I love simplicity. The best foods have few ingredients. I’m not kidding. Next time you’re at the grocery store pick up a cheap brand of ice cream; then compare it to Haagen Dazs, who often delivers delectable ice cream with five ingredients.
That was my goal here—make the best cheesecake that gets straight to the point. I’ve created an ultra creamy cheesecake that delivers that rich and tangy bite without all the filler. A purist approach to one of my favorite desserts – the simplicity of this recipe also creates the most beautiful, smooth & flat cheesecake. Like a sleek black dress, this recipe ain’t going out of style and you’ll appreciate it more with time.
Using a silicone sling makes it easier to load and lift the cheesecake out of the Instant Pot (purchase one here). Be sure to wrap the top & bottom of the pan with foil. This helps keep the top of the cheesecake flat and the crust crisp
If you use your Instant Pot on the counter under your cabinets, this is an awesome accessory that diverts the steam downward and away from your cabinets (purchase here)
A few reasons why you’ll end up with a beautiful, flat cheesecake. Using Sweetened Condensed Milk creates a very smooth batter that’s easy to hand mix ~ which minimizes the air bubbles in the batter. Buttering the sides of the pan well instead of using parchment ensures that the sides will look smooth. Covering the springform pan on the top and bottom prevents condensation from pooling on top of the cheesecake, which keeps the top looking perfect.