Instant Pot New York Cheesecake #1 Best Recipe! (2024)

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Inspired by famous Lindy’s Restaurant, Instant Pot New York Cheesecake is creamy and dense and the best cheesecake I have ever tasted.

Instant Pot New York Cheesecake #1 Best Recipe! (1)

Instant Pot New York Cheesecake

Years ago, my friend and co-worker, Phyllis, came to work one day with the most gigantic and gorgeous looking cheesecake I had ever seen.

I could hardly wait until lunch time to have a slice. Each piece was so tall and luscious and big. Phyllis’ cheesecake (from Lindy’s restaurant in New York) turned out to be the best cheesecake I have ever had. I immediately converted it to the Instant Pot, Ninja Foodi or Pressure Cookerand it is still he best cheesecake I have ever tasted.

Instant Pot New York Cheesecake #1 Best Recipe! (2)

Cast of Ingredients for Pressure Cooker New York Cheesecake

I know cheesecake and I LOVE cheesecake. It’s my all time favorite dessert. You are going to love the authentic taste of this Instant Pot New York Cheesecake!

Pro Tip: Read my article before making your first cheesecake.

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Prepare the Crust

Pro Tip: A food processor makes quick work of crushing cookies to make the crust.

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Can I use Other Cookies to Make the Crust?

Some favorite crispy alternatives are:

Many other cookies can be used for variation in flavor profile! This is a personal preference.

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Prepare the Cheesecake Pan

Push Pan v. Spring Form Pan

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Prepare the Filling

Orange and Lemon Zests – with such a tiny amount, citrus is not detected, but they brighten the recipe and take the flavor to a whole other level. Don’t skip. 🙂

How to Make Low Carb Instant Pot New York Cheesecake

  • Your favorite low carb sweeteners can be subbed for the white sugar.
  • Any crispy low carb cookie can be used for the crust or you can make an almond flour crust.
  • Leave out the all purpose flour in the filling and add 5 minutes to the cook time.

Pro Tip:When using the Microplane, for the zest, make sure not to scrape off any of the pith. Meyer lemons have a thin and bitter skin, so Eureka lemons are suggested. The zest shouldn’t be detected and serve to enhance the flavor of the cheesecake.

Can I Use a Stand Mixer or Hand Blender?

  • Yes. While my preference is a food processor, other tools for mixing the filling can be used.
  • I really like this Cuisinart Hand Mixer because there is a very, very slow option, which comes in handy for mixing in the eggs.
  • The KitchenAid Stand Mixer, Professional Series is a nice stand mixer. Just be careful that you adjust the speed, so you don’t end up with a whipped filling.

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Mini Oreo Cheesecake in Jars

Some people like to make individual size cheesecakes using Mason Jars, like the above photo. They can be made with or without crust. Just divide the crust (if using), filling and topping equally between each jar.

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New York Mini Cheesecakes

They also make nice gifts. This Old Gal Fan, Lubna Dadahboy makes mini 4-inch cheesecake, which are perfect for two. Valentine’s Day is a nice time to share a mini.

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Pour the Filling into the Cheesecake Pan

Notice that you cannot see the crust.This is good and what you want.

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Cover with Paper Towel and Foil

A paper towel over the top, will keep the Cheesecake moist as it cooks.Make sure it is taut. You don’t want the paper towel to sink into the filling.The foil will hold it in place.

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Lower the Cheesecake into Pressure Cooker

If you have an 8 quart or larger Pressure Cooker, you could use an 8 Inch Cheesecake Pan. Details of other size cheesecakes are in the notes section following the complete recipe/instructions below.

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Perfect Jiggle, No Liquid Running

A cheesecake is done before the center of it is set.

