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.
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Tried the Recipe? Rate it here 4.99 from 689 votes
After1617 Instant Pot Cheesecake experiments,we’re finally satisfied enoughto share ourInstant Pot CheesecakeRecipe with you!
Mom, looks like your share of our Instant Pot New York Cheesecake #17 is on the way. 😉
But why 1617 times?
We wanted to…
- Learn the ins and outs of making a stunning Pressure Cooker Cheesecake
- Know what makes or breaks the Instant Pot Cheesecake
- Find causes for imperfections & 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 runusing 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.
Toolsfor Instant Pot Cheesecake Recipe
- Instant Pot Electric Pressure Cooker
- Hand Mixer
- Fat Daddio's Cheesecake Pan (with removable bottom) – we used the 7 inches x 3 inches Pan for our 6 Quart Instant Pot
- Silicone Spatula
4 Big Steps to Make Instant Pot Cheesecake
Here are the Step-by-Step instructions on how to make an Instant Pot New York Cheesecake.
Whole Process Consists of 4 Parts:
A. Make CrustB. Make Cheesecake BatterC. Pressure Cook CheesecakeD. Cool, Chill, Serve Cheesecake
*Note: there are various optional steps in our recipe to satisfy yourinner perfectionist. Feel free to skip those steps to save time. 🙂
Ingredients forInstant Pot New York Cheesecake #17
Crust
- 10 (120g) graham crackers, finely ground
- 3 – 4 tablespoons (42g – 56g) unsalted butter, melted
- A pinch sea salt
- 2 teaspoons – 1 1/2 tablespoon (8.3g – 19g) brown sugar (depending on your desired sweetness)
- Optional: ¼ cup (32g)all-purpose flour (For blind-bake crust)
Cheesecake Batter (7 inches x 3 inches)
- 16 ounces (454g) Philadelphia cream cheese, room temperature
- 2 large eggs, 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
- 2 pinches sea salt
PREPARATION
16 ounces (454g)Philadelphia cream cheese
2 largeeggs
½ cup (120g)sour cream
3 – 4 tablespoons (42g – 56g)unsalted butter
Place cream cheese, eggs, sour cream on counter-top to reachroom temperature.
Then, melt the unsalted butter.
*Critical Tip: this is critical for your cheesecake’s success, so please please make sure all the above ingredients are at room temperature before you start. If not, you may end up with lumpy fluff top cheesecake. So don’t skip this step! 🙂
PART A
MAKE THE CRUST
1
Ground Graham Crackers
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.
2
Mix Crust Mixture
Finely ground graham crackers
A pinchsea 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.
*Pro Tip: Why add sea salt?Asmall pinch of sea salt heightens the flavor of other ingredients. A secret ingredient in many restaurant-quality desserts.shh… 😉
3
Optional – Add Flour
¼ cup (32g)all-purpose flour
If you wanta firmer & crisper crust, we recommend blind-baking the crust. We’ll discuss this in Step 7below.
If you’re blind-baking your crust, mix in the flour at this step.
4
Mix in Melted Unsalted Butter
3 – 4 tbsp (42g – 56g)unsalted butter, melted
Mix in unsalted butter until the mixture sticks together.
5
Line Pan
7 inches x 3 inches Fat Daddio's Cheesecake Pan (with removable bottom)
Line the side & bottom of the cheesecake pan with parchment paperfor smoother sides & easier release.
*Note: We did not use any butter to line the parchment paper.
6
Form Crust
Graham cracker crumbs mixture, from above
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.
7
Firm Crust
In our blind taste test, the Method #2: Blind-Baked Crust was noticeably firmer and crisper compared to Method #1’s freezerversion.
Method #1 – Freeze the Crust:Place the cheesecake pan in the freezer while you make the cheesecake batter.
Method #2 – Blind-Bake the Crust (for firmer & crisper crust):Place the crust in a 325°F oven for 15 minutes.
PART B
MAKE CHEESECAKE BATTER
*Critical Tip: We highly recommend using aHand Mixer instead of a Stand Mixer. Stand Mixer is usually more powerful, thus you can easily overmix and introduce too much air into the cheesecake batter. This may result in a puffy souffle-style cheesecake.
*Note:Click on the Tabs to choose Method #1: Dense or Method #2: Creamy.
