Light and Creamy Cheesecake Recipe
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My creamy, fluffy, easy cheesecake recipe is perfectly sweet with a light and delicate texture, all wrapped in a crunchy Graham cracker and toasted pecan crust.
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Why do these people never put amounts man!!!
It’s so annoying
Awesome 👌
love your recipes 😋so good 👍
I love the pots and pans hanging in the background and of course your posh measuring cups
P.S my hubby has become proficient in this cake after watching you and family is amazed how good it comes out . Thanks so much from UK 🇬🇧
Hii I'm 12 years old and I love all you recipes I've tried most of them the cheese cake turned out so beautiful and fluffy… Thankyou. 🙂🙂🙂
Nobody :
Cardi B : 02:18
Cream Cheese: 4.5 cups
1+3/4cup sugar
1/2tsp salt
3/4 cup sour cream/ yogurt
2tsp vanilla extract
3tbsp flour
5eggs 2yolks
Hi can I substitute Greek yogurt to sour cream? Tnx
Omg you saved my life… one of my customer gave me an order to make a cheesecake, i ve never made it before. I was exited even had nightmares…. i watched this video n follow yr recipe… n made a delicious cheesecake. Thank you very much!
Love from Sri Lanka ❤🎂
Thank you so much mine isn't as fluffy but it's so good thank you. I am a new baker/chef and I am also 11 I've made brownies breakfast and french toast dips
2:17 press press press press press press cardi don’t need no press 💀😭
How many grams of cream cheese do you need? In this cheese cake recipe
How many grams of cream cheese do you need?
Nonsense…. 😉 I use that too.. for all the important things …. Nice. Very nice
Gram cracker replacements for those who live outside the us? Don’t mind working a bit harder 🙂
I’m making this for Eid Elfitr 🥳
Thanks for this recipe. I made this a couple of days ago and it was a hit. I actually made 2 batters: one with an Oreo crust and the second with a graham crackers crust. I added only half the sugar into the batter and skipped it completely in the crust. It was delicious.
I was going to do a trial bake before I made on for my mom for Mother's Day 5/2021. Ran out of time and after rereading your recipe and viewing your video, I decided to go without doing a trial. Yes, I hit a speedbump with the graham cracker crust, but all in all, it came out smooth and light. Didn't realize it ws that big of a cake. I only had 9-inch springform cake pans. But made another one with more confidence and it was amazing. A friend on Facebook asked me for the recipe thiniking it was my own recipe. Referred him here. This is the third recipe I've made from your tutorials here. Looking forward to doing more.By the way, my question is: if id don't use the remaining batter that day, how long will it last in the fridge?
sorry to ask have u made ice creams if not please i dont follow other chanels of cooking except urs UR BEYOND AMAZING
Question: would thin mints work for a crust? 🤔 Because that sounds delicious.
Do u have to chill it?
Do we have any egg replacement here ?
His kitchen is the dream kitchen if every chef/baker
Trying this recipe for a second time, again, my batter is very liquid. 😪 Maybe the eggs here are too large?
My crust fell off 🙁
Hey im 12 years old and i realy liked making this cheesecake thank you i just subed!
If I wanted to have a crusty chocolate topping, how would I go about doing that?
This is too much cheesecake for two; can you half the recipe for one 9 inch glass pie pan? If so, what would be the baking time & temp?
Hi. How do i adjust the ingredients for 7 inch springform pan?
amazing I tried it and it tastes wonderful, I added only 3 whole eggs and 2 egg yolks and it was dense and good didn't have any leftover batter
I like your recipe thank you
There's no way all y'all followed this recipe it absolutely will not cook thoroughly in 60 minutes period
👍😘👍👍
this is the best cake for cheese day 🤣
Hi. Can we cut the recipe in half?
Thanks to your Cheesecake recipe, i incresed the sales of my little bakery business, it’s one of the most requested products that i have, and all thanks to you John! I’m so gratefull (hope my english is not so bad😅)
Cheesecake are my favorite
look so yammy
Thank you chef❤️
Everything was going well until the egg part, i couldn’t understand how many eggs he used was it 5 eggs + 2 yolks?
How many calories??
Has anyone tried making this recipe with an 8in pan? If so, is the baking time still the same?