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Creamy Instant Pot New York Style Cheesecake

Instant Pot New York Style Cheesecake - featured image
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A rich and creamy New York style cheesecake made effortlessly in the Instant Pot, featuring a buttery graham cracker crust and a silky smooth filling with a classic tang.

Ingredients

Scale
  • 1 ½ cups (150g) graham cracker crumbs
  • 5 tbsp (70g) unsalted butter, melted
  • 2 tbsp (25g) granulated sugar
  • 24 oz (680g) cream cheese, softened
  • ⅔ cup (135g) granulated sugar
  • 2 large eggs, room temperature
  • ⅓ cup (80ml) sour cream
  • 2 tsp pure vanilla extract
  • 1 tbsp all-purpose flour
  • Optional topping:
  • ½ cup (120ml) sour cream
  • 1 tbsp powdered sugar
  • ½ tsp vanilla extract

Instructions

  1. Prepare the crust: In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until crumbs are evenly coated and hold together when pressed. Press firmly and evenly into the bottom of a 7-inch springform pan. Set aside.
  2. Make the filling: In a large bowl, beat softened cream cheese with granulated sugar until smooth and creamy. Add eggs one at a time, beating gently after each. Stir in sour cream, vanilla extract, and flour. Mix just until combined, scraping sides to ensure even mixing.
  3. Assemble and prepare for cooking: Pour filling over crust in the springform pan. Smooth the top with a spatula. Cover pan tightly with two layers of aluminum foil. Place trivet inside Instant Pot and add 1 cup (240ml) water.
  4. Cook the cheesecake: Place covered springform pan on trivet inside Instant Pot. Seal lid and set to Manual/Pressure Cook on high for 35 minutes. Allow natural pressure release for 10 minutes, then quick release remaining pressure.
  5. Cool and chill: Remove pan carefully using oven mitts. Remove foil and let cheesecake cool at room temperature for about 1 hour. Refrigerate for at least 4 hours or overnight.
  6. Optional topping: Mix sour cream, powdered sugar, and vanilla extract. Spread gently over chilled cheesecake. Chill again for 15 minutes if topping is added.
  7. Serve and enjoy: Run a thin knife around edges before releasing springform. Slice with a clean, sharp knife dipped in hot water for perfect cuts.

Notes

Use room temperature ingredients to avoid lumps. Do not overmix to prevent cracks. Cover pan tightly with foil to avoid condensation dripping. Allow natural pressure release for 10 minutes to prevent cracking. For gluten-free, substitute graham crackers with almond flour or gluten-free crumbs. For dairy-free, use vegan cream cheese and coconut yogurt.

Nutrition

Keywords: Instant Pot cheesecake, New York style cheesecake, creamy cheesecake, pressure cooker dessert, easy cheesecake recipe

Find it online: https://junomeals.com/creamy-instant-pot-new-york-style-cheesecake-recipe-easy-step-by-step-guide/