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 CheesecakeYears 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 Cooker and it is still he best cheesecake I have ever tasted.
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 Perfect Pressure Cooker Cheesecake Tips & Guide article before making your first cheesecake.
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?
- Yes, you sure can. While plain or cinnamon graham crackers are used in the original Lindy’s recipe, other cookies work very well too.
Some favorite crispy alternatives are:
-
- Chocolate graham crackers
- Biscoff Cookies / Speculoos Cookies are one of our favorites to use.
- Biscotti, Lemon Thins, Trader Joe’s Crispy Chocolate Chip Cookies.
- Famous Amos Cookies, Mint Girl Scout Cookies.
Many other cookies can be used for variation in flavor profile! This is a personal preference.
Prepare the Cheesecake Pan
Push Pan v. Spring Form Pan
- A push pan is a whole lot easier than a spring form pan. I always wonder what is stuck in the sliding part of the spring area.
- Since the posting of this recipe, I started using this stainless steel cake push pan + mini pans set instead as it has a handle and can be lowered and removed easily from the pressure cooker.
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.
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.
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.
Pour the Filling into the Cheesecake Pan
Notice that you cannot see the crust. This is good and what you want.
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.
Lower the Cheesecake into Pressure Cooker
If using this stainless steel cake push pan + mini pans set, you do not need a sling!
Follow my guide to make a Homemade Sling if you don’t have the pan with handles.
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.
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 Cooker and cook for another 3 minutes and ten wait 10 to release.
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.
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.
Removing Cheesecake with LamsonSharp Chef’s Slotted Turner
I use this LamsonSharp Chef’s Slotted Turner to remove the cheesecake to a plate. It’s super thin and fits easily between the Cheesecake and the base 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.
Rubbermaid Containers are great for transporting Cheesecake
Rubbermaid Disposable Containers are perfect for Cheesecake transport. Use the lid as the base for the cheesecake (see photos above) and the bowl as 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!
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.
- Use Philadelphia Cream Cheese (or other high quality brand) and allow cream cheese and eggs to become room temperature before starting.
- Grease well and use a parchment rounds so to make it easier to lift the cake from the pan.
- Freezing the crust while preparing the filling is suggested. Prevent a soggy crust by first reading these guidelines.
- Mix in eggs last and do so very slowly only until barely incorporated.
- For optimal deliciousness, wait at least overnight before cutting into the cheesecake. Serving it any earlier, you may notice an eggy flavor.
Pressure Cooker Lindy’s New York Cheesecake
This Pressure Cooker New York Cheesecake is awesome topped with Pressure Cooker Lemon Curd, Fresh Berry Compote or Gooey Hot Fudge Sauce.
More Instant Pot Cheesecake Recipes to Make.
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
- Instant Pot DUO Plus, Ninja Foodi or Pressure Cooker
- Rösle Stainless Steel Flat Whisk– a MUST have, probably my most used utensil
- LamsonSharp Chef’s Slotted Turner– I totally love this spatula!
- Porcelain & Bamboo Salt Box with Spoon
- My FANTASTIC Teak Cutting & Charcuterie Board & Compartments
- Cuisinart Large Food Processor
- Microplane Stainless Steel Zester
- 6 inch Fat Daddio’s Push Pan or Stainless Steel Cake Push Pan + Mini Pans Set for larger cake
- 6 inch Parchment Paper Round
- Rubbermaid Disposable Containers – for holiday travel!
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Here is your handy printable recipe:
Ingredients
Crust
- 3/4 cup Honey Maid Graham Crackers (crushed)
- 2 teaspoons White Sugar
- 2 Tablespoons Butter melted
Filling
- 16 oz Cream Cheese room temperature
- 1/2 cup White Sugar
- 2 teaspoons All Purpose Flour (optional)
- 1 teaspoon Pure Vanilla Extract
- 1/2 teaspoon Orange Peel grated
- 1/2 teaspoon Lemon Peel grated
- 2 Eggs room temperature
- 1 Egg Yolk room temperature
- 1/4 cup Whipping/Heavy Cream
- 1 pinch Sea Salt
Top Layer
- 1/2 cup Sour Cream
- 2 teaspoons White Sugar
- 1/2 teaspoon Pure Vanilla Extract
Recommended Products
Instructions
- Please read my article Perfect Pressure Cooker Cheesecake Tips & Guide, 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
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!
Nutrition
PIN this Pressure Cooker New York Cheesecake!
Instant Pot New York Cheesecake #1 Best Recipe
Hello from Scotland, I have made your New York cheesecake recipe twice this week, the 2nd one with a blackberry topping, both turned out perfectly in the Instant Pot. What a brilliant 5 star recipe and so easy to follow. Thank you! ?
Hi Heidi~
Hello from the US! So glad you are enjoying the New York Cheesecake recipe. Thank you for your compliment.
Jill
This was the best cheesecake ever. Thank you so much for the recipe.
Hi Courtney~
Without being there to see what you did, it is hard to say. But, please try it again and read the recipe carefully, including the commentary in the article. I promise that if you follow it to a “T,” you will have a wonderful cheesecake. 🙂
Jill
Is the 45 minute cook time for the 7″ pan only if you make the extra half-recipe? And 30 minute without the extra batter?
Hi Sarah~
Yes, only if you make the extra half recipe, otherwise, the time is 30 minutes for a 7 inch pan.
Jill
Can I use an 8 oz Regular Mouth Glass Jar? If so, is it 7 minutes like the Wide Mouth Glass Jar?
Thanks for being so clear with your recipes!
