New York Style Cheesecake
This creamy, tangy cheesecake base can be transformed to whatever you want it to be depending on your topping.
- 120 grams of finely ground graham crackers crust
- 4 Tbsp unsalted butter crust
- 1 Tbsp dark brown sugar crust
- 1/4 cup of flour crust
- pinch of salt crust
- 2 packages of cream cheese 500 grams
- 2 eggs
- 2/3 cups sugar
- 1/2 cup sour cream
- 2 tsp vanilla
- pinch of salt
- 1 cup of boiling water
Process the graham crackers in a food processor until finely ground OR use a handy dandy crumb roller/rolling pin to crush them.
Mix graham cracker crumbs with 1 tbsp brown sugar, 1/4 cup of flour, pinch of salt.
Add 4 Tbsp of butter and mix. Add more butter if needed to make crust mixture hold its shape when pressed.
Press crumb mixture into bottom of parchment lined 7" springform pan.
Bake at 325 F for 15 minutes. While the crust is baking ...
Mix 2/3 cup sugar and pinch of salt together. Set aside.
In large mixing bowl beat the 2 packages of cream cheese with a hand mixer on low until it's just mixed together. Don't over beat.
Incorporate the sugar a bit at a time until well mixed. Again don't over beat.
Add 1/2 cup of sour cream and 2 tsp of vanilla. Beat with hand mixer until fully combined and mixture is smooth.
Add in the 2 eggs and beat just until combined.
Pour batter into pan with cooked graham cracker crust.
Bang the pan a few times to help release air bubbles.
Add 1 cup of boiling water to the Instant Pot.
Insert trivet and place cake on top.
Close lid immediately and set Instant Pot to 18 minutes using manual button.
When done allow natural release of pressure.
Blot top of cheese cake with paper towels (there will be water on top of it)
Cool in the fridge for at least 4 hours, preferably a day.
Serve and enjoy.