Have you ever tried to put a cheesecake in a pressure cooker? no? Well, most likely you can do it and the results are just incredible. The cheesecake is decadent and has no fuss. Serve it with fruit on top for a better touch.
Preparation Time: 30 mins
Cook: 40 mins
Additional: 2 hrs 38 mins
- 3/4 cup crushed graham crackers
- 2 teaspoons white sugar
- 1 teaspoon ground cinnamon
- 3 tablespoons melted butter
- 2 (8 ounce) packages cream cheese, at room temperature
- ⅔ cup white sugar
- 1/4 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 1 lemon, zested
- 2 eggs, at room temperature
- ⅔ cup sour cream
Pulse graham crackers, 2 teaspoons white sugar, and cinnamon in a food processor. Pour in melted butter; pulse until fine crumbs form. Pat the crust into the bottom and 1 inch up the sides of a 6-inch springform pan. Put the pan in the freezer for 20 minutes.
Mix cream cheese in the bowl of a stand mixer on medium-low speed until aerated and creamy, about 4 minutes. Add 2/3 cup sugar and salt; mix for 4 minutes more. Add vanilla extract and lemon zest; mix batter for 1 minute more.
Crack 1 egg into the batter; mix for 1 minute. Add remaining egg; mix for 1 minute more. Stir in the sour cream; mix until it has disappeared into the batter, about 1 minute. Pour into the crust-lined pan. Make a loose tent over the pan with aluminum foil.
Pour 1 1/2 cups of water into the bottom of the Instant Pot®; add the trivet. Lower the filled springform pan carefully into the Instant Pot®. Lock the lid into place.
Choose the «Manual» setting; select high pressure. Set cook time for 40 minutes. When the timer goes off, allow pressure to naturally release for 18 minutes. Remove the lid. Check for doneness; edges should be set and the center should jiggle slightly when shaken.
Transfer the cheesecake to the refrigerator. Chill for at least 2 hours, preferably overnight.