Best New York CheeseCake 5 🌟

This one is soft dense and creamy

New York Cheesecake (Instant Pot)

New York Style Instant Pot Cheesecake Recipe that is Smooth and Creamy with Crisp Crust.

Ingredients for Crust

1 cup/120g Graham Crackers, finely ground
4 Tablespoons Unsalted Butter, melted
Pinch of Sea Salt
2 Teaspoons Brown sugar
¼ Cup All-Purpose Flour

Cheesecake Batter:

Fat Daddio’s 7” inch Round Cheesecake Pan
16 oz Philadelphia Cream Cheese, room temperature (very important)
2 Large Eggs, room temperature (very important)
1/2 Cup White Sugar or any of your choice
1/4  Cup Sour Cream, room temperature
2 Tablespoons Cornstarch
2 Teaspoons Vanilla Extract
2 Pinches of Sea Salt

Topping: 

1 Cup Sour Cream
1/4  Cup Sugar
1 Teaspoon Vanilla Extract
Pinch of Sea Salt

General Instructions for Crust

In a small mixing bowl, mix finely ground graham crackers, a pinch of sea salt, 2 tsp brown sugar together with a fork, mix in ¼ cup (32g) all-purpose flour, mix in roughly 4 tbsp of unsalted butter until the mixture sticks together.

Line the side & bottom of cheesecake pan with parchment paper, pour in the graham cracker crumbs mixture. Gently press down the crumbs with a tamper.

Place crust in a 325°F oven for 15 minutes.

Cheesecake Batter:

Mix 2 tbsp (16g) cornstarch, 2 pinches of sea salt, and ⅔ cup (133g) white sugar together in a small mixing bowl.

In a medium mixing bowl, briefly break up the 454g cream cheese by beating it for 1 minute with a hand mixer using low speed.

Add in half the sugar mixture and beat until just incorporated using low speed (roughly 1 minute), add remaining sugar mixture and beat until just incorporated using low speed (roughly 1 minute).

Add ½ cup (120g) sour cream and 2 tsp (10 ml) vanilla extract to the cream cheese mixture. Beat until  incorporated using low speed (roughly 1 minute).

Blend in the two eggs using low speed, one at a time. Mix until incorporated (about 30 seconds), not to overmix.

Pour cream cheese batter in cheesecake pan, tap cheesecake pan against the counter to let air bubbles rise to the surface.  Burst the air bubbles with a toothpick.

Pressure Cook Cheesecake (Instant Pot)
Pour 1 cup (250 ml) of cold water in Instant Pot.  Place cheesecake pan on top of a steamer rack (so, it’s not touching the water).  Close lid and pressure cook at High Pressure for 38 minutes and Full Natural Release. Natural release will take roughly 7 minutes. Open lid gradually. Absorb any condensation on surface by lightly tapping it with a soft paper towel.

Topping:
Mix together the 2 Cups Sour Cream, ½ Cup Sugar, 1 Teaspoon Vanilla Extract and Pinch of Sea Salt
with whisk until creamy and pour topping over hot cheesecake, gently spreading to edges.

Cool & Chill:

Allow cheesecake to cool to room temperature on a wire rack.

After cooling for 15 minutes, carefully run a thin knife between the sidewall and parchment paper to release the cheesecake from the pan.

Once the cheesecake has completely cooled, place it in the refrigerator for at least 8 hours (preferably overnight).

Remove cheesecake from the refrigerator, carefully peel off the parchment paper.

Note

To make it thick rich and dense  like cheese cake factory.  Keep base and topping . Only change middle part.

Here you go, try this recipe, you will be very impressed with it !!   this is just to the middle !  Authentic New York Cheesecake

16 oz Cream Cheese room temperature 

1/2 cup Sugar 

2 teaspoons All Purpose Flour 

1 teaspoon Vanilla Extract 

1/2 teaspoon Orange Peel grated 

1/2 teaspoon Lemon Peel grated 

2 Eggs room temperature 

1 Egg Yolk room temperature 

1/4 cup Whipping/Heavy Cream 

1 pinch Sea Salt

Enjoy !