Description
This creamy and rich cheesecake recipe is perfectly cooked using an Instant Pot, providing a smooth texture and luscious flavor. The crust is made from graham cracker crumbs, while the filling combines cream cheese, sugar, eggs, and a hint of lemon juice and vanilla for a classic, delightful dessert.
Ingredients
Scale
Crust
- 1 cup graham cracker crumbs
- 3 Tbsp sugar
- ¼ cup butter, melted
Filling
- 2 (8-oz) packages cream cheese, room temperature
- 1 cup sugar
- 2 tsp lemon juice
- 1 tsp vanilla extract
- 3 egg yolks
- 2 egg whites
Instructions
- Prepare the Crust: In a bowl, combine the graham cracker crumbs, 3 tablespoons of sugar, and melted butter. Mix well until the crumbs are evenly moistened. Press this mixture firmly against the bottom and sides of a 7-inch springform pan to form the crust. Using a measuring cup aids in evenly pressing the crust.
- Make the Filling: In the bowl of an electric mixer, beat the room temperature cream cheese and 1 cup sugar together until smooth. Add in 3 egg yolks, 2 teaspoons lemon juice, and 1 teaspoon vanilla extract, mixing until fully combined.
- Beat Egg Whites: In a separate clean bowl, beat the 2 egg whites until stiff and creamy peaks form. Gently fold the beaten egg whites into the cream cheese mixture to add lightness and airiness to the filling.
- Assemble: Pour the filling mixture into the prepared crust in the springform pan, spreading evenly.
- Prepare Instant Pot: Wrap the bottom and top of the springform pan with aluminum foil to prevent water from leaking in. Pour 1 cup of water into the bottom of the Instant Pot insert. Place the rack inside the pot and set the wrapped pan on top of the rack.
- Cook: Lock the Instant Pot lid in place and seal the vent. Set the pot to manual or high pressure cooking for 35 minutes.
- Release Pressure: After cooking finishes, allow the pressure to release naturally to prevent cracking in the cheesecake.
- Cool and Chill: Carefully remove the cheesecake from the Instant Pot, let it cool to room temperature, then refrigerate it overnight to fully set and develop flavors.
Notes
- Ensure the cream cheese is at room temperature to avoid lumps in the filling.
- Wrapping the springform pan with foil is important to prevent water from leaking into the cheesecake during pressure cooking.
- Natural pressure release is essential to maintain a creamy texture without cracks.
- Refrigerate the cheesecake overnight for best texture and flavor.
- This recipe works best with a 7-inch springform pan to fit properly inside the Instant Pot.
