1 1/4 c graham cracker crumbs
5 tbs butter, melted
1/2 c + 1 tbs granulated sugar, divided
1/4 tsp cinnamon
2 (8 oz) packages cream cheese, at room temperature
1 1/2 tsp cornstarch
3 large eggs, at room temperature
1/2 c heavy cream, at room temperature
2 tsp vanilla
1 tsp fresh lemon zest
1/2 tsp almond extract
Add 1 1/2 c water to a 6-qt Instant Pot, place metal trivet in the pot.
Lightly oil a 7-inch springform pan or coat with nonstick spray.
In a large bowl, combine graham cracker crumbs, butter, 1 Tbs sugar, and cinnamon. Press crumb mixture into the bottom and 1 1/2 inches up the sides of the pan. Place in freezer.
Using your kitchen aid with the paddle attachment, beat cream cheese until smooth and creamy, scraping the sides of the bowl as needed; about 2 minutes. Beat in the remaining 1/2 c sugar and cornstarch. Beat in eggs, one at a time, until well combined. Beat in heavy cream, vanilla, lemon zest, and almond extract.
Remove crust from freezer. Pour cream cheese mixture into prepared pan. Working carefully, gently place the prepared pan on top of the trivet.
Set time for 28 minutes. When finished cooking, release pressure naturally, about 20-30 minutes.
Remove cheesecake and let cool on a wire rack for 1 hour. Run a paring knife around the edges. Cover and place into refrigerator for 6 hours (or overnight). Enjoy!
From damn delicious
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