New York Cheesecake
By :Janet Zimmerman
Print Recipe
Votes: 7
Rating: 3.43
Rate this recipe!
Course Dessert
Cuisine American
Difficulty Medium
Browse Category Dessert
Duration 30-60 min
Cooking Technique Pressure Cook
Main Ingredient Cream Cheese, Eggs, Sugar
Prep Time 25 minutes
Cook Time 25 minutes
Servings
8 servings
Ingredients
  • 1 cup graham cracker crumbs 4 ounces graham crackers
  • 2 tablespoons butter melted
  • 16 ounces cream cheese at room temperature
  • 1/2 cup sugar
  • 2 eggs
  • 2/3 cup sour cream plus 2 tablespoons, divided
  • 2 tablespoons heavy cream (whipping cream)
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest grated
  • 1 tablespoon sugar
Course Dessert
Cuisine American
Difficulty Medium
Browse Category Dessert
Duration 30-60 min
Cooking Technique Pressure Cook
Main Ingredient Cream Cheese, Eggs, Sugar
Prep Time 25 minutes
Cook Time 25 minutes
Servings
8 servings
Ingredients
  • 1 cup graham cracker crumbs 4 ounces graham crackers
  • 2 tablespoons butter melted
  • 16 ounces cream cheese at room temperature
  • 1/2 cup sugar
  • 2 eggs
  • 2/3 cup sour cream plus 2 tablespoons, divided
  • 2 tablespoons heavy cream (whipping cream)
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest grated
  • 1 tablespoon sugar
Votes: 7
Rating: 3.43
Rate this recipe!
Instructions
  1. Preheat the oven to 350°F. In a small bowl, Mix the graham cracker crumbs with the melted butter.
  2. Press the crumbs into the bottom of a 7-inch springform pan and up the sides about 1/2 an inch.
  3. Bake until fragrant and set, 5 to 6 minutes. Let cool.
  4. Beat the cream cheese in a medium bowl with a hand mixer until very smooth.
  5. Add the sugar and beat until well blended.
  6. Add 2 tablespoons of sour cream, the heavy cream, the vanilla, and the lemon zest and beat to combine.
  7. Add the eggs, one at a time, and beat until incorporated.
  8. Pour the cheesecake mixture into the prepared crust.
  9. Gently smooth the top. Place a piece of aluminum foil over the top, and be sure to crimp it over the sides of the pan.
  10. Pour 1 cup of water into the Instant Pot. Place a trivet with handles in the pot and place the pan on top. If your trivet doesn’t have handles, use a foil sling to make removing the pan easier.
  11. Lock the lid into place. Select Manual function and adjust the pressure to High. Set cooking time to 25 minutes.
  12. After cooking, naturally release the pressure for 10 minutes, then quick release any remaining pressure.
  13. Carefully remove the cheesecake from the pot and remove the foil. The cheesecake should be set, with the center slightly softer than the edges.
  14. Mix the remaining 2/3 cup of sour cream and the sugar in a small bowl.
  15. Spread this mixture over the hot cheesecake.
  16. Let the cheesecake rest at room temperature for 15 to 20 minutes, then refrigerate until thoroughly chilled, 3 to 4 hours.
  17. Remove the sides of the springform pan.
  18. Serve and Enjoy!
10 replies
  1. Mauially
    Mauially says:

    Followed the directions. It needed more cooking time. Put it back on for 5 minutes and still needed more time
    even though it was mushy it was great tasting.
    Mahalo

  2. Smckeown
    Smckeown says:

    I found it definitely needs a to firm up and is good the next day. Also make sure pressure setting is at the highest.

  3. CVisser
    CVisser says:

    Yuck. Texture was nice but one tablespoon of sugar was definitely not enough. No one liked it. We dumped it in the trash.

  4. Pattyja
    Pattyja says:

    I’ve made this and it did come out smooth and delicious. However, it needed to cook longer than 25 mins. The center never fully set. I did cover the top of with foil. Suggest cooking 35 mins. Than natural release.

  5. quinnaf
    quinnaf says:

    We have made this recipe 3 times to see if there was an issue on our end. Every time we have had the same issue: it needs more cooking time and does not want to firm up. Although, it does taste good once we get it to set with cooking it longer.

  6. Instant Pot
    Instant Pot says:

    Hi Quinnaf,

    The center will be a little softer than the edges.

    It is important to wait the 10 minutes after cooking is complete to release the pressure.

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