Pink Champagne Cheesecake

• Heat the champagne in a small saucepan over medium heat and cook until it reduces in half. Let it cool to room temperature.
• Mix the cream cheese, sugar, and flour into a large mixing bowl until combined.
• Add in the eggs one at a time and mix just until combined.
• Stir in the sour cream and champagne with a spatula.
• Separate the batter in half. Use a toothpick to add in a few drops of the pink gel coloring to half the batter until it forms a pale pink color.
• Pour the white batter over the crust and then slowly add the pink batter in the center. The pink batter will move the white around a bit.

• Hit the pan gently against your hand to flatten out and remove air bubbles. Place foil over top.
• Pour the water into the Instant Pot and put the trivet in, then put the cheesecake on top.
• Seal the instant pot lid and seal.  Cook on “high” pressure for 40-minutes.
• Let the pressure release naturally for 15 minutes. Then, release the rest of the pressure quickly.
• Place the cheesecake on a cooling rack and until it reaches room temperature
• Cover the cheesecake with plastic wrap and place in the fridge for up to 6 hours or keep overnight before serving.

What Size Springform Pan?

The pan for this cheesecake recipe will depend on what you have. Most Instant Pots use about a 6 or 7-inch pan. Sometimes you can possibly fit an 8-inch pan, but it may be a little snug.