It’s been a hot minute since the last time I posted here! There’s been alot going on, some good, some not, and I’ve just been doing what I gotta do to get through. I’ll share more about that in another post.
I watched the new Martha documentary on Netflix today and it was so good! She shared things from her past I’d never heard before which was a treat and kinda surprising for me because I am this woman’s untimate fan. She inspires me and most of what I’ve accomplished in the way of business, food and homekeeping come from sources she created, designed or wrote. I am a collector of her magazines, and have many years’ worth in my collection. I own many of her books on a variety of topics ranging from Entertaining, the book that made her famous to recipe books like Cookies and Martha Stewart’s Baking Handbook. So after getting all fired up, I knew what I should make for a little Halloween treat for the family. It should be something baked…..and sweet! I wanted it to be something delicious and classic but easy to pull off. Out came the Instantpot! Years ago I’d made a few of the most delicious cheesecakes in my Instantpot and I knew this was the answer. A cheesecake that would bake to this level of perfection without having to hover over it. And it would be done in about a half hour. Perfect!
The cheesecake I’m referring to is the famous Cheesecake #17! It’s all over the internet and it’s not a wonder why! It’s the perfect blend of creamy cheesy goodness, it’s fluffy and has a soft creamy feel in your mouth kind of like an unbaked cheesecake would but it has a hint of that dense, rich flavour that comes with a baked cheesecake……and it’s rises so high!
New York Style Cheesecake #17 – Instantpot
Equipment
- 1 7×3 springform pan
- 1 Parchment paper
Ingredients
For the crust:
- 1 1/2 cups graham crumbs
- 1/4 cup unsalted butter
- 1 pinch salt
For the Batter:
- 16 oz Cream cheese (2 blocks), room temperature
- 2 large eggs, room temperature
- 2/3 cups white granulated sugar
- 1/2 cup sour cream, room temperature
- 2 tbsp cornstarch
- 2 tsp vanilla extract
- 1 pinch salt
Instructions
- Line springform pan with parchment paper, no need to grease the paper. Set aside. Create a tin foil sling to lower pan into the Instantpot and remove when done cooking. Set aside.
- In a small bowl place the 1/4 cup melted butter and pinch of salt. Stir in graham crumbs. Press mixture into springform pan using back of spoon or a glass. Freeze for approximately 20 minutes while you prepare batter.
- In a small bowl, stir together cornstarch, salt and white sugar.
- Using a hand mixer (stand mixers incorporate too much air into the batter), beat cream cheese till it begins to smooth out. Mix in sugar mixture above. Add small amounts and incorporate as you go so you don't end up with sugar and cornstarch everywhere! Do not overmix.
- Add sour cream and vanilla. Again do not overmix or you will end up with a really puffy cheesecake. Blend in eggs.
- Pour into prepared pan and tap the pan on counter several times to remove any air bubbles. Remaining bubbles can be removed by popping with a fork or toothpick.
- Pour 1 cup water into bottom of Instantpot. Add steamer rack in the bottom and place cheesecake on the rack using the foil sling you made above. Put on lid and lock in place. Set Instantpot to High Pressure for 26 minutes. Once cooking time is complete, let pressure release naturally for about 7 minutes before removing cheesecake from Instantpot.
- Cool for 10 minutes and run a small knife around inside or parchment paper. Remove springform and cool on wire rack. Store in fridge, removing parchment paper before cutting.
