Make this Easy New York Instant Pot Cheesecake #17 Recipe. Pamper yourself or impress your guests with your choice of smooth & creamy or rich & dense pressure cooker cheesecake with a crisp crust.

Jump to: Cooking TipsRecipe | Video

The Instant Pot DUO60 & Instant Pot Ultra are on Sale!! Also check out Our Handpicked Best Instant Pot Accessories

After 16 17 Instant Pot Cheesecake experiments, we’re finally satisfied enough to share our Instant Pot Cheesecake Recipe with you!

Mom, looks like your share of our Instant Pot New York Cheesecake #17 is on the way. 😉

Easy New York Instant Pot Cheesecake Recipe: make this smooth & creamy or rich & dense pressure cooker cheesecake with crisp crust. Impress guests & pamper yourself!

Subscribe & Never Miss a Recipe!
Tested Pressure Cooker Recipes Delivered To Your Inbox Weekly. 100% Free

But why 16 17 times?

We wanted to…

  • Learn the ins and outs of making a stunning Cheesecake in pressure cooker
  • Know what makes or breaks the Instant Pot Cheesecake
  • Find causes for imperfections and ways to prevent the most common issues
  • Satisfy our inner perfectionists & food nerd genes 😛

You might call us crazy..But yes! We couldn’t resist giving it one more test run using the exact Instant Pot Cheesecake Recipe right after publishing our Pressure Cooker Cheesecake Experiment.

Hence, we’re naming this baby – Instant Pot New York Cheesecake #17.

Easy New York Instant Pot Cheesecake Recipe: make this smooth & creamy or rich & dense pressure cooker cheesecake with crisp crust. Impress guests & pamper yourself!

You’ll Enjoy this Instant Pot Cheesecake #17 Because:

  • Delicious enough for special occasions, yet easy enough for a treat to pamper yourself.
  • You can choose your preferred consistency: smooth & creamy or rich & dense New York Cheesecake with a crisp crust
  • Balanced flavors – not too sweet or sour
  • How can you say no to a Cheesecake? 😉

Special Tools for Making Instant Pot Cheesecake

4 Big Steps to Make an Instant Pot Cheesecake

Here are the step-by-step instructions on how to make an Instant Pot New York Cheesecake. We split the whole process in 4 parts:

You can click on the above links to jump to a specific section.

*Note: there are various optional steps in our recipe to satisfy your inner perfectionist. Feel free to skip those steps to save time.

Join us for some Instant Pot New York Cheesecake #17!

Ingredients


Crust

  • 10 (120g) graham crackers, finely ground
  • 3 – 4 tablespoons (42g – 56g) unsalted butter, melted
  • Pinch of sea salt
  • 2 teaspoons – 1 1/2 tablespoon (8.3g – 19g) brown sugar (depending on your desired sweetness)
  • Optional: ¼ cup all-purpose (32g) flour (If you are blind-baking the crust)

Cheesecake Batter (7 inches x 3 inches)

  • 16 ounces (454g) cream cheese, room temperature
  • 2 large egg, room temperature
  • 2/3 cup (133g) white sugar
  • 1/2 cup (120g) sour cream, room temperature
  • 2 tablespoons (16g) cornstarch
  • 2 teaspoons (10ml) vanilla extract
  • Pinch of sea salt

Preparation


16 ounces (454g) cream cheese
2 large eggs
½ cup (120g) sour cream
3 – 4 tablespoons (42g – 56g) unsalted butter

Place cream cheese, eggs, sour cream on counter-top to reach room temperature.

Melt the unsalted butter.

Part A
Make the Crust


Step 1 – Ground the Graham Crackers

Ingredients & Tools

10 (120g) graham crackers
Food processor or Ziploc bag + Rolling pin

Finely ground the graham crackers in a food processor. Or place the graham crackers in a Ziploc bag and roll them with a rolling pin.

Finely ground graham crackers with rolling pin to create cheesecake crust

Step 2 – Mix the Crust Mixture

Ingredients & Tools

Finely ground graham crackers
A pinch of sea salt
2 tsp – 1½ tbsp (8.3g – 19g) brown sugar
Small mixing bowl
Fork

In a small mixing bowl, mix finely ground graham crackers, sea salt, brown sugar together with a fork.

