Cheesecake. I love it. One of my favorite desserts of all time! The classic New York Cheesecake is my favorite. I think (sometimes it’s orange, or chocolate). My Instant Pot New York Cheesecake recipe makes the creamiest, most wonderful New York Cheesecake I’ve ever had!
Instant Pot New York Cheesecake
The funny thing is. I never liked cheesecake when I was younger. I didn’t care for the density, and it was just okay in terms of flavor for me. Then when Paul and I were at a restaurant in New Orleans, I tried a bite of his cheesecake, and I really liked it! It was very creamy, and had a great flavor.
I had a hard time finding a cheesecake around here that I liked. Nothing was as creamy as the one I tried with my husband. So I started looking for a way to make one that was as good. What I didn’t realize was that the cheesecakes baked in the oven were denser, and that’s what I didn’t like. Is it just me?
When I bought my Instant Pot electric pressure cooker about 2 years ago, I learned that people were making cheesecakes in them! Interesting. So I tried a few recipes. They were okay, and getting close to what I was looking for, but not my ideal. I experimented a lot. I made so many cheesecakes in the past two years! A friend of mind said she had the best cheesecake many years ago at Lindy’s in New York. Hmmm, that made sense, New York Cheesecake. So I found their recipe, which is quite infamous.
I was as inspired by the story and the history of Lindy’s as by the cheesecake recipe! Gangsters, movie stars, musicians, and authors all ate there, and had that cheesecake! Pretty neat!
I experimented with some variations, but did my own version. It had to be scaled way back as that recipe makes a big cake! But I was successful, and very excited to finally have a cheesecake that I really liked. Instant Pot New York Cheesecake! Now that this is THE cheesecake I like, I make it just like this, New York Style!
My family and friends love Instant Pot New York Cheesecake, and I make all of my flavored cheesecakes based off of this recipe!
You might like my Caramel Sauce drizzled over the top. Yum!
If you love cheesecake, try my other scrumptious recipes:
Instant Pot Chocolate Cheesecake
Pressure Cooker Dreamy Orange Cheesecake
Instant Pot Pumpkin Cheesecake
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My Instant Pot New York Cheesecake recipe makes the creamiest, most wonderful pressure cooker New York Cheesecake!
- 16 Shortbread Cookies* (1 1/2" squares or equivalent. Or use about 30 shortbread cookies, and no graham crackers)
- 3 Graham Crackers** (or just use 9 graham crackers in place of the shortbread cookies)
- 1 Tbsp Sugar
- 3 Tbsp Butter melted
- 2 8 oz Pkgs Cream Cheese (room temp)
- 1/2 cup Plus 2 Tbsp Sugar
- 1/2 tsp Orange Zest
- 1/2 tsp Lemon Zest
- 2 tsp Vanilla
- 1/4 cup Sour Cream (room temp)
- 1/3 cup Heavy Cream (room temp)
- 2 tsp Corn Starch
- 3 Eggs (room temp)
- 3/4 cup Sour Cream
- 4 tsp Sugar
- 1/8 tsp Vanilla
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Use a 6 or 7 inch x 3 inch cheesecake pan (I use a 7” Fat Daddio's Push Pan (affiliate), but you can use a springform pan as well. Whatever will fit comfortably in your pressure cooker).***
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Spray the pan with baking spray. If you have parchment paper, cut a piece to fit the bottom of your pan and spray that too (or use Worthy Parchment Liners (affiliate). When using the 6" pan, you can line the sides with parchment to make a retaining wall as the filling will rise up a bit. Just cover the pan a little looser than you would with the 7".
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Put 1 1/2 cups of cold water in the inner liner of the pressure cooker.
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Put the trivet in the pot as well.
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Usually made with aluminum foil, used to get the cheesecake in and out of the pot easily.
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Fold a 28” length of foil along the long end 3 times. You will end up with a sling that is 28” x 3”
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Place the cookies, graham crackers, and sugar in a food processor.
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Pulse several times until the cookies turn into fine crumbs.
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Add the melted butter and pulse several times to combine and soften the crumbs. You may need to scrape the bowl of the food processor and pulse a few more times.
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Pour crust mixture into your prepared pan and use your fingers or the bottom of a small glass to press the mixture into place. Cover the entire bottom of the pan and come up the sides a little. You do not have to come all the way up the sides. You want the crust to be about 1/4” thick or so.
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Put the pan in the freezer to chill and firm up while you prepare the cheesecake filling.
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Clean the crust residue out of the food processor.
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Add the room temperature cream cheese and sugar and process until smooth and creamy.
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Add the orange zest, lemon zest, vanilla, sour cream, heavy cream, and corn starch.
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Pulse several times until well combined and creamy.
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Add the room temperature eggs last. Pulse just a few short bursts until combined. If you whip the eggs too much the cheesecake will puff up and won’t have the right consistency.
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Take the crust from the freezer and pour the filling into the pan.
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Cover the pan with a paper towel, then with a piece of foil. Crimp the edges around the pan so it stays secure. It doesn't have to be really tight. If you don't want to cover the cheesecake, you don't have to, but you will need to reduce the cook time to 27 minutes for a 7", and 32 minutes for a 6".
