Instant Pot Classic Cheese Cake Recipe 465

Steps:

• 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.

Steps:

• Make a sling by folding a piece of foil (about 18 inches) in half, twice, lengthwise. Set aside. For the crust: If you have a food processor, this is super easy! Break the crackers up in chunks and then pulse until they are all even crumbs. Otherwise, crush the cookies in a Ziploc bag. Mix the crumbs with melted butter. Place buttered crumbs in the center of the pan and gently spread them. Using a 1/2 or 1 cup measuring bowl (or the bottom of a glass), firmly press evenly, allowing the crumbs to spread up the sides a bit. Set aside. For the filling: I find that my food processor makes this very easy to do, also. Otherwise you can use a hand or stand mixer. Mix cream cheese and sugar until smooth. Add sour cream and vanilla and blend until combined. Add eggs one at a time and mix just until combined. Pour filling over the crust in the pan. Place 1 cup of water and a trivet into the Instant Pot. Carefully center the filled pan on the foil strip and lower it into the pressure cooker. Fold the sling ends so that it doesn't interfere with closing the lid. Lock the lid in place. Select High Pressure and set the timer for 15 minutes for a soft creamy cheesecake or 25 minutes for a more firm, dense cheesecake. When the beep sounds, turn off the pressure cooker and use a natural pressure release for 10 minutes and then do a quick pressure release to release any remaining pressure. When valve drops carefully remove lid. If there's a little water on top of the cheesecake, gently blot with a paper towel. The cheesecake should have a slight jiggle in the middle. Place on a wire rack until it is completely cooled. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight. (If adding a topping, do that once the cheesecake is completely cooled, then refrigerate the entire cheesecake.) To serve, gently run a knife around the rim of the cake and release the springform. Using a wet knife, slice and serve. Enjoy!