How to Tell if New York Cheesecake is Cooked

  • It will be a teeny bit jiggly in the center (no more than one inch) and the sides will be slightly higher (they will flatten out shortly).
  • Tilt the cheesecake a bit and use a paper towel to remove any condensation/water that got trapped under the foil during cooking.
  • Also, notice that when tilted, nothing is running out of the center and there is no sluffing of the cake whatsoever.This is a perfect jiggle.

The heat that is trapped inside will continue to cook the center while the cheesecake cools.If there is more than a tiny movement, put the Cheesecake back into the Instant Pot DUO Plus, Ninja Foodi or Pressure Cookerand cook foranother3 minutes and ten wait 10 to release.

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Crème Fraîche Layer

The Sweet Cream Completer Layer is typical of a true Jewish Deli New York Cheesecake, as seen in Lindy’s Restaurant and Junior’s Restaurant. It is refreshing, light, creamy and sweet top layer that is found on any good authentic New York Cheesecake. Skipping that layer is like the song, “Love and Marriage.” I can hear Frank Sinatra singing in my ear.

“Love and marriage, love and marriage
Go together like a horse and carriage
Dad was told by mother
You can’t have one, you can’t have none
You can’t have one without the other.”

Similar in flavor to a sweetened crème fraîche, this layer melts into the cheesecake and becomes one with the cake. It becomes just creamy, refreshing and sweet and I promise you will NOT taste sour cream. As this is not a “topping,” you can add cherries or other fruit to your cheesecake when you serve.

This Sweet Cream Completer Layer is so delicious on its own, you can even top a bowl of strawberries or blueberries and have a sweet and light dessert.Alternatively,you can use Homemade Instant Pot/Mealthy/GoWise Greek Yogurt,if you like. You may need a touch more sugar though, so taste it to makes sure that it is sweet.

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How to remove Cheesecake from Push Pan

How to Remove Cheesecake from Push Pan

  • It is easy to remove the sides of the push pan.
  • Grab a jar and place underneath the pan and firmly push down on the sides.

Why Wait 24 Hours for Instant Pot New York Cheesecake to Set

  • Note, that cheesecakes need a full 24 hours to set properly, develop flavor and become dense, so prepare accordingly.
  • Otherwise, it will be somewhat flavorless.
  • All cheesecakes will taste much, much, much, better. Really, I am not joking.
  • If you decide to eat the Cheesecake the same day it was baked, understand that it will taste eggy and be light and not dense.

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Removing Cheesecake with LamsonSharp Chef’s Slotted Turner

I use this LamsonSharp Chef’s Slotted Turner to remove the cheesecake to a plate. It’ssuper thin and fits easily between theCheesecake and thebase of the pan.

The Parchment Round peels right off the cake.

It is not a good idea to cut the cheesecake on top of the push pan base, as it will scratch and sticking will become a problem.

Gift Giving Supplies for Instant Pot New York Cheesecake.

  • Cake Boxes– beautiful white square cake boxes, which are easy to carry.
  • Cake Rounds – white round cardboard cake bases to make pulling out the cake from the box easy and effortless.

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Rubbermaid Containers are great for transporting Cheesecake

Rubbermaid Disposable Containers are perfect for Cheesecake transport.Use the lidas the base for the cheesecake (see photos above) and the bowlas the cover! The Containers are cheap enough not to worry about bringing the Container home!

How To Freeze Cheesecake

  • Since cheesecakes freeze really well, I wanted to show you the best way to freeze them.
  • Use a freezer safe container, like the one below and turn it upside down, so that the lid of the container will now act as the base.
  • Slice up the Cheesecake into 6-8 pieces and place a piece of waxed paper in between each slice. Place the top (which used to be the bottom) of the container and lock it in place.
  • When you want a piece of Cheesecake, just remove a slice and in 30 minutes, you’ve got yummy Cheesecake!

Instant Pot New York Cheesecake #1 Best Recipe! (16)Instant Pot New York Cheesecake #1 Best Recipe! (17)For larger Cheesecake Containers, try this one and store in the freezer. Easy, peasy. I use Lock & Lock for all my pantry items too. You’ve probably noticed them in many of my recipe photos.