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Lay the sling out and set the pan on it, centered. Gather up the two ends and very carefully lift the pan and set it in the pressure cooker, leaving the sling with it. Just fold over the two ends of the sling on top of the pan.
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Close the lid of the pressure cooker and set the steam release knob to the Sealing position.
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Press the Manual (or Pressure Cook) button and then the + or - button to choose 39 minutes (Cook 5 minutes longer when using the 6" pan, or for a denser cheesecake).
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When cook cycle ends, let the cooker naturally release pressure for 20 minutes. Then manually release any remaining pressure.
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When the pin drops and it is safe to open the lid, do so carefully, facing away from you.
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Gather up the two ends of the sling and VERY carefully lift the cheesecake pan out of the cooker and onto a cooling rack.
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Leave covered for 15 minutes, then carefully peel off the foil/paper towel.
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Cheesecake is done when it jiggles just a little (mostly in the center) when the pan is shook. You don't want waves. It will firm up in the fridge. If it looks to liquid, cover it back up and cook for another 5 minutes, and let naturally release for 15 minutes.
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Let cool for an hour, then put the sour cream layer on cheesecake.
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In a bowl, mix together the sour cream, sugar, and vanilla. Mix very well to start sugar dissolving.
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Spread the sour cream layer on while the cheesecake is still warm, but not hot.
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Put the cheesecake, still in the pan, into the fridge to set-up and chill for at least 4 hours before serving. I prefer to make my cheesecake in the evening and let it cool overnight.
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Remove from the push pan by setting the pan on top of a large can and pushing the pan straight down. The pan will slide down and the bottom with the cheesecake on it will stay atop the can. Slide cheesecake onto a serving dish.
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Serve as is, which is very delicious, or top with berries, Blueberry Compote, Caramel Sauce, or whatever you like.
*You can just use 9 graham crackers if you want.
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**You can use 34 (1 1/2 inch square or equivalent) shortbread cookies if you prefer.
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***If you use a 6 inch pan, add 5 minutes to cook time.
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Inspired by Lindy's famous NY Cheesecake.
RESOURCES TO MAKE INSTANT POT NEW YORK CHEESECAKE:
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Here is the 7″ Fat Daddio’s pan I use.
These are pre-cut rounds of parchment that I use to line my cheesecake pan.
This is the 6 Quart Instant Pot pressure cooker I recommend.
Would instructions be the same if I have an 8 quart Instant Pot?
Hi Donna, yes, but use 2 cups of water in the pot.
Hi Sandy….what is the name brand of the particular shortbread cookie you are using for this. Thank you so much. This cheese cake looks fabulous, but I’d like to start with what ever you used.
Hi Deborah, I use Lorna Doone cookies. They come out light and crisp, and even mixed with graham crackers, are really good!
Thank you so much for your quick reply…im hoping I can find these in the grocery store. I’ve been loving some of the cheesecakes but have not been impressed with the crust. I can’t wait to make yours.
Please let me know how it turns out!
One quick question…I thought I had already asked, but don’t see it. What is the total measured amount of crumbs after all is said and done that is needed for the crust?? Thank you again. I will for sure let you know how it turns out.
It’s about 1 1/4 cups.
Is the sour cream layer really necessary? I don’t think I’ve ever seen a NY style cheesecake with one.
Hi Mary, it’s not necessary, but I like the flavor it adds. If you search the web for New York cheesecake with sour cream layer, you will find many of them.
This was my first cheesecake ever, and it turned out wonderful! I brought it to a dinner at our friends’ home, and it was a big hit. My husband has been raving about it, and I’m looking forward to making many more. I’m also looking forward to new cheesecake recipes for various holidays and occasions. The Instant Pot was entirely new to me, although I had used the old stove-top variety years ago (always with a little trepidation). How far pressure cookers have come! Between the ease of use and your extremely helpful recipe and tips, this cheesecake looked and tasted professional. I used the Fat Daddio 7″ cake pan that you recommended, and it was perfect. I followed your instructions to the letter, and WOW, I can make beautiful and delicious cheesecake! Thanks so much!
Absolutely the BEST Cheesecake I’ve ever made thanks to your incredible recipe. Big hit with my husband as well. Could you tell me if I would have to change the cooking time if I were to make individual cheesecakes in 4″ by 1 3/4″ spring form pans. I bought 4 of them and would like to give it a whirl. Any tips would be helpful. (My original cheesecake was in a 7″ pan as you recommended) Thank you!
That’s awesome, Diane! Thank you for the nice review! If you make mini cheesecakes, start with 7 minutes, and a 15 minute natural release. I like to start with the least amount of time, then add it if I need to. Let me know how they turn out!
How long would I need to cook it if I did a half recipe of filling in a 6 inch pan? I don’t need it to be as high.
I think in this case, I would cook it for 17 minutes. The minis are a quarter of the recipe each, and they cook in about 8 minutes. I haven’t tried this, but if it’s not done, you can add a couple minutes.
Why the aluminum foil “sling”? Wouldn’t the trivet work to raise and lower the cake?
It might work for some people, but I have a hard time gripping it. The sling is just easier for me.