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New York Cheesecake
New York Cheesecake
| By : |
| Prep Time | 25 minutes |
| Cook Time | 25 minutes |
| Servings |
8 servings
|
Ingredients
- 1 cup graham cracker crumbs 4 ounces graham crackers
- 2 tablespoons butter melted
- 16 ounces cream cheese at room temperature
- 1/2 cup sugar
- 2 eggs
- 2/3 cup sour cream plus 2 tablespoons, divided
- 2 tablespoons heavy cream (whipping cream)
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest grated
- 1 tablespoon sugar
Ingredients
|
Instructions
- Preheat the oven to 350°F. In a small bowl, Mix the graham cracker crumbs with the melted butter.
- Press the crumbs into the bottom of a 7-inch springform pan and up the sides about 1/2 an inch.
- Bake until fragrant and set, 5 to 6 minutes. Let cool.
- Beat the cream cheese in a medium bowl with a hand mixer until very smooth.
- Add the sugar and beat until well blended.
- Add 2 tablespoons of sour cream, the heavy cream, the vanilla, and the lemon zest and beat to combine.
- Add the eggs, one at a time, and beat until incorporated.
- Pour the cheesecake mixture into the prepared crust.
- Gently smooth the top. Place a piece of aluminum foil over the top, and be sure to crimp it over the sides of the pan.
- Pour
1 cup of water into the Instant Pot. Place a trivet with handles in the pot and place the pan on top. If your trivet doesn’t have handles, use a foil sling to make removing the pan easier. - Lock the lid into place. Select Manual function and adjust the pressure to High. Set cooking time to 25 minutes.
- After cooking, naturally release the pressure for 10 minutes, then quick release any remaining pressure.
- Carefully remove the cheesecake from the pot and remove the foil. The cheesecake should be set, with the center slightly softer than the edges.
- Mix the remaining 2/3 cup of sour cream and the sugar in a small bowl.
- Spread this mixture over the hot cheesecake.
- Let the cheesecake rest at room temperature for 15 to 20 minutes, then refrigerate until thoroughly chilled, 3 to 4 hours.
- Remove the sides of the springform pan.
- Serve and Enjoy!
Janet A. Zimmerman is an award-winning food writer and cooking instructor based in Atlanta, Georgia. With more than 15 years of experience teaching culinary classes and writing about food, Janet has written for Martha Stewart Living, NPR’s Kitchen Window and The Daily Gullet. Her culinary class subjects range from cocktail parties to candy, but she and her partner specialize in cooking for one or two, with Date Night classes being among their most popular. We hope you enjoy her fabulous recipes she has agreed to share with us!
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How does this recipe get 5 stars and there is not one review
Followed the directions. It needed more cooking time. Put it back on for 5 minutes and still needed more time
even though it was mushy it was great tasting.
Mahalo
I found it definitely needs a to firm up and is good the next day. Also make sure pressure setting is at the highest.
Needs more sugar. Would be good with a fruit topping.
Yuck. Texture was nice but one tablespoon of sugar was definitely not enough. No one liked it. We dumped it in the trash.
Recipe is wrong how can it only have 1 tablespoon of sugar
Tha amount of sugar was changed
I’ve made this and it did come out smooth and delicious. However, it needed to cook longer than 25 mins. The center never fully set. I did cover the top of with foil. Suggest cooking 35 mins. Than natural release.
We have made this recipe 3 times to see if there was an issue on our end. Every time we have had the same issue: it needs more cooking time and does not want to firm up. Although, it does taste good once we get it to set with cooking it longer.
Hi Quinnaf,
The center will be a little softer than the edges.
It is important to wait the 10 minutes after cooking is complete to release the pressure.
this did set until 45 minutes for me
Set or cook? The recipe calls for a cooking time of 25 minutes and 4 hours in the fridge to set.
I had the same results as the other comments … 25 minutes was not nearly long enough even after waiting 10 minutes of natural release. I put it back on high pressure again for 6 minutes and 10 minutes of natural pressure release and was still not set. Haven’t eaten it yet …
Hi Anita,
Pressure cooker cheesecakes when finished may have a jiggly center. The center will set in the fridge, it is the edges that you want to be set. This happens because cheesecakes in the oven the moisture gets drawn out of the cake and forming a dry top layer . Cheesecakes in a pressure cooker are cooked with wet heat and the middle may still appear moist.
Additionally if you used a smaller pan it will increase the amount of time needed to cook.
I loved this recipe… but then I much prefer creamy melt-in-your-mouth cheesecake like the one I had so many years ago going cross-country on an Amtrak train… For those who like a drier, firmer cheesecake, this is probably not the recipe for you. Find one that has an extra egg yolk and maybe some flour or corn starch (corn flour in the UK) in it.
I did make a few changes. I added a pinch of salt to both the crust and the filling, and increased the heavy cream to 1/4 cup (per other recipes I’ve found). I also used extra fine caster/baking sugar.
Also: I’m not sure that the volume and weights of the graham crackers match… might be differences in measuring cups depending on where one lives (UK vs US), so go with the weight rather than volume if you can — and maybe add 1 extra tablespoon of butter.
This will probably be my go-to recipe in the future!