Rating: 3 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

This is a favorite I have made several times in my pressure cooker.

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Recipe Summary

prep:
20 mins
cook:
50 mins
additional:
4 hrs 40 mins
total:
5 hrs 50 mins
Servings:
8
Yield:
1 7-inch cheesecake
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Topping:

Directions

Instructions Checklist
  • Lightly butter a 7-inch springform pan.

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  • Combine cream cheese and 1 cup sugar in a bowl; beat with an electric mixer on high speed for 3 minutes. Mix in eggs, one at a time, beating about 2 minutes after each addition. Add cream, flour, and 2 teaspoons vanilla extract; mix well. Transfer batter to the prepared pan. Wrap the pan tightly in aluminum foil so no water can get inside.

  • Pour 1 cup of water into a multi-functional pressure cooker (such as Instant Pot®) and place a trivet in the bottom. Carefully center the filled pan onto the trivet. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 40 minutes. Allow 10 to 15 minutes for pressure to build.

  • Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Carefully remove the foil. The cake should be barely set in the center. Allow to cool to room temperature.

  • Meanwhile, combine sour cream, 2 tablespoons sugar, and 1 teaspoon vanilla extract in a bowl; mix until smooth. Spread over the top of the cooled cheesecake, cover, and chill for at least 4 hours before serving.

Nutrition Facts

528 calories; protein 10g; carbohydrates 33.6g; fat 40g; cholesterol 185mg; sodium 294mg. Full Nutrition
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Reviews (1)

1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
12/21/2019
12.21.19 First I followed this recipe to the letter. The cheesecake flavor is spot on however the texture is not. I left this cheesecake sit in the fridge overnight so it had plenty of time to firm up. I ran a knife around the inside and when I released it from the springform pan big chunks of the filling were stuck to the sides of the pan...not a pretty cheesecake! I used an offset spatula dipped in water to smooth out the sides so I could at least take a picture. This rose above the height of the pan so the top of the foil had a lot of the batter cooked on it. Not a major problem though because the sour cream topping covered it up. The texture is not firm like a cheesecake should be the sides of the cake are soft but when you get to the center it s like pudding. Basically it needs more than 40 minutes to cook quite a bit more time I think. Typically when I try a new recipe and it turns out like this I just move on. Rather than writing this recipe off I m going to try one more time cooking longer because it s really tasty and I think has potential. Read More
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