Before you get started making a Cheesecake, please read this article, Perfect Pressure Cooker Cheesecake Tips & Guide, to learn to make Perfect Cheesecake.
This article on Perfect Pressure Cooker Cheesecake Tips will guide you though the steps, so that you can make Perfect Cheesecake in your Pressure Cooker.
All the completed Cheesecakes in this article, are Cheesecakes made by my wonderful readers. Their Cheesecakes are gorgeous! Many thanks to all those who submitted photos to be used in this article!
For the best Cheesecake, brand does matter. I have tested several store brands and there is a significance difference to using Philadelphia Brand Cream Cheese. While your Cheesecake will still taste great with an off brand, the taste will be far superior using Philadelphia Brand.
The first thing you will need to do for a smooth and creamy texture, is to allow your cream cheese and eggs to get to room temperature. Beating a fat, such as cream cheese or butter until it’s soft, light and airy is called creaming.
If you add eggs right from the fridge to a creamed fat, it’ll cause the fat to re-solidify, making the batter look lumpy or curdled.
The eggs don’t need to be room temperature, but taking the chill off of them helps keep the fat from hardening again.
So, at least 30 minutes before you plan to assemble your cheesecake, remove the cream cheese and eggs from the refrigerator and allow them to come to room temperature. If you live in a cooler climate, try putting your cream cheese and eggs into your oven, with the oven light on. Another warmer place in the house, is on top of your dryer.
Choose your Cheesecake Pan. For Hard Anodized, my preference is the Fat Daddio’s Push Pan for several reasons. I like the smaller foot print, which means that I can put a larger pan into my Pressure Cooker. I also find it easier to clean than a Springform Pan because of the locking mechanism.
The only down side to a Push Pan, as I see it, is that the sides won’t come out as clean looking as they do using a Springform Pan. The pushing action in releasing the Cheesecake, will ‘smudge,’ for lack of a better word, the sides of the Cheesecake, as you can see in the first photo.
That being said, this Fat Daddio’s Push Pan is my go-to Cheesecake Pan.
The smudging problem, however, is easily remedied. Placing Parchment Paper, not only on the bottom of the Pan, but lining the sides as well, will eliminate the smudge. I only do the side lining on my Japanese Cotton Cheesecake. For all my others, I just use Parchment Rounds for the bottom. It is up to you to decide your preference. 🙂
The advantage of a Springform Pan, is that you can easily unlatch the pan and the rim will come right off and leave a nicer side to the Cheesecake.
I still suggest using use Parchment Rounds for this option. The latch bothers me. I wonder what is lurking inside the slide part, that I cannot see. I’m a clean fanatic, so I think about stuff like that.
The third option and it may be the best of both Worlds, is this new Instant Pot Springform Pan, which is new on the market. The base is made of glass, which is nice, as you won’t have to worry about scratching it on removal of the Cheesecake.
The only downside, as I see it, is that you will need to add 5 more minutes to your cook time, as Silicone does not conduct heat as well as the Anodized Aluminum. But, it is a small price to pay in exchange for SILICONE! No aluminum. The sides easily release. As much as I love my Push Pan, this is one I would like to try! The price tag makes it very competitive, so if you try this new Cheesecake Pan, let me know what you think.
I prefer to use a 6 inch Fat Daddio’s Push Pan over a Spring Form Pan, because clean up is so very easy, but some people prefer a Spring Form Pan.
It is very important to generously grease the sides and bottom of your Cheesecake Pan. I also grease the Parchment Round. This will help in the removal of your Cheesecake. Many people leave their Cheesecake in the Cheesecake Pan overnight. If you don’t have parchment, don’t worry. It just might be a little more difficult to separate the cake from the bottom of the pan.
Press crumb mixture into pan using a Fox Run Tart Tamper or your fingers, forming a neat border around the edge and slightly up the sides. Place your pan into the freezer for at least 20 minutes, while preparing the filling.
Making the crust for a cheesecake is very simple. Crispy cookies, graham crackers, Ritz Crackers, all work well. You can buy cookie crumbs, but it is just as easy to crush them yourself.
