Honestly, this is only cheesecake worth making

I’m a brownie person. I also like cakes and pies and cookies and ice cream, but brownies are my go-to sweet. Or, at least they were until I discovered the easiest, creamiest cheesecake ever. All it took was a few bites of this to make me a person who loves cheesecake. Well, a person who loves Instant Pot cheesecake.

Regular old cheesecake has never been a dessert I wanted to eat. Sure,

I’d order it at restaurants every once in a while, and it would scratch my itch for something sweet, but I usually found it too dense or too dry for my liking. At best, it was fine — definitely not memorable.

Cheesecake also has never been a dessert I wanted to bake. As a reluctant baker who prefers instant gratification treats, I found traditional cheesecake far too time-consuming and tedious.

Instant Pot cheesecake, on the other hand, is an entirely different story. The first bite took me by surprise. It led to a second, a third and a fourth, then eating a portion entirely too large for the middle of the day. Silky smooth Instant Pot cheesecake was like nothing I expected.

The texture falls somewhere between an oven-baked cheesecake and a no-bake cheesecake or cream cheese pie. It’s sturdy without being dense, with a just-sweet-enough taste that’s balanced with a little bit of tang from the sour cream topping and an impossibly light creaminess that blows me away every time I eat it.

The taste (and texture) won me over, but what keeps me making it again and again, for practically every occasion, is how easy it is. Turns out, aside from several overlapping ingredients, Instant Pot cheesecake is nothing like its timeconsuming oven-baked cousin. It’s a breeze to whip together.

The crust (which requires no prebaking), followed by the filling are whirled together with a few pulses in the food processor before cooking.

The hardest part is resting the cheesecake overnight in the fridge, so it can firm up before you slice into it.

JOE LINGEMAN