Instant Pot New York Cheesecake Recipes

INSTANT POT NEW YORK CHEESECAKE #17

Steps:

• We highly recommend using a Hand Mixer to mix the cheesecake batter instead of a Stand Mixer. Stand Mixers are often more powerful, thus you can easily overmix and introduce too much air into the cheesecake batter. This may result in a puffy souffle-style cheesecake.
• Read Amy + Jacky's 11 Tested Tips to Make a Stunning Instant Pot Cheesecake to help you make a successful cheesecake! :)
• Place 16 ounces (454g) cream cheese, 2 large eggs, ½ cup (120g) sour cream on counter-top to reach room temperature. Then, melt the 3 - 4 tablespoons (42g - 56g) unsalted butter.*Pro Tip: this is critical for your cheesecake's success, so please make sure all the above ingredients are at room temperature before you start. If not, you may end up with lumpy fluff top cheesecake. So don't skip this step! :)
• Ground Graham Crackers: Finely ground 120g graham crackers in a food processor. Or place the graham crackers in a Ziploc bag and roll them with a rolling pin.
• Mix Crust Mixture: In a small mixing bowl, mix finely ground graham crackers, a pinch of sea salt, 2 tsp - 1 1/2 tbsp (8.3g - 19g) brown sugar together with a fork.
• Perfectionist's Step - Add Flour (if blind-baking for firmer & crisper crust): mix in ¼ cup (32g) all-purpose flour.
• Add Melted Unsalted Butter: Mix in roughly 3 - 4 tbsp (42g - 56g) unsalted butter until the mixture sticks together.
• Line Pan: Line the side & bottom of cheesecake pan with parchment paper.*Note: We did not use any butter to line the parchment paper.
• Form Crust: Pour in the graham cracker crumbs mixture. Gently press down the crumbs with a ramekin or Mason jar to form an even layer. You can also use a spoon for the edges.
• Firm CrustMethod #1 - Freeze: Place cheesecake pan in freezer while you make the cheesecake batter. Method #2 - Blind-Bake (for firmer & crisper crust): Place crust in a 325°F oven for 15 minutes.
• Mix Sugar Mixture: Mix 2 tbsp (16g) cornstarch, 2 pinches of sea salt, and 2/3 cup (133g) white sugar together in a small mixing bowl.
• Briefly Beat Cream Cheese: In a medium mixing bowl, briefly break up the 454g cream cheese by beating it for 10 seconds with a hand mixer using low speed.
• Mix in Sugar Mixture: Add in half the sugar mixture and beat until just incorporated using low speed (roughly 20 - 30 seconds). Scrape down the sides and 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 & Vanilla Extract: Add 1/2 cup (120g) sour cream and 2 tsp (10 ml) vanilla extract to the cream cheese mixture. Beat until just incorporated using low speed (20 - 30 seconds).
• Blend in Eggs: Blend in the two eggs using low speed, one at a time. Mix until just incorporated (about 15 - 20 seconds with a hand mixer & less time if you are using a powerful stand mixer). Try not to overmix on this step. Scrape down the sides and hand mixer with a silicone spatula and fold a few times to make sure everything is fully incorporated.
• Pour Batter in Pan: Pour cream cheese batter in cheesecake pan.
• Remove Air Bubbles for Smooth Surface: Tap cheesecake pan against the counter to let air bubbles rise to the surface. Burst the air bubbles with a toothpick or fork. Tap until you are satisfied. Ensure the surface is clear of air bubbles or fork marks. See above photos for demo.
• Method #1: Pour 1 cup (250 ml) of cold water in pressure cooker. Place cheesecake pan on top of a steamer rack (so, it's not touching the water). Close lid and pressure cook at High Pressure for 26 minutes and Full Natural Release. Natural release will take roughly 7 minutes. Open lid gradually. Absorb any condensation on surface by lightly tapping it with a soft paper towel.Perfectionist's Method #2 - Prevent Surface Dents: Place a steamer rack and pour 1 cup (250ml) of water in pressure cooker. Bring water to a boil (Instant Pot users: Press manual/Pressure Cook and set the time to 28 minutes). When the water begins to boil, place cheesecake pan on the steamer rack with a foil sling right away.*Caution: Don't wait too long to place the cheesecake in pressure cooker, as it'll affect the cooking time. Place it immediately once the water begins to boil. This prevents too much water from evaporating. Immediately close the lid with Venting Knob at Venting Position. Turn Venting Knob to Sealing Position and let it pressure cook at High Pressure for 28 minutes and Full Natural Release. It should go up to pressure in roughly 1 minute. Natural release will take roughly 7 - 9 minutes. Open the lid gradually. Absorb any condensation on the surface by lightly tapping it with a soft paper towel.
• Cool Cheesecake: Allow cheesecake to cool to room temperature with the lid open in the pressure cooker. Or place it on a wire rack to cool to room temperature.
• Release Cheesecake from Sidewall to Avoid Cracking: After cooling for 10 - 15 minutes, carefully run a thin paring knife between the sidewall and parchment paper to release the cheesecake from the pan. Pull the slightly wrinkled parchment paper lightly to straighten it out for a smooth side.
• Chill Cheesecake in Fridge: Once the cheesecake has completely cooled, place it in the refrigerator for at least 4 - 8 hours (preferably overnight).
• Serve: Remove cheesecake from the refrigerator. The best way to release the cheesecake from the bottom pan is warm the bottom of the pan to melt the butter. You can use a torch or heating pad for this step. Carefully peel off the parchment paper. Enjoy~

CLASSIC CHEESECAKE

Steps:

