Instant Pot New York Cheesecake
Ingredients
Crust
-
1
cup
Graham Cracker Crumbs
-
1
Tbsp
Sugar
-
3
Tbsp
Butter melted
Cheesecake Filling
-
2
8 oz
Pkgs Cream Cheese
-
½
cup
Plus 2 Tbsp Sugar
-
2
tsp
Vanilla
-
3
Tbsp
Heavy Cream
-
2
tsp
Corn Starch
-
½
tsp
Orange Zest (optional)
-
½
tsp
Lemon Zest (optional)
-
2
Eggs
room temp
Sour Cream Layer
-
¾
cup
Sour Cream
-
4
tsp
Sugar
-
⅛
tsp
Vanilla
Instructions
- Prepare the pan by spraying it with baking spray and optionally lining the bottom with parchment paper.
- Put 1 ½ cups of cold water in the inner liner of the pressure cooker and place the trivet inside.
- Make a sling from aluminum foil to help lift the cheesecake in and out of the pot.
- Prepare the crust by processing graham crackers and sugar, then mixing in melted butter. Press the mixture into the prepared pan and freeze it.
- Clean the food processor and blend cream cheese and sugar until smooth. Add vanilla, heavy cream, corn starch, and optional zests, then blend again. Finally, add eggs and mix until just combined.
- Pour the cheesecake filling into the crust and place the pan in the pressure cooker.
- Close the lid, set the steam release knob to sealing, and cook on high pressure for 27 minutes.
- Allow the pressure to naturally release for 15 minutes, then manually release any remaining pressure. Check the cheesecake for doneness.
- Let the cheesecake cool for an hour before adding the sour cream layer.
- Mix sour cream, sugar, and vanilla together, then spread it over the warm cheesecake.
- Chill the cheesecake in the fridge for at least 4 hours before serving.
Nutrition Facts (estimated)
Servings
8 servings
Calories
386
Total fat
26g
Total carbohydrates
30g
Total protein
7g
Sodium
300mg
Cholesterol
100mg
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