Pressure Cooker Cheesecake (Instant Pot Recipe)

Directions

• Follow this method to utilize a pressure cooker or instant pot for cheesecakes:
• Use a food processor to make the crust with graham crackers, white sugar, cinnamon powder, and melted butter. Within seconds, you will get fine crumbs. Pour them into the 6-inch baking pan and adjust by applying pressure with your fingers. Keep the sides one inch higher from the center. Refrigerate the pan for 20 minutes.
• Place the cream cheese in a mixing bowl and whip it with an electric mixer at low speed for 4 minutes.
• Add sugar and salt to the fluffy cream and turn on the mixer for 4 minutes again.
• Add lemon zest and vanilla extract and mix for one minute. Then, add eggs one by one and turn on the mixer for one more minute in between.
• Lastly, pour the sour cream and mix the batter slowly for 1 minute to achieve a uniform texture. Pour this batter over the crust and use a spatula to level the surface. Cover the pan with aluminum foil and keep it loose in a curved shape.
• Place an iron or wooden stand inside the instant pot and pour 1 1/2 cups of water. Adjust the pan carefully on the stand and lock the pot.
• From the manual setting of the instant pot, adjust it to high pressure and 40-minute timing. When the time is over, the air will be released. Wait until it is done, and then remove the lid. The golden edges and the jiggly center indicate perfect cooking.
• Let it cool at room temperature and then refrigerate for 30 minutes to enjoy the chilly dessert.