Why add sea salt? A small pinch of sea salt heightens the flavor of other ingredients. A secret ingredient in many restaurant-quality desserts. shh… 😉

Optional Step 3 (if blind-baking) – Add Flour

Ingredients

¼ cup (32g) all-purpose flour

If you want a firmer & crisper crust, we recommend blind-baking the crust. We will discuss this in Step 7 below.

If you blind-bake, mix in the flour at this step.

Step 4 – Mix in Melted Unsalted Butter

Ingredients

3 – 4 tbsp (42g – 56g) unsalted butter, melted

Mix in unsalted butter until the mixture is sticking together.

Optional Step 5 (for smoother sides & easier release) – Line the Pan

Tools

Parchment paper
7 inches x 3 inches Fat Daddio's Cheesecake Pan (with removable bottom)

Line the side & bottom of the cheesecake pan with parchment paper.

*Note: We did not use any butter to line the parchment paper.

how to line the cheesecake pan with parchment paper for smoother side and easier release

Step 6 – Form the Crust

Ingredients & Tools

Graham cracker crumbs mixture
Measuring cup/Spoon

Pour in the graham cracker crumbs mixture.

Gently press down the crumbs with a flat measuring cup, ramekin or Mason jar to form an even layer. You can also use a spoon for the edges.

How to make an even graham cracker crust

Step 7
Firm the Crust

In our blind taste test, the baked crust was noticeably firmer and crisper compared to method #1’s freezer version.

Method #1 – Freeze the Crust

Place the cheesecake pan in the freezer while you make the cheesecake batter.

Method #2 – Blind-Bake Cheesecake Crust (for firmer & crisper crust)

Place the crust in a 325°F oven for 15 minutes.

Part B
Make the Cheesecake Batter


Step 1 – Mix the Sugar Mixture

Ingredients

2 tbsp (16g) cornstarch
A pinch of sea salt
⅔ cup (133g) white sugar
Small mixing bowl

Mix cornstarch, sea salt, and white sugar together in a small mixing bowl.

Step 2 – Briefly Beat the Cream Cheese

Ingredients & Tools

16 ounces (454g) cream cheese
Medium mixing bowl
Hand mixer

Dense Cheesecake Batter Option: In a medium mixing bowl, briefly break up the cream cheese by beating it for 10 seconds with a hand mixer using low speed.

Creamy Cheesecake Batter Option: beat the cream cheese for 1 minute with a hand mixer using low speed.

Step 3 – Mix in the Sugar Mixture

Ingredients & Tools

Sugar mixture
Hand mixer
Silicone spatula

Dense Cheesecake Batter Option: Add in half the sugar mixture and beat until just incorporated using low speed (roughly 20-30 seconds).

Scrape down the sides and the hand mixer with a silicone spatula every time a new ingredient is added.

Add the remaining sugar mixture and beat until just incorporated using low speed (roughly 20-30 seconds).

Creamy Cheesecake Batter Option: beat half the sugar mixture for 1 minute with a hand mixer using low speed. Then, add the remaining sugar mixture and beat for another 1 minute using low speed.

Step 4 – Add Sour Cream & Vanilla Extract

Ingredients & Tools

½ cup (120g) sour cream
2 tsp (10 ml) vanilla extract
Cream cheese mixture
Hand mixer

Dense Cheesecake Batter Option: Add sour cream and vanilla extract to the cream cheese mixture. Beat until just incorporated using low speed (20-30 seconds).

Creamy Cheesecake Batter Option: beat the cheesecake batter for 1 minute with a hand mixer using low speed.

Step 5 – Blend in the Eggs

Ingredients & Tools

2 large eggs
Hand Mixer
Silicone spatula

Blend in the two eggs using low speed, one at a time. Mix until just incorporated (about 15 – 20 seconds with a hand mixer). Try not to overmix on this step.

Scrape down the sides and the hand mixer with a silicone spatula and fold a few times to make sure everything is fully incorporated.

