Fabulous Cheese Cake

By June 23, 2014

Submitted by Mona W.

This is my perfected recipe after trying 5 other cheese cake recipes.  It’s adapted from Ina Garten’s recipe and scaled to fit 7 inch pan. You can add lemon rind, lime rind, lemon juice…but I found juice curdles the cheese slightly and changes texture.   I will try it with lots of rind and no juice one of these days.

For a 7×4  inch Fat Daddios cheesecake pan which I purchased on Amazon which has the removable bottom:

Crust:

In a food processor process

  • 1 cup or more butter cookie crumbs.  I like Leibniz European butter cookies that I find at Walmart.  You can add some sugar if you want depending on how sweet cookies are. I add about a tsp of sugar and a pinch of salt to the Leibniz cookies.  You can also use Ritz Crackers with sugar added to your liking.  (makes a great crust!)
  • 3-4 Tablespoons melted butter or until crumbs look like wet sand and will hold together when pressed.

Put a parchment round on buttered removable pan disc, butter sides of pan.  Press mixture evenly onto bottom of pan and slightly up sides of pan with a small round  or whatever works for you.  I have a 1/4 cup measuring cup that lost it’s handle which works great!

Filling:

 

  • 2 8oz softened cream cheese
  • scant 1/4 tsp salt or pinch
  • 2 tablespoons sour cream
  •  half cup sugar
  • 2 eggs,  1 egg yolk
  • 1 tsp vanilla
  • If you like add as much grated lemon rind as you wish.

Directions:

  1. In a food processor process the cheese for about 30 seconds.  Add sour cream and salt.  Process few seconds.  Add sugar.  Process few seconds.
  2. Add eggs,  one at a time,  processing after each.
  3. With last egg add 1 tsp vanilla. ( You will need to scrape down the bowl as needed as you mix the filling in the food processor.) Process until completely smooth.
  4. Pour into prepared pan lined with crust.
  5. Cover pan with folded paper towel first, and then secure the paper towel with foil. (The paper towel layers help keep water off the cake)
  6. Add two cups water to Instant Pot.
  7. Place trivet in pot along with foil sling,  then lower pan centered on sling,   making sure there is ample room around the sides of the pan for steam to rise.
  8. It took me a while to get the time right on this recipe because the middle kept coming out way too runny for what most recipes call for.  Finally I nailed it at 40 minutes on high pressure,  natural pressure release.  (Perhaps a cheesecake that isn’t covered will take less time) Lift cake out by sling handles and place on a rack to cool.
  9. If there is any water on cake use corner of paper towel to absorb it.  For me,  there is usually a tiny bit of water on the finished cake but not much.
  10. The cake will still jiggle perfectly in the middle,  as it should.  There will be no cracks.  It is the perfect cheesecake with a velvet texture.
  11. Mix about a cup of sour cream with sugar to your liking,  a little vanilla, and a pinch of salt.   Spread on hot cake.   (mix well to dissolve sugar)
  12. After cake has cooled,  cover to chill leaving the foil cocked for any residual heat to escape to prevent condensation. When it’s cold,  secure the foil completely.   I like to make day before serving to make sure it’s super chilled.
  13. When ready to serve, place center of removable cheese cake bottom on a tall glass.  Remove the sides of the pan by gently pushing down towards the glass.    (Pull  the sides of pan down,  being careful not to knock the glass over)   It’s tricky at first and you have to coax the pan slowly until the sides release.
  14. Use a butcher knife to separate parchment from cake/ pan bottom and slide onto serving platter.  (you can leave parchment on  if you wish..)
  15. Run a hot knife under water to slice cold cheese cake,  rinsing and wiping the knife after each cut. This insures a smooth perfect cut!

 

 

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Comments

28 Responses to “Fabulous Cheese Cake”

  1. Mary Ellen says:

    I have been reading all these different recipes, they ll say different cooking times? I went with the one in the Insta pot cookbook it said 15 min Key lime cheesecake… one issue. However my greateset fear is that the graham cracker crust would get all soggy from the steam and pressure….sure enough that happened! I was making it for NYE tonight, but it looks like I ‘ll have to toss it out and try something else…disappointing :-(

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  2. cindy h says:

    I just wanted you to know that this is one of my most favorite cheesecakes. I did cut the time to 35 minutes and it is perfect for me. Thank you…..I appreciate you taking the time to “perfect” it.

