Delicious snack or use as an appetizer.
| Prep Time: | 20 mins |
| Cook Time: | 50 mins |
| Additional Time: | 4 hrs 40 mins |
| Total Time: | 5 hrs 50 mins |
| Servings: | 8 |
| Yield: | 1 7-inch cheesecake |
Ingredients
- 3 (8 ounce) packages cream cheese (softened to room temperature)
- 1 cup white sugar
- 3 large eggs at room temperature
- ¼ cup heavy cream at room temperature
- 2 tablespoons all-purpose flour
- 2 teaspoons vanilla extract
- 1 cup water
- aluminum foil
- 1 cup sour cream
- 2 tablespoons white sugar
- 1 teaspoon vanilla extract
Instructions
- Lightly butter a 7-inch springform pan.
- Combine cream cheese and 1 cup sugar in a bowl; beat with an electric mixer on high speed for 3 minutes. Mix in eggs, one at a time, beating about 2 minutes after each addition. Add cream, flour, and 2 teaspoons vanilla extract; mix well. Transfer batter to the prepared pan. Wrap the pan tightly in aluminum foil so no water can get inside.
- Pour 1 cup of water into a multi-functional pressure cooker (such as Instant Pot) and place a trivet in the bottom. Carefully center the filled pan onto the trivet. Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 40 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer’s instructions, 10 to 40 minutes. Unlock and remove the lid. Carefully remove the foil. The cake should be barely set in the center. Allow to cool to room temperature.
- Meanwhile, combine sour cream, 2 tablespoons sugar, and 1 teaspoon vanilla extract in a bowl; mix until smooth. Spread over the top of the cooled cheesecake, cover, and chill for at least 4 hours before serving.
Nutrition Facts
| Calories | 528 kcal |
| Carbohydrate | 34 g |
| Cholesterol | 185 mg |
| Dietary Fiber | 0 g |
| Protein | 10 g |
| Saturated Fat | 25 g |
| Sodium | 294 mg |
| Sugars | 29 g |
| Fat | 40 g |
| Unsaturated Fat | 0 g |
Reviews
12.21.19 First, I followed this recipe to the letter. The cheesecake flavor is spot on, however, the texture is not. I left this cheesecake sit in the fridge overnight, so it had plenty of time to firm up. I ran a knife around the inside, and when I released it from the springform pan, big chunks of the filling were stuck to the sides of the pan…not a pretty cheesecake! I used an offset spatula dipped in water to smooth out the sides, so I could at least take a picture. This rose above the height of the pan, so the top of the foil had a lot of the batter cooked on it. Not a major problem, though, because the sour cream topping covered it up. The texture is not firm like a cheesecake should be, the sides of the cake are soft, but when you get to the center, it’s like pudding. Basically, it needs more than 40 minutes to cook, quite a bit more time I think. Typically when I try a new recipe, and it turns out like this, I just move on. Rather than writing this recipe off, I’m going to try one more time, cooking longer, because it’s really tasty, and I think has potential.