Instant Pot Classic Cheesecake With Sour Cream
6″ spring form pan
(Find 6″ pans CLICK HERE *affiliate*)
Or add a bit more of each ingredient to use 7″ pan and add 2 min extra to cook time. (7″ pans CLICK HERE *affiliate*)
Preheat oven to 350 degrees
3 Tablespoons salted butter
2 Tablespoon brown sugar.
3/4 cups finely crushed graham crackers. (I put them in a bag and roll them with a rolling pin)
Melt the butter in the dish, add in the sugar and stir, then add the crumbs and mix until it is evenly coated with butter.
Put in the foil lined pan (line bottom of pan to avoid water seepage from below), and press it evenly across the bottom and 1″ up the side. Maybe 1.5″ at the most, but you want to make sure no crust is above the level of the batter as it will get soggy. I use a cup to make sure I get sharp edges and a tight pack.
Put in oven for 10 minutes, then cool in the freezer or fridge.
2 (8 oz each) packages of cream cheese, softened
6 tablespoons white sugar
1/3 cup sour cream, room temperature and stirred well
2 eggs, room temperature and not beaten or stirred. You can prick the yolk to make incorporating easier.
1 teaspoon vanilla
Cream the cheese, then add the sugar and mix well with a mixer (I used a hand mixer for all the creaming and mixing) Scrape bowl and mix a bit more.
Add in the sour cream and vanilla, Use mixer to incorporate. Scrape bowl well (including the bottom).
Now take your mixer and put it far away from you. You must not use it anymore!
Add in the eggs, and stir as little as you can to mix them in.
Then take that bowl, and bang it on the counter or floor at least 30 times. This will get as many air bubbles as you can out.
Trivet and water in the pot. With my 6″ pan I use the trivet with the arms up.
Pour into the finished crust in your spring form cake pan. Cover loosely with foil
Put a cup of water in your Instant Pot. Put in the trivet. Then put in your cake.
Close and set for 28 minutes, high pressure. If you do not cover your cheesecake with foil it will take less time to cook. If you use a 7″ pan it may take a few minutes more. I have plans to test those methods to find the right time, and will update once I do so.
Covered cake with plenty of room for steam to get around the sides.
It will take about 5 minutes to get to pressure, then after cooking about 8 minutes to natural release. Do not do a quick release with this. Take off the foil, and remove from the pot.
All but the outer 1.5-2″ of the cake will still be jiggly. It will set up once it is chilled, and this gives you the best possible texture.
1/4 cup sour cream
2 teaspoons sugar
Mix together. poor over top of hot cheesecake as soon as you remove it from the Instant Pot.
Let it cool naturally on the counter for at least an hour. Putting it in the fridge can make for a soft crust. Leave it in pan until it’s cool. Then run a knife around the edge above the crust level. Gently open the pan and lift it off. If it is going to crack, it will most likely do so right at the join of the pan, so be very careful of that area while opening it. Put cake in fridge to cool for ideally 6 hours or overnight. Enjoy