Instant Pot New York Cheesecake Recipe
Creamy, rich, and made effortlessly in the Instant Pot, this Instant Pot New York Cheesecake is the perfect way to enjoy a classic dessert with minimal effort.
Servings: 12
Calories: 207kcal
Equipment
Ingredients
For the Crust
- 12 sheets graham crackers
- 5 tablespoons unsalted butter melted
- 2 tbsp brown sugar
- pinch sea salt coarse kosher
For the Filling
- 3/4 cup granulated sugar
- 1 tbsp cornstarch
- 1/4 tsp coarse kosher sea salt
- 2 teaspoon vanilla extract
- 1/3 cup sour cream room temperature
- 1/3 cup heavy cream
- 2 (8 ounces) blocks original cream cheese room temperature
- 2 large eggs room temperature
Instructions
For the Crust
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Lightly spray a 7-inch or 8-inch springform pan with baking spray. Wrap the outside with foil, crimping around the top edges of the pan.
- In a large Ziploc bag or a food processor, crush the graham crackers until fine. Add the melted butter, brown sugar, and salt; mix to combine. Press into the bottom and up the sides of the prepared springform pan. Place in the oven and bake for 8 minutes. Remove and allow to cool while preparing the filling.
For the Filling
- To prepare the filling, in the bowl of a stand mixer or a large mixing bowl with a handheld mixer, add the sugar, cornstarch, and salt. Mix on low to combine. Add vanilla extract, sour cream, and heavy cream; mix on medium until creamy. With the mixing speed on low, add the cream cheese. Turn the mixing speed up and beat until smooth, about 2 minutes. Add eggs and mix until combined, about 1 minute.
- Pour the filling into the baked crust. Tap on the counter 3-4 times to remove air bubbles. Cover the top with foil, pressing tightly to seal it in.
- Pour 1 1/4 cups of water into the Instant Pot. If using a 7-inch springform, place the steamer rack in the bottom. If using an 8-inch springform, you’ll need to place something in the bottom of the insert, like a metal mason jar sealing ring (it will raise it up enough). Center the springform pan on a foil sling* and lower it into the Instant Pot and onto the rack or ring. Fold the foil sling on top of the cheesecake.
- Close and lock the lid. Select MANUAL (and make sure it’s on high pressure) for 45 minutes. When it beeps, either turn it off or let it switch to KEEP WARM. Allow the pressure to release naturally (do not turn the pressure release to venting). This takes about 18-20 minutes.
- Remove the lid and carefully lift the cheesecake from the pot. Remove the foil on top and peel off the foil from around the pan. Allow it to cool at room temperature for 30 minutes before transferring to the refrigerator to cool uncovered for at least 2 hours. For a thicker, firmer cheesecake, cool for 4+ hours (placing plastic wrap over the top at the 2-hour mark).
Notes
To create a foil sling, tear off a 20-inch sheet of aluminum foil and fold it lengthwise four times.
To STORE, cover the cheesecake and refrigerate for up to 5 days. To FREEZE, wrap individual slices in plastic wrap, then place them in an airtight container.
Cheesecake can be frozen for up to 2 months. For best results, thaw in the fridge overnight.
Nutrition
Calories: 207kcal | Carbohydrates: 26g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 51mg | Sodium: 158mg | Potassium: 55mg | Fiber: 0.5g | Sugar: 18g | Vitamin A: 322IU | Vitamin C: 0.1mg | Calcium: 30mg | Iron: 1mg
