Pressure Cooker Vanilla Bean Cheesecake
A creamy, perfectly smooth New York-style cheesecake infused with real vanilla bean, cooked in the pressure cooker for a flawless crack-free top every time. Plan ahead: chill overnight before serving.
Ingredients
- 1.5 cups graham cracker crumbs
- 4 tbsp unsalted butter, melted
- 2 tbsp granulated sugar (for crust)
- 24 oz full-fat cream cheese, room temperature
- 2/3 cup granulated sugar (for filling)
- 1 vanilla bean, seeds scraped
- 1 tsp pure vanilla extract
- 3 large eggs, room temperature
- 1/2 cup full-fat sour cream, room temperature
- 2 tsp fresh lemon juice
- 2 tbsp cornstarch
- 1.5 cups water (for pressure cooker)
Instructions
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1
Grease a 7-inch springform pan. Combine 1.5 cups graham cracker crumbs, 4 tbsp melted unsalted butter, and 2 tbsp granulated sugar (for crust) in a bowl. Press firmly into the bottom and 1 inch up the sides of the pan. Freeze for 10 minutes.
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2
Beat 24 oz room temperature full-fat cream cheese with 2/3 cup granulated sugar (for filling) on medium speed until completely smooth, about 3 minutes. Scrape down the bowl.
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3
Add the scraped seeds from 1 vanilla bean and 1 tsp pure vanilla extract. Beat to combine.
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4
Add 3 room temperature large eggs one at a time, beating just until incorporated after each — do not overmix. Fold in 1/2 cup room temperature full-fat sour cream, 2 tsp fresh lemon juice, and 2 tbsp cornstarch until just combined.
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5
Pour the filling over the chilled crust. Smooth the top. Cover the pan tightly with foil, making a dome so condensation does not drip onto the surface.
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6
Pour 1.5 cups water (for pressure cooker) into the pressure cooker. Place a trivet inside. Lower the springform pan onto the trivet using a foil sling.
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7
Lock the lid and cook on high pressure for 30 minutes. Allow a full natural pressure release (about 20 minutes).
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8
Carefully lift the cheesecake out. Remove the foil — the center should jiggle slightly but not be liquid. Let cool at room temperature for 1 hour, then refrigerate uncovered for at least 8 hours or overnight.
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9
Run a thin knife around the edge before releasing the springform ring. Serve chilled.