any water on the top of the cake, just use a paper towel to lightly draw up the water from the top. (The middle will be a little wobbly. However, if you feel as if it is too underdone, recover and cook on High Pressure for another 5 minutes.) Allow the cheesecake to cool on the wire rack for 60 mins then cover with cling wrap and place in the fridge overnight then enjoy!

Buen Provecho!