Instant Pot Skinny Cheesecake | Pressure Cooker Cheesecake
This easy petite cheesecake is my take on a classic New York cheesecake. My family likes a skinnier, or thinner cheesecake, which means half the crust and half the filling. More like a cheesecake pie! To make a classic cheesecake, simply double the ingredients. I use the instant pot to cook the cake. The steam pressure cooking ends up cooking the cheesecake evenly and makes it moist.
Finely grind the graham crackers in a food processor, or, take a ziploc bag, add crackers, zip it and crush them into a fine crumble with a rolling pin or the back of a skillet. Mix melted butter and brown sugar in the crust. Pour the mixture into a parchment lined 7-Inch nonstick springform pan and spread it around evenly. Using the back of a measuring cup or a bowl, press down the crust to set in the pan. Put the pan in the freezer for 20 minutes.
In a food processor, or with a hand mixer, blend/whip cream cheese for 30 seconds on low speed. Add sugar, vanilla essence and lime zest and blend again for 30 seconds. Add sour cream and blend for 30 seconds. Finally, add egg and blend another 15-20 seconds.
Take the pan out of the freezer and pour the mixture in. Wiggle the pan gently, it makes the air bubbles rise to the top. Take an icing spatula or a fork, and run it through the batter to pop the air bubbles. Cover the pan first with a paper towel tightly (it shouldn't sink into the cheesecake), and then with a piece of aluminum foil. Doing this prevents the moisture from dropping into the cheesecake.
Pour 1 cup water in the Inner pot of the Instant Pot. Place the trivet. Place the pan on the trivet. Close the lid. Vent set to SEALING. Cook on MANUAL (High) for 35 minutes. Wait for Natural Pressure Release (NPR), takes about 17-18 minutes.
Open the lid. Remove the pan carefully, remove the foil and cool for 15 minutes. Using an off-set spatula or a knife, go around the cake to release the sides from the pan. This prevents cracks while chilling. Cover it loosely and refrigerator for 8-10 hours. Cheesecake will flatten a little after cooling, that's normal. Open the springform latch and lift the base. Slide the cheesecake on to a platter. Serve it as-is, top it with fresh berries, or a whipped topping of your choice.
If your cheesecake seems jiggly (jelly-like) in the center after 35 minutes and NPR, put it back in for another 4-5 minutes, NPR.
For an easy slicing and clean edges, cut with a clean sharp knife, wiping with a wet paper towel between each cut.
For cutting calories even further, use Philadelphia 'light' cream cheese instead of regular.
Note: The nutrition facts below are my estimates. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.