New York Cheesecake

Critical Tips Before You Start:

1. We highly recommend using a hand mixer to mix the cheesecake batter instead of a stand mixer. Stand mixers are often more powerful, so you can easily overmix and introduce too much air into the batter, which may result in a puffy souffle-style cheesecake.
2. Read the 11 Tested Tips to Make a Stunning Pressure Cooker Cheesecake guide.

Preparation: 3. Place 16 oz (454g) cream cheese, 2 large eggs and 1/2 cup (120g) sour cream on the counter to reach room temperature. Then melt the 3-4 tbsp (42-56g) unsalted butter. Pro Tip: this is critical for success, so make sure all these ingredients are at room temperature before you start or you may end up with a lumpy fluff-top cheesecake. Don't skip this step!

Part A. Make the Crust: 4. Ground graham crackers: finely grind 120g graham crackers in a food processor, or place them in a Ziploc bag and roll with a rolling pin. 5. Mix crust mixture: in a small bowl, mix the finely ground graham crackers, a pinch of sea salt and 2 tsp-1 1/2 tbsp (8.3-19g) brown sugar together with a fork. 6. Perfectionist's step - add flour (if blind-baking for a firmer & crisper crust): mix in 1/4 cup (32g) all-purpose flour. 7. Add melted unsalted butter: mix in roughly 3-4 tbsp (42-56g) unsalted butter until the mixture sticks together. 8. Line pan: line the side and bottom of the cheesecake pan with parchment paper. Note: we did not use any butter to line the parchment. 9. Form crust: pour in the graham cracker crumbs. Gently press down with a ramekin or Mason jar to form an even layer; use a spoon for the edges. 10. Firm crust - Method #1 (Freeze): place the pan in the freezer while you make the batter. Method #2 (Blind-bake, for a firmer & crisper crust): place the crust in a 325F oven for 15 minutes.

Part B. Make Dense Cheesecake Batter: 11. Mix sugar mixture: mix 2 tbsp (16g) cornstarch, 2 pinches of sea salt and 2/3 cup (133g) white sugar together in a small bowl. 12. Briefly beat cream cheese: in a medium bowl, briefly break up the 454g cream cheese by beating for 10 seconds with a hand mixer on low speed. 13. Mix in sugar mixture: add half the sugar mixture and beat until just incorporated on low speed (roughly 20-30 seconds). Scrape down the sides and mixer with a silicone spatula each time. Add the remaining sugar mixture and beat until just incorporated (20-30 seconds). 14. Add sour cream & vanilla: add 1/2 cup (120g) sour cream and 2 tsp (10ml) vanilla extract. Beat until just incorporated on low speed (20-30 seconds). 15. Blend in eggs: blend in the two eggs on low speed, one at a time, until just incorporated (about 15-20 seconds). Try not to overmix. Scrape down and fold a few times to fully incorporate. 16. Pour batter into pan. 17. Remove air bubbles for a smooth surface: tap the pan against the counter to let air bubbles rise, then burst them with a toothpick or fork. Ensure the surface is clear of bubbles or fork marks.

Part C. Pressure Cook Cheesecake: 18. Method #1: pour 1 cup (250ml) cold water into the pressure cooker. Place the cheesecake pan on a steamer rack (not touching the water). Close the lid and pressure cook at High Pressure for 26 minutes with a Full Natural Release (roughly 7 minutes). Open the lid gradually and absorb any condensation by lightly tapping with a soft paper towel. Method #2 (Perfectionist's - prevent surface dents): place a steamer rack and pour 1 cup (250ml) water into the cooker. Bring the water to a boil (Instant Pot: press Manual/Pressure Cook, set 28 minutes). When the water boils, immediately place the cheesecake pan on the rack with a foil sling. Caution: don't wait too long or it will affect the cooking time. Close the lid with the venting knob at Venting, then turn it to Sealing and pressure cook at High Pressure for 28 minutes with a Full Natural Release (goes up to pressure in ~1 minute; natural release ~7-9 minutes). Open the lid gradually and absorb condensation with a soft paper towel.

Part D. Cool, Chill, Serve: 19. Cool cheesecake: let it cool to room temperature with the lid open in the cooker, or on a wire rack. 20. Release from sidewall to avoid cracking: after 10-15 minutes, carefully run a thin paring knife between the sidewall and parchment to release. Gently pull the wrinkled parchment to straighten it for a smooth side. 21. Chill in fridge: once completely cooled, refrigerate at least 4-8 hours (preferably overnight). 22. Serve: to release from the bottom pan, warm the bottom to melt the butter (use a torch or heating pad). Carefully peel off the parchment. Enjoy!

Notes: Smooth & Creamy option: adjust the beating time to 1 minute for Part B steps 2 (cream cheese), 3 (sugar mixture) and 4 (sour cream & vanilla). For a 6x3 inch pan: add 5 minutes of High Pressure cooking time.