My Favorite Birthday Cake: Easy Instant Pot New York Cheesecake
Velvety, rich, and effortlessly foolproof, this Instant Pot New York Cheesecake is my ultimate go-to birthday cake. Featuring a buttery graham cracker crust and a silky cream cheese filling, it delivers classic bakery-quality comfort for just $0.82 per slice ($6.56 for the whole cake).
Servings 14 Servings
Cost $0.82 per slice ($6.56 total batch)
Ingredients
Graham Cracker Crust:
- 10 Graham Crackers finely ground
- 3 to 4 tbsp Unsalted Butter melted
- 1/4 cup All-Purpose Flour
- 2 tsp Brown Sugar
- 1 pinch Sea Salt
Cheesecake Filling:
- 16 oz 2 blocks Cream Cheese (room temperature)
- 2/3 cup Granulated Sugar
- 1/4 tsp Salt
- 1/2 cup Sour Cream room temperature
- 1 tsp Pure Vanilla Extract
- 2 tbsp All-Purpose Flour
- 2 large Eggs room temperature
Directions
- Crust: Combine ground graham crackers, melted butter, flour, brown sugar, and salt. Press firmly into the bottom and sides of a parchment-lined 7-inch springform pan. Freeze for 10 minutes.
- Cream Base: Beat room-temperature cream cheese, sugar, and salt on low speed until smooth.
- Add Liquids: Mix in sour cream, vanilla extract, and flour on low until combined.
- Add Eggs: Gently stir in eggs one at a time on low speed just until incorporated. Pour into chilled crust.
- Wrap & Cook: Cover pan tightly with aluminum foil. Pour 1.5 cups of water into the Instant Pot, place pan on the trivet, and lock lid. Pressure cook on High for 35 minutes.
- Release & Set: Allow a 18-minute natural pressure release, then vent remaining steam. Uncover, cool on a rack, and chill in the fridge for at least 6 hours before serving.
Notes
Original Author: Adapted from Amy & Jacky (Pressure Cook Recipes).
- Low Speed is Key: Mix on low speed throughout to prevent air pockets, which cause cracking.
- Room Temperature Ingredients: Ensure a silky, lump-free cheesecake filling.