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Take enough softened butter and grease the inside of the Cheesecake pan very well. You may also spray it with cooking oil spray instead of greasing it with butter.
You may also line the base and the sides of the cheesecake pan with parchment paper. This step is optional. Greasing the pan itself shall help you with an easy release of the cooked Cheesecake.
Add the graham crackers in a food processor or blender and grind them into a fine powder.
Transfer the graham cracker powder to a bowl, add the brown sugar and melted butter. Mix everything with the help of a fork or spoon until a wet sand consistency forms.
Now, transfer the graham crackers mixture into the greased, lined cheesecake pan. Evenly spread the mixture with the help of your hand or a spoon. Gently press the mixture with a flat glass or jar. You can press down the edges with the help of your fingers or a spoon. The crust should firm up in an even layer. DO NOT press the crust too hard or else it will be impossible to slice the cheesecake later.
Pop the cheesecake inside the freezer and allow it to rest while you proceed with the filling preparation. This will help set the crust wonderfully well.
Make sure the cream cheese, the sour cream and the eggs are at room temperature. Read NOTES below.
Whisk the dry ingredients together in a bowl (the sugar and the cornstarch). Keep aside.
Next, add the room temperature cream cheese in a big mixing bowl. Break the slabs with the help of the lowest setting in your hand mixer. 20 seconds approx.
Now, add half of the sugar cornstarch mixture, beat with the help of your hand mixer kept at the lowest setting until just incorporated. It should take you 30-40 seconds approx.
Add the rest of the sugar mixture and mix until just incorporated using the same speed. Scrape down the sides of the bowl with the help of a rubber spatula.
Now, add the sour cream and the vanilla extract and beat together until just incorporated, 30-40 seconds approx. Keep the speed of your hand mixer at the lowest setting always.
Whisk the room temperature eggs in a separate bowl with the help of a whisk. This step helps to easily and quickly incorporate the eggs into the batter and prevents from over mixing the batter.
Pour half of the whisked eggs into the batter and just incorporate with the help of your hand mixer kept at the lowest setting. Repeat this step once again for the rest of the whisked egg. This is known as mixing one egg at a time. This is VERY IMPORTANT that you do not over beat or over mix the eggs at this stage.
Pour the cheesecake batter into the cheesecake pan. Even out the batter with the help of a rubber spatula.
Burst the air bubbles in the batter by tapping the cheesecake pan a number of times on the kitchen counter top. This helps the air bubbles to surface on the top of the filling and burst them. You can also gently stir the cheesecake filling with the help of a fork to pop the air bubbles. Now, the cheesecake is ready to be cooked.
Pour 1 cup water in the inner pot of the Instant Pot. Put the metal trivet inside the Inner pot of the Instant Pot.
Carefully place the cheesecake pan on the trivet.
If you want you can even cover the cheesecake pan top with the help of an aluminum foil. The cooking time will vary for covered and uncovered cheesecake pan. Read the NOTES below for DETAILS.
Close the lid of the Instant Pot. Seal the valve and press the PRESSURE COOK button and set it on HIGH pressure for 31 mins. Do a complete Natural Pressure Release. For COVERED Cheesecake the Pressure Cooking time should be 40 mins & than natural pressure release.
Slowly and gradually open the lid of the Instant Pot without dropping the condensation water on the cheesecake.
Turn off the Instant Pot and allow the cooked cheesecake to rest inside the pot until it comes down to room temperature slowly and gradually. Should take you somewhere 1 hour approx. You can also put it on a wire rack to cool down to room temperature.
In a bowl add 1/2 cup sour cream, 2 tbsp sugar and 1 tsp vanilla extract. Whisk with the help of a whisk or a fork until a smooth silky mixture forms and the sugar is completely mixed with the sour cream.
Pour this topping on the cooked and cooled cheesecake and spread it evenly with the help of a spatula.
Pop the New York style cheesecake in the fridge and allow it to rest for at least 8 hours or over night before slicing and serving.
After 8 hours bring out the Cheesecake from the fridge. Place it on the top of an empty drinking glass. Unlatch the springform pan gently and slowly. Push the cheesecake pan rim towards the bottom of the glass to gently release the cooled cheesecake from the pan.
Dip a knife in hot water, wipe it dry and slice the cheesecake. Repeat the step with each slice. You can serve the cheesecake with cherry pie filling. We love it! Enjoy.