Classic Instant Pot Cheesecake
Indulge, in the realm of desserts with this Classic Instant Pot Cheesecake, a true work of art that combines simplicity and sophistication. Picture a foundation of buttery graham crackers paired with the right amount of sweetness serving as the bedrock for an exquisitely smooth and creamy filling. Each mouthful brings together the lusciousness of cream cheese and the delicate essence of vanilla enveloped in a velvety texture that simply melts away on your palate. This cheesecake isn't merely a treat; it's an experience brought to life effortlessly in your Instant Pot adding a touch of culinary elegance to your everyday routine. Whether it's for an occasion or to pamper yourself rest assured that this cheesecake will leave an indelible mark on your taste buds.
6 Servings
Ingredients
CRUST:
- 2 c graham cracker crumbs
- 4 tbsp melted butter
- 1 tbsp white sugar
- 1 tbsp brown sugar
FILLING:
- 16 oz cream cheese room temperature
- ½ c sugar
- 2 eggs room temperature
- 1 ½ tbsp cornstarch
- Pinch of salt
- 2 tsp vanilla extract
- ¼ c heavy whipping cream
Instructions
- Make sure your cream cheese and eggs are, at room temperature.
- Cut out a circle of parchment paper and place it at the bottom of your springform pan securing it in position.
- Crush graham crackers until they turn into crumbs. Mix them with melted butter and sugars. Press this mixture into the bottom of your pan.
- In one bowl combine sugar, cornstarch and salt. Then in another bowl mix together cream cheese (at room temperature) eggs, whipping cream vanilla extract and the sugar mixture. Blend everything together until it becomes smooth.
- Pour the prepared filling over the crust. Lightly tap on the pan to remove any trapped air bubbles.
- Add 1 cup of water to your Instant Pot. Place a trivet inside. Carefully lower your cheesecake onto it. Seal the lid tightly set the valve to sealing position then cook on pressure for 26 minutes. Allow for pressure release when done.
- Gently pat away any moisture, from the top using a paper towel. Let your cheesecake cool down first before refrigerating it for 4 hours or more. Once chilled thoroughly you can serve it with your topping! Enjoy!
Notes
To make this Classic Instant Pot Cheesecake, into a gluten-free treat all you need to do is replace the graham cracker crumbs in the crust with your preferred gluten-free alternative. Many stores offer a variety of gluten-free cookies that can be crushed into crumbs or you can choose a made gluten-free graham cracker crust. It's important to remember that the key to a cheesecake lies in its creamy filling and the pure delight it brings. Rest assured this minor modification will not compromise the flavor and texture of your dessert. You'll still get to savor the experience, now perfectly suitable, for those following a gluten-free diet!