Instant Pot New York Cheesecake
A dense, rich New York-style cheesecake — cornstarch-stabilised filling on a salted graham crust, pressure-steamed and chilled overnight. The famously over-tested "#17".
Ingredients
Method
Bring the cream cheese, eggs and sour cream fully to room temperature first — cold ingredients are the main cause of a lumpy top.
Mix the ground graham crackers with the salt and brown sugar (and the flour, if blind-baking), then work in the melted butter until the crumbs hold together.
Line a 7-inch cheesecake pan with parchment on the base and sides, tip in the crumbs, and press into an even layer with the base of a jar.
Firm the crust: freeze it while you make the filling, or bake at 325°F for 15 minutes for a crisper base.
Stir the cornstarch, salt and sugar together in a small bowl.
Break up the cream cheese with a hand mixer on low for about 10 seconds — a hand mixer, not a stand mixer, to avoid whipping in air.
Beat in the sugar mixture in two additions on low, 20–30 seconds each, scraping the bowl between additions.
Beat in the sour cream and vanilla on low until just combined.
Blend in the eggs one at a time, 15–20 seconds each, stopping as soon as they're incorporated — overmixing here puffs the cake.
Pour the batter over the crust, tap the pan on the counter to surface the air bubbles, and pop them with a toothpick.
Pour 1 cup of cold water into the pot and set the pan on a steamer rack above it. Pressure cook on high for 26 minutes with a full natural release (roughly 7 minutes), then blot any condensation off the surface with a paper towel.
Cool toward room temperature; after 10–15 minutes, run a thin knife between the parchment and the pan wall so the cake can contract without cracking.
Once fully cool, refrigerate at least 4–8 hours, ideally overnight.
To serve, briefly warm the base of the pan to release the cake, peel away the parchment, and slice.
Notes
For a smooth or denser texture, err to the shorter or longer end of the mixing times — minimal mixing is the whole philosophy.
The overnight chill sets the signature dense New York texture.
Per serving — Calories: 288 kcal · Carbs: 25 g · Protein: 4 g · Fat: 19 g · Sodium: 271 mg · Fiber: 1 g · Sugar: 16 g
Adapted from Amy + Jacky, Pressure Cook Recipes. Method summarised in Potbelly's own words; quantities and timings as published. All credit to the original author.