Instant Pot Cheesecake

Cheesecake for Instant Pot Cheesecake may not be the first thing you think of when you think of your multicooker, but the moist cooking environment is ideal for this notoriously tricky dessert, since it helps prevent the cheesecake from drying out and cracking. We set our sights on developing a foolproof recipe that could be pressure or slow cooked and would boast all the sweet creaminess we expect from a great cheesecake. We whipped up a simple graham cracker crust and a rich filling using our food processor for ease and speed. When it came time to cook the cheesecake, we discovered a few secrets to success. First, we covered the cheesecake with foil so that any condensation in the pot wouldn’t drip down and mar the cake’s surface. Next, we created a steamy environment by adding water to the bottom of the multicooker, raising the springform pan above the water using a foil ring. And finally, we honed in on specific settings: We found that, when pressure cooking, the low pressure setting produced a cheesecake with a better texture than when we used the high pressure setting, which caused the cake to puff and curdle. Letting the pressure release naturally for 30 minutes allowed the cake to finish cooking gently in the residual heat. Similarly, when using the slow cook function, we went with the low setting, then let the cake rest in the covered (but turned-off) multicooker for an hour. No matter which method we chose, our cheesecake emerged perfectly creamy and with nary a crack. This recipe was developed using an 8-quart multicooker. If using the pressure cook function on a 6-quart multicooker, increase the cooking time to 40 minutes (if using an Instant Pot, increase the cooking time to 50 minutes). You will need a 6-inch springform pan for this recipe. If your multicooker comes with a rack, you can use it instead of the foil ring in step 3. To make neat slices, dip the knife into hot water and wipe it clean after each cut.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Pulse cracker pieces in food processor to fine crumbs, about 20 pulses. Add melted butter, 1/2 tablespoon sugar, cinnamon, and pinch salt and pulse to combine, about 4 pulses. Sprinkle crumbs into 6-inch springform pan and press into even layer using bottom of dry measuring cup. Wipe out processor bowl.

Step 2

Process cream cheese, vanilla, ¼ teaspoon salt, and remaining 1/2 cup sugar in now-empty processor until combined, about 15 seconds, scraping down sides of bowl as needed. Add sour cream and eggs and process until just incorporated, about 15 seconds; do not overmix. Pour filling over crust in pan, smooth top, and cover with aluminum foil.

Step 3

Add water to multicooker until it reaches about ½ inch up sides of insert (about 2 cups). Place trivet in center of multicooker and set pan on top.

Step 4

Lock lid in place and close pressure release valve. Select low pressure cook function and cook for 40 minutes. Turn off multicooker and let pressure release naturally for 30 minutes. Quick-release any remaining pressure, then carefully remove lid, allowing steam to escape away from you.

Step 5

Transfer cheesecake to wire rack and discard foil cover. Run small knife around edge of cake and gently blot away condensation using paper towels. Let cheesecake cool in pan to room temperature, about 1 hour. Add toppings as desired. Cover with plastic wrap and refrigerate until well chilled, at least 3 hours or up to 3 days.

Step 6

About 30 minutes before serving, run small knife around edge of cheesecake, then remove sides of pan. Invert cheesecake onto sheet of parchment paper, then turn cheesecake right side up onto serving dish. Serve.