A simple and easy recipe to make creamy and decadent, New-York style Instant Pot Cheesecake! This post includes helpful tips, tricks, and a handy video to help you make the perfect cheesecake from scratch.
I’m really excited to share this recipe for Instant Pot cheesecake with you guys! Would you believe it if I told you I shot these pictures last July, just before I could move out of the US? I intended to share this during the summer, which didn’t happen. Neither did I get a chance to post it around the Holidays, as things got hectic around here.
But guess what! Valentine’s is not really far off, and the colors of this cheesecake are just apt for the occasion! Make this easy pressure cooker cheesecake and impress your loved ones 🙂
This amazing IP Cheesecake embellished with a luscious, homemade strawberry topping is to die for! It is light and creamy, delicious and easy, making it a perfect dessert for any occasion. I’ve even had some for breakfast, ssshhh!
My Instant Pot cheesecake jars were a successful attempt at trying to make cheesecake in Instant Pot and I’ve been blown away with the results! I haven’t gone back to the oven to bake a cheesecake since! So many of you tried that recipe and shared it on FB groups.
This Instant Pot cheesecake is what cheesecake dreams are made of if that’s even a thing. As a food blogger I sure do dream a lot about food too… 😀 Silly, I know :p
Ingredients needed to make New-York style Instant Pot Cheesecake
For the buttery cheesecake crust, you will need,
- Graham crackers, you can also use an equal amount of Oreos, Biscoff, ritz, gingersnap, digestives cookies, etc
- Melted unsalted butter
- Sugar
- Ground cinnamon, I highly recommend adding this as it adds so much flavor to the crust.
For the luscious, creamy cheesecake filling, you will need,
- Full-fat cream cheese (I recommend using Philadelphia brand, as it is perfect for any kind of cheesecake).
- Eggs
- Sugar
- Cornstarch
- Sour cream
- Vanilla extract
- Lemon zest, optional but recommended
- Pinch of salt
Tools required to make pressure cooker cheesecake
- An electric pressure cooker, I use a 6 quart IP
- A trivet or a stand to place the pan. You can also use one of those stands that are meant for cooking eggs in the IP.
- A springform pan or a pan with removable bottom (like Fat Daddio’s), that will fit in your Instant Pot. Before starting off with the recipe, please check the size of the pan first. You don’t want to get stuck later only to realize the pan does not fit in your pressure cooker. Of course, you can resort to the oven, but the cheesecake will not be as tall.
- Stand mixer or hand mixer, mixing bowl, and spatula.
Tips to troubleshoot common cheesecake problems
Always use room temperature ingredients: The number one rule when it comes to making cheesecake.
Avoid pressing the crust too hard: Do not apply excess pressure while pressing down the graham cracker mixture. This will result in a hard crust, which will be difficult to cut through.
Do not over-mix the cheesecake batter: When you over-beat the batter, all you do is just incorporate air in it. The resultant cheesecake will rise and collapse during the cooling period, which isn’t much fun. Beat at low speed, just until all the ingredients are incorporated well, which is possible to achieve only with room temperature ingredients.
Let the cheesecake cool gradually: Gradual cooling of the cheesecake is essential to avoid sudden temperature fluctuations. Refrigerating it without cooling may cause the cheesecake to contract and thus crack.
Secondly, the condensation droplets will also fall back on the cheesecake if it is refrigerated directly without cooling completely.
Let the pressure release naturally after the cooking cycle has completed. Then let it cool completely at room temperature before letting it set in the refrigerator.
For clean slices: Dip a knife in a tall container containing hot water or under running hot tap water, wipe the knife dry before cutting the cheesecake. Repeat this procedure before each cut.
Serve at room temperature: Cheesecake tastes best when served at room temperature. Let the cheesecake stand at room temperature for at least 20-30 minutes before serving.
Quick Faqs
Why is my cheesecake batter lumpy?
The batter will turn lumpy if you start out with cold ingredients. To avoid this,
- Strictly use room temperature ingredients.
- Beat the softened cream cheese, sugar, and cornstarch, on low speed, until smooth. Remember to stop, and scrape the sides of the bowl occasionally with a spatula.
- Add the eggs one at a time and continue mixing.
How can I fix a lumpy cheesecake batter?
If you followed the above steps, you will not find yourself in this dilemma. However, if you did end up with lumpy cheesecake batter, strain the batter through a fine-mesh sieve, and carry on with the recipe.
Why is my cheesecake dry?
Cheesecake can turn dry if it is over-baked. But trust me, that will never be a problem in the Instant Pot. The moist environment of the electric pressure cooker is perfect for cooking a cheesecake. The IP acts like a water bath, so there’s no need to create one like you would if you baked the cheesecake in the oven.
