I’ve had several friends asking me for my IP recipe over the last few days, so I thought I’d post it here real quick. I’ll post pictures as soon as I have them!
Prep time: 30 minutes
Cook time: 35 minutes
Cooling time: 5 hours
- 6” or 7” springform pan
- 1 ½ c. vanilla wafer crumbs, graham cracker crumbs
- 4 T. melted butter
- 16 oz. cream cheese, room temperature
- ½ c. sugar
- 1 T. flour
- 2 t. vanilla
- 2 eggs, room temperature
- 2 T. lemon juice
- 2 c. water
Cut a piece of parchment paper to fit the bottom of the pan. Place the parchment paper in the bottom of the pan.
Combine cracker crumbs and butter in a bowl; mix well with a fork. Press into bottom of the pan.
In a large bowl beat cream cheese, flour, sugar, vanilla, and lemon juice until smooth and creamy. Add eggs, beating just until combined. Pour into prepared crust.
NOTE: The lemon juice will not make your cheesecake taste “lemony”. It actually enhances the common cheesecake flavor. Try it! I promise you won’t be sorry!
Pour the water into the Instant Pot. Cut an 18” piece of foil. Wrap the foil around the bottom and up the outside of the springform pan to create a barrier from the water. Place the wrapped springform pan in the trivet and lower the trivet into the Instant Pot.
Lock the lid onto your Instant Pot making sure the vent is pointed towards “Sealing”. Select “Pressure Cook” on your Instant Pot and cook at high pressure for 35 minutes. When cooking is complete, use the natural pressure release to depressurize.
Remove the cheesecake from the pot. CAUTION: It will be VERY hot! I use tongs to lift the trivet out or I manually lift the pan out by the foil. There may be water on the top of your cheesecake – this is normal. You can slowly and carefully tip the cheesecake at an angle to drain off the extra water. Cool on a wire rack for 1 hour and then refrigerate for at least 4 hours. Carefully remove the springform pan sides before serving the cheesecake.
Cinnamon Cheesecake: mix 1 t. cinnamon into cheesecake batter prior to baking.
Lower carb option: Sub 1/2 c. cracker crumbs with 1/2 c. almond flour and instead of sugar add 1 c. of erythritol.