I use my Cuisinart Large Food Processor to crush my cookies. Crusts usually just consist of cookies, sugar and butter. Some recipes will use nuts, spices and extracts. Make sure to add your dry ingredients first and process until you have crumbs. Then add the melted butter and any extracts called for in your recipe.
If you don’t have a Food Processor, take a large baggie and put the cookie crumbs inside and seal the baggie. Then use a rolling pin, heavy spoon or other hard object and crush the cookies.
This part is very, very important.
Press the crust/crumb mixture into your prepared Cheesecake Pan using a Fox Run Tart Tamper, the back of a measuring cup or your fingers. Try to form a neat border around the edge and only press slightly up the sides. The crust will seal the bottom of your Cheesecake Pan and the filling will not seep through. Please don’t wrap the bottom of your Cheesecake Pan
Do not press the crumbs too high on the sides. If the crust is exposed, the water from the Pressure Cooker will seep into the crumbs and cause a gummy crust. In addition, it will cause excess moisture/condensation to form in the filling itself.
At this point, you can either bake the crust in a 350 degree oven for 10 minutes, or, you can simply put the Cheesecake Pan with the crust into the freezer, while preparing the filling. Some people feel they get a crispier crust using the oven, but it really is not that much of a difference.
The wet environment in the Pressure Cooker won’t actually keep the crust super crisp. Plus, if you want to do a “Pressure Cooker Cheesecake,” why also use the oven? If you are going to turn on your oven, you might as well use it for the whole shebang. If you prepare your Cheesecake properly, there is no reason not to have a crisp crust.
Beating a fat, such as cream cheese or butter until it’s soft, light and airy is called creaming.
Most of the ingredients are added and then “creamed” just until the batter is smooth. The more you mix the filling, the lighter and airier it becomes. Flour is used to help hold the Cheesecake together and is also used to make a denser Cheesecake. Also, not over mixing the filling, will help make your Cheesecake more dense. Just mix the filling enough so that it is smooth. Don’t continue to mix, just for the sake of mixing
To address lumps in your Cheesecake Filling – If you add eggs right from the refrigerator to a creamed fat, it will cause the fat to re-solidify, making the batter look lumpy or curdled. So, taking the chill off of the eggs will keep the fat from hardening again. Just take out your eggs at the same time as you do your cream cheese.
Make sure not to overmix the filling after you have added the eggs.
Once you are ready to add your eggs, add just one egg at a time. If using a Food Processor, just use the pulse button for one to two seconds after each egg added. If using an Electric Hand Mixer, push the button on and off and on again, until the egg is partially mixed into the filling. If mixing my hand, just mix until the egg is almost blended.
It is okay if you see some of the yellow yolk. Take a spatula and gently fold it into the filling.
Over mixing the eggs, will cause the cheesecake to become very airy and will puff up like a soufflé while cooking. It can also resemble scrambled eggs.
You can see in the above photo, that there is no crust showing. This is what you want. Hold the pan with both hands and jiggle it a bit to help release any excess trapped air bubbles. You can also tap on the sides of the Cheesecake Pan to help release air bubbles.
If you still have a few little bubbles on the surface, use a toothpick or a fork and run it through the bubble to release the air.
I like to cover my cake pan with a paper towel and with a piece of foil, to eliminate water from landing on the cheesecake. The foil is there, just to make sure the paper towel does not fall into the cake, or blow off. The foil should be on loose and not secured all the way around.
If any moisture does end up getting on the cake, just dab it off with a paper towel.
Never, ever, ever, never ever, preheat your Pressure Cooker, when making any cheesecake, or when making any of my recipes! All my recipes take into account, the time the Pressure Cooker takes to come to pressure.
It is cheap to make and you will find yourself using it all your Pot in Pot cooking. If you don’t want to make this Homemade Sling, you might prefer this Silicone Sling/ Vegetable Steamer which is a nice product.
The Grafiti Bands Cross Style make it so easy to get pans and bowls in and out of the Pressure Cooker. They will hold the paper towel in place nicely. You can put the paper towel and foil over the bands, so slip it underneath, if you are careful.
I really like this Trivet Set, as the two different heights are perfect and serve many uses. The shorter Trivet is used for making my very popular New York Cheesecake, Hard Boiled Eggs, “Baking Cakes,” etc. The taller Trivet is perfect for making your entrée, a Pot in Pot meal, using my Pressure Cooker Perfectly Cooked Pot in Pot Rice recipe. Potatoes, carrots and other items, fit nicely in your Instant Pot or Pressure Cooker.
