Adapted from https://rootitoot.com/recipes-and-cooking/desserts/rootitoot-cheesecake/. I use a 6″ Fat Daddio push pan in my 3 qt. IP Mini. Great with Lemon Curd (Instant Pot).
Ingredients:
Crust:
3/4 cup graham, chocolate or vanilla wafer crumbs (about 6.5 graham rectangles)
2 tsp sugar (optional; I don’t add it)
2.5 Tbsp melted butter
Filling;
2 8-oz packages cream cheese
2/3 (or lightly less) cup sugar
1/2 tsp vanilla
1/8 tsp. salt
1-2 tsp grated lemon zest (optional)
2 eggs (warm 5 minutes in a bowl of warm water)
Topping (optional, I usually don’t add this):
1 cup sour cream or plain yogurt
2 Tbsp sugar
1/2 tsp vanilla
Directions:
The recipe and cook times are for a 6” cheesecake pan. Adjusted times for other pan sizes are included below. It is not necessary to line the side of the pan with parchment paper. It buckles and mars the edge. No need to cover it with tin foil before cooking, either. This is a very simple recipe.
CRUST:
Line the bottom of a 6″ push pan with parchment. Pulse graham crackers in food processor. Mix in sugar and melted butter. Gently press it in the bottom of the pan and up the sides a bit if you like. Put it in the freezer for about 45 minutes while you mix the filling.
FILLING:
Place the cream cheese in a glass mixing bowl. Microwave in 15-second intervals, stirring after each time, until soft and very smooth. Using a whisk, mix all ingredients except the eggs until completely smooth. Mix the eggs lightly with a fork. Add the eggs and whisk until just incorporated. Overbeating with the eggs in the batter is the main cause of cracking on the surface of a cheesecake. It isn’t a big deal and the top of the cheesecake will be hidden with whatever topping you choose, but to avoid cracks, try not to over mix it.
Put 1 cup water into the Instant Pot liner. Place the cheesecake on the red silicone trivet, cover with a silicone stretchy lid, and carefully lift into the IP. It’s a tight fit in the 3 qt IP. Close the lid and set the valve to Sealing. Hit Pressure Cook (or Manual) and use the + and – buttons to get to 32 minutes for a 6-inch pan. (See other sizes and times below).
When it beeps that it’s done, leave it for a 15-minute natural release. Then flip the valve to Venting for a quick release. When the pin drops, take out the cheesecake.
It may appear “jiggly.” That’s good. It will firm up as it chills. It may have some condensation on the surface. If so, gently blot it with a paper towel. Cool on the counter for an hour. It will settle down and flatten out.
TOPPING (optional):
Whisk the sour cream or yogurt, sugar and vanilla. Spread over the cheesecake. Cover the cheesecake and refrigerate it in the pan overnight. (This is important!)
To serve, run a paring knife around the edge to release it from the side of the pan. If using a push pan, set it on a peanut butter jar or a can of tomatoes and pull the ring straight down. Voila. Perfect cheesecake.
It’s great the way it is, but it’s delicious topped with something: lemon curd, sliced mangoes, berries, etc.
PAN SIZE AND COOK TIMES:
6-inch pan — 29 minutes (31 for dense texture)
7-inch pan — 26 minutes (28 for dense texture)
8-inch pan — 24 minutes (26 for dense texture)
4-inch pans or Individual ramekins or mason jars — 12 minutes
For 1 1/2 times the recipe:
7–inch pan — 29 minutes (32 for a dense texture)
8-inch pan — 27 minutes (30 for a dense texture)
For two times the recipe:
8-inch pan — 33 minutes (35 for a dense texture)
Variations:
Drunken Cheesecake
Add up to 2 tablespoons of any liquor or liqueur to the basic cheesecake recipe without adjusting the other ingredients. If adding 2-4 tablespoons, add an extra egg yolk.
Key Lime Cheesecake
Add 1/4 cup key lime juice, 2 tsp lime zest, 3 additional Tbsp sugar, and one egg yolk to the basic batter. Add 1 minute to the cooking time. Everything else is the same. When it is chilled, decorate with whipped cream and lime zest or toasted coconut.