Perfect Instant Pot New York Cheesecake — Damn Delicious

Без кейворда

Perfect Instant Pot New York Cheesecake

Yes, you can make this in your pressure cooker! It’s so creamy, rich & smooth with NO CRACKS! It’s simply PERFECT!

You know how people get worried of those not-very-cute cracks in cheesecakes? So we do that whole water bath situation in the oven?

Well, guys. I have the perfect solution for you.

It’s no fuss, it’s no mess, and there’s no water bath-roasting-pan-foil-lined-pans here. None at all.

It’s the perfect cheesecake in the Instant Pot !

I KNOW. It’s a little unbelievable. A perfect uncracked 7-inch cheesecake in just 25 minutes?

Um, yes! 1000% yes.

I mean, this is probably the only way I’ll ever do a cheesecake from now on.

It’s just as creamy, it’s just as rich, and it’s just as smooth and velvety as a traditional oven-baked cheesecake.

It’s just, well, easier!

You can serve it as is (because it really is perfection) or you can whip up the quickest 2-minute strawberry topping!

Perfect Instant Pot New York Cheesecake

Yield: 8 servings

Prep Time: 7 hour 35 minutes

Cook Time: 25 minutes

Total Time: 8 hours

Yes, you can make this in your pressure cooker! It’s so creamy, rich & smooth with NO CRACKS! It’s simply PERFECT!

Ingredients:

  • 1 1/4 cups graham crackers crumbs
  • 5 tablespoons unsalted butter, melted
  • 1/2 cup plus 1 tablespoon granulated sugar, divided
  • 1/4 teaspoon ground cinnamon
  • 2 (8-ounce) packages cream cheese, at room temperature
  • 1 1/2 teaspoons cornstarch
  • 3 large eggs, at room temperature
  • 1/2 cup heavy cream, at room temperature
  • 2 teaspoons vanilla extract
  • 1 teaspoon fresh lemon zest
  • 1/2 teaspoon almond extract
  • 3 tablespoons strawberry jam
  • 2 cups halved strawberries

Directions:

  1. Add 1 1/2 cups water to a 6-qt Instant Pot®. Place metal trivet into the pot.
  2. Lightly oil a 7-inch springform pan or coat with nonstick spray.
  3. 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.
  4. 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.
  5. Remove crust from freezer; pour cream cheese mixture into the prepared pan. Working carefully, gently place the prepared pan on top of the trivet.
  6. 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.
  7. 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.
  8. 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.
  9. Remove cheesecake from pan, topped with strawberry mixture.
  10. Serve immediately.

Did you Make This Recipe?

Tag @damn_delicious on Instagram and hashtag it #damndelicious.

Get the Latest Recipes Right in your Inbox:

Leave a Reply Cancel reply

15 comments

This may sound silly, but can I use a handheld mixer and on what setting?

Yes, you can absolutely use a handheld mixer on the low setting.

I’m a pressure cooker girl who is not familiar with an instant pot. Would instructions be the same using a PC? Your recipes are wonderful.

Hi Becky! Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.

And of course, I have every size pan except a 7 inch. *off to the store*

Yes, I have made this too and it is delicious. I did put foil over the cheesecake so steam didn’t drip on it. I had made InstantPot lemon curd earlier and it was wonderful on the cheesecake.

Could you do this with a sugar cookie crust, in an instapot?

What a great idea! But unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.

Made this on Saturday– delicious! My problem was I didn’t have a springform pan to fit my instant pot……googled my problem and decided to use Alton Brown’s method. He suggested using a cake pan with parchment paper as a pan liner, however he didn’t demonstrate how he removed the cake from the pan. Here’s what I tried and it worked. After buttering the pan, cut several strips of parchment paper, approximately 2″ wide and long enough to go from one side of the pan to the other-leaving about 4″ hanging off each side pressing each strip to the bottom of the pan (make sure to cover the bottom surface of the pan). Then proceed according to Alton Brown’s circle cutting and pan lining. Using Damn Delicious recipe and instructions, I put the cake pan in the instant pot. Cooked for 28 min. Loosened the sides-let cool-then lifted the cake out of the pan using the parchment “handles”. Hopes this suggestion helps!

That’s awesome, Eileen! Thanks for sharing that with us. I’m sure it will be helpful for others.

This cheesecake looks divine! I need it in my life!

Добавить комментарий

Ваш e-mail не будет опубликован. Обязательные поля помечены *