Perfect Instant Pot New York Cheesecake
User Reviews
4.9
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Prep Time
7 hrs 35 mins
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Cook Time
25 mins
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Total Time
8 hrs
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Servings
8 servings
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Course
Dessert
Perfect Instant Pot New York Cheesecake
Description
The Perfect Instant Pot New York Cheesecake features a crust of graham cracker crumbs, butter, sugar, and cinnamon pressed into a springform pan and then frozen to set. The filling is a smooth blend of room-temperature cream cheese, sugar, cornstarch, eggs, heavy cream, vanilla, lemon zest, and almond extract, beaten until creamy. The cheesecake is cooked in a pressure cooker with water in the base and placed on a trivet, allowing gentle, even cooking that avoids browning and drying. After the cooking cycle, the pressure is naturally released to further prevent cracking or sinking.
The result is a dense yet tender cheesecake with a creamy texture and classic flavor profile. The crust provides a subtly spiced, crumbly base that complements the rich filling. The finishing touch involves a strawberry jam layer topped with fresh halved strawberries which lend a bright, fruity contrast.
This cheesecake suits occasions where a classic rich dessert is desired without oven use. It requires some advance planning for chilling the crust and a lengthy natural pressure release but reduces active cooking time. The use of cornstarch helps give structure and prevent over-set cracking commonly seen in baked cheesecakes.
Ingredients
- 1 ¼ cups graham cracker crumbs
- 5 tablespoons butter melted, unsalted
- ½ cup granulated sugar divided, plus 1 tablespoon
- ¼ teaspoon ground cinnamon
- 2 cream cheese 8-ounce packages, at room temperature
- 1 ½ teaspoons cornstarch
- 3 egg at room temperature, large
- ½ cup heavy cream at room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon lemon zest fresh
- ½ teaspoon almond extract
- 3 tablespoons strawberry jam
- 2 cups strawberry halved
Instructions
- Add 1 1/2 cups water to a 6-qt Instant Pot®. Place metal trivet into the pot.
- Lightly oil a 7-inch springform pan or coat with nonstick spray.
- In a large bowl, combine graham cracker crumbs, butter, 1 tablespoon sugar and cinnamon. Press crumb mixture onto the bottom and 1 1/2 inches up the sides of the pan; place in freezer.
- In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese until smooth and creamy, scraping the sides of the bowl as needed, about 2 minutes. Beat in remaining 1/2 cup sugar and cornstarch. Beat in eggs, one at a time, until well combined. Beat in heavy creamy, vanilla, lemon zest and almond extract.
- Remove crust from freezer; pour cream cheese mixture into the prepared pan. Working carefully, gently place the prepared pan on top of the trivet.
- Select manual setting; adjust pressure to high, and set time for 28 minutes. When finished cooking, release pressure naturally according to manufacturer’s directions, about 20-30 minutes.
- Remove cheesecake and let cool on a wire rack for 1 hour; run a paring knife around the edges. Cover; place into the refrigerator for 6 hours or overnight.
- In a medium bowl, combine jam and 1 tablespoon water. Cover loosely and place into microwave for 30 seconds, or until melted and smooth. Stir in strawberries until evenly coated.
- Remove cheesecake from pan; top with strawberry mixture.
- Serve immediately.
User Reviews
Overall Rating
4.9
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