New York Cheesecake


PREP TIME: 15 Minutes

COOK TIME: 57 minutes




  • 1 cup  graham cracker crumbs
  • 1 tablespoon light brown sugar
  • 3 tablespoons melted butter


  • ⅔ cup granulated sugar
  • 1½ tablespoons cornstarch
  • Pinch of salt
  • 1 pound regular cream cheese, softened
  • ¼ cup sour cream
  • 1 teaspoon vanilla extract
  • 2 large eggs



  1. PREHEAT an oven to 350°F.
  2. MIX together the graham cracker crumbs, brown sugar, and butter until it resembles coarse sand.
  3. LINE the bottom of a 7 inch X 3 inch springform pan with an 8 inch round of parchment paper.
  4. LOCK in the collar of the springform pan closing it onto the base.
  5. LIGHTLY GREASE the lined parchment pan with butter or a nonstick baking spray.
  6. TRANSFER the graham cracker crumb mixture to the pan. Firmly press it onto the bottom pan in an even layer and about ½ inch thick.
  7. BAKE the crust in the oven for 12 minutes. Carefully remove form the oven when finished baking and cool. 


  1. SIFT together the sugar, cornstarch, and salt. Set aside.
  2. BEAT the cream cheese, sour cream, and sugar and cornstarch together using an electric mixture. Beat until everything is well incorporated.
  3. MIX in the vanilla extract
  4. ADD the eggs, one at a time, beating just until blended after each addition.
  5. POUR the cheesecake batter onto the cooled crust gently tap the pan against the countertop to remove any air bubbles.
  6. CREATE a foil sling by folding a 20 inch long sheet of aluminum foil in half lengthwise twice to create a 3 in wide strip.
  7. PLACE the cheesecake atop the foil sling, for easy insertion and removal from the Cosori Pressure Cooker.
  8. ADD 1½ of water along with a metal rack to the pressure cooker and gently lower in the cheesecake inside, folding the sling over inward.
  9. SECURE THE LID on the pressure cooker, making sure the pressure release valve is in the lock position.
  10. SELECT Bake, adjust to “More/High”, and press On/Start.
  11. NATURAL RELEASE for 15 minutes when done cooking. Release any residual pressure that may be left in the machine and carefully remove lid.
  12. REMOVE the cheesecake from the pressure cooker carefully and allow to cool in the freezer for 4-8 hours.
  13. UNLOCK the collar and use the parchment paper to easily move the cheesecake onto a serving platter.