If you bake one in the oven, make sure you follow the timings mentioned in the recipe to avoid a dry cheesecake.
Why is my cheesecake runny in the middle?
Cheesecake needs to cool down gradually after baking. It has to be refrigerated to set completely. If you cut it without refrigerating, there’s a possibility of having a runny center.
If you followed all the steps correctly, and still end up with a runny center, then the recipe probably needs some starch in the form of flour or cornstarch to set the cheesecake.
I do not normally add flour/cornstarch for my oven-baked cheesecake recipe. So, when I first experimented with the same recipe in the IP, I found the center to be a little soft and not set as well as the sides. It tasted amazing nonetheless, and if you enjoy a really creamy cheesecake, you will like it sans the cornstarch.
Adding one tablespoon of cornstarch fixed that issue. It was not cake-y at all.
Why did my cheesecake crack?
Over-beating the batter incorporates air, which can cause the cheesecake to rise and collapse while it cools, leaving a crack.
Secondly, baked cheesecake contracts as it cools. So, after the cheesecake has baked, it is advisable to run a knife around the edge of the pan to prevent it from sticking to the sides of the pan.
I really hate dragging the knife around the edges of my pan lest I put some scratches 😀 I’ve tried this earlier, and the sides do not look clean. Which brings us to our next query.
Is it important to line the bottom and sides of the pan with parchment paper?
Lining the bottom and sides of the pan with parchment paper helps in easier removal of the cheesecake from the pan. When you line the sides of the pan with parchment paper, you can simply peel the paper off before serving the cheesecake.
What is the size of the springform pan needed for the Instant Pot?
For a 6-quart IP, you can use a 6 or 7×3-inch springform pan. I use a removable bottom pan, that I got from Amazon.
For an 8-quart IP, you can use a 6 or 7×3-inch or even an 8-inch pan will fit well. However, you may need to scale up the recipe for a taller cheesecake if you use an 8-inch pan. Since I have not tested this recipe in an 8 quart, I will not be able to guide you on the cooking time.
Can I make this Instant Pot cheesecake without a springform pan?
Yes, you absolutely can. Though, I do suggest investing in a springform or removable bottom pan if you are going to be baking cheesecakes regularly.
If you don’t want to buy a special pan for cheesecakes, you can use your regular cake pan, with similar dimensions for the IP. Follow the same procedure of greasing and lining the pan.
I would suggest cutting it into squares and serving it that way. It would be a challenge of sorts to un-mold the cheesecake from a regular pan, especially if this is your first rodeo!
Or better still, try my Instant Pot cheesecake jars recipe. Perfectly portion-controlled and absolutely adorable!
How to store cheesecake?
Cover it with a plastic wrap/aluminum foil, or store in an airtight container for up to 5 days.. You can also pre-slice and store it. It is essential to keep the cheesecake covered to prevent it from drying out.
How to freeze pressure cooker cheesecake?
Avoid the topping or garnishes if you intend freezing the cheesecake.
After the cheesecake has been refrigerated, then push the cheesecake out of the pan, move a spatula between the parchment paper, and the crust, and lift it carefully and place it on a cardboard cake round (covered with aluminum foil). Use 2 spatulas if required.
Transfer the cheesecake to the freezer, freeze it uncovered for 1-2 hours. Wrap the cheesecake along with cardboard round with cling film, and aluminum foil. Label the contents.
Or slice the cheesecake, transfer the slices to a baking sheet, and freeze for 1-2 hours. Then wrap each slice in cling film and aluminum foil. I prefer freezing individual slices as it is more convenient to just grab as much as you need.
Thaw the cheesecake overnight in the refrigerator, transfer to the counter and allow it to come to room temperature, about 30-45 minutes.
You can freeze cheesecakes for up to a month for the best flavor. It may not taste as good if kept for a longer time.
This pressure cooker cheesecake is amazing on its own. It actually doesn’t really need anything else. But I chose to jazz it up with my homemade strawberry topping!
You can also opt for cherry topping, which seems like a classic choice. Then there are other options like topping it up with raspberries, salted caramel, dulce de leche, mango puree and mango pieces, macerated berries, fruit compote, etc. The sky is the limit here!
I hope you get a chance to try this easy and delicious cheesecake recipe this Valentine’s and enjoy it as much as we do!
You may also enjoy these delicious cheesecake recipes
- Instant pot cheesecake jars
- Instant Pot chocolate cheesecake jars
- IP pumpkin cheesecake jars
- Red velvet brownie cheesecake (oven-baked)
- Mini cheesecake cupcakes (oven-baked)
How to make Instant Pot Cheesecake recipe – Step by step instructions
For the cheesecake
Step 1: Prepare the pan
Grease the bottom and the sides of a 7×3-inch springform or removable bottom pan with melted butter or oil/oil spray. Line the bottom and the sides of the pan with parchment paper.
