If you are done with spices this week and want to prepare something sweet, this recipe is for you. Just 35 mins effort would bring fruitful results in the form of salted caramel Cheesecake. Yummy!
In a bowl mix cream cheese and brown sugar using a beater.
Add sour cream and continue beating.
Add 1 tablespoon flour, ½ teaspoon salt and vanilla extract.
Add eggs beat again until you can get smooth yellow mixture. Keep aside.
Making the crust: Mix the crackers with 2 tablespoon sugar using a grinder.
Place the crust you just made on the bottom of a steel pen or springform that fits your Instant Pot.
Pour the melted butter on the crust and push it down a bit with your finger.
Pour the cheese mixture over the crust.
Cover the pen with a lid or foil.
Pour 2 cups of water into the Instant Pot and place a trivet on the bottom.
Place the pen or springform on the trivet.
Close the lid and cook on high pressure for 30 minutes.
When cooking time is complete, wait for a natural pressure release.
Take out the cake and let it cool before serving.
Video
[adthrive-in-post-video-player video-id="ueCYcK4n" upload-date="2022-02-12T12:14:36.000Z" name="Instant Pot Salted Caramel Cheesecake" description="Make the best Instant Pot Salted Caramel Cheesecake using this video recipe. Full instructions, cooking tips, serving ideas and more for this Instant Pot cake. Easiest Salted Caramel Cheesecake ever!" player-type="default" override-embed="default"]
Notes
Remove the lid and with the help of a sling, place the pan onto a wire rack to cool for about 1 hour.
Refrigerate for at least 4 hours or overnight.
Just before serving - top the cheesecake with the caramel sauce and sprinkle with sea salt.