Ingredients for Instant Pot New York Cheesecake #17
Crust
- 10 (120g) graham crackers, finely ground
- 3 – 4 tablespoons (42g – 56g) unsalted butter, melted
- A pinch sea salt
- 2 teaspoons – 1 1/2 tablespoon (8.3g – 19g) brown sugar (depending on your desired sweetness)
- Optional: ¼ cup (32g) all-purpose flour (For blind-bake crust)
Cheesecake Batter (7 inches x 3 inches)
- 16 ounces (454g) Philadelphia cream cheese, room temperature
- 2 large eggs, room temperature
- 2/3 cup (133g) white sugar
- 1/2 cup (120g) sour cream, room temperature
- 2 tablespoons (16g) cornstarch
- 2 teaspoons (10ml) vanilla extract
- 2 pinches sea salt
REPARATION
16 ounces (454g) Philadelphia cream cheese
2 large eggs
½ cup (120g) sour cream
3 – 4 tablespoons (42g – 56g) unsalted butter
2 large eggs
½ cup (120g) sour cream
3 – 4 tablespoons (42g – 56g) unsalted butter
Place cream cheese, eggs, sour cream on counter-top to reach room temperature.
Then, melt the unsalted butter.
*Critical Tip: this is critical for your cheesecake’s success, so please please make sure all the above ingredients are at room temperature before you start. If not, you may end up with lumpy fluff top cheesecake. So don’t skip this step! 🙂
PART A
MAKE THE CRUST
MAKE THE CRUST
1
Ground Graham Crackers
10 (120g) graham crackersFood processor or Ziploc bag + Rolling pin
Finely ground the graham crackers in a food processor.
Or place the graham crackers in a Ziploc bag and roll them with a rolling pin.
PART A
MAKE THE CRUST
1
Ground Graham Crackers
10 (120g) graham crackersFood processor or Ziploc bag + Rolling pin
Finely ground the graham crackers in a food processor.
Or place the graham crackers in a Ziploc bag and roll them with a rolling pin.
2
Mix Crust Mixture
Finely ground graham crackers
A pinch sea salt
2 tsp – 1½ tbsp (8.3g – 19g) brown sugar
A pinch sea salt
2 tsp – 1½ tbsp (8.3g – 19g) brown sugar
Small mixing bowl
Fork
Fork
In a small mixing bowl, mix finely ground graham crackers, sea salt, brown sugar together with a fork.
*Pro Tip: Why add sea salt? A small pinch of sea salt heightens the flavor of other ingredients. A secret ingredient in many restaurant-quality desserts. shh… 😉
3
Optional – Add Flour
¼ cup (32g) all-purpose flour
If you want a firmer & crisper crust, we recommend blind-baking the crust. We’ll discuss this in Step 7 below.
If you’re blind-baking your crust, mix in the flour at this step.
4
Mix in Melted Unsalted Butter
3 – 4 tbsp (42g – 56g) unsalted butter, melted
Mix in unsalted butter until the mixture sticks together.
3
Optional – Add Flour
¼ cup (32g) all-purpose flour
If you want a firmer & crisper crust, we recommend blind-baking the crust. We’ll discuss this in Step 7 below.
If you’re blind-baking your crust, mix in the flour at this step.
4
Mix in Melted Unsalted Butter
3 – 4 tbsp (42g – 56g) unsalted butter, melted
Mix in unsalted butter until the mixture sticks together.
5
Line Pan
Line the side & bottom of the cheesecake pan with parchment paper for smoother sides & easier release.
*Note: We did not use any butter to line the parchment paper.
6
Form Crust
Graham cracker crumbs mixture, from above
Measuring cup/Spoon
Measuring cup/Spoon
Pour in the graham cracker crumbs mixture.
Gently press down the crumbs with a flat measuring cup, ramekin or Mason jar to form an even layer. You can also use a spoon for the edges.
7
Firm Crust
In our blind taste test, the Method #2: Blind-Baked Crust was noticeably firmer and crisper compared to Method #1’s freezer version.
Method #1 – Freeze the Crust: Place the cheesecake pan in the freezer while you make the cheesecake batter.
Method #2 – Blind-Bake the Crust (for firmer & crisper crust): Place the crust in a 325°F oven for 15 minutes.
PART B
MAKE CHEESECAKE BATTER
MAKE CHEESECAKE BATTER
*Critical Tip: We highly recommend using a Hand Mixer instead of a Stand Mixer. Stand Mixer is usually more powerful, thus you can easily overmix and introduce too much air into the cheesecake batter. This may result in a puffy souffle-style cheesecake.
