Crust
· 1/2 cup crushed Pecan Sandies (about 6 cookies)
· 2 tablespoons butter melted
I used a parchment circle on the 7” springform pan. Use butter to secure parchment.
I used a parchment circle on the 7” springform pan. Use butter to secure parchment.
Cheesecake Batter
- 16 ounces (454g) Philadelphia cream cheese, room temperature
- 2 large eggs, room temperature
- ⅔ cup (133g) white sugar
- ½ cup (120g) sour cream, room temperature
- 2 tablespoons (16g) cornstarch
- 2 teaspoons (10ml) vanilla extract
- 2 pinches of sea salt
Critical Tips Before You Start
Hand mixer gives a finer texture.
Place cream cheese, eggs, sour cream on counter-top to reach room temperature.
It is critical for your cheesecake's success, so please make sure all the above ingredients are at room temperature before you start.
It is critical for your cheesecake's success, so please make sure all the above ingredients are at room temperature before you start.
CRUST
1. Finely ground 6 cookies in a food processor.
2. Add Melted Unsalted Butter: Mix in roughly 2 tbsp butter until the mixture sticks together.
3. Line bottom of cheesecake pan with 7" circle of parchment paper. Butter the parchment paper to hold it.
4. Gently press down the crumbs with a glass to form an even layer.
5. Place cheesecake pan in freezer while you make the cheesecake batter.
CHEESECAKE BATTER
1. Mix cornstarch, sea salt, and white sugar together in a small bowl.
2. Briefly Beat Cream Cheese: In a medium mixing bowl, briefly break up the cream cheese by beating it for 10 seconds with a hand mixer using low speed.
3. Mix in Sugar Mixture: Scrape down the sides and hand mixer with a silicone spatula every time a new ingredient is added. (20-30 seconds)
4. Add Sour Cream & Vanilla Extract: Beat until just incorporated using low speed (20 - 30 seconds).
5. Blend in Eggs: one at a time. Mix until just incorporated (about 15 – 20 seconds with a hand mixer & less time if you are using a powerful stand mixer). Try not to overmix on this step. Scrape down the sides and hand mixer with a silicone spatula and fold a few times to make sure everything is fully incorporated.
6. Pour Batter in Pan: Pour cream cheese batter in cheesecake pan.
7. Remove Air Bubbles for Smooth Surface: Tap cheesecake pan against the counter to let air bubbles rise to the surface. Burst the air bubbles with a toothpick or fork. Tap until you are satisfied. Ensure the surface is clear of air bubbles or fork marks.
PRESSURE COOK CHEESECAKE
Pour 1 cup (250 ml) of cold water in pressure cooker.
Place cheesecake pan on top of a steamer rack.
Close lid and pressure cook at High Pressure for 26 minutes and Natural Release will take roughly 7 minutes.
Open lid gradually. Absorb any condensation on the surface by lightly tapping it with a soft paper towel.
Place cheesecake pan on top of a steamer rack.
Close lid and pressure cook at High Pressure for 26 minutes and Natural Release will take roughly 7 minutes.
Open lid gradually. Absorb any condensation on the surface by lightly tapping it with a soft paper towel.
COOL, CHILL, SERVE CHEESECAKE
1. Cool Cheesecake: Allow cheesecake to cool to room temperature with the lid open in the pressure cooker. Or place it on a wire rack to cool to room temperature.
2. Release Cheesecake from Sidewall to Avoid Cracking: After cooling for 10 – 15 minutes, carefully run a thin paring knife to release the cheesecake from the pan.
3. Chill Cheesecake in Fridge: Once the cheesecake has completely cooled, place it in the refrigerator for at least 4 – 8 hours (preferably overnight).
4. Serve: Remove cheesecake from the refrigerator. The best way to release the cheesecake from the bottom pan is warm the bottom of the pan to melt the butter.
Recipe by Pressure Cook Recipes at https://www.pressurecookrecipes.com/instant-pot-cheesecake-new-york/
