Cheesecake by Cooked.inc

Instant Pot is known for it's gloriously smooth, mousse-like cheesecake that is perfect every time!

Thanks to @cooked.inc for this fool-proof recipe!

Crust:
 
1 cup cookie crumbs (Cooked.inc usually uses Nutticrust biscuits)
2 tbsp melted butter
 
Blend the biscuits to a crumb and mix in the butter. Press into a firm base at the bottom of your 18cm (6 – 7 inch) springform pan.
 
Filling:
 
2x 250g full fat cream cheese (room temp)
1 tbsp corn starch
2 tsp vanilla essence
2 tsp lemon zest
¼ tsp salt
150g caster sugar
3 eggs (room temp)
½ cup sour cream
 
Blend the cream cheese, corn starch, vanilla, lemon zest and salt together for 2 mins.
 
Then add in the caster sugar and mix for another 5 mins.
 
Add in the eggs, one at a time, making sure each is mixed in properly before adding the next.
 
Add the sour cream and mix.  Do not over mix, just ensure ingredients are blended together.
 
Pour the mix into the pan.  Tap the pan gently on the counter to even out and remove air bubbles.  Add 1.5 cups of water to the inner pot and insert the trivet (rack).  Make a foil sling for the pan, and lower into the inner pot. Secure the lid and move vent up to Sealing position.
 
Set to Pressure Cook for 55 min on High, then allow a full Natural Pressure Release.
 
Once done, remove the cake and let it cool completely, once cooled, put in the fridge for at least 5 hours (best eaten after 24 hours)
 
 Once cooled and set, decorate with your choice of toppings.

Tips:
Make sure all ingredients are room temperature
Don’t over beat the filling

For more delicious recipes by Cooked.inc, head to the link below:

https://www.instagram.com/cooked.inc/