Instant-pot Cheesecake

Tightly wrap the bottom of a 7-inch springform pan in foil and spray the inside of the pan with non-stick cooking spray.

In a small mixing bowl, stir together graham cracker crumbs, sugar and butter. Press the crubs into the bottom of the prepared pan.

• graham cracker crumbs: 1 cup
• sugar: 2 tbs
• butter: 3 tbs

Place the pan in the freezer for 10-15 min .

In the bowl of your stand mixer, beat the cream cheese until smooth. Add sugar and mix until combined. Add egg, one at a time, fully incorporating each before adding the next, making sure to scrape down the bowl in between each egg. Add in flour, heavy cream and vanilla extract, and mix until smooth.

• stand mixer
• cream cheese: 16 oz
• sugar: ½ cup
• egg: 2
• flour: 1 tbs
• heavy cream: ¼ cup
• vanilla extract: 2 tsp

Pour batter into prepared pan and cover the top with a piece of foil.

Pour water into the instant pot and place the trivet in the bottom of the pot. Create a "foil sling" by foldinga 20-inch long pice of fiol in half lengthwise twice. This "sling" will allow you to place and remove the pringform pan with ease.

• water: 1.5 cup

Place the cheesecake pan in the center of the sling and carefully lower the pan into the instant pot. Lock the lid and cook on high pressure for 35 min .

When the pot beeps, allow the pressure to release naturally for 10 min and then do a quick-release to release any remaining pressure.

Uncover the cheesecake and allow it to cool to room temperature. Then refrigerate it for at least 8 hours before serving.