Smooth and velvety better then store bought homemade cheesecake for all those cheese cake lovers out there, this is very easy to make and can be customized with any flavor you like.
1 cup graham cracker crumbs
4 tbsp unsalted butter
16 oz cream cheese (softened)
1/2 to 3/4 cup sugar (depending on your taste buds)
2 tbsp flour
1 tsp vanilla
1/2 lemon juice (fresh)
1/3 cup sour cream
1/4 cup whipping cream
3 eggs (room temperature)
1.5 water for adding to the instant pot
Homemade sauce is completely optional
8 oz of blackberrieshoney to taste
Put the blackberries on the stove with a little honey and let it be on slow heat until it softens up completely, refrigerate it until you are ready to put it on the cheese cake.
Method:In a bowl combine the graham crackers and melted butter to make a nice sandy mixture, once mixed, add it to a cheesecake pan mine is 7 inch fat daddios (link provided in the description box? pat it down firmly and refrigerate. To make the filling start out by putting the cream cream cheese (room temperature cream cheese) and sugar in a big bowl I used the same one that I mixed the crust in, beat it well until nice and creamy, next add the whipping cream, and sour cream mix it really well, lastly add the white flour, vanilla and salt and mix it again, next slowly add the eggs one at a time until you have a nice homogeneous mixture. Lastly add the splash of lemon juice if you like, it is completely optional now at this time give it a last taste test and adjust the sweetness according to your pallet. Take the crust out of the fridge and pour the cheese cake filling into the crust, fill the instant pot with 1.5 cups of water making sure you have placed your trivet in there. Cover the cheesecake properly with a paper towel making sure you don’t touch the mixture then cover it again with foil and preferably a lid that you can find. Place the water, trivet and cheese cake in the instant pot and turn the instant pot on 40 min manual and slow release at 20 min. Make sure you have it at the sealing mode. After the slow release, release extra steam if there is any in there, open the instant pot and take the cheesecake out and let it cool completely then put it in the refrigerate for at least 6 hours before you serve it. Lastly you can add red raspberries around it and you can pour the homemade sauce on it as well.
Makes 8 med slices
and 10 smaller slices