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Easy Sopapilla Cheesecake

Instructions

  1. Place cream cheese, and heavy cream on the countertop to reach room temperature.

Make the crust

  1. Finely ground the graham crackers in a food processor.
  2. Add the melted butter, and sugar, and mix well.
  3. Trace the bottom of your 7-inch pan on parchment paper and cut out the circle to line the bottom of the pan.
  4. Use butter to grease the interior side of the pan very well.
  5. Line the springform pan with parchment paper.
  6. Pour the crumbs into your springform pan and press the crust very firmly onto the bottom with the use of a measuring cup or ramekin.
  7. Place the cheesecake pan in the freezer while you make the cheesecake batter.
  8. We highly recommend using a hand mixer instead of a Stand Mixer. Stand Mixer is usually more powerful; thus, you can easily overmix and introduce too much air into the cheesecake batter.

Make the cheesecake Filling

  1. Add the room-temperature cream cheese to a bowl and mix on low speed for 15 seconds until soft and creamy. (If the cream cheese is not at room temperature you can microwave it for 15 sec)
  2. Add Sweetened Condensed Milk and mix it for 10 seconds.
  3. Next add the vanilla extract, cornstarch, heavy cream, and cinnamon powder.
  4. Give it a final whisk for 15 seconds till the batter is smooth & homogeneous until it is smooth and there are no lumps.
  5. Pour the batter into your cheesecake pan.
  6. Pick up the pan and tap it a few times on the counter slowly to even out the batter and this also helps pop air bubbles in your batter.

Assembling the cheesecake for the Instant Pot and Cooking

 

Place a paper towel on top of the pan, it should not touch the cheesecake.

  1. Place one piece of foil on top and seal tightly, then another piece of foil on the bottom that wraps up towards the top.
  2. The entire pan should be covered. This helps prevent steam from getting on your cheesecake.
  3. Pour 1 cup water into the inner pot.
  4. Place the trivet in the Inner Pot.
  5. Carefully place the cheesecake pan on top of the trivet.
  6. Close the lid and SELECT HIGH-PRESSURE COOK. Select 30 minutes.
  7. Once the timer is up and you hear the beep, wait an additional 10 minutes while the pot releases the pressure naturally.
  8. Open the lid and take out the tin carefully.
  9. Keep the cheesecake in the baking pan, you don’t want to remove the cheesecake until it’s been cooled.
  10. Place it in the refrigerator overnight or at least 4 – 6 hours

Unmold the cheesecake

  1. Take a sharp knife and dip it in hot water, then dry it with a clean tea towel.
  2. Run the knife around the tin to loosen the sides.
  3. Then carefully remove the cheesecake from the pan
  4. Sprinkle the cinnamon sugar and decorate it with some dollop of whipped cream and drizzle caramel sauce.
  5. Slice the cake using a sharp knife and serve

 

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