My dad’s birthday was on Sunday and he had been dropping hints since I made my mom an Instant Pot cheesecake for her birthday that he wanted one as well.
I made this Peanut Butter Cup cheesecake for my mom’s birthday. It was a huge success and she declared it the best Birthday Cake she has ever had! To beat my grandma’s baking legacy is a huge accomplishment in itself!
For my Dad’s cake I made the #17 New York Cherry Cheesecake as he loves cherries.
The #17 name comes from the person testing the recipe sixteen times before deciding it was perfect. So it should be foolproof right?
This is how I made New York Cheesecake #17:
First the crust:
1 cup of graham wafer crumbs
Pinch of Sea Salt
2 teaspoons of brown sugar
Then add 3 tablespoons of butter (melted)
Mix together. Crumbs should stick together. If not, add more butter.
Line the bottom of a springform pan with parchment paper and spray the sides with Pam.
Pour crust mixture into bottom of pan and press with fingers until evenly distributed across the bottom.
Place the crust in the freezer while you make the cheesecake batter.
For the cheesecake batter use a small bowl and add:
2 tablespoons of cornstarch
2 pinches of sea salt
2/3 cup of white sugar
In a medium bowl add:
16 ounces of cream cheese (room temperature)
Use hand beater on low speed to break it up. Beating for 10 seconds.
Add half the sugar mixture from above to cream cheese. Beat to incorporate (20 to 30 seconds).
Use spatula to scrape sides of the bowl to incorporate all batter.
Add remaining sugar mixture. Beat until incorporated (20 to 30 seconds).
Use spatula to scrape sides then mix with spatula.
½ cup of sour cream
2 teaspoons of vanilla extract
Beat (20 to 30 seconds)
Blend in eggs one at a time! 20 to 30 seconds. The recipe says not to over mix the eggs as this will affect the outcome of how it bakes and tastes at the end.
Use spatula to scrape sides and ensure everything is mixed into batter.
Remove the crust from freezer and pour batter on top of crust.
Tap and shake the pan so the surface smooths out and pops the air bubbles.
Running a fork on the surface of the cheesecake helps pop more of the air bubbles. However, popping all air bubbles is impossible!
Then tap and shake some more to smooth the surface.
Now it is time to cook the cheesecake in the Instant Pot.
Place 1 cup of cold water and the trivet into the pot.
Use a foil sling to place the spring form pan into the pot.
Pressure Cook for 26 minutes and then a full natural pressure release which takes approximately 7 minutes. I set an alarm for 7 minutes and then released the rest of the air but there was very little left.
After lifting out pan with foil sling I dabbed the excess water off the surface of the cheesecake with a piece of paper towel.
It came out beautifully. However, when cooling it cracked in the middle. Which I read is common and there is a bunch of theories to “help” it not crack but it still might!
I let it fully cool, removed it from the pan and put it in the fridge overnight.
Normally, I would just buy a can of cherries to put on top. However, since it was my dad’s birthday and I was striving for the “favourite child medal,” I made a cherry compote.
I used an entire package of frozen cherries.
I poured a ¼ cup of sugar on them and let them sit for 20 minutes.
After sitting in sugar for 20 minutes I added 2 teaspoons of orange juice.
Cooked on high pressure for 1 minute and natural pressure release for 15 minutes. Released the remainder of pressure before opening pot.
This cherry compote can be used on other things, such as yogurt, ice cream, etc.
So now you are probably dying to find out how it tasted?
It got rave reviews from the family. They said the texture was perfect and the cherries were to die for!
An Instant Pot cheesecake is now expected for every birthday, whether I like it or not!