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Meal Instructions
Specimen #0201·INSTANT POT·Easy

Instant Pot New York Cheesecake

A 6-inch dense, crack-free cheesecake that steams for 35 minutes under pressure — no water bath, no cracked top, no six-hour oven wait.

Cook temp
HIGH PRESSURE
Total time
6.3h
REST
60m
Serves
8
PREP
20m
Ingredients
16 oz Full-Fat Block Cream Cheese — at full room temperature, no substitutions
2/3 cup Granulated Sugar
2 Large Eggs — room temperature
2 tbsp Sour Cream — full fat
1/2 tsp Vanilla Extract
1 tbsp Cornstarch
1 cup Graham Cracker Crumbs
3 tbsp Unsalted Butter — melted, for crust
2 tbsp Sugar for Crust
Equipment
6-qt Instant Pot
6-inch Push-Pan or Springform
Trivet with Handles
Foil for Sling
Stand or Hand Mixer
DirectionsGet to the point
1Press 1 cup graham crumbs + 3 tbsp butter into a greased 6-inch pan bottom.
2Beat 16 oz cream cheese, 2/3 cup sugar, 2 eggs, 1/2 tsp vanilla to smooth; pour into pan.
3Foil over pan; set on trivet with 1 cup water. Cook 35 min HP, 15 min natural release.
4Cool 1 hour on counter, then chill 4+ hours before slicing with a hot knife.
Dad pro tip

Slice with a chef's knife dipped in hot water and wiped dry between every cut. A cold knife drags cream cheese and gives you slice edges that look like a raccoon got to it. Bakery-clean slices are a hot-knife trick.

Kid adjustment

Top a slice with strawberry jam whisked with 1 tsp warm water into a glossy sauce. Kids read this as fancy dessert; you are hiding no vegetables.

Reheat

Cheesecake is served cold. If you froze a slice, thaw overnight in the fridge — never microwave, which curdles the custard and separates the sour cream layer.

BASIS: Tested with 16 oz full-fat cream cheese, 2/3 cup sugar, 2 eggs, in a 6-inch push-pan set on the trivet over 1 cup water in a 6-qt Instant Pot Duo. Chilled overnight before slicing.385 kcal · 6g protein · 28g carbs · 28g fat
USDA FoodData Central #170854 (cream cheese) and #170864 (sour cream)
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