Preparation. Step 1. Place a rack in middle of oven; preheat to 400°. Butter pan, then line with 2 overlapping 16x12" sheets of parchment, making sure parchment comes at least 2" above top of pan Instructions. Preheat oven to 350°F. Separate a 9-inch springform pan into two pieces. Line the bottom of the pan with foil, fasten on the side piece, and spray the inside of the pan with nonstick cooking spray. Tightly wrap the outside bottom and sides of the springform pan with two layers of heavy duty foil. So when baked goods such as cheesecake are left at room temperature, conditions are ripe for bacteria to multiply. Note: It's not necessary to refrigerate most other cakes, cookies, or bread unless they have a perishable filling or frosting. According to the USDA's Food Keeper App, cheesecake should be consumed within 5 to 7 days of refrigeration. Boiling water is then poured into the larger pan filling it from 1/2 to 2/3 of the way to the top. I find it best to pour the boiling water into the pan after it is placed on the rack in the oven. Then, you are less likely to splash water onto the cheesecake or inside the aluminum foil. For the crust, combine the graham cracker crumbs, 2 tablespoons of granulated sugar, and butter with a fork. Press the mixture firmly into the bottom and sides of a 6-inch springform pan. Bake the crust for 6 minutes. Set aside. For the cheesecake filling, beat together the cream cheese and sugar until light and fluffy. The only other trick is how quickly these smaller cheesecakes cook. It takes 20 minutes under pressure for a full-sized cheesecake, but these smaller cheesecakes cook through in 3 minutes at high pressure. (With a 10 minute natural pressure release, to let the heat penetrate the batter and cook it through.) Recipe: Instant Pot Mini Cheesecakes Bake the crust for 10 minutes. Make the filling in the next step as the crust bakes. Make the filling: Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and granulated sugar together on medium-high speed in a large bowl until the mixture is smooth and creamy, about 3 minutes. Chill the cheesecake for 6-8 hours or overnight so that it firms up. Let the cheesecake stand at room temperature for 20-30 minutes before serving. It is best served cold. Storage. Store any leftover cheesecake covered or in an airtight container in the refrigerator for up to 3 days. Vay Tiền Nhanh Chỉ Cần Cmnd.

how long to bake mini cheesecakes