Instant Pot Cheesecake
Crush graham crackers and mix with melted butter in a springform pan
1
Mix cream cheese with sour cream, powdered sugar, vanilla extract, and flour...
2
Then add eggs and beat slowly.
3
Smooth the crust out in the pan...
4
Smooth the cream cheese filling over top.
5
Cover with a paper towel.
6
Wrap with aluminum foil.
7
Create a “sling” with aluminum foil to make it easy to lift out of the pot later.
8
Place on trivet over water. Fold down the sling. Cook on high pressure for 35 minutes.
9
Let cool, then unwrap and refrigerate 6 hours up to overnight.
10
Top with raspberries and raspberry jam.
11
Serve and enjoy!
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