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    Mona Wachsler Reply:

    Thanks Cindy- I’m so glad! :) Interesting the timing…I made one last weekend and noticed that the eggs were rather small. At 40 min, it wasn’t quite set in the middle. I’ve probably made 15 cheese cakes exactly the same way but this one turned out a little soft in the middle. I was wondering if it was because there wasn’t enough egg to set it. Was still good though,..just not perfect as usual.

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  3. Mona Wachsler says:

    If I could edit my recipe here I would add a few tips. Be careful of selection of cookies for one, because if they have a high fat content you will run into trouble. The Liebniz cookies I can no longer find at my Walmart, but now they carry another “European” butter cookie by LU called “Le Petit Beurre” that I have found to make a wonderful crust. It’s flavor is similar to that of Barnum’s Animal Crackers that you may have had as a child. They are not too sweet which I prefer. I have been able to find the Liebniz at some Publics here in the Atlanta area. If you can’t find any, try Ritz Crackers with some sugar added and you can’t go wrong.

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  4. Deana W says:

    How long is the NPR after the 40 minutes at HP?

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    Mona Wachsler Reply:

    The NPR is 20 minutes. The indicator usually sinks by then. Sometimes I forget to time and just wait until the indicator has dropped. Always turns out fine.

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  5. Yarrenbool says:

    Can the sour cream be replaced with good quality, thick, homemade (IP) Greek yoghurt? I always have that on hand, only buy sour cream when absolutely required.

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    Donna Reply:

    That is a common sub, should work well.

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    Mona Wachsler Reply:

    Yes you can use good Greek Yoghurt. I have also mixed half yoghurt with half sour cream.

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  6. Ann L. says:

    If you use the 6″ pan, do you have to adjust the cooking time at all?

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    Mona Wachsler Reply:

    I haven’t made it in a 6 inch pan for a while, but when I did I don’t believe I adjusted the cooking time. It should still jiggle a little in the middle when it’s done. Of course the cake will be a bit thicker because it’s losing an inch. :)

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    Norma Reply:

    Ann, Mona’s right. You don’t have to change the cooking time but it will be thicker! I get 6 really nice-sized slices.

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  7. CARMEN says:

    I made this with my new Daddio pan I bought for th IP. I used thr Ritz crust idea but added sliced almonds to it too. I had some homemade vanilla extract I’ve been making…its been curing since July. I I pulled a couple of beans out and put the seeds in the filling. Plus I made some coffee extract with vanilla coffee beans. I put both of those in it. Then I made a simple syrup with the rest of the vanilla soaked beans and and 1/4 cup of the coffee extract.

    I’m planning on drizzling that concoction on serving slices. Great recipe thank you so much!

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    Mona Wachsler Reply:

    Oh Wow that sounds awesome. Sorry for the late reply but for some reason I am not being notified of new comments even though I am subscribed. You sound like a serious baker! I bet it was divine with the fresh vanilla beans and coffee extract! Thanks for the compliment and the ideas. :)

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    Peggy Reply:

    How do you make coffee extract?

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    Tom Reply:

    Use one of the cold-brew coffee makers. You can find references and explanations on the Wirecutter/SweetHome website, or on Amazon. Or you can buy it ready-made at Trader Joe’s.

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  8. Norma says:

    Made this yesterday and “uncorked” it today. :)

    I had saved the 6″ pan in my cart and bought it the same time I bought my IP. THEN, came back here for ingredients/recipe. What the heck? 7″ pan?!?! I decided to plug on since I really, really love cheesecake!

    Ritz crackers were BOGO, so that’s what I used, one cup with 2 T sugar. I also did 1/2 tsp vanilla, 1/2 tsp lemon extract.

    Resulting cheesecake? MMMMMMMMMMmmmmmmmMMMMMMMMMMMM!!! Perfect!!

    Now a note about the 6″ pan. My IP came with a steamer rack that has handles. There was plenty of room to put the rack in the bottom with the pan on top and still be able to easily reach the handles without touching the hot inside pot. No sling necessary!

    I had put the 7″ pan in my cart at Amazon before I made this, but I think I am perfectly happy with the 6″, so I’m taking it back out.

    NOTE about recipe: This recipe is the main reason I finally broke down and got an Instant Pot. I am mighty glad I did! Thanks for the recipe and all your help, Mona!

