New York Style Cheesecake in the Instant Pot

Another disclaimer needed here.  My mother makes the world’s best New York style cheesecake!  It doesn’t need any topping (unless you are a fan of whipped cream on cheesecake as some of my family is!)  It is just fantastic all by itself.  So, it is with limited expectations that I tested this recipe from This Old Gal.  If you are looking for a great source of recipes and information, I highly recommend her site!  When I made the Peanut Butter Cheesecake, I used this 7″ Springform pan.  For this cheesecake, I decided to try this 6″ Push Pan.  It was really FULL when I was done.  I probably should have ordered this 6″ Push Pan that has the 3″ sides but it wasn’t available when I placed my order.  I think this recipe would have been fine in the 7″ Springform now that I’ve tried it.  Here is the process:

  1. I used my Ninja to reduce graham crackers to crumbs and added melted butter.  I should have measured here–I think I made too many crumbs.  This might be a good time to let you know that I’m not a perfect cook–FAR from it.  I should probably be more careful with my measuring.  I’m also not a perfect food photographer.  I’m much more focused on feeding my family than I am with perfection.  wp-1471344443482.jpg
  2. I mixed the filling together per her instructions and got it ready to put it in the oven.wp-1471344443491.jpg
  3. I didn’t need to make a sling here.  The trivet that came with my Instant Pot has handles so I was able to set the pan on it and lower it into the pot after adding the water.  wp-1471344444122.jpgwp-1471344444367.jpg
  4. After the 35 minutes pressure cook and 15 minutes of natural pressure release, it was still pretty liquid in the middle so I put it back in for 5 minutes and natural pressure release for another 10.  wp-1471344444390.jpg
  5. I added the sour cream topping while it was still hot. (Let’s just pretend I remembered to take a picture here.)
  6. I let it cool and then placed it in the refrigerator overnight.wp-1471344444797.jpgwp-1471344444974.jpg
  7. Again–I just LOVE the texture the steamy pressure cooking creates!  Fabulous flavor and texture.  This is definitely a keeper!
  8. This makes a small cheesecake but it was more than enough for my family for dessert for 2-3 days.
  9. Click here for the recipe:  This Old Gal printable recipe

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