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Three Cup Chicken
New York Cheesecake
| By : |
| Prep Time | 20 minutes |
| Cook Time | 40 minutes |
| Servings |
8 servings
|
Ingredients
- 4.5 ounces graham crackers finely ground,
10 graham crackers - 3 - 4 tablespoons butter unsalted, melted
- 1 pinch sea salt
- 2-4 teaspoons brown sugar depending on your desired sweetness
- 1/4 cup all-purpose flour optional: If you are blind-baking the crust
- 16 ounces cream cheese room temperature
- 2 large eggs at room temperature
- 2/3 cup white sugar
- 1/2 cup sour cream room temperature
- 2 tablespoons cornstarch
- 2 teaspoons vanilla extract
- 1 pinch sea salt
Ingredients
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Instructions
Making the Crust
- Grind the Graham Crackers: Finely grind graham crackers in a food processor or, place the graham crackers in a Ziploc bag and roll them with a rolling pin.
- Mix the Crust Mixture: In a small mixing bowl, mix finely ground graham crackers, sea salt, and brown sugar together with a fork.
- Optional Perfectionist’s Step - Add Flour (if blind-baking for firmer & crisper crust): mix in
1/4 cup of all-purpose flour. - Add Melted Butter: Mix in roughly the butter until the mixture is sticking together.
- Optional Perfectionist’s Step - Line the Pan for smoother sides & easier release: Line the side and bottom of cheesecake pan with parchment paper. *Note: We did not use any butter to line the parchment paper.
- Form the Crust: Pour in the graham cracker crumbs mixture. Gently press down the crumbs with a ramekin or Mason jar to form an even layer. You can also use a spoon for the edges.
- Firm the Crust Method #1: Place the cheesecake pan in the freezer while you make the cheesecake batter. Method #2 - Blind-Bake Cheesecake Crust (for firmer & crisper crust): Place the crust in a
325°F oven for 15 minutes.
Make the Filling
- Mix the Sugar Mixture: Mix
2 tbsp cornstarch, a pinch of sea salt, and2/3 cup white sugar together in a small mixing bowl. - Briefly Beat the Cream Cheese: In a medium mixing bowl, briefly break up the
16 ounces cream cheese by beating it for 10 seconds with a hand mixer using low speed. - Mix in the Sugar Mixture: Add in half the sugar mixture and beat until just incorporated using low speed (roughly 20 - 30 seconds). Scrape down the sides and the hand mixer with a silicone spatula every time a new ingredient is added. Add the remaining sugar mixture and beat until just incorporated using low speed (roughly 20 - 30 seconds).
- Add Sour Cream & Vanilla Extract: Add
1/2 cup sour cream and2 tsp vanilla extract to the cream cheese mixture. Beat until just incorporated using low speed (20 - 30 seconds). - Blend in the Eggs: Blend in the two eggs using low speed, one at a time. Mix until just incorporated (about 15 – 20 seconds with a hand mixer & less time if you are using a powerful stand mixer). Try not to over mix on this step. Scrape down the sides and the hand mixer with a silicone spatula and fold a few times to make sure everything is fully incorporated.
- Pour cream cheese batter into the cheesecake pan.
- Perfectionist’s Optional Step – Remove Air Bubbles for Smooth Surface: Tap the cheesecake pan against the counter to let the air bubbles rise to the surface. Burst the air bubbles with a toothpick or fork.
- Tap until you are satisfied. Ensure the surface is clear of air bubbles or lines.
Pressure Cook the Cheesecake
- Method 1: Pour
1 cup of cold water in the pressure cooker. Place the cheesecake pan on top of a trivet (so, it’s not touching the water). Close the lid and pressure cook at High Pressure for 26 minutes and Full Natural Release. Natural release will take roughly 7 minutes. Open the lid gradually. Absorb any condensation on the surface by lightly tapping it with a soft paper towel. - Method #2 - Prevent Surface Dents: Place a trivet and pour
1 cup of water in the pressure cooker. Bring water to a boil. Press manual and set the time to 28 minutes). When the water begins to boil, place the cheesecake pan on the trivet with a foil sling right away. *Caution: Don't wait too long to place the cheesecake in pressure cooker, as it'll affect the cooking time. Place it immediately once the water begins to boil. This prevents too much water from evaporating. Immediately close the lid and let it pressure cook at High Pressure for 28 minutes and Full Natural Release. It should go up to pressure in roughly 1 minute. Natural release will take roughly 7 – 9 minutes. Open the lid gradually. Absorb any condensation on the surface by lightly tapping it with a soft paper towel.
