Instant Pot Cheesecake
- 1 cup graham crackers crushed
- 3 tbsp butter
- pinch salt
- 16 ounce cream cheese softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/4 cup sour cream
- 1 tbsp flour, all purpose
- 1 tsp vanilla extract pure
- 1/4 tsp kosher salt
- 2 egg
- Cool whip for garnishing
- strawberries chopped,for garnishing
At first, grease the pan. Take a bowl and add graham crackers, butter and salt in it.
Mix until the mixture becomes smooth.
Spread the above mixture on the bottom and up side of pan evenly, let freeze for 20 minutes.
Take a large bowl and mix sugar, cream cheese, sour cream and flour in it till it becomes fluffy.
Beat salt and vanilla together and further add eggs.
Beat until well combined and pour this batter on the top of the crust.
Pour 1½ cups of water into the instant pot and place trivet in the bottom.
Fold large piece of foil to make a long sling and place it in the instant pot.
Lock the lid and select “Manual” at “High Pressure”.
Set the time for 35 minutes and allow pressure to release naturally.
Remove the cake from instant pot and let cool for about 1 hour.
At last cover the pan with foil and refrigerate for 4 hours.
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