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Instant pot New York cheescake

Instant pot New York cheesecake

My take on the legendary New York cheesecake
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Course: Dessert
Cuisine: American
Keyword: Instant pot New York cheesecake, Instant pot New York cheesecake recipe, instant pot New York style cheesecake
Prep Time: 25 minutes
Cook Time: 30 minutes
Leave under pressure: 20 minutes
Total Time: 1 hour 15 minutes
Servings: 8
Calories: 487kcal

Ingredients

Crust

  • 200 g Digestive biscuits Graham crackers are fine in the USA - add 1 tablespoon white or brown sugar in this case.
  • ½ tsb Cinnamon
  • 50 g Butter I used salted, but unsalted would work - just add a pinch of salt.

Filling

  • 454 g Cream cheese Philadelphia or own brand would both work.
  • 100 g White sugar
  • 100 g Double cream At room temperature (heavy or whipping cream for the USA).
  • 1 tbsp Cornflour
  • 1 tsp Lemon zest
  • 1 pinch Salt
  • 2 tsp Vanilla extract
  • 3 Large Eggs At room temperature

Topping

  • 100 g Sour cream
  • ½ tsp Vanilla extract
  • 2 tsp Icing sugar Powdered sugar for the USA.
Metric - US Customary

Instructions

  • Grease or coat with non-stick spray, a 15cm (7-inch) springform cake tin. To further prevent the cheesecake from sticking I suggest adding a parchment round to the bottom.
  • Add the digestive biscuits (or Graham crackers) to a bowl and finely crumb (by hand or electric mixer). Add the cinnamon. Melt the butter and add to the crumbs. Mix until combined.
  • Add the crumb mixture to the cake tin and press down well. Place the tin in the freezer whilst you prepare the filling.
  • Using a hand mixer, blend together the cream cheese, sugar, double (heavy) cream, cornflour, lemon zest, salt and vanilla extract. Scrape the bowl as needed. Mix well for around 2 minutes.
  • Add the eggs one at a time and beat in gently. Do not over blend.
  • Remove the cake tin from the freezer and add the filling. Tap the cake tin to remove air bubbles. Place a kitchen towel on top of the cake tin and loosely cover with tin foil.
  • Place the trivet in the instant pot and add 300ml (1.5 cups) of cold water.
  • Make a sling using tin foil and use it to lower the cake tin into the instant pot.
  • Put the lid on and set to high pressure for 30 minutes. Allow to naturally release (around 20 minutes).
  • Remove the cake tin from the instant pot and place on a cooling rack. Remove the foil and kitchen towel and gently dab away any water from the surface of the cheesecake.
  • Whisk together the sour cream, vanilla extract and icing (powdered) sugar. Add to the hot cheesecake.
  • Leave on the cooling rack for around an hour and then place in the fridge for a further 24 hours whilst the cheesecake develops its flavour.

Video

Notes

I can honestly say this instant pot New York cheesecake turned out even better than the one we tried at Juniors restaurant. It was the perfect consistency and any eggy flavour was gone due to leaving it to settle for 24 hours.
Go ahead and try this awesome cheesecake - you will not be disappointed.

Nutrition

Calories: 487kcal | Carbohydrates: 33g | Protein: 8g | Fat: 36g | Saturated Fat: 19g | Cholesterol: 169mg | Sodium: 877mg | Potassium: 165mg | Fiber: 1g | Sugar: 11g | Vitamin A: 1281IU | Vitamin C: 1mg | Calcium: 95mg | Iron: 1mg