Tips and Tricks for Instant Pot New York Cheesecake.

  1. Use Philadelphia Cream Cheese (or other high quality brand) and allow cream cheese and eggs to become room temperature before starting.
  2. Grease well and use a parchment rounds so to make it easier to lift the cake from the pan.
  3. Freezing the crust while preparing the filling is suggested. Prevent a soggy crust by first reading these guidelines.
  4. Mix in eggs last and do so very slowly only until barely incorporated.
  5. For optimal deliciousness, wait at least overnight before cutting into the cheesecake. Serving it any earlier, you may notice an eggy flavor.

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Pressure Cooker Lindy’s New York Cheesecake

This Pressure Cooker New York Cheesecake is awesome topped with Pressure Cooker Lemon Curd, Fresh Berry Compoteor Gooey Hot Fudge Sauce.

More Instant Pot Cheesecake Recipes to Make.

  • Pressure Cooker Meyer Lemon Cheesecake
  • Holiday Spice Peppernuts CheesecakeBiscoff Cookies are perfect for this recipe!
  • Pressure Cooker Peppermint Milkshake Cheesecake
  • Pressure Cooker Blackberry Cheesecake

My fabulous and original Pressure Cooker New York Cheesecake recipe has been duplicated and is popping up on blogs and in cookbooks unfortunately, so make sure to share this recipe with all your friends and all your groups.

Kitchen Equipment and Essentials

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Here is your handy printable recipe:

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Instant Pot New York Cheesecake

4.96 from 178 votes

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Prep Time: 25 minutes minutes

Cook Time: 38 minutes minutes

Pressure Release: 18 minutes minutes

Total Time: 1 hour hour 3 minutes minutes

Servings: 12 servings

Calories: 157kcal

Author: Jill Selkowitz

Ingredients

Crust

Filling

Top Layer

US Customary - Metric

Instructions

  • Please read my article , before proceeding.

Crust

  • Add cookies and sugar to the bowl of food processor and pulse a couple of times, until small crumbs form. Melt butter in microwave or on stove top and add to graham cracker mixture. Pulse until just combined.

  • Pour cookie mixture into bottom of greased 6-inch cheesecake pan and press the mixture firmly into the bottom of the pan and no more than one inch up along the sides.

  • Place pan with crust into freezer for 20 minutes while you mix up the filling.

Filling

  • Blend together cream cheese, sugar, heavy cream, flour, grated peels, salt and vanilla extract until smooth.

  • Add eggs and yolk, one at a time, lightly mixing until just combined. Do not over mix the eggs.

  • Pour filling into the pan, on top of the crust.

Cook

  • Add 1.5 cups of water to the bottom of your pressure cooker and then place a trivet inside the pot.

  • Cover the cheesecake first with a paper towel and then with a piece of aluminum foil and loosely secure the foil.

  • Place cheesecake into pressure cooker using a sling.

  • Lock on lid and close Pressure Valve. Cook at High Pressure for 38 minutes. When beep sounds, wait 18 minutes and then release the rest of the pressure.

  • After all pressure has been released, open pressure cooker and gently remove the pan. Remove the foil and paper towel. Tilt the cheesecake pan and dab off any liquid that may have accumulated.

  • The center (no more than an inch) will be slightly jiggly (not wet, JIGGLY), but don't worry. The heat that is trapped inside will continue to cook the center while the cheesecake cools.

Top Layer

  • Whisk together the sour cream, extract and sugar to make a Sweet Crème Fraîche and then spread on the hot cheesecake. Let cool on wire rack for at least one hour.

  • Lightly cover and place in refrigerator overnight. Cheesecake can be removed from pan after an hour in the refrigerator.

Notes

Cheesecake needs a full 24 hours to set properly, develop flavor and become dense. Otherwise, the Cheesecake will be eggy, light, not dense and flavorless.

