📝 About This Recipe
Experience the legendary decadence of a classic New York cheesecake, reimagined for the modern kitchen. This recipe yields a dense, ultra-creamy texture and a signature tangy finish, achieved through the gentle, humid environment of a pressure cooker which acts as the perfect built-in water bath. With its buttery graham cracker crust and smooth-as-silk filling, this dessert is a foolproof showstopper that rivals any Manhattan bakery.
🥗 Ingredients
For the Graham Cracker Crust
- 1.5 cups Graham cracker crumbs (finely pulsed)
- 5 tablespoons Unsalted butter (melted)
- 2 tablespoons Granulated sugar
- 1/4 teaspoon Kosher salt
For the Cheesecake Filling
- 16 ounces Cream cheese (full-fat, softened to room temperature)
- 1/2 cup Granulated sugar
- 1 tablespoon Cornstarch (prevents cracking)
- 1/4 cup Sour cream (at room temperature)
- 2 tablespoons Heavy cream
- 1 tablespoon Vanilla extract (pure Madagascar vanilla preferred)
- 1 teaspoon Lemon zest (finely grated)
- 2 pieces Large eggs (at room temperature)
For the Topping & Assembly
- 1.5 cups Water (for the Instant Pot base)
- 1 cup Fresh berries (for garnish)
👨🍳 Instructions
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1
Prepare a 7-inch springform pan by lightly greasing the sides with butter and lining the bottom with a circle of parchment paper.
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2
In a medium bowl, combine graham cracker crumbs, melted butter, sugar, and salt. Stir until the mixture resembles wet sand.
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3
Press the crumb mixture firmly into the bottom and about 1/2 inch up the sides of the prepared pan. Place the pan in the freezer for 10 minutes to set while you prepare the filling.
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4
In a large mixing bowl, beat the softened cream cheese on medium speed until completely smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl frequently.
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5
Add the sugar and cornstarch to the cream cheese. Beat on low speed until just combined, ensuring no lumps remain.
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6
Mix in the sour cream, heavy cream, vanilla extract, and lemon zest. Stir on low speed until the batter is glossy and uniform.
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7
Add the eggs one at a time, mixing on the lowest speed just until the yellow disappears. Do not overmix at this stage to avoid incorporating air bubbles.
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8
Gently tap the bowl on the counter several times to force any air bubbles to the surface. Pour the filling over the chilled crust.
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9
Cover the springform pan tightly with aluminum foil. Place a paper towel under the foil to catch any condensation during the steaming process.
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10
Pour 1.5 cups of water into the Instant Pot inner pot and place the trivet inside. Lower the cheesecake onto the trivet using a foil sling or the trivet handles.
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11
Secure the lid and set the valve to 'Sealing'. Select 'Pressure Cook' on High for 35 minutes.
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12
Once the timer ends, allow for a 10-minute natural pressure release (NPR) before manually releasing any remaining steam.
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13
Carefully remove the cheesecake from the pot. Remove the foil and paper towel. The center will still be slightly jiggly; this is normal.
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14
Let the cheesecake cool on a wire rack at room temperature for 1 hour, then refrigerate for at least 6 hours, or ideally overnight, before slicing.
💡 Chef's Tips
Always ensure your cream cheese, eggs, and sour cream are at true room temperature to prevent a lumpy batter. Avoid over-beating the eggs, as excess air will cause the cheesecake to puff up and then crack as it cools. If you see condensation on top after cooking, gently dab it away with a paper towel before chilling. For the cleanest slices, use a thin knife dipped in hot water and wiped dry between every single cut. If you prefer a thicker crust, you can increase the graham cracker crumbs to 2 cups and butter to 6 tablespoons.
🍽️ Serving Suggestions
Top with a homemade strawberry or raspberry coulis for a classic fruity contrast. Serve with a generous dollop of freshly whipped cream and a sprinkle of lemon zest. Pair with a hot cup of dark roast espresso or a glass of chilled Moscato d'Asti. For a decadent twist, drizzle with warm salted caramel and a sprinkle of sea salt. Add a side of fresh mint leaves and macerated blueberries for a refreshing summer presentation.