A simple, yet delicious cheesecake recipe for your Instant Pot made with “cleaner” ingredients
- 10 Organic graham crackers, finely ground (can also use GF graham crackers)
- 4 tbsp Organic or grass-fed butter, melted
- Pinch of sea salt or Real Salt
- 2 tsp – 1 tbsp brown sugar (optional –
235 gr-alert gr_gramm gr_inline_cards gr_run_anim Grammar only-ins replaceWithoutSep” id=”235″ data-gr-id=”235″>crustis plenty sweet without it)
- 16 oz Organic cream cheese (two 8oz packages), at room temperature
- 2 large eggs, at room temperature
- 2/3 cup Organic cane sugar
- 1/2 cup Organic sour cream, at room temperature
- 2 tbsp Non-GMO corn starch
- 2 tsp vanilla extract
- 2 pinches of sea salt or Real Salt
Berry Topping (optional)
Before you Begin
- Bring ALL ingredients to room temperature before beginning. Do NOT skip this step!
Making the Crust
- Grind the Graham crackers in a food processor or place them in a Ziploc bag and roll with rolling pin.
- Mix the Graham crackers, the salt
andthe brown sugar (if using) in a small bowl.
- Add the melted butter to the bowl and mix well.
- Line the sides and bottom of the cheesecake pan with parchment paper.
- Pour the crust mixture into the prepared pan and firmly press into place, using your hands, a small mason jar bottom or a spoon.
- Place pan in the freezer while you prepare the batter.
Making the Cheesecake Batter
- Mix sugar, salt
andcornstarch in a small bowl.
- In a separate medium-sized mixing bowl, briefly break up the cream cheese, mixing for no more than 10 seconds.
- Add half of the sugar mixture to the cream cheese. Mix on low speed, just until incorporated (about 20 seconds). Scrape down the sides and add remaining sugar mixture. Beat just until incorporated. Scrap down sides of
- Add sour cream and vanilla extract. Beat just until incorporated, then scrape down sides of
- Add eggs, one at a time, mixing for 15 seconds or less, scraping down sides of
bowlafter adding. DO NOT OVERMIX during this step
- Scrape down sides and beaters, and fold the ingredients a few times.
- Pour batter into prepared pan.
- Tap cheesecake gently against the counter to make air bubbles rise to the surface. Pop air bubbles with a toothpick until satisfied (this is a perfectionist step. Ha!).
Pressure Cooking the Cheesecake
- Pour 1 cup of water into the pressure cooker. Place
steamerrack inside cooker (so cheesecake pan doesn’t touch the bottom).
- Create a “sling” out of foil to help you lower the cheesecake into the cooker without dropping it.
- Gently place cheesecake in the pressure cooker on top of the steamer rack. Leave sling in place.
- Close lid and pressure cook on High Pressure for 26 minutes and Full Natural Release.
- Natural Release will take about 7-10 minutes. Open lid carefully.
- There may be some condensation on top of the cheesecake. Very gently blot surface of cheesecake with a paper towel to remove excess condensation.
Cool and Chill
- Using the foil sling, carefully remove cheesecake and place on a wire rack to cool to room temperature.
- After about 15 minutes, gently remove the parchment paper from the sides, using a knife if needed.
- Chill cheesecake in the fridge for at least 4-8 hours. Overnight is best!
Optional Berry Topping
- Place berries (frozen or fresh) in a small
sauce pan. Add a splash of water if desired.
- Cook on low until fruit starts to release juices.
- Mash with a potato masher or mix with a stick blender
fruitbegins to break down, slowly add honey or maple syrup, a teaspoon at a time, until you reach desired sweetness.
- After gently cooking about 10 minutes, slowly stir in the dissolved
corn starch, mixing well until thickened.
- Remove from heat and serve over cheesecake.