Delicious Instant Pot New York Cheesecake
The Instant Pot New York cheesecake is one of America’s favorite desserts. This recipe has been passed down through generations and it’s still just as popular today as it was when it was first invented. The New York cheesecake is a rich and creamy dessert that can be served at any party or gathering and will satisfy even the most difficult of critics.
The ingredients in this dish are simple enough to find in most grocery stores, but if you’re looking for something a little more authentic you can always go to your local bakery!
Depending on your preferences, you can experiment with different texture options, like rich & dense or smooth & creamy.
I used to try to make cheesecakes in the oven, and I was always scared to do it. I feel so much more confident in the instant pot, and I hope you will too.
I made a raspberry glaze to go with this. I used some homemade jam, and I’ll show you how to do that in this article.
So come along with me, and let’s make some New York cheesecake in the instant pot together.
Ingredients
Springform pan: First, you will need a seven-inch springform pan. I bought this one on Amazon, and I’ll put the link in my description below if you’re interested in getting one.
But I liked the one with the entire removable bottom. Clipped on the side, it just seems to have a tighter fit. So make sure you have a seven-inch springform pan.
Graham cracker crumbs: You’ll need about one cup or 120 grams of Graham cracker crumbs.
Butter: Three to four tablespoons of unsalted butter melted. That’s about 42 to 56 grams.
Salt: A few pinches of sea salt. I’m using Himalayan sea salt.
Brown Sugar: You’re going to need about two teaspoons to one and a half tablespoons of brown sugar, depending on how sweet you like it. That’s about eight to 19 grams.
Cream Cheese: 16 ounces of Philadelphia cream, cheese, or two blocks of it.
Egg: Two large eggs at room temperature.
Sugar: Two-thirds of a cup of white granulated sugar or 132 grams.
Sour cream: apple cup or 120 grams of sour cream at room temperature,
Cornstarch: 16 grams of cornstarch,
Vanilla Extract: Two teaspoons of pure vanilla extract.
Foil & Parchment Paper: Some heavy-duty foil and some parchment paper to line the inside of the pan.
Making a Water Barrier:
To help make a water barrier, I’m taking a piece of the heavy-duty foil, cutting a circle around the pan, and it’s leaving about a two-inch overlap that I could fold up and help keep the water out of the bottom of the pan. I then cut some parchment paper to align it inside the pan and the sides of the pan.
Making a Crust:
To make the crust. We will combine the Graham cracker crumbs, sugar, melted butter, and a pinch of sea salt. Stir with a fork or a whisk. Since I was having a little bit of a hard time mixing.
So I went ahead, took out my chopper, and used this to sort of grind it together. I used the chop function to make sure I wasn’t making the Graham crackers any finer.
Now I will pour that mixture into the pan and spread out the Graham crackers to make a crust.
You want it to go about no more than two-thirds of the side of the pan.
So first, I spread them out evenly. Then I’m going to take one of my measuring cups to help compact it into the pan and against the edges of the pan because the butter has been very thoroughly dispersed. It’s making the crust stick together a little better.
As you’re doing this, you’ll sometimes bump the sides, and the side comes down, and you got to fix it.
So keep going around and pushing firmly against the edges of the pan, the bottom of the pan, and the sides to make a nice crust.
Once it’s done, I will chill it in the fridge while I’m making my filling.
Making a Filling
Mix the two tablespoons of corn starch, the two pinches of sea salt, and the white sugar in a small mixing bowl. Make sure it’s thoroughly blended.
In a medium mixing bowl, you want to take your hand mixer and your two blocks of cream cheese and break it up with the mixer for about 10 seconds on low speed.
After that’s done, add in half the sugar mixture and beat just till it’s incorporated using a low speed of about 20 to 30 seconds.
Make sure you scrape down the sides of the bowl in between mixes because you want to make sure that all the ingredients are thoroughly incorporated. Add in the remaining sugar and beat until another 20 to 30 seconds.
Now we’re going to add half a cup of sour cream and two teaspoons of vanilla extract.
And then again, we’re only going to beat it on low for about 20 to 30 seconds.
We’re trying to only hit it on low and very briefly because we want this cheesecake to be a little bit dense, and we don’t want to put too much air into it.
Now we’re going to add the eggs one at a time and briefly mix them lightly to incorporate the egg. After the first one is included, scrape down the sides again and add the second egg.
Making a Cheesecake
Now we’re going to take our cheesecake pan out of the refrigerator and pour in our filling.
This is a crucial step here. You’re going to try to tap out all the air bubbles and also use a toothpick for popping the air bubbles that do come up. This is what your better should look like when it’s all ready to go.
You’re trying to make the top look as perfect and pretty as possible. Cheesecake is ready to go.
We will make a foil sling to lower this and raise it out of the instant pot. So take an 18-inch piece of foil folded in half and in half again. And now you’ll see you put your cheesecake in the middle and it’s easy to raise it and lowered it into the instant pot.
Make sure your stainless steel insert is in your instant pot and set the trivet inside.
We’re now going to pour a cup into a cup and a half of water and put it at the bottom of the pan.
We’re going to put the instant pot on manual pressure for 28 minutes on high and what we’re going to do is let the water boil. Once the water boils, we will insert the cheesecake into the pan.
While I’m waiting for my water to boil, I’m ensuring that the sweet ring I use for sweet items, I use a green one, is appropriately inserted into the lid.
Once I see that boil, start. I need to quickly and carefully lower my cheesecake into the pan using my sling.
We want to fold down the sides backward so that water doesn’t drip on the cake and gets the lid on immediately.
Ensure the valve is set to the ceiling, not venting. It should only take the instant pot about a minute to get to pressure because we started boiling it earlier. So after it cooks for the full 28 minutes, you’re going to let it do a natural pressure release.
