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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First time making cheesecake. All I can say is WOW
It’s too easy in the IP, right? 🙂
This turned out amazing!
Love that!
Just confirming that you would leave it in the springform pan while cooling and in the fridge. And then remove it when you serve.
That’s correct!
Do they make a spring pan that would fit the 3 qt? I love love love Cheesecake!
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. But if you get a chance to try it, please let me know how it turns out! 🙂
Hi! Is there any difference if I use a 6 inch pan instead?
It should still be okay without any further changes but unfortunately, without having tried this myself, I cannot answer with certainty. As always, please use your best judgment when making substitutions and modifications.
I made this cheesecake tonight, it is very good. Although, it was really eggy. I grew up eating my grandfathers cheesecake’s, and I guess I’m used to that consistency. This was good, and my family liked it as well!
Thank you for sharing: )
This is the best cheesecake I’ve ever made and I’ve made a lot! Thank you for the recipe and I wouldn’t (and didn’t) change a thing in it. A-mazing!
Thank you, Sho!
I just got an IP and am excited trying new recipes! Really happy to see this. I have one question, though. I’m allergic to almonds so can’t use almond extract. I usually substitute vanilla in recipes. Would that work her or is there a better option for this?
That’s probably your best option. But as always, please use your best judgement when making substitutions and modifications.
Can you make 2 cheesecakes at once by placing a larger trivet between the pans?
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. As always, please use your best judgment when making substitutions and modifications.
Hello, I have the 3qt instant pot. Is it a matter of 1/2 ing the recipe and cook time?
When using a 3qt or “mini” Instant Pot, the general rule of thumb is to divide the recipe in half with the same cook time. But as always, please use your best judgment when making substitutions and modifications.
I made this the other day and it turned out perfectly! Like others, it was my first time making a cheesecake. Thank you so much for posting this.
That’s great to hear!
This turned out amazing! First time making a cheesecake! Everyone loved it!
That’s so great!
Thanks for the great recipe,looks yummy!
This cheesecake looks divine! I need it in my life!
Paige
http://thehappyflammily.com
Made this on Saturday– delicious! My problem was I didn’t have a springform pan to fit my instant pot……googled my problem and decided to use Alton Brown’s method. He suggested using a cake pan with parchment paper as a pan liner, however he didn’t demonstrate how he removed the cake from the pan. Here’s what I tried and it worked. After buttering the pan, cut several strips of parchment paper, approximately 2″ wide and long enough to go from one side of the pan to the other-leaving about 4″ hanging off each side pressing each strip to the bottom of the pan (make sure to cover the bottom surface of the pan). Then proceed according to Alton Brown’s circle cutting and pan lining. Using Damn Delicious recipe and instructions, I put the cake pan in the instant pot. Cooked for 28 min. Loosened the sides-let cool-then lifted the cake out of the pan using the parchment “handles”. Hopes this suggestion helps!
That’s awesome, Eileen! Thanks for sharing that with us. I’m sure it will be helpful for others.
Could you do this with a sugar cookie crust, in an instapot?
What a great idea! But unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
Yes, I have made this too and it is delicious. I did put foil over the cheesecake so steam didn’t drip on it. I had made InstantPot lemon curd earlier and it was wonderful on the cheesecake.
Great Linda!
And of course, I have every size pan except a 7 inch!!! *off to the store*
I’m a pressure cooker girl who is not familiar with an instant pot. Would instructions be the same using a PC? Your recipes are wonderful.
Hi Becky! Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
This may sound silly, but can I use a handheld mixer and on what setting?
Yes, you can absolutely use a handheld mixer on the low setting.