Step 6 – Pour Batter into the Pan

Ingredients & Tools

Cream cheese batter
Cheesecake pan

Pour cream cheese batter into the cheesecake pan.

pouring the instant pot cheesecake batter

Optional Step 7 – Remove Air Bubbles for Smooth Surface

Tap the cheesecake pan against the counter to let the air bubbles rise to the surface.

how to remove air bubbles in cheesecake

Burst the air bubbles with a toothpick or fork.

Use a fork to remove air bubbles

The longer you tap, the more air bubbles you’ll be able to burst.

It’s an art that requires patience!

Tap until you are satisfied. Ensure the surface is clear of air bubbles or lines.

Side note: what we learned from our 16 17 experiments, it’s almost impossible to remove all air bubbles.

Part C
Pressure Cook the Cheesecake


For easier removal of the cheesecake pan: make a foil sling by folding a piece of aluminium foil.

*Note: Be sure to tuck in the foil sling down the sides (don’t let it fold over the cake when you close the lid).

how to use a foil sling to remove cheesecake from instant pot

Method #1

Ingredients & Tools

1 cup (250 ml) of cold water
Trivet/steamer rack
Foil sling
Instant Pot Pressure Cooker

Pour cold water in the pressure cooker.

Place the cheesecake pan on top of a trivet (so, it’s not touching the water) with a foil sling.

Close the lid.

Pressure Cooking Time: High Pressure for 26 minutes
Pressure Release Method: Full Natural Release (takes roughly 7 minutes)

Open the lid gradually.

Absorb any condensation on the surface by lightly tapping it with a soft paper towel.

Perfectionist’s Method #2 – Prevent Surface Dents

Cause of surface dents: Dents on the cheesecake’s surface is mostly caused by the condensation build-up during the “going up to pressure” stage.

Why use this method? By starting with boiling water, we can shorten the “going up to pressure” time in order to minimize condensation.

Ingredients & Tools

1 cup (250 ml) of water
Trivet/steamer rack
Foil sling
Instant Pot Pressure Cooker

Place a trivet and pour water in the pressure cooker. Bring water to a boil (Instant Pot users: Press manual and set the time to 28 minutes).

When the water begins to boil, place the cheesecake pan on the trivet with a foil sling right away.

*Caution: Don’t wait too long to place the cheesecake in pressure cooker, as it’ll affect the cooking time. Place it immediately once the water begins to boil. This prevents too much water from evaporating.

Immediately close the lid and let it pressure cook. It should go up to pressure in ~1 minute.

Pressure Cooking Time: High Pressure for 28 minutes
Pressure Release Method: Full Natural Release (takes roughly 7 – 9 minutes)

Open the lid gradually.

Absorb any condensation on the surface by lightly tapping it with a soft paper towel.

Part D
Cool, Chill, & Serve the Cheesecake


Step 1 – Cooling the Cheesecake

Allow the cheesecake to cool to room temperature with the lid open in the pressure cooker.

Or place it on a wire rack to cool to room temperature.

cooling the instant pot cheesecake in pressure cooker

Optional Step 2 – Release the Cheesecake from the Sidewall to Avoid Cracking

After cooling for 10 – 15 minutes, carefully run a thin paring knife between the sidewall and the cheesecake (or parchment paper) to release the cheesecake from the container.

how to best release the instant pot cheesecake from the pan

The parchment paper will wrinkle after pressure cooking. Pull it lightly to straighten it out for a smooth side.

Step 3 – Chill the Cheesecake in the Fridge

Once the cheesecake has completely cooled, place it in the refrigerator for at least 4 – 8 hours.

Step 4 – Serve

Remove the cheesecake from the refrigerator.

The best way to release the cheesecake from the bottom pan is warm the bottom of the pan to melt the butter. You can use a torch or heating pad for this step.

How to release Cheesecake from cheesecake pan

Carefully peel off the parchment paper.

Enjoy! 😀


Cooking Tips for Instant Pot Cheesecake

1. Smooth & Creamy Cheesecake Option:

Adjust the beating time to 1 minute for Part B – Step 2 (cream cheese), Step 3 (sugar mixture), and Step 4 (sour cream & vanilla extract).

2. Do We Need to Add Lemon Juice to the Cheesecake Batter?

We tried using fresh Sour Cream and old Sour Cream. Old sour cream has lost some of the tangy flavors, so adding 1 tablespoon of lemon juice will help balance the flavors. Add it in Part B – Step 4 with the sour cream.

