Pressure Cooker New York-Style Cheesecake2021-02-07
- Cuisine: American
- Course: Dessert
- Skill Level: Advanced, Child Friendly
- Add to favorites
- Yield: 8
- Servings: 8
- Prep Time: 10m
- Cook Time: 35m
- Ready In: 45m
Average Member Rating
(5 / 5)
3 People rated this recipe
This information is per serving.
Saturated Fat10 g
Trans Fat0 g
Unsaturated Fat1.6 g
Pressure cooker New York-Style cheesecake. An excellent cheesecake cooked in a pressure cooker. Yummy dessert! You may also like Coconut Shrimp Soup, another easy and quick recipe cooked in a pressure cooker/instant pot.
Please note, that this recipe is for a pressure cooker stovetop. Are wondering how to make this dessert in an electric instant pot? That’s very easy.
Electric Pressure Cooker New York-Style Cheesecake
Pour 1 cup (250 ml) of water into a pot. Place the cheesecake pan on top of the steamer rack, making sure it is not touching the water. Close and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 26 minutes.
Using the Natural Release method, bring pressure to normal. Carefully unlock and open the lid. Lightly tap the surface of the cheesecake with a soft paper towel to absorb any condensation. Allow cheesecake to cool with a lid open in the pressure cooker. Remove the dessert from the cooker and transfer it to a serving plate.
Pressure Cooker New York-Style Cheesecake
You may also like Slow Cooker Cheesecake or Easy Raspberry Cheesecake
- 1 ¼ cups graham cracker crumbs
- 5 tablespoons unsalted butter, melted and cooled
- 1 pound (480 g) cream cheese
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup (60 ml) sour cream
- 1 ½ tablespoons all-purpose flour
- 1 tablespoon freshly squeezed lemon juice
- 2 teaspoons finely grated lemon zest
- 1/2 teaspoon vanilla extract
Set a rack inside of the pressure cooker. Pour in 2 cups (500 ml) of water.
In a small mixing bowl, combine graham cracker crumbs and melted butter. Mix until moistened and uniform.
Lightly butter inside of the baking dish. Pour the crumb mixture into greased baking dish. Press gently to form an even crust.
In a food processor, combine cream cheese and sugar. Process until creamy and smooth, stopping the machine a few times to scrape down the inside of the canister. With a running food processor, add eggs one at a time through the feed tube. Process each until smooth.
Add cream sour. Process until smooth. Add all-purpose flour and the process for a further 1 minute.
Process in lemon juice, zest, and vanilla until creamy and smooth. Stop the processor again a few times to scrape down the inside of the canister.
Pour batter into the prepared dish. Take care not to dislodge the crumb crust. Don't cover.
Make an aluminum foil sling. Set baking dish in it. Fold the ends of the sling to fit inside the pot.
Close the pressure cooker and lock the lid. Set burner heat to high pressure. When the cooker reaches high pressure, reduce heat to low. Set timer to cook for 35 minutes.
Unlock and open the pressure cooker, using Quick Release mode. Using a foil sling, transfer the dish to a wire cooling rack. Set aside and allow cooling for 1 hour. Refrigerate for at least 3 hours.
Remove cheesecake from the refrigerator. Cut and serve cold.