• Generously butter the inside of a 7-inch round springform pan. Mix the graham cracker crumbs and the melted butter in a medium bowl, then pour this mixture into the prepared pan. Press this mixture evenly across the bottom and about halfway up the sides of the pan to make a crust.
• Put the cream cheese and sugar in a food processor, cover, and process until smooth, about 1 minute. Add the eggs one at a time, processing each until smooth. Open the machine, scrape down the inside, and add the sour cream. Cover and process until smooth.
• Add the lemon zest, lemon juice, vanilla, and salt (if using). Process again until smooth - and again, stop the machine and scrape down the inside. Add the flour and process for 1 minute. Pour this mixture into the prepared crust in the pan (it will rise above the crust on the sides). Do not cover the pan.
• Pour 1 1/2 cups water into a 6-or 8-quart cooker. Set a heat- and pressure-safe trivet in the cooker. Make an aluminum foil sling, set the filled springform pan on it, and use it to lower the pan into the pot. Fold down the ends of the sling so that they do not touch the batter in the pan. Lock the lid onto the pot.
• Press Pressure cook (Manual) on High pressure for 25 minutes with the Keep Warm setting off.
• When the machine has finished cooking, turn it off and let its pressure return to normal naturally, about 20 minutes. Unlatch the lid and open the cooker. Use the sling to transfer the hot springform pan to a wire rack. Cool for 15 minutes, then refrigerate for 1 hour. Cover and continue refrigerating for at least 1 more hour or up to 2 days.
• To serve, uncover and run a thin knife between the pan and the cake. Unlatch the sides of the pan and open it to remove the cake inside. If desired, use a long, thin knife to slice the cake off the pan's base and use a large metal spatula to transfer the cheesecake to a serving platter.

CHEESECAKE IN THE INSTANT POT RECIPE - (3.9/5)

Steps:

• CRUST: Add graham crackers and sugar to the bowl of food processor and pulse a couple of times, until small crumbs form. Melt butter in microwave or on stove top and add to graham cracker mixture. Pulse until just combined. Pour graham cracker mixture into bottom of greased 6 or 7-inch cheesecake pan and press the mixture firmly into the bottom of the pan. Place pan with crust into freezer for 15 minutes. FILLING: Mix just enough to blend - don't over beat the filling. Blend together cream cheese, sugar, flour (if using), lemon juice and vanilla extract until smooth. Add eggs and yolk, one at a time. Blend in cream. Pour filling into the pan, on top of the graham cracker crust. Add 1 1/2 cups of water to the bottom of your pressure cooker and then place a trivet inside the pot. Cover the cheesecake first with a piece of aluminum foil and secure it around the sides. Place cheesecake into pressure cooker using a sling. (can make sling using long piece of foil - folded in thirds length-wise) Lock pressure cooker cover into place. Set the pressure to high for 37 minutes. Allow a 10 minute natural release. After all pressure has been released, open pressure cooker and gently remove the pan. Remove the foil and dab off any liquid that may have accumulated. The center will be a bit jiggly, but don't worry. The heat that is trapped inside will continue to cook the center while the cheesecake cools. TOPPING: Mix together the sour cream and sugar and then spread on the hot cheesecake. Sprinkle lemon zest on top. Let cool on wire rack for one hour. Remove cheesecake from pan, lightly cover and place in refrigerator overnight. Note: For a smooth and creamy texture, remove the cream cheese and the eggs from the refrigerator 20 to 30 minutes before you use them. Be careful about over baking. A cheesecake is done before the center of it is set. It will be a bit jiggly in the center and the sides will be slightly higher. Don't feel the urge to cook longer or else the cheesecake will crack and that's just not good. Use a 6" or 7" springform or Fat Daddio's push pan.

INSTANT POT® NEW YORK CHEESECAKE

Steps:

• Place a piece of parchment paper in the bottom of a 7-inch springform pan. Coat parchment paper and sides of the pan with 1 teaspoon butter.
• Mix graham cracker crumbs, melted butter, and sugar for crust together in a medium bowl. Press onto the bottom of the prepared springform pan.
• Mix cream cheese and sugar for filling together in a large bowl until smooth. Blend in milk, then mix in the eggs, one at a time, mixing just enough to incorporate. Mix in sour cream, flour, and vanilla until smooth. Pour filling into prepared crust.
• Cover the pan with aluminum foil. Add 1 cup of water to the bottom a multi-functional pressure cooker (such as Instant Pot®). Place the springform pan on top of a trivet and place it in the Instant Pot®.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 35 minutes. Unlock and remove the lid. Remove the pan and cool at room temperature, 30 minutes to 1 hour. Chill in refrigerator until serving.
• Meanwhile, make the whipped topping by whipping heavy cream, sugar, and vanilla together in a bowl until peaks form. Place on top of cheesecake or add to cut pieces at serving.

INSTANT POT® NEW YORK RICOTTA CHEESECAKE

Steps:

• Coat a 7-inch springform pan with cooking spray. Place crushed cookies in the bottom and mix in melted butter until you have an even thickness of crust across the bottom. Cut parchment paper and place it around the rim, resting on top of the crust; this will help the cheesecake separate easily from the sides of the springform pan.
• Mix ricotta, cream cheese, and sugar together. Add cornstarch, vanilla, flour, sour cream, almond extract, and lemon extract. Mix well. Add eggs, one at a time. Mix until just combined; don't overmix. Pour cheesecake batter into the crust.
• Place a trivet in the bottom of the Instant Pot®. Add 1 1/2 cups water. Place the springform pan into the Instant Pot® on top of the trivet. Close and lock the lid.
• Select high pressure according to manufacturer's instructions; set timer for 40 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
• Let cool on a wire rack for 1 hour, then cover it and place it in the refrigerator to cool completely before serving.