Easy Instant Pot Cheesecake
A 7-inch vanilla cheesecake on a baked graham crust, steamed under pressure on a foil sling for a crack-free, extra-creamy set.
Ingredients
Method
Heat the oven to 350°F. Stir the graham crumbs into the melted butter and press over the base and an inch up the sides of a 7-inch springform or push pan.
Bake the crust 10 minutes until firm, then set aside.
Beat the cream cheese on medium until smooth, scraping down once. Add the sugar and beat on low — low speed throughout keeps air bubbles out.
Beat in the sour cream on low until just smooth, then the eggs and vanilla the same way.
Pour the filling over the crust. Tap the pan on the counter to raise any air bubbles and pop them.
Fold a long strip of foil into a narrow sling. Add the water to the pot (1½ cups for an 8-quart), set the trivet in, and lay the sling across it with the ends up the sides.
Sit the pan on the sling, fold the ends over the top, and lock the lid.
Pressure cook on high for 32 minutes, then let the pressure release fully naturally — about 15 minutes — before opening.
Lift the pan out by the sling and cool to room temperature on a rack, then refrigerate 8 hours or overnight before slicing.
Notes
Room-temperature ingredients are non-negotiable; cold cream cheese never beats smooth.
The overnight chill is where the texture happens — don't shortcut it.
Per serving — Calories: 338 kcal · Carbs: 27 g · Protein: 5 g · Fat: 24 g · Sodium: 269 mg · Fiber: 1 g · Sugar: 21 g
Adapted from The Recipe Rebel. Method summarised in Potbelly's own words; quantities and timings as published. All credit to the original author.