If there is liquid on thetop of your cheesecake, put it back into the Pressure Cooker for 5 more minutes with a 10 minute Natural Pressure Release.

Any kind of Crispy Cookie Crumbs can be used, such as Nilla Wafers, Shortbread, Ginger Snaps, Chocolate Thins, Biscoff, Oreo, Lorna Dune, etc. Biscoff Cookies work best for the crispest crust.

Parchment Rounds make life so much easier and butter is your friend - grease well!

AFox Run Tart Tamper helps to press the crumbs into the Pan, but your fingers will work well.Freezing the crust while preparing the filling is suggested.Prevent a soggy crust by first reading these guidelines.

Orange and Lemon Zests - with such a tiny amount, citrus is not detected, but they brighten the recipe and take the flavor to a whole other level. Don't skip. 🙂

Regarding Sour Cream

  • For those who say they hate sour cream. I promise you will NOT know that there is sour cream on the top layer. It becomes just creamy, refreshing and sweet and really makes this cake special. I challenge you to try this recipe as written and then let me know your thoughts. 🙂
  • A sweetened sour cream is the top layer of a true and traditional New York Cheesecake. Similar in flavor to a sweetened crème fraîche, this layer melts into the cheesecake and becomes one with the cake. Yogurt can be substituted for sour cream. You will need to add an extra 1/2 teaspoon (or more, depending on how tarty the yogurt is) to the sour cream layer.

Regarding Flour

  • All Purpose Four is used to make the cheesecake more dense, but you can totally leave it out. Your texture will be creamier.
  • For a denser filling without using flour add 5 minutes to your cook time.

Timing for Various Size Pans

  • If using a 7 inch Cheesecake Pan for this recipe as is, reduce cook time by 5 minutes.
  • For a taller 7 inch Cheesecake, increase recipe by one half the amount and cook for 38 minutes.
  • For an 8 inch Cheesecake, double the recipe and cook for 40 minutes.
  • If using the mini 4 inch pans, divide into three mini pans and cook for 12 minutes, with an 18 minute Natural Pressure Release.
  • If using 5 inch pans, cook for 17 minutes, with an 18 minute Natural Pressure Release.

For Single Serving Jar Cheesecake

  • 8 oz Wide Mouth Glass Jar - cook 7 minutes
  • 4 oz Wide Mouth Glass Jar - cook 4 minutes
  • 16 oz Glass Jars - DON'T DO IT!

15 minute Natural Pressure Release

Nutrition

Nutrition Facts

Instant Pot New York Cheesecake

Amount Per Serving

Calories 157Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 3g19%

Cholesterol 59mg20%

Sodium 341mg15%

Potassium 138mg4%

Carbohydrates 17g6%

Fiber 0g0%

Sugar 13g14%

Protein 7g14%

Vitamin A 210IU4%

Vitamin C 0.3mg0%

Calcium 155mg16%

Iron 0.5mg3%

* Percent Daily Values are based on a 2000 calorie diet.

Tried this recipe?Mention @ThisOldGalCooks or tag #thisoldgalcooks!

© ThisOldGal.com - Sharing the recipe link to any of my recipes posts are both encouraged and appreciated. Unauthorized and improperly attributed or non-attributed use of this material, including screen shots, copy/paste of full recipes to any social media site, website, mobile application or service (e.g., copymethat, recipe keeper, pepper) or cookbook, without the requisite attribution or otherwise with express written permission from Jill Selkowitz is strictly prohibited. You may share a photo with a link back instead.

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Instant Pot New York Cheesecake #1 Best Recipe! (2024)

FAQs

What is the difference between burnt cheesecake and New York Cheesecake? ›

New York style is known for its (iconic) graham cracker crust, smooth texture, and dense middle. It's picturesque even. It leans on cream cheese as the star in its flavor profile. Burnt Basque, on the other hand, appears burnt on the outside and doesn't have a crust at all.