But if your sour cream is fresh, no lemon juice is needed unless you like extra tangy flavor. 🙂

3. Can I Modify this Cheesecake Recipe For a 6 x 3 inches Cheesecake Pan?

Yes! You can use the same recipe. Due to the increase in thickness, add 5 mins High Pressure Pressure Cooking Time.

4. Can I Wrap My Cheesecake with Aluminum Foil?

Some users like to wrap their cheesecake with aluminum foil for pressure cooking, but it’s not necessary. If you do decide to wrap the pan with aluminum foil, add additional 5 – 7 mins to our stated pressure cooking time in this recipe.

5. For more in depth Instant Pot Cheesecake Cooking Tips:

Pressure Cooker Cheesecake Guide: 11 tested tips for a stunning Cheesecake in Instant Pot. Developed based on 16 experiments.

Watch: How To Make Instant Pot Cheesecake #17 Recipe Video

Can’t see the cooking video? Watch it here.

Craving more? Subscribe  to Pressure Cook Recipes to get our newest recipes delivered straight to your inbox.

Instant Pot New York Cheesecake #17
Easy New York Style Instant Pot Cheesecake Recipe: Pamper yourself & impress guests with your choice of smooth/creamy or rich/dense pressure cooker cheesecake with crisp crust.
Author:
Recipe type: Brunch, Dessert, Party Food, Snack, Easy
Cuisine: American  
  Prep:  |  Cook:  |  Total:
  Serving: 7-inch
  Rated 4.9/5 from 24 reviews
 
Ingredients
Crust
  • 10 (120g) graham crackers, finely ground
  • 3 - 4 tablespoons (42g - 56g) unsalted butter, melted
  • Pinch of sea salt
  • 2 teaspoons - 1½ tablespoon (8.3g - 19g) brown sugar (depending on your desired sweetness)
  • Optional: ¼ cup all-purpose (32g) flour (If you are blind-baking the crust)

Cheesecake Batter (7 inches x 3 inches)
  • 16 ounces (454g) cream cheese, room temperature
  • 2 large egg, room temperature
  • ⅔ cup (133g) white sugar
  • ½ cup (120g) sour cream, room temperature
  • 2 tablespoons (16g) cornstarch
  • 2 teaspoons (10ml) vanilla extract
  • Pinch of sea salt
Instructions
A. Make the Crust
  1. Ground the Graham Crackers: Finely ground 120g graham crackers in a food processor. Or place the graham crackers in a Ziploc bag and roll them with a rolling pin.
  2. Mix the Crust Mixture: In a small mixing bowl, mix finely ground graham crackers, a pinch of sea salt, 2 tsp - 1½ tbsp (8.3g - 19g) brown sugar together with a fork.
  3. Optional Perfectionist’s Step - Add Flour (if blind-baking for firmer & crisper crust): mix in ¼ cup (32g) all-purpose flour.
  4. Add Melted Unsalted Butter: Mix in roughly 3 - 4 tbsp (42g - 56g) unsalted butter until the mixture is sticking together.
  5. Optional Perfectionist’s Step - Line the Pan (for smoother sides & easier release): Line the side & bottom of cheesecake pan with parchment paper.
    *Note: We did not use any butter to line the parchment paper.
  6. Form the Crust: Pour in the graham cracker crumbs mixture. Gently press down the crumbs with a ramekin or Mason jar to form an even layer. You can also use a spoon for the edges.
  7. Firm the Crust
    Method #1: Place the cheesecake pan in the freezer while you make the cheesecake batter.
    Perfectionist’s Method #2 - Blind-Bake Cheesecake Crust (for firmer & crisper crust): Place the crust in a 325°F oven for 15 minutes.
B. Make the Dense Cheesecake Batter
  1. Mix the Sugar Mixture: Mix 2 tbsp (16g) cornstarch, a pinch of sea salt, and ⅔ cup (133g) white sugar together in a small mixing bowl.
  2. Briefly Beat the Cream Cheese: In a medium mixing bowl, briefly break up the 454g cream cheese by beating it for 10 seconds with a hand mixer using low speed.
  3. Mix in the Sugar Mixture: Add in half the sugar mixture and beat until just incorporated using low speed (roughly 20 - 30 seconds). Scrape down the sides and the hand mixer with a silicone spatula every time a new ingredient is added. Add the remaining sugar mixture and beat until just incorporated using low speed (roughly 20 - 30 seconds).
  4. Add Sour Cream & Vanilla Extract: Add ½ cup (120g) sour cream and 2 tsp (10 ml) vanilla extract to the cream cheese mixture. Beat until just incorporated using low speed (20 - 30 seconds).
  5. Blend in the Eggs: Blend in the two eggs using low speed, one at a time. Mix until just incorporated (about 15 – 20 seconds with a hand mixer & less time if you are using a powerful stand mixer). Try not to overmix on this step. Scrape down the sides and the hand mixer with a silicone spatula and fold a few times to make sure everything is fully incorporated.
  6. Pour Batter into the Pan: Pour cream cheese batter into the cheesecake pan.
  7. Perfectionist’s Optional Step – Remove Air Bubbles for Smooth Surface: Tap the cheesecake pan against the counter to let the air bubbles rise to the surface. Burst the air bubbles with a toothpick or fork.
    Tap until you are satisfied. Ensure the surface is clear of air bubbles or lines.
    See above photos for demo.
C. Pressure Cooking the Cheesecake
  1. Method #1: Pour 1 cup (250 ml) of cold water in the pressure cooker. Place the cheesecake pan on top of a trivet (so, it’s not touching the water). Close the lid and pressure cook at High Pressure for 26 minutes and Full Natural Release. Natural release will take roughly 7 minutes. Open the lid gradually. Absorb any condensation on the surface by lightly tapping it with a soft paper towel.

