Instant Pot New York Cheesecake

🧂 Ingredients

• 10 whole graham crackers

  ground
• 1 tablespoon brown sugar
• 1/4 cup butter

  unsalted and melted
• 16 ounces cream cheese

  room temperature
• 1 tablespoon cornstarch
• 1/4 teaspoon salt
• 1/2 cup + 2 tablespoons granulated sugar
• 1/2 cup sour cream

  room temperature
• 1 teaspoon lemon zest
• 2 teaspoons vanilla extract
• 2 large eggs plus 1 yolk

  room temperature
• 1/4 cup chocolate syrup or other desired topping

Instructions

• 1 In a bowl, mix the ground graham crackers with the brown sugar and melted butter
  until it’s well mixed, like gravel.
• 2 Line a 7” springform pan with parchment paper on the bottom and around the edge,
  to prevent sticking.
• 3 Pour the crust mixture into the pan and press it down to form a firm crust on
  the bottom. Pack it down with the bottom of a glass.
• 4 In a small mixing bowl, mix cornstarch, salt, and granulated sugar together.
• 5 In a medium mixing bowl, beat the cream cheese for a few seconds with a hand
  mixer on low speed. Add in half the sugar mixture and beat again for a few
  seconds, just to incorporate the sugar – don’t beat any longer than necessary.
  Scrape down the bowl with a spatula after each addition.
• 6 Add the remaining sugar and beat again just to incorporate.
• 7 Add the sour cream, lemon zest and vanilla extract and beat until incorporated.
• 8 Beat while adding the eggs, one at a time. Fold the batter with a spatula just
  to make sure everything is incorporated.
• 9 Pour the mixture into the springform pan [https://amzn.to/3u6HcTe] and smooth it
  out. Try to remove any air bubbles from the mixture by smoothing with a spatula.
  You can also tap the pan against the counter a few times to pop bubbles. The
  smoother the top, the smoother your cheesecake will turn out.
• 10 Pour 1 cup of boiling water into the bottom of the Instant Pot. Set the trivet
  inside. Place the springform pan on the trivet [https://amzn.to/3CJc8fH]. Lock
  the lid. Press the pressure cook button and set the time to 27 minutes.
• 11 After the time is up, allow a natural release of pressure. Carefully open the
  lid to avoid water splatter. Remove any water from the surface of the cheesecake
  with a paper towel.
• 12 Allow the cheesecake to cool completely on a wire rack, then transfer it to the
  refrigerator to cool for at least 4 hours to overnight to firm up.
• 13 Once chilled, remove the cake from the pan, top with chocolate syrup, and serve.

Nutrition Info