Step 2: Prepare the cheesecake crust
In a medium bowl, combine 1 cup of Graham cracker crumbs with 4 tablespoons of melted butter, 2 tablespoons sugar, and 1/2 teaspoon ground cinnamon. Mix well.
Transfer the prepared crust mixture to the prepared pan, spread it in an even layer. Use the bottom of a glass and press the crust firmly. Do not apply too much pressure, or else it is difficult to cut the crust, as it turns too hard. Bake the crust at 350 degrees F for 10 minutes or freeze it for 10 minutes. I’ve baked the crust.
Step 3: Prepare the cheesecake filling
Add 16 oz of full-fat, softened cream cheese, along with 1/2 cup of sugar, 1 tablespoon cornstarch, and 1/8 teaspoon salt into a sufficiently large bowl. Beat on medium-low speed using an electric hand mixer until the mixture is smooth and creamy. If using a stand mixer, use a paddle attachment and beat on low speed.
Scrape the sides of the bowl occasionally.
Add the 1st egg, beat on low speed until well combined.
Add the second egg, continue beating on low speed, until the second egg is incorporated.
Next, add 1/2 cup sour cream, 1 teaspoon lemon zest, and 1 teaspoon vanilla extract, beat on low speed until you have a smooth, creamy, and lump-free mixture. Do not over-beat the batter.
Step 4: Make a foil sling
Make a foil sling by folding an 18-inch piece of aluminum foil into 2-inch wide strip. Place the pan in the center of the foil.
Transfer the batter to the pan.
Tap the pan gently to eliminate any air bubbles.
Pro-tip: Tap the pan until you see no more air bubbles rising to the surface.
Cover the pan with a paper towel followed by aluminum foil. Make sure the paper towel is not touching the cheesecake batter, or it will mar the look of the cheesecake if it accidentally touches the batter. You may skip it and use only aluminum foil.
Step 5: Place the pan in the Instant Pot
Pour 1.5 cups of water into the inner pot of the IP. Place a stand or trivet with handles up.
Lower the pan carefully on the trivet/stand.
Step 6: Pressure cook the cheesecake
Close the lid of the IP, turn the knob to sealing. Press the “MANUAL” button and adjust the time to 35 minutes using the +/- button.
Step 7: Natural pressure release (NPR)
Once the cooking cycle is complete, switch off the IP, by pressing the “CANCEL” button and let the pressure release naturally, i.e. let the pin drop on its own, before opening the lid. It takes about 20 minutes.
Step 8: Gradual cooling of the cheesecake
Transfer the cheesecake to a wire rack. It should have a slight jiggle in the center (about 2 inches) and the edges should be set.
Cool to room temperature, uncovered, about 1.5 to 2 hours. Run a knife around the sides of the pan.
Refrigerate the cheesecake in the pan, covered for a minimum of 4 hours to overnight for best results.
Step 9: Top with strawberry topping (optional)
Remove the cheesecake from the pan, top with the prepared homemade strawberry sauce. Refrigerate for another 2-3 hours. Or slice the cheesecake and serve with the strawberry topping on the side right away.
This strawberry compote or Instant Pot strawberry jam are also yummy topping alternatives.
For the strawberry topping
Find all the detailed step-by-step instructions with video in my strawberry topping for cheesecake post.
Notes
- I’ve tested this recipe multiple times with my removable bottom pan. I do not cover the bottom of the pan with aluminum foil, simply because I’ve not found any leakages with my previous batches. Besides, the crust prevents any leakage of the cheesecake batter. If you are unsure of your pan, I suggest wrapping the bottom of the pan (springform or removable) with aluminum foil.
- You may skip the cornstarch for a really creamy cheesecake. Increase the cooking time to 45 minutes.
- This cheesecake is not very sweet, and that’s how we prefer it. You may increase the sugar to 2/3 or 3/4th cup if you prefer a sweeter cheesecake, especially if you do not intend topping it.
