…from the California Kitchen
How you doin’? This Creamy Cheesecake is what I classify as a California-style Cheesecake. It is basic, creamy and lends itself to a number of different cheeses—ricotta, mascarpone or even cottage cheese—and a wide variety of toppings—or just a great simple cheesecake all by itself. You can use flavored or unflavored full fat yogurt in place of the sour cream. In fact, when you really come down to it, it’s hard to make a mistake when making this cheesecake in your Instant Pot.
While I have offered cheesecake recipes in the past, I love this one for its simplicity, flexibility and creamy texture of the final cheesecake. This cheesecake will last for at least 5 days refrigerated… unless it is consumed first!
Prep time: 30 minutes
Instant Pot Cook time: 20 minutes, plus release time
Chill time: 6 hours or overnight
Yield: 6 servings (1 6-inch Instant Pot springform pan)
For the graham cracker crust
1-1/4 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1/4 cup unsalted butter, melted
For the cheesecake batter
12 ounces cream cheese, room temperature
1/4 cup granulated sugar
2 large eggs, room temperature
1-1/2 teaspoons pure vanilla extract
1/8 teaspoon salt
1/4 cup sour cream, room temperature
For the sour cream topping (optional)
3/4 cup sour cream, room temperature
1/2 cup confectioners’ sugar
1 teaspoon almond extract (or vanilla if you prefer)
To make the graham cracker crust
ChefSecret: For best results, only use full fat cream cheese and sour cream. Anything less and the cheesecake may not set up properly. Control the amount of fat you get by controlling the size of the piece you eat.
Quip of the Day: “I noticed the other day that Joan started carrying a knife in her purse. I asked her why? She told me, well just in case I run into a cheesecake or something. That was good enough for me.”
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