And you’ll know when the full natural pressure release is done because the pin will drop. Then, carefully remove the lid, trying to avoid getting any more condensation on top of the cheesecake. Carefully use some mittens and take your cheesecake out with the sling.
Absorb any condensation on the surface of the cheesecake by lightly tapping it with a soft paper towel. I just want to blot up any pockets of moisture that you might see sitting on top of your cheesecake.
Then we’re going to move on to remove the foil layer that we added to the bottom of our pan for the cooking process. Now that we’ve finished cooking the cake, we want to take that off and make sure we get any moisture out of there and just let the cheesecake cool to room temperature on a rack.
Take a straight-edge knife and carefully push it against the sides of the pan, ensuring that you’re going to be able to release the pan from the edges.
Remove the parchment paper, blot off any more moisture off the top, and there’s your cheesecake.
Raspberry Topping
Let’s move on to the raspberry topping. So I just am using some raspberry preserves, and I put in a tablespoon of lemon juice and I did put in a couple of tablespoons of water. So now I’m going to reduce it down a little bit and then get it to the thickness you like.
Delicious Instant Pot New York Cheesecake
The New York cheesecake is a rich and creamy dessert that can be served at any party or gathering and will satisfy even the most difficult of critics.
Ingredients
Crust:
- 1 cup (120 grams) of graham crackers, finely ground
- 3-4 Tbls unsalted butter, melted
- Pinch of sea salt
- 2 tsp to to 1-1.2 tbls brown sugar to taste
Filling:
- 2 8 oz blocks of cream cheese
- 2. Large eggs, room temperature
- 2/3 cups white granulated sugar
- 1/2 cup sour cream, room temperature
- 2 tbts cornstarch
- 2 tsp vanilla Extract
- 2 pinches of sea salt
Topping-
- 1 cup Raspberry preserves
- 1 Tbls. lemon juice
- 1-2 Tbls water
Instructions
Making a Water Barrier:
- To help make a water barrier, take a piece of the heavy-duty foil, cut a circle around the pan, and leave a two-inch overlap that I could fold up and help keep the water out of the bottom of the pan. Finally, cut some parchment paper to align it inside the pan and the sides of the pan.
Making a Crust
- Combine the Graham cracker crumbs, sugar, melted butter, and a pinch of sea salt. Stir with a fork or a whisk.
- Use a chopper to sort of grind it together. I used the chop function to make sure I wasn’t making the Graham crackers any finer.
- Pour the mixture into the pan and spread out the Graham crackers to make a crust. You want it to go about no more than two-thirds of the side of the pan.
- So first, spread them out evenly. Use measuring cups to help compact it into the pan and against the edges of the pan because the butter has been very thoroughly dispersed. It’s making the crust stick together a little better.
- As you’re doing this, you’ll sometimes bump the sides, and the side comes down, and you got to fix it. So keep going around and pushing firmly against the edges of the pan, the bottom of the pan, and the sides to make a nice crust.
- Once it’s done, I will chill it in the fridge while I’m making my filling.
Making a Filling
- Mix the two tablespoons of corn starch, the two pinches of sea salt, and the white sugar in a small mixing bowl. Make sure it’s thoroughly blended.
- In a medium mixing bowl, use your hand mixer to break the two blocks of cream cheese for about 10 seconds on low speed.
- Next, add in half the sugar mixture and beat just till it’s incorporated using a low speed of about 20 to 30 seconds.
- Make sure you scrape down the sides of the bowl in between mixes because you want to make sure that all the ingredients are thoroughly incorporated. Add in the remaining sugar and beat until another 20 to 30 seconds.
- Now we’re going to add half a cup of sour cream and two teaspoons of vanilla extract. Again, beat it on low for about 20 to 30 seconds.
- Add the eggs one at a time and briefly mix them lightly to incorporate the egg. After the first one is included, scrape down the sides again and add the second egg.
Making A Cheesecake
- Take the cheesecake pan out of the refrigerator and pour in the filling. Make sure to try to tap out all the air bubbles using a toothpick.
- Take an 18-inch piece of foil, fold it in half and half again, making a foil sling, to lower and raise it out of the instant pot.
- Make sure your stainless steel insert is in your instant pot and set the trivet inside and pour a cup and a half of water into the bottom of the pan.
- Set the instant pot on manual pressure for 28 minutes on high and let the water boil. Once the water boils, we will insert the cheesecake into the pan.
- While I’m waiting for my water to boil, I’m ensuring that the sweet ring I use for sweet items, I use a green one, is appropriately inserted into the lid.
- Once I see that boil, start, quickly and carefully lower the cheesecake into the pan using my sling. Make sure to fold down the sides backward so that water doesn’t drip on the cake. Close the lid immediately.
- Ensure the valve is set to the ceiling, not venting. It should only take the instant pot about a minute to get to pressure because we started boiling it earlier. So after it cooks for the full 28 minutes, you’re going to let it do a natural pressure release.
- And you’ll know when the full natural pressure release is done because the pin will drop. Then, carefully remove the lid, trying to avoid getting any more condensation on top of the cheesecake. Carefully use some mittens and take your cheesecake out with the sling.
- Absorb any condensation on the surface of the cheesecake by lightly tapping it with a soft paper towel. I just want to blot up any pockets of moisture that you might see sitting on top of your cheesecake.
- Then we’re going to move on to remove the foil layer that we added to the bottom of our pan for the cooking process. Now that we’ve finished cooking the cake, we want to take that off and make sure we get any moisture out of there and just let the cheesecake cool to room temperature on a rack.
- Take a straight-edge knife and carefully push it against the sides of the pan, ensuring that you’re going to be able to release the pan from the edges.
- Remove the parchment paper, blot off any more moisture off the top, and there’s your cheesecake.
