Instant Pot New York Cheesecake #17

This is the second cheesecake recipe I tried in my Instant Pot.  The first recipe called for wrapping the pan in foil.  The cheesecake was very mushy and soft - i.e., not done in the middle.  We ate it anyway but it wasn't nearly as good as this recipe from Pressurecookrecipes.com blog.  There are a ton of suggestions on the website of how to make the cheesecake come out better.  My suggestion is to take the eggs, cream cheese and sour cream out of the refrigerator and let them come to room temperature.  I did my best to get all the air "bubbles" out of the batter.  It was a beautiful and tasty cheese cake when all was said and done!

Instant Pot New York Cheesecake #17

Ingredients

Crust:

10 graham crackers (120 g), finely ground (I used the graham cracker crumbs you can buy already ground - 1 cup)

Pinch of sea salt

3-4 Tbs unsalted butter, melted

2 tsps or 1-1/2 Tbs brown sugar (can substitute baking Truvia brown sugar or coconut sugar)

Optional: 1/4 cup (32g) all purpose flour

Cheesecake Batter (7 inches x 3 inches):

16 oz (454g) Philadelphia cream cheese, room temperature

2 large eggs, room temperature

2/3 cup white sugar (I substituted baking Truvia/Swerve)

1/2 cup sour cream, room temperature (I used plain yogurt)

2 Tbs (16g) cornstarch

2 tsps (10 ml) vanilla extract

2 pinches of sea salt

Instructions:

Please check the critical tips on pressurecookrecipes.com before starting

Place 16 oz cream cheese, 2 large eggs, 1/2 cup sour cream on counter to reach room temperature. Then melt the 3-4 Tbs butter.

Finely grind the graham crackers in a food processor or place the graham crackers in a Ziplock bag and roll them with a rolling pin.

In a small mixing bowl, mix the finely ground graham crackers, sea salt, brown suigar together with a fork.

Mix 1/4 cup all-purpose flour

Mix in 3-4 Tbs unsalted butter ntil the mixture sticks together

Line pan with parchment paper (I did this and also coated the paper with Pam baking spray)

Pour the graham cracker crumb mixture into the pan, 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.

Place cheesecake pan in freezer while you make the cheesecake batter (I did this)

Place crust in a 325 degree oven for 15 minutes (I did this and got a great crust)

Make Dense Cheesecake Batter:

Mix 2 Tbs cornstarch, 2 pinches of sea salt and 2/3 cup of white sugar (or baking Truvia) together in a small mixing bowl

In a medium bowl, briefly break up the cream cheese by beating it for 10 seconds with a hand mixer using low speed (I used my stand mixer with the paddle attachment)

Add in half the sugar mixture and beat until just incorporated using low speed (roughly 20-30 seconds).  Scrape down the sides of the bowl and mixer with a silicone spatula every time a new ingredient is added.  Add remianing sugar mixture and beat until just incorporated using low speed (roughly 20-30 seconds).

Add sour cream and vanilla extract to the cream cheese mixture.  Beat until just incorporated using low speed (20-30 seconds).

Blend in the two eggs using low speed, one at a  time (I beat the eggs before I incorporated into batter).  Mix until just incorporated (approximately 15-20 minutes with hand mixer or less if using 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 all ingredients are fully incorporated.

Pour cream cheese batter into cheesecake pan.

Tap cheesecake pan again the counter to release air bubbles to surface.  Burst the bubbles with a toothpick or fork.  Tap until you are satisfied.  Ensure that the surface is clear of air bubbles or fork marks.

Pressure Cook Cheesecake: 

Pour 1 cup of cold water into pressure cooker.  Place cheesecake pan on top of a steamer rack (trivet) so it isn't touching the water.  Close lid and pressure cook on High Pressure for 26 minutes.  Do a full natural release at approximately 7 minutes.  Open lid gradually.  Absorb any condensation on the surface by lightly tapping it with a soft paper towel.

Cool, Chill, Serve 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.  I recommend leaving the cake in the pressure cooker so your cake doesn't crack.

After cooling for 10-15 mintues, carefully run a thin paring knife around the edge of the sidewall to release the cheesecake from the pan.

Once the cheesecake is completely cooled, place it in the refrigerator for at least 8 hours or overnight.

Remove cheesecake from the pan by warming the bottom.  You can use a torch or a heating pad for this.  Carefully peel off the parchment paper.

Enjoy!

There are lots more steps for a perfect cheesecake. I wasn't looking for perfection, just a delicious cheesecake that wasn't mushy and undercooked.  This recipe came out great to my delight!