Instant Pot Cheesecake

Recipe Source: Amy and Jackie

Ingredients:

• 10 graham crackers, finely ground
• 3 - 4 tablespoons unsalted butter, melted
• Pinch of sea salt
• 2 tablespoons brown sugar

Directions:

1. Finely ground the graham crackers in a food processor. Or place the graham crackers in a Ziploc bag and roll them with a rolling pin.
2. In a small mixing bowl, mix the finely ground graham crackers, a pinch of sea salt and the brown sugar together with a fork.
3. Add Melted Unsalted and combine until the mixture sticks together.
4. Line the bottom of cheesecake pan with parchment paper.
5. Place pan in the freezer while you make the cheesecake batter.

Ingredients:

• 2 Philadelphia cream cheese, room temperature
• 2 large eggs, room temperature
• ⅔ cup white sugar
• ½ cup sour cream, room temperature
• 2 tablespoons cornstarch
• 2 teaspoons vanilla extract
• 2 pinches of sea salt.

Directions:

1. In a medium size mixing bowl, briefly beat the cream cheese for 10 seconds using a hand mixer on low speed.
2. Add in half the sugar mixture and beat for 20-30 seconds or until just incorporated using low speed.
3. Scrape down the sides and hand mixer with a silicone spatula every time a new ingredient is added.
4. Add remaining sugar mixture and beat for another 20-30 seconds or until just incorporated using low speed.
5. Add the sour cream & vanilla to the cream cheese mixture. Beat until just incorporated using low speed for 20-30 seconds.
6. Blend in the eggs one at a time using low speed. Mix until just incorporated about 15 – 20 seconds with a hand mixer. Try not to over mix on this step.
7. Scrape down the sides and hand mixer with a silicone spatula and fold a few times to make sure everything is fully incorporated.
8. Pour cream cheese batter in cheesecake pan. Tap cheesecake pan against the counter to let air bubbles rise to the surface. Burst the air bubbles with a toothpick or fork.
9. Tap until you are satisfied. Ensure the surface is clear of air bubbles or fork marks.
10. Pour 1 cup of cold water in pressure cooker. Place cheesecake pan on top of a steamer rack and make sure the pan is not touching the water.
11. Close lid and pressure cook at High Pressure for 26 minutes and Full Natural Release.
12. Natural release will take roughly 7 minutes. Open lid gradually. Absorb any condensation on surface of the cheesecake by lightly tapping it with a soft paper towel.
13. Allow cheesecake to cool to room temperature with the lid open in the pressure cooker. Or place it on a wire rack to cool to room temperature.
14. Allow the cheesecake to cool for 10-15 minutes. Once the cheesecake has completely cooled, place it in the refrigerator for at least 4 – 8 hours