What's the difference between New York style cheesecake and just regular cheesecake? ›

New York cheesecake is heavy on the cream cheese which is why it's so dense and rich. Extra cream cheese isn't the only thing that makes New York cheesecake so special. It also includes extra eggs and egg yolks to provide and smooth consistency.

Who makes the best New York style cheesecake? ›

Limit search to New York City.
  • Posh Pop Bakeshop. (249) Open Now. ...
  • Angelina Bakery NYC. (825) Open Now. ...
  • Club A Steakhouse. (4,535) Open Now. ...
  • Gallaghers Steakhouse. (5,904) Open Now. ...
  • Angelina Bakery Times Square. (440) ...
  • Junior's Restaurant & Cheesecake. (11,848) ...
  • Eileen's Special Cheesecake. (2,131) ...
  • DeStefano's Steak House. (293)

What is special about New York style cheesecake? ›

When it comes to New York style cheesecake, heavy cream or sour cream is added to the mixture to create a denser, smoother, and creamier cheesecake. A springform pan allows for even baking and a high temperature creates a nice, attractive golden brown crust.

What is the difference between New York style cheesecake and Chicago style cheesecake? ›

New York style cheesecake is known for its dense, smooth, rich, and creamy texture. This is because the addition of heavy cream or sour cream tempers the cream cheese. Chicago Cheesecake is known for its firm outside and soft and creamy center, which comes from the extra cream cheese that is added to the batter.

What are the three types of cheesecake? ›

New York style cheesecake, classic cheesecake, and no bake cheesecake are the most popular types of cheesecakes, but the best cheesecake flavor is the one that you find irresistible — and that may be different for everyone.

What is a Biltmore cheesecake? ›

Description:Creamy vanilla cheesecake baked in a graham crust. Also available in a base and dome format for in-store bakeries (Item #107290)

What is the name of the famous cheesecake in New York? ›

WELCOME TO JUNIOR'S!

Take a trip back to Brooklyn. Famous since 1950. Home of the World's most fabulous cheesecake and delicious comfort food. Come visit us!

Is baked or no bake cheesecake better? ›

They both are great in their own way. It all narrows down to your personal preferences. If you enjoy dense and velvety cake, a baked cheesecake is the one for you. Or if you crave some light and airy dessert post-dinner, go for the no-bake one.

Which cream cheese is better for cheesecake? ›

But with dozens of cream cheese options at the grocery store, it can be hard to know which variety works best, right? Well, I can tell you that after baking HUNDREDS of cheesecakes, the best cream cheese is brick-style cream cheese. I love Philadelphia brand, but use your favorite brand.

What place has the best cheesecake in the world? ›

Boccione also makes softer sweets, including morning pastries filled with fruit and cream, and its justly famous ricotta crostata, some with a cherry center, others with chocolate. It might be the world's best cheesecake. A cheesecake with history: crostata ricotta from Pasticceria Boccione in Rome.

Is Costco cheesecake New York style? ›

Costco's Traditional Cheesecake

What makes this cheesecake New York style is the graham cracker crust, as well as cream cheese and sour cream in the filling.

What country invented cheesecake? ›

While many assume cheesecake originated in New York, it dates back much much further! Over 4,000 years ago in the fifth century BC, the ancient Greeks on the island of Samos created the earliest known cheesecake.

What's the difference between New York cheesecake and Philadelphia cheesecake? ›

When most people refer to Philadelphia-style cheesecake, experts say, they're talking about a version marketed by the cream cheese brand. New York style typically has sour cream or heavy cream in the mix. Philadelphia style doesn't. Which means it doesn't have anything to do with Philadelphia, the city.

What is the famous cheesecake in New York? ›

The Junior's cake that started it all. Our Original New York Cheesecake is always baked fresh on a delicious bottom layer of buttery light sponge cake. Rated the best overall cheesecake by The Wall Street Journal.

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