Instant Pot Cheesecake

Prep

20 min

Pressure

26 min

Release

Natural

Amounts are written for a 7 inch springform pan in a 6-quart cooker. Total time excludes chilling; the cake needs at least 4 hours in the fridge.

Ingredients

• 1½ cups graham cracker crumbs
• 4 tbsp butter, melted
• 1 tbsp sugar
• 16 oz cream cheese, at room temperature
• ½ cup sugar
• ¼ cup sour cream
• 1 tbsp cornstarch
• 1 tsp vanilla extract
• 2 large eggs, at room temperature
• 1½ cups water

Instructions

1. Stir the crumbs, melted butter, and 1 tbsp sugar together. Press the mix into the base of a 7 inch springform pan and a little up the sides. Put the pan in the freezer while you mix the filling.
2. Beat the cream cheese and the remaining sugar until smooth. Beat in the sour cream, cornstarch, and vanilla.
3. Add the eggs last and mix only until they disappear. Beating in extra air is how tops puff up and crack.
4. Pour the filling over the crust. Pour the water into the inner pot, set the trivet in, and lower the pan onto the trivet.
5. Lock the lid and pressure cook for 26 minutes. Let the pressure drop on its own until the float valve falls.
6. Lift the pan out and blot any water off the top with the corner of a paper towel.
7. Cool the cake on the counter, then chill it in the fridge for at least 4 hours before you slice it.