Perfect Instant Pot New York Cheesecake
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Yes, you can make this in your pressure cooker! It’s so creamy, rich & smooth with NO CRACKS! It’s simply PERFECT!
You know how people get worried of those not-very-cute cracks in cheesecakes? So we do that whole water bath situation in the oven?
Well, guys. I have the perfect solution for you.
It’s no fuss, it’s no mess, and there’s no water bath-roasting-pan-foil-lined-pans here. None at all.
It’s the perfect cheesecake in the Instant Pot!
I KNOW. It’s a little unbelievable. A perfect uncracked 7-inch cheesecake in just 25 minutes?
Um, yes! 1000% yes.
I mean, this is probably the only way I’ll ever do a cheesecake from now on.
It’s just as creamy, it’s just as rich, and it’s just as smooth and velvety as a traditional oven-baked cheesecake.
It’s just, well, easier!
You can serve it as is (because it really is perfection) or you can whip up the quickest 2-minute strawberry topping!
Perfect Instant Pot New York Cheesecake
Ingredients
- 1 ¼ cups graham crackers crumbs
- 5 tablespoons unsalted butter, melted
- ½ cup plus 1 tablespoon granulated sugar, divided
- ¼ teaspoon ground cinnamon
- 2 8-ounce packages cream cheese, at room temperature
- 1 ½ teaspoons cornstarch
- 3 large eggs, at room temperature
- ½ cup heavy cream, at room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon fresh lemon zest
- ½ teaspoon almond extract
- 3 tablespoons strawberry jam
- 2 cups halved strawberries
Instructions
- Add 1 1/2 cups water to a 6-qt Instant Pot®. Place metal trivet into the pot.
- Lightly oil a 7-inch springform pan or coat with nonstick spray.
- In a large bowl, combine graham cracker crumbs, butter, 1 tablespoon sugar and cinnamon. Press crumb mixture onto the bottom and 1 1/2 inches up the sides of the pan; place in freezer.
- In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese until smooth and creamy, scraping the sides of the bowl as needed, about 2 minutes. Beat in remaining 1/2 cup sugar and cornstarch. Beat in eggs, one at a time, until well combined. Beat in heavy creamy, vanilla, lemon zest and almond extract.
- Remove crust from freezer; pour cream cheese mixture into the prepared pan. Working carefully, gently place the prepared pan on top of the trivet.
- Select manual setting; adjust pressure to high, and set time for 28 minutes. When finished cooking, release pressure naturally according to manufacturer’s directions, about 20-30 minutes.
- Remove cheesecake and let cool on a wire rack for 1 hour; run a paring knife around the edges. Cover; place into the refrigerator for 6 hours or overnight.
- In a medium bowl, combine jam and 1 tablespoon water. Cover loosely and place into microwave for 30 seconds, or until melted and smooth. Stir in strawberries until evenly coated.
- Remove cheesecake from pan; top with strawberry mixture.
- Serve immediately.
Did you make this recipe?
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This turned out perfectly! I didn’t have graham crackers or strawberries so substituted Biscoff cookies and finished with a blueberry topping. It was delicious! I love all the Instant Pot dishes on this site that I have tried and this was yet another winner. Thank you for the great recipes!
Love this! Cheesecake is very nicely flavored with the lemon zest and almond and vanilla extracts. Mine was too soupy, so I decreased the heavy cream to 1/3 cup and increased the cornstarch to 1 tablespoon. Also had to cook it longer. Use an instant-read thermometer to check the temperature of the cheesecake before removing it from the Instant Pot. It should read between 145 and 150 degrees. If it’s below 140 degrees, cook it a few minutes longer.
can this be made in a crock pot or a slower cooker?
This is by far the best cheesecake I’ve ever made. I will never bake one again! It is DAMN DELICIOUS! I love your recipes!
Pictures along the way would be nice so we know what to expect, because I definitely did NOT think this was gonna work out. Post pressure cook, it was soooo rubbery and eggy. I thought I over-mixed. I was super skeptical. 8 hours in the fridge, and it was PERFECT! Thanks for another great recipe.
This recipe works perfectly! I was so happy with the results!
I want to make a pumpkin flavored cheesecake… how much pumpkin puree should I add to the recipe? Any other adjustments you would suggest?
