Cheesecake is a deceptively simple dessert. There’s nowhere to hide with a plain cheesecake—it’s all about the marriage of flavor and texture. That creamy, rich filling over a deliciously crisp cookie crust is the perfect combination in my book. I’ve had cheesecake all over the U.S. but, most cheesecakes were mediocre! Even the widely accepted kings of the cake like Junior’s and Carnegie Deli in NYC cannot hold a candle to my personal recipe. And I hate to start a bi-coastal cheesecake war here—but the best cheesecake I’ve had in the entire US of A happens to be in Los Angeles at the famous landmark Langer’s Deli (they also have the Best pastrami west of Katz’s Deli).
After YEARS of making cheesecake the traditional way at home in my sometimes unforgiving oven I’ve developed this perfect cheesecake recipe inspired by Langer’s—and adapted it for the Instant Pot. It’s thick, creamy and perfectly balanced with subtle flavors of vanilla and citrus I long for in a good slice. I add a sour cream topping to make it extra special, it makes your cheesecake look perfect and the refreshing tang and creaminess from the topping really takes the cheesecake to the next level. It’s the best cheesecake I’ve ever made, the texture turns out perfectly from “baking” it in the Instant Pot. You will impress all your friends and family with this recipe!
If you use your Instant Pot on the counter under your cabinets, this is an awesome accessory that diverts the steam downward and away from your cabinets (purchase here)