Instant Pot New York Cheesecake

Cut parchment bottom after snapping pan in place to lock it in

Double butter

Blot surface

1 cup of water only

Ensure full 28 minute pressure cook and natural release

Do not rush setting time or it will crack

Place cream cheese, eggs, sour cream on counter-top to reach room temperature (required).

Then, melt the unsalted butter.

Finely ground the graham crackers in a food processor. Or place the graham crackers in a Ziploc bag and roll them with a rolling pin.

In a small mixing bowl, mix finely ground graham crackers, sea salt, brown sugar together with a fork.

If you’re blind-baking your crust, mix 1/4 cu. flour at this step for a firmer crust.

Mix in unsalted butter until the mixture sticks together.

Line the side & bottom of the cheesecake pan with parchment paper for smoother sides & easier release.

Pour in the graham cracker crumbs mixture. Gently press down the crumbs with a flat measuring cup, ramekin or Mason jar to form an even layer. You can also use a spoon for the edges.

Mix cornstarch, sea salt, and white sugar together in a small mixing bowl.

In a medium mixing bowl, briefly break up the cream cheese by beating it for 10 seconds with a hand mixer using low speed.

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 remaining sugar mixture and beat until just incorporated using low speed (roughly 20-30 seconds).

Add sour cream and vanilla extract to the cream cheese mixture. Beat until just incorporated using low speed (20-30 seconds).

Blend in the two eggs using low speed, one at a time. Mix until just incorporated (about 15 – 20 seconds with a hand mixer). Try not to overmix 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.

Tap cheesecake pan against the counter to let the air bubbles rise to the surface. Burst the air bubbles with a toothpick or fork. Ensure the surface is clear of air bubbles or fork marks.

To make it easier to take out the cheesecake pan from Instant Pot, make a foil sling by folding a piece of aluminum foil.

Pour cold water in Instant Pot Pressure Cooker.

Place cheesecake pan on top of a steamer rack (so, it’s not touching the water) with a foil sling.

Pressure Cook on Steam with High Pressure for 26 minutes, then Full Natural Release (takes roughly 7 minutes).

Open the lid gradually. Try your best to avoid dripping the condensation from the lid onto the cheesecake. Absorb any condensation on the surface by lightly tapping it with a soft paper towel.

Place it on a wire rack to cool to room temperature.

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 pan.

Once the cheesecake has completely cooled, place it in the refrigerator for at least 4 – 8 hours (preferably overnight).

Prepare a 7 inch springform pan by lining it with parchment on the bottom, and then around the sides.

In a small bowl, use a fork to combine the graham cracker crumbs, salt, and brown sugar.

Mix in unsalted butter until the mixture sticks together.

Press evenly in the bottom. Use the bottom of a cup to press evenly.

Place in the freezer for 10 minutes.