New York Cheesecake (IP)

Place cream cheese, eggs, sour cream on countertop several hours in advance to reach room temperature. This important for consistency - don't skip.

PART A. MAKE THE CRUST

Ground Graham Crackers: Finely grind graham crackers in a food processor. Or place the graham crackers in a Ziploc bag and roll them with a rolling pin.

Mix Crust Mixture: In a small mixing bowl, mix finely ground graham crackers, a pinch of sea salt, 2 tsp - 1 1/2 tbsp and brown sugar together with a fork.

Melt butter and add just enough that the mixture sticks together.

Line the side & bottom of cheesecake pan with parchment paper and pour mixture into pan. Firmly pack onto the bottom using a ramekin and a spoon for the edges.

To set the crust, place cheesecake pan in the freezer while you make the cheesecake batter.

PART B. MAKE BATTER

In a small mixing bowl, whisk cornstarch, sea salt, and sugar together.

In a separate medium mixing bowl, break up the cream cheese by briefly beating it with a hand mixer using low speed.

Add in half the sugar mixture and beat until just incorporated using low speed. Scrape down bowl and add remaining sugar mixture and beat until just incorporated using low speed.

Scrape down bowl and add Sour Cream & Vanilla Extract. Beat until just incorporated using low speed.

Scrape down bowl and one at a time, blend in the eggs using low speed.

Remove pan from freezer and pour in the batter.

Remove Air Bubbles for Smooth Surface: Tap cheesecake pan against the counter to let air bubbles rise to the surface. Burst the air bubbles with a toothpick or fork. Tap until you are satisfied. Ensure the surface is clear of air bubbles or fork marks.

PART C. PRESSURE COOK CHEESECAKE

Note: Preheating the water gains a smoother cake surface.

Place a steamer rack and pour 1 cup of water in pressure cooker. Bring water to a boil (Instant Pot users: Press manual/Pressure Cook and set the time to 28 minutes). When the water begins to boil, place cheesecake pan on the steamer rack right away and seal pressure cooker. Cook for 28 minutes. When done, allow Natural release (about 8-9 minutes). Open lid gradually. Absorb any condensation on surface by lightly tapping it with a soft paper towel.

PART D. COOL, CHILL, SERVE CHEESECAKE

Place cheesecake on a wire rack to cool to room temperature.

After cooling for 10 – 15 minutes, carefully run a butter knife between the sidewall of the cake and parchment paper to release the cheesecake. from the pan. Pull the slightly wrinkled parchment paper lightly to straighten it out for a smooth side.

Chill Cheesecake in Fridge: Once the cheesecake has cooled to room temp, place it in the refrigerator for at least 4 – 8 hours (preferably overnight).