Creamiest Cheesecake

Dec 4

Strawberry cheesecake with cocktails on a red table, dessert photography

We whipped up this incredibly creamy cheesecake right in the Instant Pot—making holiday baking fast and easy! To get that perfect festive look, we topped it generously with a cascade of fresh red fruit. Serving smaller slices means you get that ideal, decadent treat without a lot of guilt. It's the perfect easy-bake dessert for your next holiday gathering!

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NY Style Cheesecake

Yield 14

Author Judy Doherty

Prep time

15 Min

Cook time

45 Min

Total time

1 Hour

We made this cheesecake in the Instapot Pot, and then topped it with fresh fruit. Smaller slices make the perfect treat without too much guilt.

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Ingredients

Cake

40 oz cream cheese, at room temperature
2 cups sugar
1 tablespoon real vanilla extract
4 large eggs, 2 yolks
1 cup sour cream

Crust

1 cup graham crumbs
pinch cinnamon
2 tablespoons olive oil

Instructions

Beat the cream cheese in a mixing machine with a paddle or with hand beaters until smooth. Add the sugar and vanilla and mix smoothly, scraping the sides of the bowl and the beaters occasionally.
Add the eggs and yolks in 3 parts, allowing them to mix in each time. Scrape the bowl and mix again. Do not whip air into the batter.
Add the sour cream. Mix well.
Meanwhile, mix the graham crackers with the olive oil and cinnamon. Press them into a greased 9-inch spring form pan.
Pour the batter into the springform pan. Cover the bottom with foil. Bake in an Instapot on the rack with a cup of water on the bottom for 25 minutes. OR bake in a 325-degree oven with a pan of water for 55 minutes.
When the cheesecake is done, it is firm in the center. Allow to cool for 15 minutes at room temperature, then remove from the pan and refrigerate.
When it's time to serve, top with jam and fruit or serve plain.

Nutrition Facts

Calories

487

Fat

35 g

Sat. Fat

19 g

Carbs

39 g

Fiber

0 g

Net carbs

38 g

Sugar

34 g

Protein

7 g

Sodium

302 mg

Cholesterol

144 mg

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Recipe Development

Judy Doherty

I am a food, beverage, and CPG product photographer specializing in photos, stop motion, and video, with over 250,000 visuals delivered worldwide. Based in Southern California and formerly in the San Francisco Bay Area, I work in my studio, throughout California, and on location nationwide. Clients hire me for my eye, creative direction, and passion for taking their idea to the next level.

My strength lies in a nimble and lean creative process. Clients love getting creative content at a reasonable cost since my studio can art direct, style, and shoot their images quickly and on budget. My studio features an extensive surface library and prop house with a fully equipped kitchen and two shooting studios.

I bring over 20 years of professional culinary experience and more than a decade in commercial photography. My work as a chef, stylist, and photographer has earned many awards, including APA Top 100, ACF Gold Medal, and a juried fine art photo exhibit at Art Basel Miami. I was Executive Pastry Chef for two Hyatt Hotels and Resorts before completing two post-baccalaureate certificates for Visual Art and Graphic Design at U.C. Berkeley Extension in San Francisco.

https://judydohertyphotography.com