How Long to Cook New York Cheesecake (7-inch Springform, PIP) in the instant pot
Specification: 24 oz full-fat brick cream cheese at room temperature, 3/4 cup sugar, 2 large eggs plus 1 yolk, 1/2 cup sour cream, 1 tsp vanilla, poured over a graham crust in a 7-inch push-bottom springform; pan lowered onto trivet over 1.5 cups water via a foil sling
3-Step Execution Protocol
Add new york cheesecake (7-inch springform, pip) (24 oz full-fat brick cream cheese at room temperature, 3/4 cup sugar, 2 large eggs plus 1 yolk, 1/2 cup sour cream, 1 tsp vanilla, poured over a graham crust in a 7-inch push-bottom springform; pan lowered onto trivet over 1.5 cups water via a foil sling) to the Instant Pot inner pot. Seal the lid and set the valve to Sealing. Select High Pressure (10.2–11.6 psi) for 40 mins High Pressure + 10 mins Natural Release + Quick Release.
Cook at High Pressure (10.2–11.6 psi) for 40 mins High Pressure + 10 mins Natural Release + Quick Release.
The outer 2 inches of the top are firmly set; the center inch still shimmies as one soft disc when the pan is nudged (a wet-jelly wobble, not a liquid wave); a bead of moisture sits on the surface and evaporates as it cools. Rest for 60 minutes before serving.
Serious Eats "Foolproof Instant Pot Cheesecake" (Yasmin Fahr, 2019 — 40 min HP + 10 min NPR benchmark for 7-inch springform); Instant Brands Official Cheesecake Recipe Card (published with Instant Pot Duo/Duo Plus/Pro user manuals); custard-set doneness (wobble test) per Rose Levy Beranbaum "The Cake Bible" cheesecake chapter; no internal-temp target — HR-2 permits omitting internalTempTargetF for baked custards where the doneness metric is wobble-set, not probe temperature.