One summer my friend and I went to New York for a fun vacation. While out there, we tried the famous New York style cheesecake. It was definitely worth it. The texture was very smooth and creamy. Since then, I have wanted to make a version close to it. This is the best homemade cheesecake recipe. It’s made in the pressure cooker. Being a cheesecake fan, this will be my staple recipe for making a cheesecake.
Instant Pot New York Style Cheesecake
This is the best homemade cheesecake recipe. It’s made in the pressure cooker. Being a cheesecake fan, this will be my staple recipe for making a cheesecake.
Ingredients
For Crust:
- 2 cups graham crackers, crumbled
- 4 Tbsp unsalted butter, melted
- 1 Tbsp sugar
- 1/4 tsp cinnamon
For Cream Cheese Filling:
- 2 (8 oz) pkgs cream cheese, at room temperature
- 1/2 cup sugar
- 1 1/2 tsp cornstarch
- 3 eggs, at room temperature
- 1/2 cup heavy cream, at room temperature
- 3 tsp pure vanilla
- 1 tsp lemon juice
- 1/2 tsp almond extract
For Strawberry Topping:
- 2 1/2 cups fresh strawberries, halved
- 1 packet strawberry glaze
Instructions
For Crust:
- Add 1 1/2 cups water to Instant Pot® bowl. Place metal trivet into pot. Prepare a 7-inch springform pan and coat with nonstick spray. Set aside.
- In a bowl, add graham cracker crumbs, butter, 1 tablespoon sugar and cinnamon. Mix together until well combined. Press mixture into springform pan along the bottom and sides. Put in freezer to setup, about 10 minutes.
For Cheesecake:
- In a separate bowl, add cream cheese. Using an electric mixer, beat until smooth, about 3 minutes. Gradually add 1/2 cup sugar and cornstarch. Beat for 1 minute. Add eggs one at a time and beat together until combined. Beat in heavy cream, vanilla, lemon juice and almond extract, about 2 minutes.
- Remove crust from freezer and pour cream cheese filling into pan. Transfer springform pan to pressure cooker. Place on metal trivet. Add 1 cup of water. Select manual setting, adjust pressure on high and cook for 28 minutes. After it's done, allow a natural release for about 15-20 minutes.
- Carefully remove cheesecake and let cool on wire rack for about 45 minutes. Cover and refrigerate for 6 hours or overnight.
- After chilling, remove cheesecake from pan and serve with strawberry glaze. Serve immediately.
For Strawberry Topping:
- In a small bowl, add fresh strawberries and strawberry glaze packet. Mix together until well combined. Serve topping with cheesecake.