- Dense Cheesecake Batter
- Creamy Cheesecake Batter
Method #1: Dense Cheesecake Batter
8
Mix Sugar Mixture
2 tbsp (16g) cornstarch 2pinches of sea salt ⅔ cup (133g) white sugar Small mixing bowl
Mix cornstarch, sea salt, and white sugar together in a small mixing bowl.
9
Briefly Beat Cream Cheese
16 ounces (454g) Philadelphia cream cheese Medium mixing bowl Hand mixer
In a medium mixing bowl, briefly break up the cream cheese by beating it for 10 seconds with a hand mixer using low speed.
10
Mix in Sugar Mixture
Sugar mixture, from above Hand mixer Silicone spatula
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 remaining sugar mixture and beat until just incorporated using low speed (roughly 20-30 seconds).
11
Add Sour Cream & Vanilla Extract
½ cup (120g) sour cream 2 tsp (10 ml) vanilla extract Hand mixer
Add sour cream and vanilla extract to the cream cheese mixture. Beat until just incorporated using low speed (20-30 seconds).
Method #2: Creamy Cheesecake Batter
8
Mix Sugar Mixture
2 tbsp (16g) cornstarch 2pinches of sea salt ⅔ cup (133g) white sugar Small mixing bowl
Mix cornstarch, sea salt, and white sugar together in a small mixing bowl.
9
Briefly Beat Cream Cheese
16 ounces (454g) Philadelphia cream cheese Medium mixing bowl Hand mixer
In a medium mixing bowl, beat the cream cheese for 1 minute with a hand mixer using low speed.
10
Mix in Sugar Mixture
Sugar mixture Hand mixer Silicone spatula
Add in half the sugar mixture and beat for 1 minute with ahand mixer using low speed. Scrape down the sides and the hand mixer with a silicone spatula every time a new ingredient is added. Then, add remaining sugar mixture and beat for another 1 minute using low speed.
11
Add Sour Cream & Vanilla Extract
½ cup (120g) sour cream 2 tsp (10 ml) vanilla extract Cream cheese mixture Hand mixer
Add sour cream and vanilla extract to the cream cheese mixture. Beat the cheesecake batter for 1 minute with a hand mixer using low speed.
12
Blend in Eggs
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.
13
Pour Batter in Pan
Cream cheese batter
Cheesecake pan
Pour cream cheese batter into the cheesecake pan.
14
Remove Air Bubbles for Smooth Surface
Tap cheesecake pan against the counter to let the air bubbles rise to the surface.
Burst the air bubbles with a toothpick or fork.
The longer you tap, the more air bubbles you’ll be able to burst.
Removing air bubbles is an art that requires patience!
Tap until you are satisfied. Ensure the surface is clear of air bubbles or fork marks.
Side note: what we learned from our 16 17experiments, it’s almost impossible to remove all air bubbles.
PART C
PRESSURE COOK CHEESECAKE
To make it easier to take out the cheesecake pan from Instant Pot: make a foil sling by folding a piece of aluminum foil (as shown below).
*Note: Be sure to tuck in the foil sling down the sides (don’t let it foldover the cake when you close the lid).
Click on the Tabs to choose between: Regular Method #1 or Perfectionist Method #2.
- Regular Method
- Perfectionist Method
Regular Method #1
15
Pressure Cook Cheesecake
1 cup (250 ml) cold water Steamer rack Foil sling Instant Pot Pressure Cooker
Pour cold water in Instant Pot Pressure Cooker.
Place cheesecake pan on top of a steamer rack (so, it’s not touching the water) with a foil sling.
Close the lid.
- Pressure Cooking Time: High Pressure for 26 minutes, thenFull Natural Release (takes roughly 7 minutes)
Open the lid gradually.
*Pro Tip 1 –For 6 x 3 inches Cheesecake Pan: add 5 mins High Pressure Pressure Cooking Time.
*Pro Tip 2:As you open the lid, try your best to avoid dripping the condensation from the lid onto the cheesecake.
Absorb any condensation on the surface by lightly tapping it with a soft paper towel.
Perfectionist Method #2
This Perfectionist Method takes an extra step to further prevent surface dents on the cheesecake. Cause of Surface Dents: Dents on 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.
15
Pressure Cook Cheesecake
1 cup (250 ml) of water Steamer rack Foil sling Instant Pot Pressure Cooker
Place a steamer rack and pour water in pressure cooker. Bring water to a boil (Instant Pot users: Press manual/pressure cook and set the time to 28 minutes).
