AuthorCutuki
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Yields6 Servings
Prep Time20 minsCook Time50 minsTotal Time1 hr 10 mins

1

Please make sure that you have taken all all ingredients at least 30 minutes before starting to have them at room temperature.

Start by Melting the butter add the brown sugar, sea salt and the crackers. Mixed well until you have a good consistency.

To a spring foam pan of at least 7in. Spray pam until is completely covered. Place the crackers and start pressing the grahams in the bottom of the pan. You can use a spoon to press in every angle and in the front to make sure that is very well press. As soon as you finish place the pan in the freezer while we continue.

2

In a small size bowl add the sugar, the cornstarch and the sea salt.

In a medium bowl add the Philadelphia cheese and start with a mixer is slow mode. when the cream cheese has softened add the sugar mix, the vanilla and the condensed milk and sour cream. Mix well without over mixing. At this moment we will add both eggs and will mix for no more that 2 minutes or until they are well mixed without over mixing.

Remove the pan from the freezer and add the filling. Make sure that you shake it a little to the sides to ensure that it sets. They you will lift the pan a little and drop several times to remove any air. Do it several times.

3

Add 1 cup of water to the Instapot. Start the steam option. When you start seeing the water starting to boil place the Cheesecake butter in the sling and lower it in the Instapot. You can cover the pan with Aluminum foil to avoid water condensation in the top of the cheesecake.

Set the time of the Instapot in Pressure Cooking to 35 minutes with 10 min NTR.

After finish remove from Instapot and let sit in the counter fro 30 additional minutes. When time has passed place the cheesecake in the fridge.

The most difficult time is waiting minimum 4 hours... better if overnight to eat it. Enjoy!!!