Instant Pot Cheesecake

• Vegetarian

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1/2 cup Granulated sugar

• Oils & Vinegars

  • 5 Drops Lemon vitality essential oil
  • 10 Drops Tangerine vitality essential oil

• Snacks

  • 2/3 Box Graham crackers

• Dairy

  • 1/4 cup Butter
  • 2 Blocks Cream cheese
  • 1/4 cup Sour cream

Found on thecentsableshoppin.com

Description

Ingredients

• 2 Blocks Cream Cheese, room temp (low fat NOT recommended)
• 2 Eggs, room temp
• 1/4 C. Sour Cream
• 1/2 C. Granulated Sugar
• 5 Drops Lemon Vitality Essential Oil (we use Young Living)
• 10 Drops Tangerine Vitality Essential Oil (we use Young Living)
• 2/3 Box of Graham Crackers, Crushed (this was 2 of the 3 bags within)
• 1/4 C. Butter - melted

Directions

• Make the crust first - by melting the butter and adding into the crushed graham crackers. Mix well and then push into a 7 Springform pan and work a little up the sides. Pop in the freezer until the filling is ready. In your KitchenAid, add the Cream Cheese, Eggs, Sugar and Sour Cream - its incredibly important that the Cream Cheese and Eggs be at room temperature (if not your mixture will not whip up smooth!) Mix on high with the blender - until well mixed and smooth. Pour the mixture into the cheesecake pan (from your freezer). Place 1 C. water in the Instant Pot and insert the trivet - the water should be enough to create steam but it shouldnt yet touch the trivet. Take an 18 piece of Tin Foil and fold the long way to make a sling - place that in the Instant Pot to act as a sling when your cheesecake is done. Then gently put the cheesecake in the Instant Pot on the sling - being careful not to touch the sling against the top of the cheesecake. Put the lid on - push Manual and 25 minutes, and let it cook. Once its done, quick release the steam and remove the cheesecake using the sling - let it sit on the counter for 10-15 minutes and then put in the fridge. Dont remove the springform until its cooled and you are ready to serve.