New York Cheesecake #17

CRUST

1. Finely grind 10 (120g) graham crackers in a food processor, or place them in a Ziploc bag and crush with a rolling pin.
2. In a small bowl, mix the ground graham crackers, a pinch of sea salt and 2 tsp - 1 1/2 tbsp (8.3g - 19g) brown sugar with a fork. (Optional, for a firmer/crisper crust: mix in 1/4 cup / 32g all-purpose flour and blind-bake.)
3. Mix in 3-4 tbsp (42g - 56g) melted unsalted butter until the mixture sticks together.
4. Line the side and bottom of a 7 x 3 inch cheesecake pan with parchment paper. Pour in the crumbs and gently press into an even layer with a flat cup, ramekin or Mason jar (use a spoon for the edges).
5. Firm the crust either by placing the pan in the freezer while you make the batter, or by blind-baking the crust in an oven for 15 minutes for a firmer, crisper result.

BATTER (Dense method) 6. In a small bowl mix 2 tbsp (16g) cornstarch, 2 pinches of sea salt and 2/3 cup (133g) white sugar. 7. In a medium bowl briefly break up 16 oz (454g) Philadelphia cream cheese, beating it for 10 seconds on low with a hand mixer. 8. Add half the sugar mixture and beat on low until just incorporated (about 20-30 sec), scraping down the sides. Add the remaining sugar mixture and beat until just incorporated (20-30 sec). 9. Add 1/2 cup (120g) sour cream and 2 tsp (10 ml) vanilla extract; beat on low until just incorporated (20-30 sec). (For a smooth & creamy option, extend the beating time to 1 minute at these steps.) 10. Blend in 2 large eggs on low, one at a time, until just incorporated (about 15-20 sec). Do not overmix. Scrape down and fold a few times. 11. Pour the batter into the pan. Tap the pan against the counter to raise air bubbles and burst them with a toothpick or fork until the surface is clear.

PRESSURE COOK 12. Make a foil sling by folding a sheet of aluminum foil; tuck the sling down the sides so it does not fold over the cake when you close the lid. 13. Pour 1 cup (250 ml) cold water into the Instant Pot and set a steamer rack inside. Lower the pan onto the rack with the foil sling (so it is not touching the water). Close the lid. 14. Pressure cook on High Pressure for 26 minutes, then Full Natural Release (about 7 minutes). Open the lid gradually, avoiding dripping condensation onto the cheesecake, and absorb any surface moisture by lightly tapping with a soft paper towel.

COOL, CHILL, SERVE 15. Let the cheesecake cool to room temperature with the lid open in the Instant Pot, or on a wire rack. 16. After 10-15 minutes of cooling, run a thin paring knife between the sidewall and the cheesecake (or parchment) to release it; pull the wrinkled parchment lightly to straighten it. 17. Once completely cooled, refrigerate at least 4-8 hours, preferably overnight. 18. To serve, warm the bottom of the pan (with a torch or heating pad) to melt the butter, carefully peel off the parchment, and enjoy.

TIPS

• If your sour cream is old, add 1 tablespoon of lemon juice with the sour cream to balance the flavor.
• Other pan sizes (uncovered): 6 x 3 inch add 5 min High Pressure; 4.5-5 x 2 inch use High Pressure 18 min + Natural Release; standard silicone cup (2.7" x 1.25") cheesecake bites use High Pressure 7 min + Natural Release.
• Wrapping the pan in aluminum foil is not necessary; if you do, add 5-7 min to the pressure cooking time.