*Note: Click on the Tabs to choose Method #1: Dense or Method #2: Creamy.
Method #2: Creamy Cheesecake Batter
8
Mix Sugar Mixture
2 tbsp (16g) cornstarch 2 pinches of sea salt ⅔ cup (133g) white sugar Small mixing bowl
Mix cornstarch, sea salt, and white sugar together in a small mixing bowl.
9
Briefly Beat Cream Cheese
16 ounces (454g) Philadelphia cream cheese Medium mixing bowl Hand mixer
In a medium mixing bowl, beat the cream cheese for 1 minutewith a hand mixer using low speed.
10
Mix in Sugar Mixture
Sugar mixture Hand mixer Silicone spatula
Add in half the sugar mixture and beat for 1 minute with a hand mixer using low speed. Scrape down the sides and the hand mixer with a silicone spatula every time a new ingredient is added. Then, add remaining sugar mixture and beat for another 1 minute using low speed.
11
Add Sour Cream & Vanilla Extract
½ cup (120g) sour cream 2 tsp (10 ml) vanilla extract Cream cheese mixture Hand mixer
Add sour cream and vanilla extract to the cream cheese mixture. Beat the cheesecake batter for 1 minute with a hand mixer using low speed.
12
Blend in Eggs
2 large eggs
Hand Mixer
Silicone spatula
Hand Mixer
Silicone spatula
Blend in the two eggs using low speed, one at a time. Mix until just incorporated (about 15 – 20 seconds with a hand mixer). Try not to overmix on this step.
Scrape down the sides and the hand mixer with a silicone spatula and fold a few times to make sure everything is fully incorporated.
13
Pour Batter in Pan
Cream cheese batter
Cheesecake pan
Cheesecake pan
Pour cream cheese batter into the cheesecake pan.
14
Remove Air Bubbles for Smooth Surface
Tap cheesecake pan against the counter to let the air bubbles rise to the surface.
Burst the air bubbles with a toothpick or fork.
The longer you tap, the more air bubbles you’ll be able to burst.
Removing air bubbles is an art that requires patience!
Tap until you are satisfied. Ensure the surface is clear of air bubbles or fork marks.
Side note: what we learned from our 16 17 experiments, it’s almost impossible to remove all air bubbles.
PART C
PRESSURE COOK CHEESECAKE
PRESSURE COOK CHEESECAKE
To make it easier to take out the cheesecake pan from Instant Pot: make a foil sling by folding a piece of aluminium foil (as shown below).
*Note: Be sure to tuck in the foil sling down the sides (don’t let it fold over the cake when you close the lid).
Regular Method #1
15
Pressure Cook Cheesecake
1 cup (250 ml) cold water Steamer rack Foil sling Instant Pot Pressure Cooker
Pour cold water in Instant Pot Pressure Cooker.
Place cheesecake pan on top of a steamer rack (so, it’s not touching the water) with a foil sling.
Close the lid.
- Pressure Cooking Time: High Pressure for 26 minutes, then Full Natural Release (takes roughly 7 minutes)
Open the lid gradually.
*Pro Tip 1 – For 6 x 3 inches Cheesecake Pan: add 5 mins High Pressure Pressure Cooking Time.
*Pro Tip 2: As you open the lid, try your best to avoid dripping the condensation from the lid onto the cheesecake.
Absorb any condensation on the surface by lightly tapping it with a soft paper towel.
PART D
COOL, CHILL, SERVE CHEESECAKE
COOL, CHILL, SERVE CHEESECAKE
16
Cool Cheesecake
Allow cheesecake to cool to room temperature with the lid open in the Instant Pot Pressure Cooker.
Or place it on a wire rack to cool to room temperature.
17
Release Cheesecake From Sidewall
After cooling for 10 – 15 minutes, carefully run a thin paring knife between the sidewall and the cheesecake (or parchment paper) to release the cheesecake from the pan.
The parchment paper will wrinkle after pressure cooking. Pull it lightly to straighten it out for a smooth side.
18
Chill Cheesecake in Fridge
Once the cheesecake has completely cooled, place it in the refrigerator for at least 4 – 8 hours (preferably overnight).
19
Serve Instant Pot Cheesecake #17
Remove the cheesecake from the refrigerator!
The best way to release the cheesecake from the bottom pan is warm bottom of the pan to melt the butter. You can use a torch or heating pad for this step.
Carefully peel off the parchment paper.
You’ve done it!! Your very own Instant Pot Cheesecake #17.
Give yourself a pat on the back & EAT!! 😀
