Pressure Cooker Passion

Ingredients Crust (Baked)

• 10 (120g) graham crackers, finely ground
• 3 – 4 tablespoons (42g – 56g) unsalted butter, melted
• A pinch sea salt
• 2 teaspoons – 1 1/2 tablespoon (8.3g – 19g) brown sugar (depending on your desired sweetness)
• ¼ cup (32g) all-purpose flour (For blind-bake crust)

Cheese Cake Batter

• 16 ounces (454g) Philadelphia cream cheese, room temperature
• 2 large eggs, room temperature
• 2/3 cup (133g) white sugar
• 1/2 cup (120g) sour cream, room temperature
• 2 tablespoons (16g) cornstarch
• 2 teaspoons (10ml) vanilla extract
• 2 pinches sea salt

Directions Crust

1. Finely ground the graham crackers with a food processor or in a zip lock back and a rolling pin
2. In a small mixing bowl, mix finely ground graham crackers, sea salt, brown sugar together with a fork.
3. Mix in flour with graham crackers
4. Mix in melted unsalted butter until the mixture sticks together.
5. Line pan with parchment paper.
6. Pour in the crumb mixture and press down with a flat round object (small ramekin, measuring cup, etc.)
7. Heat oven to 325 degrees and bake crust for 15 minutes OR Freeze crust for 20 Minutes.

Directions Cheesecake Batter

1. Mix cornstarch, sea salt, and white sugar together in a small mixing bowl.  
2. In a medium mixing bowl, briefly break up the cream cheese by beating it for 10 seconds with a hand mixer using low speed. 
3. Add in half the sugar mixture and beat until just incorporated using low speed (roughly 20-30 seconds). Scrape down the sides and the hand mixer with a silicone spatula every time a new ingredient is added. Add remaining sugar mixture and beat until just incorporated using low speed (roughly 20-30 seconds). 
4. Add sour cream and vanilla extract to the cream cheese mixture. Beat until just incorporated using low speed (20-30 seconds).
5. Blend in the two eggs using low speed, one at a time. Mix until just incorporated (about 15 – 20 seconds with a hand mixer). Try not to overmix on this step.
6. Scrape down the sides and the hand mixer with a silicone spatula and fold a few times to make sure everything is fully incorporated.
7. Pour cream cheese batter into the cheesecake pan.
8. Tap cheesecake pan against the counter to let the air bubbles rise to the surface. Then Burst the air bubbles with a toothpick or fork.
9. Add 1 Cup cold water
10. Cover with cheese cake with tin foil and leave some space between the top of the pan and the high point of the tinfoil.
11. Place cheese cake on rack and lower it into the Instant Pot.
12. Pressure Cook 31 minutes then natural release 6 minutes
13. Allow cheesecake to cool to room temperature with the lid open in the Instant Pot Pressure Cooker.
14. After cooling for 60 minutes, carefully run a thin paring knife between the sidewall.
15. Once the cheesecake has completely cooled, place it in the refrigerator for at least 4 – 8 hours (preferably overnight). Remove pan.
16. Serve as is or with your favorite toppings