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    Mona Wachsler Reply:

    Hi Norma,
    You’re welcome! I’m flattered that you’d buy the IP just to make this recipe :)
    I’m so thrilled that your cheese cake turned out so well! I’ve been baking cheese cake in the oven for many years and I have not had one that turned out as well as when made in an Instant Pot. It’s definitely more creamy! No more cracking on top.
    The Ritz-many people may wonder “what the heck?”…. My mom actually came up with the Ritz cracker creation for the crust when I was a child. Company was coming and she had no Graham crackers so used Ritz that she had in her pantry. We all liked it better, so after that Ritz crackers were used in all future cheese cakes that mom made. :) I think it is the salty/sweet combo that makes it so good. (I add no salt to Ritz but do add a good pinch to Leibniz or other cookies I might use if I taste them and con’t taste enough salt….) You might notice that the sugar in this recipe is lower than most cheese cakes out there. I cut it back for this recipe because I don’t like sickening sweet desserts.
    Sorry about the pan size confusion, but as you can see both sizes work! haha I use a v-shaped trivet that goes with my stove top pressure cooker to hold the cake above the water for my 7 inch pan so as not to block any stream. (rather
    than a disc type with holes…) The IP streamer rack works great with the 6 inch but if I recall correctly, the handles get in the way of the larger 7 inch pan.

    Have fun with your Instant Pot! :) Congrats! It’s fun,…I have 2!

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    UncleGeorge Reply:

    The included rack works without an extra lift. I have a 7″ springform. Good trick is to turn the rack upside down. The feet both lift the pan and click into my pan’s rim nicely to add stability.

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  9. Mona Wachsler says:

    NOTE: After clicking on the Amazon link above for Fat Daddio pan, below the info you will see the different size pans from which to choose.

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  10. Mona Wachsler says:

    Ok I’m probably going to have a lot of folks mad at me here…but I was correct in the recipe I posted above that the size of the pan is 7 inch. (I have both the 6 and 7 inch cheesecake pans and got confused) Actually I think I’ve made it in both the 6 and 7 inch. It will just be thicker in the 6 inch. I hope I haven’t caused anyone grief that has tried to make this after reading the comments :/ I have not made this in a while but will make one in the 7 inch and update soon. My recipe I have copied for myself says 7X3 inch Fat Daddio pan.

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  11. Joann says:

    Can you explain your sling? Not sure i’m understanding it.

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    Donna Reply:

    Hi Joann, this might help: http://www.hippressurecooking.com/pressure-cooker-tip-sling-it-to-lift-it/

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  12. Andrea says:

    Thanks for posting a link to the pan, but it’s for a 6 x 3 inch pan. Is that correct? You original post states the recipe was scaled to fit a 7 inch pan.

    The Greek Yogurt cream cheese sounds awesome!

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  13. Mona says:

    Deborah, So glad you liked it! Try it sometime with the sour cream topping :) It adds a tartness element to the sweeter filling.

    – Also there is some kind of “Greek Yogurt” cream cheese in the midwest that I made this cake with that was out of this world. You may be able to find it where you live.

    I’m going to try this one day with the famous Walker Butter Cookies for the crust.

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  14. Mona says:

    I’m sorry! Wrong advice on my part about the pan. Here is the correct pan: http://www.amazon.com/gp/product/B0012Q5QQ4/ref=oh_aui_search_detailpage?ie=UTF8&psc=1

    Amy, Yes the recipe is for 2 8-oz packages.

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    Julie C Reply:

    This links to the 6″. Did you use a 6″ or 7″.

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    Mona Wachsler Reply:

    Hi Julie, I use the 7 inch pan but have also used a 6 inch and that works too. (thicker cake…)
    The link leads to the pan, and then you must choose the size you want from that page. I tried plugging in 7 inch instead of 6 and the link stays the same.

    One thing to note since I can’t update my review here…before releasing the cake from the pan it’s a good idea to let it sit at room temp for 15 to 20 minutes because the butter on inside pan will be cold and set… making the bottom disc more difficult to release. Can also take a hot rag and run it around the outside of the pan several times.
    ***Also note: I tried this with Biscoff (Delta airline) cookies that had more fat and it didn’t work. Had to throw out the crust! Choose a cookie with less fat like Leibniz or you might run into trouble. Leibniz is still my favorite. Graham crackers always work and so do Ritz crackers.

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