New York Cheesecake in 60 Seconds


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NY Cheesecake in 60 seconds Recipe: (23cm springform pan) Crust: 400g graham crackers (Digestive) 30g (3/8 cup) sugar 150g …

39 replies
  1. TOILETPOOL
    TOILETPOOL says:

    Cheesecake cracks never happened to me. I bet it happened because either your batter was to thick (the fact that you could even spread top told me that. Your batter should be loose enough to even itself out), could also be you didn't put actual hot water in the pan, add ro that there there may have not been enough water in the pan or finally that aluminum foil thing you did? Idk why you put it there, but it wasn't necessary

    Reply
  2. Lugenfabrik
    Lugenfabrik says:

    Easy trick to avoid cracks: don’t open the oven after the cheesecake is done baking!

    Let the temperature of the cheesecake lower gradually in the oven for at least 3 hours, you’ll never get a crack again.

    Reply

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