★ If you try this pressure cooker cheesecake recipe, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Feel free to share your feedback and suggestions at [email protected] Thanks so much 🙂
You can also follow me on Facebook, Pinterest, Instagram & Twitter
Instant Pot Cheesecake Recipe | New-York Style Cheesecake
Equipment
- Instant Pot DUO60 6 Qt 7-in-1
Ingredients
For the crust
- 1 cup Graham cracker crumbs
- 4 tablespoons melted butter
- 2 tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon
For the cheesecake filling:
- 16 oz full-fat cream cheese, preferably Philadelphia brand
- 1/2 cup granulated sugar
- 1 tablespoon cornstarch
- 2 large eggs
- 1/2 cup sour cream
- 1 teaspoon pure vanilla extract
- 1 teaspoon lemon zest, optional but recommended
- 1/8 teaspoon salt
For the strawberry topping
- 1 lb strawberries, divided
- 1/4 cup sugar adjust as per desired sweetness
- 1/2 tablespoon cornstarch mixed with 1 tablespoon water
- 1 tablespoon lemon juice
- 1/4 teaspoon vanilla extract, optional
Instructions
- Grease the bottom and the sides of a 7x3-inch springform or removable bottom pan with melted butter or oil/oil spray. Line the bottom and the sides of the pan with parchment paper.
Cheesecake crust
- In a medium bowl, combine the Graham cracker crumbs with melted butter, sugar, and ground cinnamon. Mix well.
- Transfer the prepared crust mixture to the prepared pan, spread it in an even layer. Use the bottom of a glass and press the crust firmly. Do not apply too much pressure, or else it is difficult to cut the crust, as it turns too hard. Bake the crust at 350 degrees F for 10 minutes or freeze it for 10 minutes. I've baked the crust.
Cheesecake filling
- Add softened cream cheese, along with sugar, cornstarch and salt into a sufficiently large bowl. Beat on medium-low speed using an electric hand mixer until the mixture is smooth and creamy. If using a stand mixer, use a paddle attachment and beat on low speed.
- Scrape the sides of the bowl occasionally.
- Add the 1st egg, beat on low speed until well combined.
- Add the second egg, continue beating on low speed, until the second egg is incorporated.
- Next, add the sour cream, lemon zest, and vanilla extract, beat on low speed until you have a smooth, creamy, and lump-free mixture. Do not over-beat the batter.
How to make cheesecake in the Instant Pot
- Make a foil sling by folding an 18-inch piece of aluminum foil into 2-inch wide strip. Place the pan in the center of the foil.
- Transfer the batter to the pan.
- Tap the pan gently to eliminate any air bubbles.
- Cover the pan with a paper towel followed by aluminum foil. Make sure the paper towel is not touching the cheesecake batter. You may skip it and use only aluminum foil.
- Pour 1.5 cups of water into the inner pot of the IP. Place a stand or trivet with handles up.
- Lower the pan carefully on the trivet/stand.
- Close the lid of the IP, turn the knob to sealing. Press the "MANUAL" button and adjust the time to 35 minutes using the +/- button.
- Once the cooking cycle is complete, switch off the IP, by pressing the "CANCEL" button and let the pressure release naturally, i.e. let the pin drop on its own, before opening the lid. It takes about 20 minutes.
- Transfer the cheesecake to a wire rack. It should have a slight jiggle in the center (about 2 inches) and the edges should be set.
- Cool to room temperature, uncovered, about 1.5 to 2 hours. Run a knife around the sides of the pan.
- Refrigerate the cheesecake in the pan, covered for a minimum of 4 hours to overnight for best results.
- Remove the cheesecake from the pan, top with the prepared homemade strawberry sauce. Refrigerate for another 2-3 hours. Or slice the cheesecake and serve with the strawberry topping on the side right away.
For the strawberry topping
- Find all the detailed step-by-step instructions with video in my strawberry topping for cheesecake post.
Video
Notes
- I've tested this recipe multiple times with my removable bottom pan. I do not cover the bottom of the pan with aluminum foil, simply because I've not found any leakages with my previous batches. Besides, the crust prevents any leakage of the cheesecake batter. If you are unsure of your pan, I suggest wrapping the bottom of the pan (springform or removable) with aluminum foil.Â
- You may skip the cornstarch for a really creamy cheesecake. Increase the cooking time to 45 minutes.Â
- This cheesecake is not very sweet, and that's how we prefer it. You may increase the sugar to 2/3 or 3/4th cup if you prefer a sweeter cheesecake, especially if you do not intend topping it.
- Cook time includes time taken for pressure build-up, pressure cooking the cheesecake and NPR
- Nutritional values are for one slice of cheesecake without the topping. These are approximate values using an online calculator. If you depend upon them for your nutritional needs, please use your preferred nutrition calculator.
- Measuring cup used, 1 cup = 250 ml, 1 teaspoon = 5 ml
Nutrition
Hi,
What can we substitute for eggs?
Thanks
Ira
Hi! I’ve yet to try an eggless version. This recipe might help, https://www.cookingcarnival.com/instant-pot-raspberry-swirl-eggless-cheesecake/