I admit I was a skeptic about the Instant Pot: why would we need another mass-market appliance, when we already had a stovetop pressure cooker? When I already make perfect rice in a pot? When we also own a slow cooker? Now, I am a convert: the electric, multi-cooker is easy-to-use and versatile. I was most impressed by this cheesecake that came out of it!
Unfortunately, I totally forgot which recipe I found from the Internet. There was definitely a graham crumb crust. But I don’t even remember whether the recipe included sour cream, or yogurt, or none of those. I did recall that I used a small canning rack to elevate the 6” non-stick springform I baked this in.
What I do remember was that the cheesecake baked beautifully, with a uniform consistency throughout, without any cracks on top. I will definitely try adapting other cheesecake recipes for the Instant Pot, perhaps some of the dessert in The Sweet Spot, many of which are steamed sweets.