Try this New York Style Cheesecake - IP recipe, or contribute your own.
Suggest a better descriptionPosition a rack in the center of the oven and preheat the oven to 350ºF if you plan on baking the crust. If you’re freezing it, you can skip this step. Regardless of which method you use, wrap your 6 or 7-inch springform pan tightly in foil and spray the inside of the pan with non-stick cooking spray.
CRUST: combine the butter and sugar in a microwave-safe bowl and zap until the butter melts, about 30-40 seconds. In a medium bowl, combine the cracker crumbs, pecans, and cinnamon. Pour the melted butter on top and using a rubber spatula mix until the crumbs are covered in the butter. Press the crumb mixture into the bottom of the prepared pan and about 1-inch up the sides. Place the pan in the freezer for 15-20 minutes or bake for 10 minutes. If baking, allow the crust to cool to room temperature before proceeding.
CHEESECAKE FILLING: In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, salt, vanilla, lemon zest, and cornstarch until smooth, about 1-2 minutes. Add the sugar and let it mix in completely before adding the eggs one at a time. Add the sour cream and mix until just combined. Pour the batter into the crust. Cover the top of the springform pan with a piece of foil and wrap it tightly around the rim.
PRESSURE COOK: Pour 1 1/4 cups of water into the base of the instant pot and place the steaming rack on the bottom. Place the springform pan on the rack. Lock the lid in place and seal the vent. Cook the cheesecake on manual high pressure for 37 minutes and allow the Instant Pot to naturally release its pressure for 25 minutes afterward (the ‘keep warm’ setting should still be on, you don’t want to turn your IP off completely).
LET COOL: carefully remove the springform pan from the IP then remove the foil. Using a piece of kitchen towel, gently wipe the surface of the cheesecake if there is any moisture on the surface of the cake. Allow the cheesecake to cool to room temperature, about 3 hours before placing it in the refrigerator to cool overnight. Cheesecake can be prepared 24-48 hours in advance. Top with whipped cream, berries, or apple or cherry pie filling before serving!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1687g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 2911 | ||
Calories from Fat: 2427 (83%) | ||
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Amt Per Serving | % DV | |
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Total Fat 269.7g | 360 % | |
Saturated Fat 138.9g | 694 % | |
Monounsaturated Fat 79.3g | ||
Polyunsanturated Fat 18.8g | ||
Cholesterol 2941.2mg | 905 % | |
Sodium 13099mg | 452 % | |
Potassium 1518.2mg | 40 % | |
Total Carbohydrate 34.9g | 10 % | |
Dietary Fiber 2.1g | 9 % | |
Sugars, other 32.8g | ||
Protein 92.5g | 132 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2911
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