Hi Enid~
Thanks so much.
Jill
Can you use any cheesecake recipe and just bake in the IP?
Hi Seena~
Any cheesecake recipe will work. Just make adjustments for a very moist environment.
Jill
Does the trivet need to keep the pan out of the water? I have never cooked with a trivet in my cooker so I don’t have one. My cooker came with a rack for the bottom but it only holds stuff up about 1/4″ if that.
Hi Misty~
You definitely need a trivet to cook cheesecake. They are pretty cheap. Look on my accessories page as there is a link for a trivet.
Jill
Hey Jill! My first attempt at this recipe. I followed exact recipe, with added flour. After 35 minutes and a 15 minute NPR, it is like REALLY jiggly. I’ve waited my 15 minutes and added the sour cream topping. It’s cooling, in the 6″ Fat Daddio pan, for another hour, then I’ll pop it into the fridge. I’m nervous as it was really really jiggly. Did I mention it’s jiggly? I guess I’ll update in the morning. Crossing my fingers!!
Hi Mike~
Jiggly in the middle is good. Let me know tomorrow how it is.
Jill
Hey Jill,
Well, it tastes amazing!! My wife says it kinda tastes like key lime pie. Must be the zest!!
Same exact thing for mine. Nordicware 7 inch sprinform pan, which is actually less than 7″ diameter. I split the difference between your 30 minutes for 7″ and 35 for 6″ pans and cooked it for 33 minutes. Took it out and it wasn’t just a little jiggly it was soup. Put water in the IP again and cooked it for four more minutes. Better this time but still jiggly. Been in n fridge for 8 hours now and I took a tiny slice out. The outside edge is good- rest of it is pudding texture. What happened? Jill I followed your recipe exactly.
Hi Claudia~
I’m guessing that you did not follow the recipe “exactly,” as the cheesecake should not be soup. It is possible that the sealing ring was not in your pot or you used low pressure by accident?
Jill
Neither one of those things was true. Sealing ring in pot. Used high pressure. I think the pan I used may have been the difference.
Claudia~
What kind of pan did you use?
Jill
I have a Lux. How do you adjust the pressure from high to low to ??
Hi I just made this cheesecake (third time now…thank you!!!). It’s cooling now and I don’t have an hour to stick around home before putting in the fridge. Could I reduce the time for cooling to half an hour and then put in fridge? Or even reduce to 20 minutes?
Hi Leslie~
So glad you are enjoying my cheesecake recipe. You can reduce the counter cooling time a bit. I wouldn’t reduce completely as the cake will continue to cook as it is cooling.
Jill
Hi Steph~
How long did you leave the cake out on the counter before putting it in the refrigerator overnight? Did you add the flour? The cake is very dense and solid, so let’s retrace your steps to find out where it went wrong.
Jill
I did add the flour, accidentally a TBS actually. I left it on the counter for about 30 minutes, until it was time to add the sour cream topping, and then I put it into the fridge.
Do you think I could use canned milk instead of the cream? Would this freeze well?
Thank you for all of your wonderful recipes! Every one I’ve made so far has been a big hit with my family. I can’t wait until my husband tries the mini cheesecakes I’m making as a sweet surprise in his lunches!
Hi Chevelle~
I am glad you are having great success with my recipes. Canned milk would be fine. Cheesecake freezes very well.
Thank you so much for visiting and using my recipes.
Jill
I don’t have a pressure cooker. Can this recipe be made in the oven instead of a pressure cooker?
Hi Teri~
This can be made in the oven.
Jill
What temp and how long?
I just made this I have it cooling right now, do i leave it in the springform pan until tommorow or after an hour cooling?…
Hi Jessica~
I usually take off the sides of the pan after a couple of hours in the refrigerator. It is up to you.
Jill
What can you use instead of the cream?
Hi Valerie~
Yogurt, sour cream, Half & Half.
Jill
Can I just use the orange peel and lemon peel that you find in the baking aisle vs. fresh? Going to try this today!!!
Hi Sue~
The fresh is much better. If you do buy the dried, remember that it will be concentrated/stronger, so just use a drop.
Jill
If you are adding a topping like your strawberry compote, do you still use the sour cream topping?
Hi Carrie~
Definitely do the topping. It really adds. When you add it to a hot cake and then refrigerate it, the topping will be almost solid and become one with the filling part.
Jill
Thanks, Jill! I’ve got it in my instant pot now. Can’t wait to see how it turns out! I’ve never made a cheesecake before.
How would I adjust this for an 8×3 push pan?
Hi Meg~
For an 8 inch pan, I would double the recipe and keep the cook time the same as a 6 inch pan.
Jill
I have heard that you can make cheese cake with cottage cheese. Do you think the cooking time would be the same? Have a gallon of cottage cheese I need to use up!
Hi Moon~
Thank you for visiting. I don’t believe a cheesecake will hold up with cottage cheese. When cottage cheese melts, it gets stringy and delicious, actually, heated with a bit of sugar.
Jill
Old Weight Watchers trick: toast a slice of Pepperidge Farms Cinnamon Bread, then top generously with cottage cheese. Sprinkle with cinnamon and broil until gooey. Sounds weird but tastes great, and you’ll never have excess cottage cheese in your fridge again!
Hi Beth~
I’ve been doing that exact thing since around 1965.
Jill
Can the crust be left out of this to make it lower carb?
Hi Nicole~
You can definitely make this without the crust. I love to use 8 oz mason jars for cheesecake to make individual servings. No crust needed. Look at my Red, White and Blue Cheesecake. I used mini jars in that recipe.
Jill