My Instant Pot New York Cheesecake recipe makes the creamiest, most wonderful pressure cooker New York Cheesecake!
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).***
Put 1 1/2 cups of cold water in the inner liner of the pressure cooker.
Place the graham crackers and sugar in a food processor.
Add the room temperature cream cheese and sugar and process until smooth and creamy.
Add the vanilla, heavy cream, and corn starch, orange zest, and lemon zest, if using.
Add the room temperature eggs last. Pulse a few short bursts until just combined. If you whip the eggs too much the cheesecake will puff up and won’t have the right consistency.
Place the pan on a trivet/rack with handles and put it in the pot.
(If using a sling) 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 to the side of the pan.
Press the Manual (or Pressure Cook) button and then the + or - button to choose 27 minutes, High pressure (Cook 5 minutes longer when using the 6" pan).
When cook cycle ends, let the cooker naturally release pressure for 15 minutes. Then manually release any remaining pressure.
When the pin drops and it is safe to open the lid.
(If using a sling) Gather up the two ends of the sling and VERY carefully lift the cheesecake pan out of the cooker and onto a cooling rack.
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 10 minutes.
Let cool for an hour, then put the sour cream layer on cheesecake.
Spread the sour cream layer on while the cheesecake is still warm, but not hot.
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.
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.
*If you use a 6 inch pan, add 5 minutes to cook time.
Inspired by Lindy's famous NY Cheesecake.