New York Cheesecake
This Perfect Instant Pot New York Cheesecake features a creamy filling and a buttery graham cracker crust, making it an easy dessert for beginners and a delightful treat for all cheesecake lovers.
Ingredients
Crust Ingredients
- 1.5 cups graham cracker crumbs
- 0.25 cups sugar
- 6 tbsp melted butter
Filling Ingredients
- 24 oz cream cheese (room temperature)
- 0.75 cups sugar
- 3 large eggs (room temperature)
- 1 cup sour cream
- 1 tsp vanilla extract
Instructions
Make Crust
- In a bowl, mix the graham cracker crumbs, ¼ cup sugar, and melted butter until well combined. Press the mixture firmly into the bottom of a 7-inch springform pan.
Prepare Filling
- In a large mixing bowl, beat the cream cheese with a hand mixer until smooth.
- Gradually add ¾ cup sugar, mixing until well incorporated.
- Add the eggs one at a time, blending well after each addition.
- Mix in the sour cream and vanilla until the filling is smooth and creamy.
Assemble
- Pour the cheesecake filling over the crust in the springform pan.
- Gently tap the pan on the countertop to release any trapped air bubbles.
- Cover the pan tightly with aluminum foil to prevent condensation from dripping onto the cheesecake during cooking.
Cook in Instant Pot
- Add 1 cup of water to the Instant Pot and place the trivet inside.
- Carefully set the springform pan on top of the trivet.
- Seal the lid and set the Instant Pot to cook on high pressure for 35 minutes.
Natural Release
- Once the cooking time is complete, allow the pressure to release naturally for 15 minutes.
- Carefully remove the lid and lift the cheesecake out of the pot using the trivet.
Cool & Chill
- Let the cheesecake cool at room temperature for about an hour.
- Refrigerate it for at least 4 hours, or preferably overnight, to allow it to set properly.
Serve
- Slice the chilled cheesecake and enjoy it plain or top it with your favorite fruit toppings like strawberries, blueberries, or cherries.
Notes
Keep leftovers in an airtight container in the refrigerator for up to five days. For freezing, wrap tightly in plastic wrap and aluminum foil; it will last up to three months.
Nutrition
Serving: 1gCalories: 400kcalCarbohydrates: 30gProtein: 6gFat: 28gSaturated Fat: 17gSodium: 300mgFiber: 1gSugar: 18g