This New York-style cheesecake is prepared easily in an Instant Pot® for a smaller version that's just as sweet.
Preparation Time
20 mins
Cooking Time
45 mins
Total Time
1 hr 5 mins
Calories
699 Calories
Recipe Instructions
Step 1
Place a piece of parchment paper in the bottom of a 7-inch springform pan. Coat parchment paper and sides of the pan with 1 teaspoon butter.
Step 2
Mix graham cracker crumbs, melted butter, and sugar for crust together in a medium bowl. Press onto the bottom of the prepared springform pan.
Step 3
Mix cream cheese and sugar for filling together in a large bowl until smooth. Blend in milk, then mix in the eggs, one at a time, mixing just enough to incorporate. Mix in sour cream, flour, and vanilla until smooth. Pour filling into prepared crust.
Step 4
Cover the pan with aluminum foil. Add 1 cup of water to the bottom a multi-functional pressure cooker (such as Instant Pot®). Place the springform pan on top of a trivet and place it in the Instant Pot®.
Step 5
Meanwhile, make the whipped topping by whipping heavy cream, sugar, and vanilla together in a bowl until peaks form. Place on top of cheesecake or add to cut pieces at serving.
Step 6
Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
Step 7
Release pressure using the natural-release method according to manufacturer's instructions, about 35 minutes. Unlock and remove the lid. Remove the pan and cool at room temperature, 30 minutes to 1 hour. Chill in refrigerator until serving.
Ingredients
1 teaspoon vanilla extract
1 tablespoon white sugar
2 tablespoons white sugar
2 tablespoons all-purpose flour
2 large eggs
1 cup heavy whipping cream
6 tablespoons milk
3 tablespoons unsalted butter, melted
1 teaspoon unsalted butter, or as needed
2 (8 ounce) packages cream cheese, at room temperature