    Perfectionist’s Method #2 - Prevent Surface Dents: Place a trivet and pour 1 cup (250ml) of water in the pressure cooker. Bring water to a boil (Instant Pot users: Press manual and set the time to 28 minutes).

    When the water begins to boil, place the cheesecake pan on the trivet with a foil sling right away.

    *Caution: Don't wait too long to place the cheesecake in pressure cooker, as it'll affect the cooking time. Place it immediately once the water begins to boil. This prevents too much water from evaporating.

    Immediately close the lid with the venting knob at venting position. Turn venting knob to sealing position and let it pressure cook at High Pressure for 28 minutes and Full Natural Release. It should go up to pressure in roughly 1 minute. Natural release will take roughly 7 – 9 minutes. Open the lid gradually. Absorb any condensation on the surface by lightly tapping it with a soft paper towel.
D. Cool, Chill, Serve the Cheesecake
  1. Cooling the Cheesecake: Allow the cheesecake to cool to room temperature with the lid open in the pressure cooker. Or place it on a wire rack to cool to room temperature.
  2. Perfectionist’s Optional Step - Release the Cheesecake from the Sidewall to Avoid Cracking: After cooling for 10 – 15 minutes, carefully run a thin paring knife between the sidewall and the cheesecake (or parchment paper) to release the cheesecake from the container. Pull the slightly wrinkled parchment paper lightly to straighten it out for a smooth side.
  3. Chill the Cheesecake in the Fridge: Once the cheesecake has completely cooled, place it in the refrigerator for at least 4 – 8 hours.
  4. Serve: Remove the cheesecake from the refrigerator. The best way to release the cheesecake from the bottom pan is warm the bottom of the pan to melt the butter. You can use a torch or heating pad for this step. Carefully peel off the parchment paper. Enjoy~

Spread the Love by sharing this recipe & tips on Facebook & Pinterest, so others can enjoy it too! Thank you 🙂

Notes
Smooth & Creamy Cheesecake Option: Remember to adjust the beating time to 1 minute for Part B - Step 2 (cream cheese), Step 3 (sugar mixture), and Step 4 (sour cream & vanilla extract).

For 6 x 3 inches Cheesecake Pan: add 5 mins High Pressure Pressure Cooking Time.


Easy New York Instant Pot Cheesecake Recipe: make this smooth/creamy or rich/dense pressure cooker cheesecake with crisp crust. Pamper yourself & impress guests!

Last update on 2017-11-19 based on Amazon US | Images from Amazon Product API

Send this to a friend