When the water begins to boil, place cheesecake pan on the steamer rack 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.It should go up to pressure in ~1 minute.
- Pressure Cooking Time: High Pressure for 28 minutes, thenFull Natural Release (takes roughly 7 – 9 minutes)
Open the lid gradually.
*Pro Tip 1 – For 6 x 3 inches Cheesecake Pan:add 5 mins High Pressure Pressure Cooking Time. *Pro Tip 2:As you open the lid, try your best to avoid dripping the condensation from the lid onto the cheesecake.
Absorb any condensation on the surface by lightly tapping it with a soft paper towel.
PART D
COOL, CHILL, SERVE CHEESECAKE
16
Cool Cheesecake
Allow cheesecake to cool to room temperature with the lid open in the Instant Pot Pressure Cooker.
Or place it on a wire rack to cool to room temperature.
17
Release Cheesecake From Sidewall
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 pan.
The parchment paper will wrinkle after pressure cooking. Pull itlightly to straighten it out fora smooth side.
18
Chill Cheesecake in Fridge
Once the cheesecake has completely cooled, place it in the refrigerator for at least 4 – 8 hours (preferably overnight).
19
Serve Instant Pot Cheesecake #17
Remove the cheesecake from the refrigerator!
The best way to release the cheesecake from the bottom pan is warm 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.
You’ve done it!! Your very own Instant Pot Cheesecake #17.
Give yourself a pat on the back & EAT!! 😀
Cooking TipsforInstant Pot Cheesecake
1. Ensure Cream Cheese, Eggs, Sour Cream at Room Temperature
Placing the above ingredients on the counter ahead of time until it reaches room temperature is critical to your cheesecake’s success! Please ensure they’re not cold before you begin making your stunning New York Cheesecake #17!
2. Smooth & Creamy Cheesecake Option:
Adjust the beating time to1 minute for Part B – Step 9 (cream cheese), Step 10 (sugar mixture), and Step 11 (sour cream & vanilla extract).
3. Add Lemon Juice to Cheesecake Batter?
We tried using fresh Sour Cream and oldSour 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 11 with the sour cream.
But if your sour cream is fresh, no lemon juice is needed unless you like extra tangy flavor. 🙂
4. Modifications For Other Sizes of Cheesecake Pan?
You can use the same recipe with adjusted pressure cooking time.
- 6 x 3 inches Cheesecake Pan (Uncovered): Due to the increase in thickness, add 5 – 8 mins High Pressure Pressure Cooking Time
- 4.5 – 5 x 2 inches Cheesecake Pan (Uncovered):High Pressure 18 minutes +Natural Release
- Standard silicone cup (2.7″ x 1.25″) cheesecake bites (uncovered):High Pressure 7 minutes +Natural Release
5. 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.
6.Use Hand Mixer Rather than Stand Mixer
We highly recommend using aHand Mixer over a Stand Mixer to mix the cheesecake batter. Since Stand Mixers are usually more powerful, you can easily overmix and introduce too much air into the cheesecake batter. This may result in a puffy souffle-style cheesecake.
7.More Instant Pot Cheesecake Cooking Tips:
Time for cooking Cheesecake #17 in Instant Pot!
4.99 from 689 votes
Instant Pot New York Cheesecake #17
Author: Amy + Jacky
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.
Servings 7 inches
Total Time 40 minutes mins
Rate this Recipe
Ingredients
Crust
- 10 (120g) graham crackers , finely ground
- 3 - 4 tablespoons (42g - 56g) unsalted butter , melted
- Pinch sea salt
- 2 teaspoons - 1½ tablespoon (8.3g - 19g) brown sugar (depends on desired sweetness)
- ¼ cup (32g) all-purpose flour (Optional for blind-baking crust)
Cheesecake Batter (7 inches x 3 inches)
- 16 ounces (454g) Philadelphia cream cheese , room temperature
- 2 large eggs , room temperature
- ⅔ cup (133g) white sugar
- ½ cup (120g) sour cream , room temperature
- 2 tablespoons (16g) cornstarch
- 2 teaspoons (10ml) vanilla extract
- 2 pinches sea salt
Equipment
♥ Share this Recipe so We can create more yummy recipes for you. Thank you 🙂
Instructions
Amy + Jacky's Tips Before You Start
We highly recommend using a Hand Mixer to mix the cheesecake batter instead of a Stand Mixer. Stand Mixers are often more powerful, thus you can easily overmix and introduce too much air into the cheesecake batter. This may result in a puffy souffle-style cheesecake.