Cool, Chill and Serve
- Cooling the Cheesecake: Allow the cheesecake to cool to room temperature with the lid open in the pressure cooker. Or place it on a wire rack to cool to room temperature.
- Perfectionist’s Optional Step - Release the Cheesecake from the Sidewall to Avoid Cracking: After cooling for 10 – 15 minutes, carefully run a thin paring knife between the sidewall and the cheesecake (or parchment paper) to release the cheesecake from the container. Pull the slightly wrinkled parchment paper lightly to straighten it out for a smooth side.
- Chill the Cheesecake in the Fridge: Once the cheesecake has completely cooled, place it in the refrigerator for at least 4 – 8 hours.
- Serve: Remove the cheesecake from the refrigerator. The best way to release the cheesecake from the bottom pan is warm the bottom of the pan to melt the butter. You can use a torch or heating pad for this step. Carefully peel off the parchment paper. Enjoy!
Recipe Notes
Amy and Jacky are a husband and wife team behind pressurecookrecipes.com. Born and raised in families from the restaurant industry, they have what they have coined “foodie genes”. Surrounded by so much food growing up and in their own food media company they started on their own, they fell in love with every aspect of food from photography to recipe development. In their exploration of delicious food and cooking techniques, they stumbled across pressure cooking and more importantly, Instant Pot! Amy and Jacky started their blog to bring happiness to the world through good food that is easy to make and delicious to eat! They want all of their readers to feel inspired and excited when cooking with their very own pressure cooker.
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This was the first cheesecake I attempted in my Instant Pot. Seriously on par with traditionally made cheesecakes. Don’t be intimidated by the “difficult” rating – there may be several steps involved with making the cheesecake, but it is not difficult. 🙂
Seriously the best cheesecake I’ve ever made… My family RAVED as we savored every bite. The cake was dense, silky and so delicious. Classic NY recipe that rivals any I’ve ever tasted… And I’ve tasted a LOT of them. Simple to make… Worth the effort… HIGHLY RECOMMEND!!!
Definitely not the most dense cheesecake I’ve ever had, but it was nice and creamy. 10/10 would make it again. It also wasn’t difficult at all; just had a bunch of steps.
First time making it and turned out uneven. Im sure itll taste great. Perhaps ill cover the next one with tin foil to avoid that.
This cheesecake was so good! And it says it is “difficult” to make, but I disagree. It has several steps but it is very simple and an easy recipe to follow. Will definitely be making this again!
Made this 3 times & every party I brought it to, it was a huge hit! Will continue to make it! Thanks, Amy & Jacky!!!
First time I made this it was FABULOUS, everybody raved! The second time, the middle was jiggly so I put it in for another 10 minutes – not as jiggly but after being in fridge 24 hours, the center 3” was still soft inside, like pudding – still tasted great though but, I’m not sure what I did wrong as the only difference was no parchment paper on the sides.
Definitely will make this again!!!
Fabulous. I appreciate Amy + Jacky’s explanations of their testing process.
Simplement parfait! Cette recette est vraiment très bien, Aucune difficulté, il faut juste prendre son temps pourbien respecter les étapes. J’ai aussi fait une variante avec du jus de citron vert dans la préparation, pas mal également.
This was our first recipe with the Instant Pot. It was difficult, but very well worth it and fun!
We used an old stainless steel camping pot for the cheese cake. Fit perfectly inside the cook pot.
I think the recipe ratio would be better suited to fit the size of the pot being used, vs servings.
We have the 6 quart nova plus from costco.
Was quite good….and not difficult at all. Used IP silicone springform pan, which is 6.5″ x 2.5″, so will add 5 minutes to the cook time.
Too much sour cream
Excellent instructions for a fool proof cheese cake.
Followed the “Perfectionists” steps.
Highly recommend this recipe!
No mention of what size pot used? I have a 3 qt. I will be using a 6X3 cheesecake pan.
Don’t be intimidated by the ‘difficult’ rating. This cheesecake is not difficult. Made it in a 6qt. I used a 6” x 3” Fat Daddio springform pan. I did tap the sides using the “perfectionist’s method” to get rid of air bubbles. I still had several on top. That could easily be covered with fruit if you want. I accidentally left it in NPR past the 7 min NPR time. Mine was 14 NPR, turned out beautifully. I’m making these for neighbor Christmas gift packages. I used parchment paper. Easy peasy!
Absolutely delicious! I used a 7in springform pan in my 8qt Duo. I chose to freeze my crust while making the filling. Once it was cooked, I left it in the fridge overnight.
Followed the directions to a T and it was perfect.
Not enough cook time on recipe. I put it on an extra 15 min! That was the most difficult part of it; trying to get the center from being super jiggly.
How do i see the instructions to this recipe?