New York Cheesecake sounds positively un-Asian, but I was intrigued by one that was apparently made in a pressure cooker by SoyBeanJenny from my Twitch community. She posted the picture and recipe link – https://www.pressurecookrecipes.com/instant-pot-cheesecake-new-york/ – on my Discord server, and assured me it was super-easy to make. It’d have to be, since I’m a novice when it comes to Western food.
(Discord is basically like a Whatsapp for gamers, but I use it despite not being a gamer, because, well, everyone on Twitch does. You can join my Discord server at , fyi.)
SoyBeanJenny used an Instant Pot; I used my Optimum Induction Pressure-Cook Pro that was sent to me by Prestige Home Appliances to test/review.
I halved the ingredients and substituted Graham Crackers with Scotch Fingers (I wasn’t aware you can’t get Graham Crackers in Australia until I googled it to see what it looked like) and took other liberties with the recipe (read: shortcuts).
By the way, don’t use a pan with a wire handle like I did; it got in the way when I tried to pop the cake out and ended up breaking it in half.
New York Cheesecake
INGREDIENTS:
Crust –
4 scotch fingers
2 Tbsps butter, melted
Pinch of salt
½ Tbsp sugar
16g plain flour
Filling –
250g cream cheese
1 large egg
60g sugar
60g sour cream
8g cornstarch
Pinch of salt
METHOD:
- Crush scotch fingers in food processor (I used the Optimum Thermocook).
- Add all other crust ingredients and mix well.
- Line a 5-inch pan with baking paper.
- Pour in crust mixture and press down with a ramekin or similar to form a level layer. Use a spoon for the edges.
- Blind bake in oven (I used an air fryer – the Optimum HealthyFry) at 160C for 15 mins. Remove and allow to cool.
- Place cream cheese in food processor and beat on low speed for 30 seconds. Add rest of filling ingredients EXCEPT the egg, and beat further until well mixed.
- Add the egg and beat until just incorporated.
- Pour into pan. Using a fork, gently scrape the surface to remove air bubbles.
- Pour 1 cup water into pressure cooker, and place trivet in it.
- Position the cheesecake on the trivet, then pressure cook on High for 20 mins (25 mins if you’re doubling the amount; remember I made a smallish cake), natural pressure release.
- Open lid and gently blot surface of cake with paper towel.
- Cool to room temperature, then chill in fridge for 4 hours (I only needed 2 hours, tbh) before serving.
Visit www.prestigehomeappliances.com.au for more information about the Optimum Induction Pressure-Cook Pro, the Optimum HealthyFry air fryer and the Optimum Thermocook.
Here’s my video on some of the other dishes I’ve made using the Optimum Induction Pressure-Cook Pro –
