Hello, every birdy. Today we are going to be looking at my birthday cake. Obviously, I am not saying that I make my own cake. Jeez, no… my mom wouldn’t do that to me. No. what I am saying is that this recipe has been my favorite recipe since we got an Instant Pot. And I like it because no matter what it always tastes amazing. 

Nilou is a stage dancer from Sumeru. She says that her favorite food is anything sweet, honestly, this is one of the easiest things people could say. 

We got sour cream, cream cheese, and a box of white chocolate chip macadam nut cookie dough from the truck this week. And after studying these ingredients and making the cookies by themselves, we had a bunch of cookies left over. 

My mom and I made the “Instant Pot New York Cheesecake #17” by Amy & Jacky. This recipe is one of my favorites. 

The recipe will be in the description down below. You can use the crust recipe on the recipe. 

However, because we had so much cookie dough, we decided to make the cookie dough into the crust. We baked the cookie in the pan we were going to place in the instant pot and we baked it according to the instructions on the box. I should note that we used a small springform pan that will fit into the instant pot. And we also have a sling that helps us get it out when it is done. 

What you will need for this recipe:

• Cream cheese
• Eggs
• White sugar
• Sour cream 
• Cornstarch 
• Vanilla extract 
• Sea salt 

The first thing that the recipe states are to use a hand mixer instead of a Stand mixer. This is because the stand mixer is most of the time more powerful and it is easy to over-mix and add too much air to the cheesecake. This would make the cheesecake more souffle-like. 

30-40 minutes prior to making the cheesecake, you will want to bring your cream cheese, 2 eggs, sour cream, and 3 – 4 tablespoons of melted butter at room temperature. 

This helps your cheesecake be the yummiest, so make sure not to skip this step. 

Because we are using cookie dough, we are going to skip the graham cracker crust instructions. But if you want to make the graham cracker crust feel free to check out the recipe down below. 

Now we are going to make the cheesecake batter. 

In a small mixing bowl, you are going to mix together 2 tablespoons of cornstarch, 2 pinches of salt, and ⅔ cup of white sugar. 

In different medium sized mixing bowl you are going to briefly break up the cream cheese for about 10 seconds with a hand mixer on low speed. 

Now you are going to add half of your sugar mixture to the cream cheese, for about 20-30 seconds. Make sure that you scrape down the sides of the bowl. Add in the remaining sugar mixture and beat it until everything is just incorporated on low speed, about 20-30 seconds. 

Add in half of a cup of sour cream and 2 teaspoons of vanilla extract to the cream cheese mixture. Beat everything on low speed for 20-30 seconds. 

Next, you will add in your two eggs. Mixing them together one egg at a time. Mix until just incorporated, about 15-20 seconds. Try not to mix in this step. 

Fold everything together until fully incorporated. 

And then pour the batter into your pan with the crust in it. 

On the counter you are going to let the air bubbles rise to the surface and with a toothpick or a knife you are going to burst the air bubbles. Repeat this process until you are satisfied with it. 

Now onto the baking part of this recipe. This recipe does use the instant pot. 

Pour 1 cup of water into your Instant Pot. Place your pan in your sling, if you have oen, and place it on a steamer rack making sure that it not touching the water. 

Close the lids and pressure cook on high for 26 minutes. And wait for it to do a full natural release. Which will take about 7 minutes. Open the lid gradually, making sure not to add any moisture to the cheesecake. 

With a paper towel or a clean kitchen dishcloth, you are going to carefully absorb any condensation on the surface by lightly tapping it. 

Allow the cheesecake to cool completely at room temperature. After about 10-15 minutes you are going to carefully run a thin knife between the sidewall and the parchment paper to release the cheesecake from the pan. 

You will want to make this recipe a day ahead of time so that it can completely chill. The recipe says that it needs to be refrigerated for at least 4-8 hours, most preferably it needs to be chilled overnight. We placed this cheesecake in the freezer until we were going to serve it, and it tasted just as good. 

And enjoy. 

We have had an Instant Pot in our house since about 2018 I want to say. And as soon as my mom found this recipe I knew that it was going to be my birthday cake for a while. Just because I love cheesecake. I mean, this recipe is so versatile, and it can change so much. One of the versions I had for this cheesecake was a dirt cake version. 

What I mean by this was, I told my mom that I really wanted a grown-up cake. A dirt cake. A cake that had crushed up Oreos, chocolate pudding, and gummy worms. And yes I was an adult, I was celebrating my 25th year on this planet. 

I personally love this recipe.

I hope that you liked this recipe. Feel free to check it out for yourself. See you in the next post. Thank you.

Original Recipe via Amy & Jacky

Recipe on the Blog