Robby’s Winterfest Baking #18
Original Author: Amy & Jacky
The “baking therapy” discussed on this blog refers to my personal experience using baking as a self-help and relaxation tool.”
Hey everybirdy!
Today we are diving into a recipe that is as much about the process as it is about the results. For me, baking is more than just making treats; it’s a form of mindful therapy. There is something so grounding about the rhythmic sound of crushing graham crackers or the patient wait as your Instant Pot naturally releases pressure. It forces you to slow down, breathe, and focus on the “now” rather than the “what if.”
While I love experimenting with new flavors, this Instant Pot Cheesecake has actually been my go-to birthday cake (that my mom makes for me) for years. There’s something incredibly comforting about having a familiar, reliable recipe to mark another year of life. Because it’s so consistent and stress-free, it allows me to actually enjoy the celebration instead of worrying about the kitchen. If you’ve been feeling overwhelmed, let this cheesecake be your quiet moment of peace.
The Essentials
To get the best results, I recommend using King Arthur Flour for the crust to ensure a professional-grade crumb.
Here is exactly what you will need:
For the Graham Cracker Crust:
- 10 Graham Crackers, finely ground
- 3–4 tbsp Unsalted Butter, melted
- 1/4 cup King Arthur All-Purpose Flour
- 2 tsp Brown Sugar
- Pinch of Sea Salt
For the Cheesecake Filling:
- 16 oz (2 blocks) Cream Cheese, room temperature
- 2 Large Eggs, room temperature
- 1/2 cup Sour Cream, room temperature
- 2/3 cup White Sugar
- 2 tbsp Cornstarch
- 2 tsp Vanilla Extract
- 2 pinches Salt
Visit my Patreon for a free post featuring the full Walmart price breakdown for this budget-friendly bake!
Step-By-Step Instructions
1. Prep for Peace:
Place your cream cheese, eggs, and sour cream on the counter. Achieving room temperature is vital for a smooth batter, and it’s a great time to practice a little patience.
2. Build the Foundation:
Crush your graham crackers into fine crumbs using a food processor or a rolling pin. In a small bowl, mix the crumbs, salt, brown sugar, and King Arthur flour. Stir in the melted butter until it sticks together. Press this firmly into a parchment-lined pan and pop it in the freezer to set while you prep the filling.
3. Blend the Therapy
In a medium bowl, briefly beat the cream cheese for 10 seconds. Slowly add your sugar and cornstarch mixture in two parts, scraping the bowl as you go. This repetitive motion is incredibly calming—focus on the texture changing.
4. Incorporate the Smoothness
Mix in the sour cream and vanilla for about 20 seconds. Add the eggs one at a time, beating on low speed for 15–20 seconds each. Avoid over-mixing; we want a dense, creamy cake, not one full of anxious air bubbles.
5. The Pressure Cook:
Pour the batter over your chilled crust. Tap the pan against the counter to release any air bubbles. Pour 1 cup of cold water into your Instant Pot, place the pan on a steamer rack (ensure it doesn’t touch the water), and cook on High Pressure for 26 minutes.
6. The Natural Release:
Let the pressure release naturally for 7 minutes. Open the lid carefully and dab away any condensation with a soft paper towel. Let it cool at room temperature, then refrigerate for at least 8 hours (overnight is best) before serving.
Q&A with Robby
Q: Why do you call this “Baking Therapy”?
Robby: For me, the kitchen is a sanctuary. Life can get loud and overwhelming, but baking requires focus and patience. It’s a chance to reset my mind. I bake to feel better, and I want to help you do the same!
Q: Is it really worth buying King Arthur Flour for just a crust?
Robby: Absolutely. Since the crust is the foundation, you want a flour with consistent protein levels. King Arthur gives it a sturdy, professional-grade snap that holds up against the creamy filling.
Q: Do you ever make this for special occasions?
Robby: All the time! This has actually been my personal go-to birthday cake for years. Even though I’m a baker, I don’t want a stressful project on my big day. This recipe is a tradition of mine because it’s reliable and feels like a warm hug in cake form.
Q: What do I do if my cheesecake has bubbles on top?
Robby: Don’t panic! That’s why we tap the pan on the counter. If you still see some, just use a toothpick to gently pop them before cooking. Remember, even a “perfectly imperfect” cake still tastes delicious.
Graham Cracker Crust – For Cheesecake
Ingredients
- 10 120g graham crackers, finely ground
- 3 –4 tbsp 42g–56g unsalted butter, melted
- ¼ cup 32g All-Purpose Flour
- 2 tsp brown sugar
- Pinch sea salt
Directions
- Finely grind your graham crackers inside a food processor, or place them into a sealed bag and smash them thoroughly with a rolling pin.
- Combine the fine graham cracker crumbs, sea salt, brown sugar, and flour together in a small mixing bowl.
- Drizzle in your melted butter and stir smoothly until the crumbs begin to stick together.
- Line the sides and bottom of your cheesecake pan with clean parchment paper.
- Gently press the buttery crumb mixture firmly into the bottom of the pan, then slide the crust into the freezer to set while you prepare your filling.
Cheesecake
Ingredients
- 16 ounces cream cheese, room temperature 454g
- 2 large eggs room temperature
- ⅔ cup white sugar 133g
- ½ cup sour cream, room temperature 120g
- 2 tablespoons 16g cornstarch
- 2 teaspoons vanilla extract
- 2 pinches salt
Directions
- Whisk your cornstarch, salt, and white sugar together in a small bowl and set them aside.
- Place your room-temperature cream cheese into a separate medium-sized bowl and briefly break it up using a hand mixer on low speed for about 10 seconds.
- Add in half of your prepared sugar mixture and beat for 20 to 30 seconds, taking a brief moment to scrape down the sides and bottom of the bowl.
- Blend in your sour cream and vanilla extract, continuing to mix on low speed for another 20 to 30 seconds as the textures smoothly combine.
- Add your eggs one at a time, blending for 20 to 30 seconds after each addition while continually scraping down the bowl to ensure no heavy streaks remain. Give the entire batter a final quick 15 to 20-second mix to smooth it out without introducing air bubbles.
- Retrieve your pan from the freezer, pour the creamy batter directly over your set graham cracker crust, and tap the pan firmly against your counter to release trapped air bubbles.
- Pour 1 cup of cold water into your pressure cooker, place the cheesecake pan safely on top of a steamer rack so it avoids touching the liquid, close the lid, and cook on High Pressure for 26 minutes.
- Allow the cooker to naturally release its pressure for exactly 7 minutes before carefully unlocking and opening the lid.
- Use a soft paper towel to gently dab away any stray condensation pooling on the top surface of the cake.
- Allow the cheesecake to cool down at room temperature for 15 minutes, run a knife around the inner perimeter to separate the cake from the pan, remove it from the mold, and chill in the refrigerator for at least 4 to 8 hours before slicing.
Support the Baking Therapy Mission
Read & Connect on [Substack]
Get personal updates, deep dives into “anything and everything,” and exclusive sneak peeks of my upcoming book, The Tail of Smokie.
Join the Birdhouse ([Patreon] | [Ko-fi])
Become a member for exclusive Budget Breakdowns of every recipe.
Direct Support & Services on [Ko-fi]
- Pay-What-You-Want Recipes: Download the Recipes for Life series for $0 or a tip of your choice.
- The Bake Doctor: Send me your baking fails for a text-based “diagnosis.”
- The Pantry Scavenger: Tell me what’s in your cupboard, and I’ll create a recipe for you.
- Hooked on a Baked Good: Get adorable, handmade crochet items and custom recipe cards.
Leave a Reply