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.
Jump to Section
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
I forgot to add the whipping cream/ heavy cream to the filling. Will that be ok?
Gluten free version perhaps? I can buy gluten free graham crackers.. but to replace the flour? Gelatin perhaps?
Thanks!
I just used the Namastay gf flour and it still turned out great! I also used almond flour for the crust instead of grahams
Hi,
Can I use the InstantPot glass lid to make this cheesecakes or it has to be the lid that comes with it?
Thanks
your post says “handy printable recipe”, but i don’t see a print option. Did I miss it? TIA
Responding to Carey Anderson –
Carey – if you look right beneath the small picture where the entire recipe starts, there’s a little print button. It took me a few minutes to find it too. 🙂
Sorry – Carey SANDERSON
🙂
How does the push pan or springform pan bottom keep out water when the cheesecake is baking? I so want to attempt the NY Cheesecake.
Thank you for your help.
Gloria
I don’t have a large food processor. Can I use a VitaMix? or KitchenAid with the whisk attachment? Any advice?
Thanks—-AmY
Amy, carefully.
Jill
Hi Jill,
I have a 7 1/2 inch springform. Do you recommend using the 7 or 8 inches recipe? Thanks in advance for your time Jill.
Lien
Lien~
The 8 inch recipe will fit.
Jill
My daughter is using this recipe in the Instant Pot for a science experiment and comparing baking methods between the IP, traditional baking, New York style method, and water bath method. In order for the experiment to be valid, she will need to use the same recipe and pan size for each method. Any thoughts on how long to bake a 6″ cheesecake in the oven? Thank you. We are also excited that this recipe has to be go through three trials in order to average the results. In case you are interested, each cheesecake will be evaluated on height and number of cracks on the top after baking.
Kristen~
The height, cracks, etc. have to do with user performance. If there are cracks, if the cheesecake rises and falls, etc., then it is user error.
Jill
I followed the directions EXACLY and mine cracked in the middle approx 10-15 minutes after removing it ( Just prior to applying the sour cream). My kitchen was very cold – Could this possibly have something to do with it or perhaps, could my instant pot require less time?
Theresa, if it cracked so quickly, it is possible your pan was not greased enough or if the egg were over mixed.
Jill
Hmm … I tried not to, but I’m a little OCD- I probably over mixed the eggs. Lol. Thank you so much for your help and delicious recipe – It’s still one of the best cheesecakes I have ever had! 🙂
Do you have the info for an 8 in cheesecake?
Do you know if there is a way to make this low fat? I know this sounds crazy, but my husband loves cheesecake and due to very strict heart related issues he can only have extremely low fat diet. I would love to try and make this for him for the holidays. I know I can use the low fat graham crackers, but the eggs, yolk, and cream cheese are problems. Could you substitute low fat cream cheese and maybe just use egg whites and 1 yolk?
Hi Renee~
My first opinion is that in that type of situation, I would suggest making the recipe as is and taking only a tiny sliver at a time, so that the fat/calories are the same as if making the cheesecake low calorie/fat.
That being said, if you want to make it lower fat, the lower fat cream cheese does work. If you leave out the yolks, you will lose the creaminess. The creaminess also comes from the heavy cream. You can do all that and he can have a nice size piece, or do the above and he can have a sliver, but with all the yumminess.
Jill
Problem is it’s the egg whites that make things taste eggy and a bit sulphurous. If you take out yolks and increase the whites you might end up with something tasting more like an egg souffle than cheesecake.
i made this cheesecake for the first time and it came out perfectly .i followed the recipe exactly the zest is wonderful in it and the cooking time was perfect with the natural pressure release added .i also used the sour cream layer and topped it with cherry pie filling when it was ready to serve .magnificent muah!
This is definitely one of the best cheesecakes I have ever tasted! The zests do improve the flavour, I would not leave them out. Thank you for this recipe.
I just wanted to say that even cooking 40 minutes at pressure, it was still a bit wobbly in the center. I’m making another one now, I’ll do this one 42 minutes and report back. 🙂
I just experienced the same thing when cooking for 37 minutes. Was 42 better?
Krystal~
I think we figured out that you had a problem because you put your crust all the way up to the top, which will cause a soggy crust and extra moisture.
Jill
I accidentally forgot to add the 1/4 cup heavy cream to the batter. What difference will this make? The batter was thick and the raw batter was so delicious i could’ve eaten that! Added the sour cream topping and it’s cooling right now before I put it in the frig.
Can I make this in a smaller IP? I have a lux. The 6 in spring form on my trivet/rack seems tall in the pot.
Lisa, if the lid closes without problem, then it is fine.
Jill
I used a 7″ Springform pan. Because I love a taller cheesecake I 1.5 the recipe. Used 43 minutes high pressure and natural release until all pressure was released. I didn’t cover the cheesecake and only has a small amount of condensation that soaked into a paper towel easily. No cracks or air bubbles at the top. Probably because I used room temp ingredients and zapped the cream cheese till stirable. I used a hand whisk to not incorporate too much air when I mixed the ingredients. The consistency was perfect. Glazed the next day with good melted chocolate mixed with a little cream. very little, and set sugared whole strawberries point up on the top. Wow, looked beautiful and tasted delicious. Thanks old gal for sharing this recipe. Best NY style cheesecake ever. I should know, I’m from NY
Bekka~
Thank you so much for the wonderful compliments. I am glad you enjoyed the cheesecake.
Jill
Oh no, I followed everything so closely but I missed the last couple of sentences that clarify the cooking time for a 7″ pan. I did 1.5x the recipe but then only did 32 min! But I did leave it warming during the 15 minute NR. I wonder if that will help me out here.
When I pulled the cheesecake out and gave it a little shake, it seemed slightly shaky in the middle, but not much actually. Fingers crossed that it will cook more and set overnight as its for my husband’s birthday cake tomorrow and I would be so disappointed if it’s like pudding and I have no way of testing it before its cut! I’m tempted to try to make another one early in the morning just in case…
Hi Christine~
The cheesecake may be slightly underdone. You could have put it back into the pressure cooker and cooked a few more minutes. Although, if it wasn’t really jiggly, you may be okay. Good luck.
Jill
Hello Jill,
A friend shared your recipe with me and I am SO excited to try it! Cheesecake in the pressure cooker? I literally said to her mind blown! You may not know, but I wanted to ask what I can do to substitute the flour for gluten free? I have read if it’s less than 3Tbs it can be left out. Or to replace with a very fine flour… rice flour? Or a smaller amount of arrowroot powder? Anyway, thought I could ask first. Thanks again for this recipe!
Hi Beka~
Arrowroot is fine.
Jill
Amazing. Thank you for this. I don’t yet have a cheesecake pan but really had a desire for cheesecake, so I used a 7″ glass cake pan (just fit in my DUO50) lined with parchment paper and completely missed the instructions about 5 minutes less time, but it was still amazingly good!
At what point do you remove the cake from the pan, before refrigerator or after?
I remove the side after the cake is set up, after a couple of hours. I remove the bottom, before serving.
Jill