Cheesecake! A rich and creamy tart like cake, made with a crust of graham crackers, with a smooth custard-like cream cheese filling, and topped with fresh fruit or a fruit based sauce. How can you go wrong with that!
It’s a perfect summertime dessert as it is always served cool, just out of the refrigerator. The most awesome thing about this dessert is that it is best made a day in advance, as it needs to chill for 8-10 hours to be perfect.
Over the years, I have made many variations of this cheesecake and this recipe is the chosen one for my family. My family likes a skinnier cheesecake, which means, half the crust and half the filling. More like a Guilt-Free Cheesecake– but that’s us. If you want to make a classic cheesecake, simply double up the ingredients. I have adapted this recipe for the Instant Pot– pressure cooker. It has a slight hint of lime and I like to top it with fresh berries, makes it ideal for small dessert plates after a filling meal. For larger gatherings, I pair it with other desserts, cut it in to bite-size squares and pass it around as cheesecake bites! One bite of this Skinny Cheesecake and you’ll know that good things come in small packages too!
Skinny Cheesecake or Cheesecake BitesPrint Recipe
- CRUST: (For a classic cheesecake, double up all ingredients)
- 5 honey Graham Crackers
- 2 tablespoons unsalted butter, melted
- 1 teaspoon Brown Sugar
- CHEESECAKE BATTER: (For a classic cheesecake, double up all ingredients)
- 8 oz Kraft Philadelphia Cream Cheese, softened
- 1/4 cup Sugar
- 1/2 teaspoon Vanilla Extract
- zest of 1 lime
- 2 tablespoons sour cream
- 1 large egg
Finely grind the graham crackers in a food processor, or, take a ziploc bag, add crackers, zip it and crush them into a fine crumble with a rolling pin or the back of a skillet. Mix melted butter and brown sugar in the crust. Pour the mixture into a parchment lined 7-Inch nonstick springform pan and spread it around evenly. Using the back of a measuring cup or a bowl, press down the crust to set in the pan. Put the pan in the freezer for 20 minutes.
Take the pan out of the freezer and pour the mixture in. Wiggle the pan gently, it makes the air bubbles rise to the top. Take an icing spatula or a fork, and run it through the batter to pop the air bubbles. Cover the pan with aluminum foil. Pour 1 cup water in the Inner pot of the Instant Pot. Place the trivet. Place the pan on the trivet. Close the lid. Vent set to SEALING. Cook on MANUAL (High) for 35 minutes, Natural Pressure Release (NPR) or QR after 15 minutes.
Open the lid. Remove the pan carefully, remove the foil and cool for 15 minutes. Using an off-set spatula or a knife, go around the cake to release the sides from the pan. This prevents cracks while chilling. Cover it loosely and refrigerator for 8-10 hours. Cheesecake will flatten a little after cooling, that's normal. Open the springform latch and lift the base. Slide the cheesecake on to a platter. Serve it as-is, top it with fresh berries, or a whipped topping of your choice.
If your cheesecake seems jiggly (jelly-like) in the center after 35 minutes and NPR, put it back in for another 4-5 minutes, NPR.
For an easy slicing and clean edges, cut with a clean sharp knife, wiping with a wet paper towel between each cut.
For cutting calories even further, use Philadelphia 'light' cream cheese instead of regular.