Cheesecake – in the Instant Pot! Who knew?

I LOVE this cheesecake.  When you make it in the IP, it is  predictably good!  After you make it one time, it is sooo easy!  You will need a 7″x3″ or 6″x3″ springform pan.

NOTE:  Cream cheese, eggs, and sour cream must be at room temperature before you start.

• 8 (120g) graham crackers, finely ground
• 5 tablespoons unsalted butter, melted
• A pinch sea salt
• 2 teaspoons  brown sugar (optional)

Cheesecake Batter 

• 16 ounces (454g) Philadelphia cream cheese, room temperature
• 2 large eggs, room temperature
• 2/3 cup (133g) white sugar
• 1/2 cup (120g) sour cream, room temperature
• 2 tablespoons cornstarch
• 2 teaspoons vanilla extract
• 1 tablespoon lemon juice
• 2 pinches sea salt
• Line 7″ (or 6″) x 3″ springform pan bottom and sides with parchment paper;  spray paper with cooking oil and set aside.

  In medium bowl, mix crust ingredients and press onto bottom and up 1/2″ on sides of the pan.
  Place crust in freezer.

  For the cheesecake filling, use a hand mixer. 

  Mix cornstarch, sea salt, and white sugar together in a small mixing bowl, set aside.

• In a medium mixing bowl, briefly break up the cream cheese by beating it for 10 seconds with a hand mixer using low speed.
  Add in half the sugar mixture and beat until just incorporated using low speed (roughly 20-30 seconds).
  Scrape down the sides and the hand mixer with a spatula every time a new ingredient is added.
  Add remaining sugar mixture and beat until just incorporated using low speed (roughly 20-30 seconds).

  Add sour cream, lemon juice and vanilla extract to the cream cheese mixture.
  Beat until just incorporated using low speed (20-30 seconds)
  Blend in the two eggs using low speed, one at a time.
  Mix until just incorporated – 20 seconds – try not to overmix on this step.
  Scrape down the sides and the mixer with a spatula and fold a few times to make sure everything is fully incorporated.

  Pour into prepared cheesecake pan.
  Drop pan on the counter several times to remove air pockets.
  Also, rake across top of filling with a fork.

  Place trivet in IP.
  Add 1 cup water
  Set IP on manual high for 25 minutes for 7″ pan, or 30 minutes for 6″ pan
  As soon as water begins to boil, quickly set cheesecake on top of trivet and close the lid
  When time is up, let IP naturally release pressure for 7 minutes
  Release remaining pressure

  CAREFULLY open the lid with a paper towel in the other hand so water doesn’t drip on cheesecake
  With paper towel, gently blot up any moisture on top of cheesecake

  Allow cheesecake to cool to room temperature in the IP.
  After cooling 15 minutes, run a small, thin knife between cheesecake and paper
  Once the cheesecake has completely cooled, place it in the refrigerator for at least  8 hours (preferably overnight).

Adapted from Jack and Amy