I don’t rant much about kitchen appliances. They are all tools and they have a job to do. Few tools, however, are true time and energy savers. The Instant Pot (a digital pressure cooker no less…) has been a revolutionary game changer in our busy little kitchen. We’ve made pastas, BBQ ribs, hot and spicy South Asian creations, cajun classics like Jambalaya, healthy breakfast standards like steel cut oats and eggs (any style) and a very passable risotto! Finally whipping up a delicious and creamy classic New York style cheesecake has been the crowning achievement for the Instant Pot. Here’s how you can do it too!
The recipe for the caramel sauce (which is one of the toughest steps) will be featured in the very next blog entry
Some tips to make the perfect Instant Pot cheesecake
- Pre-baking the crust will make it crisper and crunchier than freezing.
- In order to avoid lumps in your batter, ensure that all of your ingredients are room temperature.
- Take the cream cheese, sour cream and eggs out of the refrigerator at least an hour before you plan to start.
- Mixing is key to a perfectly smooth cheesecake free of air bubbles and cracks.
- Do not overmix! 30 seconds of mixing tops per step!
- Mix on low speed, and add the eggs in one at a time.
- A springform pan or round cake pan with a removable bottom works best
- If you line both the bottom and the sides of the pan with parchment paper, you should be able to get that perfect, smooth look along the outside of your cheesecake.
- The size pan you choose will depend on the size of your Instant Pot. An 8″ pan works well with the 8-quart, while a 6″ to 7″ pan is perfect for the 6-quart.
- Wrap a sling made of foil around the pan to make removal easier. Fold a long piece of foil in at least thirds, lengthwise. Place the pan in the middle of the foil strip and pull up over either side. When placing the pan on the trivet in the inner liner, make sure the ends of the foil sling are sticking up over the sides.
Ingredients and process
- 28 graham crackers, crushed
- 1/4 cup white sugar
- 1/2 cup butter, melted
- 16 ounces cream cheese, room temperature
- 1/2 cup light brown sugar
- 1/4 cup sour cream
- 1 tablespoon flour
- 1/2 teaspoon kosher salt
- 1-1/2 teaspoons vanilla
- 2 farm fresh eggs
The Crust – Spray your 7-inch springform pan lightly with cooking spray.
Cut a piece of parchment paper in a circle to fit the bottom of the pan, then spray with cooking spray.
In a large bowl, combine the graham crackers, white sugar and butter, and mix well.
Press the mixture firmly into the bottom and up the sides of the prepared pan. I used a whiskey glass – flat bottom – very handy.
Bake at 350F for 13 minutes. Remove and set aside.
The Cheesecake mix
In the bowl of your stand mixer, blend the cream cheese and sugar until well combined. Don’t exceed 30 seconds.
Add in the sour cream and mix until smooth. Don’t exceed 30 seconds.
Add in the flour, salt and vanilla, scraping the sides of the bowl as necessary. Don’t exceed 30 seconds of mixing!
Add in the eggs, then mix again until just smooth. At this stage, don’t over mix the batter. 30 seconds per step!
Pour the cream cheese mixture into the prepared crust.
The Instant Pot Process
Pour 2 cups of water into the bottom of the Instant Pot. Place the trivet that came with the pot into the bottom. Cut a piece of aluminum foil the same size as a paper towel. Place the foil under the paper towel, then put the springform pan on top of the paper towel. Wrap the bottom of the pan in the foil, using the paper towel as a barrier.
Next, take another piece of foil about 18 inches long folded into thirds lengthwise. Place this under the springform pan, and use the two sides as a sling to place the cheesecake into the pot. It will also make it very easy to remove the cheesecake from the Instant Pot when it’s done.
Once the pan is in the Instant Pot, secure the lid and press Manual.
Adjust the pressure to high and set for 35 minutes, ensuring that the vent value is in the closed position.
Cook the cheesecake in the alloted time, and when finished, allow the pressure to release naturally.
Remove the cheesecake from the pot using the sling you prepared, and place on a wire rack to cool the cheesecake for an hour.
Cover the cheesecake in the pan with foil, and place in the refrigerator to chill for at least 4 hours, or overnight.
When ready to serve, top the cheesecake with the caramel sauce (recipe coming) and sprinkle with sea salt.
Using a butter knife, loosen the sides of the cheesecake from the pan and release the sides of the pan. Expect cheers of applause from the folks lucky enough to be sampling your cheesecake!
Store airtight in the refrigerator for up to 5 days.