I made this cheesecake this past weekend and was blown away at how good it turned out. No cracks, absolutely smooth and creamy. Not too dense and not crumbly. Legitimately the best cheesecake I’ve ever had and the size is perfect to not be overwhelmed with leftovers.
I made this yesterday for my husbands birthday and it came out perfect. It was so delicious!
Thank you for this wonderful recipe!
Omg amazing. Looks and tastes fantastic. I would have baked the crust before adding the filling. I added the foil per other reviews.
can this be made without the graham crust.
This recipe is excellent! I made this recipe 3 times in the last month. It is very good with no topping. We topped with fresh raspberries. My husband used Hershey chocolate and whipped cream. Yum! We will try fresh strawberries when they are in season. One of the best things about this recipe is the size!!! There are 3 adults and 1 teenager in the house. Everyone gets 2 small pieces with no leftovers so we can’t overeat and tire of it. Thank you so much for this recipe! My first attempt at dessert in the instant pot.
How to make cheese cake in the oven? I do not have a pressure cooker but your recipe sounds delicious!!!! (New York Cheesecake)
Excellent compliments on my cheesecake for thanksgiving. I don’t know how you got your pictured one to look so nice. I had a difficult time getting the graham crackers to go up the sides. Please let me know if there is a trick. But tasted great and will make it again for some deserving healthcare workers.
Omg… like others have commented, this is the first cheesecake I’ve ever made. And like others have said, this recipe is a keeper! This is the creamiest cheesecake I think I’ve ever had. It’s so good that I’m already day dreaming of making it again and we haven’t even finished the first one yet. I’m going to try putting the aluminum foil over top to help with the moisture dripping down and dimpling the top but other than that, no changes- NONE! This cheesecake is perfect and #damndelicious !!
So I’m more of a griller and a breakfast maker guy, but for my wife’s birthday I made this cheesecake – it came it so great! I would use the foil over top of it (as recommended by Ms. Lorenzo on June 30, 2018) so condensation doesn’t collect on the surface. I also had to make a couple quick substitutions, because I discovered, after I left the store, we were out of a couple ingredients: almond extract and lemons. I used 1/2 tsp rum flavoring instead of the almond extract and used 1/2 tsp lemon extract in place of the lemon zest. I also let the strawberry halves sit for about 30 mins in the jam, so the sugars if the fruit were enhanced a bit. Came out so delicious! Thanks for the terrific recipe, I’ll be using this time and time again…
I’ve found yet another reason to love my pressure cooker! We love cheesecake, and this one is delicious. Very quick and easy to make, and has a perfect texture and flavor. I made it exactly as written, except I didn’t have any fresh lemons. I used dried lemon peel. Next time I’ll be sure to buy fresh lemons for it. Still very delicious. It came out of the IP with some cute, tiny dimples where moisture had settled. Just dabbed it with a paper towel. This had no cracks at all. We enjoyed it just as is, no topping… heaven! It’s so easy to make, I’ll be tempted to make it more frequently. Calories are the ONLY drawback. 🙂 Thanks so much for sharing your fantastic recipe.
Sounds awesome! I have an 8 qt. InstaPot, what changes would you suggest?
Was wondering the same thing! By any chance did you try it out and have any tips?
Or does Chungah have any suggestions?
I was so happy to have found your recipe for this cheesecake, thank you. I made cheesecakes the old way many years ago and just got the IP 6qt Duo. The biggest thing I noticed with all the other IP cheesecake recipe’s out there is that they seem to all use sour cream, and I don’t remember ever using sour cream in any of my prior recipes. I like a good, dense texture and the addition of sour cream seems to me that it would make it more like a French style (Sarah Lee version) than a true NY style product. Less air and more texture. Next w/e I’m going to use this recipe and make my Lime Curd Cheesecake that puts 8oz of curd(lemon, lime, or orange, your choice) in the middle of the batter as a layer then the remaining curd over the top of the finished CC. It’s quite good. You could even mix it up and use one flavor in the middle and another on top. It’s all good. Thanks again for the base recipe w/o sour cream for the IP, it’s much appreciated!
This recipe has given me a whole new appreciation for instant pots! You never fail to amaze me with the recipes! Keep ´em coming!!
This is my first cheese cake. Looks yummy but it came out with a thin glaze of water on it. Is that normal or did I do something wrong. It was set nicely and now cooling out of the instant pot
Yes, a small amount of water on top of the cheesecake is absolutely normal as there is a lot of moisture in the Instant Pot when pressurized.