Instant Pot New York Cheesecake

This delicious cheese cake is paired perfectly with Instant Pot Strawberry Compote! So creamy and delicious! Just 4 minutes cooking in the instant pot and 30 minute natural pressure release!



Instant Pot New York Cheesecake

Crust

3/4 c. crushed graham crackers
2 tsp. granulated sugar
2 Tablespoons melted butter

Filling

16 ounces cream cheese
1/2 c. granulated sugar 
1 tsp. pure vanilla
1/2 tsp. grated orange peel
1/2 tsp. grated lemon peel
2 eggs room temperature
1 egg yolk room temperature
1/4 c. Heavy Cream
1/8 tsp. salt

Cream Topping

3/4 cup Sour Cream
3 tsp. granulated sugar
1/2 tsp. pure vanilla

Method

Crust

Put the graham crackers and sugar into a food processor if available and pulse until crumbled fine. If FP is unavailable, a heavy plastic bag (freezer bag) and crush with a rolling pin or I have even used a wine bottle! Melt the butter in the microwave and add to the graham cracker crumbs.

Divide and press the crumbs into the bottom of six 4 ounce wide mouth canning jars. Or press into a 7 inch cheesecake pan.

Filling

Mix together cream cheese, sugar, heavy cream, orange and lemon, salt and vanilla until smooth. Adding one at a time the eggs and the yolk, do not over beat!!!
Divide between the mason jars or ramekins. Or if using a springform pan, pour the filling in.

Instant Pot cooking

Fill the inner liners to 1.5 or add 1 1/2 cups water to the inner liner of IP. Place the rack/trivet in.

Place a paper towel square over each jar/ramekin or over the springform pan and secure the paper towel with a square of aluminum foil.

Place the jars, three at a time into the IP, secure the lid and close pressure valve. (If using a springform pan, lower onto the rack with a sling.)
Cook with high pressure for 4 minutes and allow to naturally release for 18 minutes. For a springform pan cook at high pressure for 30 minutes and naturally release for 18 minutes.

After releasing the remaining pressure, remove the jars from the IP, remove the paper towel and foil. The top should be a bit jiggly, (the springform pan only about a quarter size in middle). Don't worry it will finish cooking from the heat trapped inside the cake.

Cream Topping

Mix together the sour cream, sugar and vanilla, spread on the tops of the cakes and allow to cool on a wire rack for a hour.

Refrigerate for at least an hour or overnight.

Top with a delicious compote! Or fresh berries! 

This delicious IP Strawberry Compote recipe will be on the blog next week!!

* If the cake is too jiggly/wet, put back into the IP at high pressure for 5 minutes with a 10 minute natural release.

*Cheesecake freezes well.

* If you are a new Instant Pot user, please follow this link to the water test for new pots. 

For more Instant Pot recipes click on Master Recipe List!