Instant Pot New York Cheesecake Recipe
Craving the perfect New York Cheesecake? This Instant Pot New York Cheesecake Recipe is the perfect way to indulge! Incredibly rich and creamy, this cheesecake is perfect for any occasion. It has a smooth, velvety texture that is sure to impress. And with the help of an Instant Pot, it’s ready in no time!
Prep Time
This delicious cheesecake can be prepped in just 15 minutes. You’ll need to prepare the ingredients and assemble the cheesecake before it can go into the Instant Pot. This includes prepping the crust, combining the ingredients for the filling, and setting up the Instant Pot for cooking.
Cook Time
Once all the ingredients are prepped and the Instant Pot is set up, the cheesecake will need to cook for 30 minutes. This is just enough time for it to become perfectly creamy and delicious.
Ingredients
- Graham cracker crumbs
- Melted butter
- Sugar
- Cream cheese
- Eggs
- Sour cream
- Vanilla extract
- Heavy cream
- Lemon juice
Instructions
1. Begin by prepping the crust. In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until everything is evenly combined. Grease a 7-inch springform pan with butter or non-stick cooking spray.
2. Pour the graham cracker mixture into the pan and press it down firmly. Place the crust in the fridge while you prepare the filling.
3. In the bowl of a stand mixer, beat the cream cheese until it is light and fluffy. Add in the eggs one at a time, beating until combined. Add in the sour cream, vanilla extract, heavy cream, and lemon juice. Beat until everything is combined.
4. Pour the filling into the prepared crust. Cover the top of the pan with aluminum foil.
5. Place the cheesecake into the Instant Pot and add 1 cup of water to the pot. Secure the lid and set the valve to sealing. Select the “manual” or “pressure cook” setting and set the cook time for 30 minutes.
6. When the cook time is complete, allow the pressure to release naturally for 10 minutes. After 10 minutes, carefully release any remaining pressure. Unlock the lid and remove the cheesecake.
7. Allow the cheesecake to cool at room temperature for 1 hour. Place the cheesecake in the fridge to chill for at least 4 hours before serving.
Equipment
- 7-inch Springform Pan
- Stand Mixer
- Instant Pot
Notes
Be sure to use full-fat cream cheese in this recipe. Do not use light or reduced-fat cream cheese. This will prevent the cheesecake from becoming too dense.
Nutrition: Per Serving
- Calories: 475
- Fat: 35g
- Carbohydrates: 38g
- Protein: 8g
Recipe Tips
For an extra creamy cheesecake, try adding a teaspoon of cornstarch to the filling. This will help give the cheesecake a silky, melt-in-your-mouth texture.
If you don’t have a 7-inch springform pan, you can use a 6-inch pan or an 8-inch pan. However, you may need to adjust the cook time if you use a different size pan.
For a delicious topping, try adding a layer of freshly-made strawberry or blueberry compote to the top of the cheesecake. This will add a burst of fruity flavor and a beautiful presentation.
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