Cheese Cake In The Instant Pot with Fresh Milled Flour
This Cheesecake with fresh milled flour is so easy, because the Instant Pot does all the hard work for you! I decided to flavor mine with lime today, but you can do traditional cheesecake with this recipe too. This cheesecake turns out to creamy and delicious, and I make the crust with my homemade graham crackers, you can find that recipe on my blog as well. Of course, if you are in a hurry, you can use store bought graham crackers if you prefer.
Equipment
- 1 6 or 8 qt Pressure Cooker I used a 6 qt instant pot
- 1 7 inch spring form pan
- 1 trivet + sling I used a silicone trivet & sling, but you can make a sling with foil, and use it under a metal trivet.
Ingredients
Ingredients To Make The Crust
- 1-1&1/4 cup graham cracker crumbs 100-125g about 7-10 graham crackers I have a recipe for homemade fresh milled flour graham crackers on my blog.
- 1/8 cup brown sugar 16g
- 5 TBSP very soft butter or slightly melted 70g (plus some to grease the springform pan.)
- 1 tsp *optional cinnamon
Ingredients To Make The Cheesecake Filling
- 1 Pound very soft cream cheese 454g 2 blocks
- 3/4 cup sugar 150g
- 2 large eggs
- 1/4 cup sour cream 50g you can substitute buttermilk, or whole milk + 1 TBSP vinegar
- 2-3 tsp lime zest to taste, omit if making classic cheesecake
- 1 TBSP fresh lime juice use lemon juice if making classic cheesecake
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1-2 TBSP fresh milled flour 15-20g I like to use soft white wheat
Instructions
Make The Crust
- Firstly, decide which base you want to use for your crust, graham crackers, vanilla wafers, or something else. Blend the crackers or cookie into crumbs, and place in a mixing bowl.
- Add very soften almost melted butter, brown sugar, and cinnamon (if using) to the crumbs. Blend until crumbly like gravel.
- Grease your 7 inch spring form pan with butter.
- Press the crumb mixture into the greased spring form pan, and up the sides, try to press it evenly throughout. Place the crust in the freezer to firm up while you prepare the cheesecake filling.
Make The Cheesecake Filling
- Firstly, mill the flour for the cheesecake filling. It will only be a very small amount. I like to use soft white wheat for this. Set aside until ready to put it in the mix.
- To a stand mixer (or mixing bowl with hand beaters) add very soft cream cheese and sugar. Beat until it is smooth, scraping down sides as needed.
- Then, add eggs, one at a time, blending between each one until smooth. Scrape down sides as needed to evenly blend.
- Next add the sour cream, and mix until smooth.
- Zest the lime, and then add that to the mixture, along with the lime juice, vanilla, flour, and salt. Mix until all incorporated. (If making a classic cheesecake, skip the zest, and use lemon juice instead of the lime juice.) Again, scrape down sides as needed.
- Get the crust out of the freezer, and pour this cream cheese mixture into the prepared crust. (It will rise a bit during cooking.)
- Pour 1 cup of water in the bottom of the pressure cooker pan. (If using an 8 qt, you may need 1&1/2 cups of water at the bottom.)
- Using the sling & trivet, place cheesecake pan on the trivet and lower it into the pressure cooker. It should not be touching the water, if it is, remove some of the water at the bottom of the pressure cooker.
- Make sure the sling handles don't fall into the cheesecake mixture.
- Then, lock the lid onto the pressure cooker, and make sure it is in the sealing position.
- Press Manual cook on High, and pressure cook for 25 minutes. Make sure the Keep Warm setting is off.
- Once the pressure cooker is done, turn it off, leave the lid on, and let is slow release for about 20 minutes. Then, remove the lid, and carefully pull the cheesecake out, using the sling. (There may be a little water on top of the cheesecake, this is normal, just leave it and it will absorb back into the cheesecake.)
- Place the cheesecake on a cooling rack, and cool for 30 minutes before placing it in the fridge.
- After it cools a bit on the counter, place the cheesecake uncovered in the fridge for hour.
- Then, cover with foil, and let it continue to cool covered for at least 1 more hour, or overnight for best results.
- Once chilled completely, run a thin plastic knife or tiny spatula around the edge of the cheesecake.
- Then, unlatch the springform pan, and reveal your beautiful cheesecake. While still cold, remove metal bottom from pan, then transfer to a plate or serving tray, and it is ready to enjoy!
Video
Notes
To store this fresh milled flour cheesecake, I recommend keeping it covered with the foil. It will stay fresh like that in the fridge for 3-4 days. I don't recommend freezing the cheesecake, it will change the texture slightly.