Read Amy + Jacky's 11 Tested Tips to Make a Stunning Instant Pot Cheesecake to help you make a successful cheesecake! 🙂
PREPARATION
Place 16 ounces (454g) cream cheese, 2 large eggs, ½ cup (120g) sour cream on counter-top to reach room temperature. Then, melt the 3 - 4 tablespoons (42g - 56g) unsalted butter.
*Pro Tip: this is critical for your cheesecake's success, so please make sure all the above ingredients are at room temperature before you start. If not, you may end up with lumpy fluff top cheesecake. So don't skip this step! 🙂
PART A. MAKE THE CRUST
Ground 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.
Mix Crust Mixture: In a small mixing bowl, mix finely ground graham crackers, a pinch of sea salt, 2 tsp - 1 1/2 tbsp (8.3g - 19g) brown sugar together with a fork.
Perfectionist’s Step - Add Flour (if blind-baking for firmer & crisper crust): mix in ¼ cup (32g) all-purpose flour.
Add Melted Unsalted Butter: Mix in roughly 3 - 4 tbsp (42g - 56g) unsalted butter until the mixture sticks together.
Line Pan: Line the side & bottom of cheesecake pan with parchment paper.
*Note: We did not use any butter to line the parchment paper.
Form 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.
Firm Crust
Method #1 - Freeze: Place cheesecake pan in freezer while you make the cheesecake batter.
Method #2 - Blind-Bake (for firmer & crisper crust): Place crust in a 325°F oven for 15 minutes.
PART B. MAKE DENSE CHEESECAKE BATTER
Mix Sugar Mixture: Mix 2 tbsp (16g) cornstarch, 2 pinches of sea salt, and 2/3 cup (133g) white sugar together in a small mixing bowl.
Briefly Beat 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.
Mix in 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 hand mixer with a silicone spatula every time a new ingredient is added. Add remaining sugar mixture and beat until just incorporated using low speed (roughly 20 - 30 seconds).
Add Sour Cream & Vanilla Extract: Add 1/2 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).
Blend in 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 hand mixer with a silicone spatula and fold a few times to make sure everything is fully incorporated.
Pour Batter in Pan: Pour cream cheese batter in cheesecake pan.
Remove Air Bubbles for Smooth Surface: Tap cheesecake pan against the counter to let 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 fork marks.
See above photos for demo.
PART C. PRESSURE COOK CHEESECAKE
Method #1: Pour 1 cup (250 ml) of cold water in pressure cooker. Place cheesecake pan on top of a steamer rack (so, it’s not touching the water). Close lid and pressure cook at High Pressure for 26 minutes and Full Natural Release. Natural release will take roughly 7 minutes. Open lid gradually. Absorb any condensation on surface by lightly tapping it with a soft paper towel.
Perfectionist’s Method #2 - Prevent Surface Dents: Place a steamer rack and pour 1 cup (250ml) of water in pressure cooker. Bring water to a boil (Instant Pot users: Press manual/Pressure Cook and set the time to 28 minutes). When the water begins to boil, place cheesecake pan on the steamer rack 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 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.
PART D. COOL, CHILL, SERVE CHEESECAKE
Cool Cheesecake: Allow 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.
Release Cheesecake from Sidewall to Avoid Cracking: After cooling for 10 – 15 minutes, carefully run a thin paring knife between the sidewall and parchment paper to release the cheesecake from the pan. Pull the slightly wrinkled parchment paper lightly to straighten it out for a smooth side.
Chill Cheesecake in Fridge: Once the cheesecake has completely cooled, place it in the refrigerator for at least 4 – 8 hours (preferably overnight).
Serve: Remove 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~
Video
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.
*Rate Amy + Jacky's Recipe: If you've tried our recipe, don't forget to Rate the Recipe in the Comments Section. Thank you!
Calories: 288kcal
Course: Brunch, Dessert, Party Food
Cuisine: American
Keyword: instant pot cheesecake
Nutrition
Calories: 288kcal | Carbohydrates: 25g | Protein: 4g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 81mg | Sodium: 271mg | Potassium: 93mg | Fiber: 1g | Sugar: 16g | Vitamin A: 694IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 1mg
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