You can see that the foil and paper towel are not tightly secured on to the Cheesecake Pan. This is good!
It is a good idea to keep one Silicone Gasket that you only use for desserts. I have several Silicone Gasket and use one for strong flavors, one for mild flavors that don’t linger and then one for desserts. So, if you have an extra Silicone Gasket, make sure you remember to use it when making Cheesecake.
Make sure your Silicone Gasket is probably situated inside the lid of your Pressure Cooker. Always check to make sure your Pressure Valve is Closed. If it is not Closed, all the water in your Pressure Cooker cooking pot will escape and your Cheesecake will not fully cook.
Allow the Cheesecake a minimum of 15 minutes Natural Pressure Release. This means, do nothing. When you hear the Beep of the Pressure Cooker, do nothing. After 15-20 minutes, all pressure should be released. Turn the Pressure Valve, to release any remaining pressure and then open the Lid.
You can see that the Cheesecake is the same height as when we first put it into the Pressure Cooker. Cheesecakes don’t rise and fall, like a regular cake. If yours does, that is because the eggs are over worked, which will cause the rise, cracking, brown areas and then the cheesecake will fall.
A cheesecake is done before the center of it is set. It will be a bit jiggly in the center (only about an inch) and the sides will be slightly higher. Jiggly means that there is some movement in the top center of the cake. It does not mean that there is liquid in the middle. There should be NO liquid at all. Don’t feel the urge to cook longer or else the top will crack.
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.
However, if your Cheesecake has more than an inch of movement in the center, put the cheesecake back into the Pressure Cooker for and cook for 5 more minutes ,or more as needed. Under no circumstances should you end up with the final, chilled product, having a liquid center. All you have to do is cook it longer! If you see any liquid in the center, cook your Cheesecake for 3 more minutes. Make sure to do another 15 minute Natural Pressure Release.
The heat that is trapped inside will continue to cook the center while the cheesecake cools on the counter. You must leave your Cheesecake on the counter or inside the Pressure Cooker for at least one hour.
Don’t rush this process by putting your Cheesecake in the refrigerator or in cooler conditions. A Cheesecake needs to cool down slowly, to make sure that the middle continues to cook and set up properly.
If your Cheesecake calls for a Sour Cream Layer, here are some helpful tips to get a glass like top.
Whisk together Sour Cream and sugar. This is the Completer Layer. It is not a topping. Please don’t skip the Sour Cream Completer Layer, even if you plan to add a topping. This Completer Layer will melt into this Pressure Cooker New York Cheesecake and will become one with the cake. It will add an additional layer of really yummy flavor!
Alternatively, instead of Sour Cream, you can use Homemade Greek Yogurt mixed with sugar, instead of the sour cream, if you happen to be a yogurt maker. You may need a touch more sugar though.
This is a challenge for you sour cream haters. I dare you to mix up the sour cream and sugar anyway, even if you hate sour cream. Take a small taste. Ah ha! I bet after pouring it top of your hot cheesecake, you are licking the bowl!
Pour the Sour Cream Layer onto the hot Cheesecake and spread it evenly over the whole cake. Look how nice and flat this Pressure Cooker New York Cheesecake has become in just five minutes. It is a perfect outcome.
So, after 15 minutes you will notice the Completer layer is melding with the cake and the Cheesecake is flat and glossy.
If you put the Cheesecake into the refrigerator to soon, the Cheesecake will be loose in the center. The hour or longer rest on the counter is allowing the Cheesecake to gently finish baking.
The Cheesecake will start to pull away from the Cheesecake Pan, which is good. The slow cooling method, first during Natural Pressure Release and then on the counter, allows the Cheesecake to pull away, without getting stuck to the sides and possibly cracking.
I usually remove my Cheesecake from the Cheesecake Pan after about an hour or two of being in the refrigerator. It is your choice. If you are nervous about doing this so soon, put the Cheesecake into the refrigerator as is and then when completely chilled, remove the Cheesecake from the Pan.
Leaving the Cheesecake in the Pan overnight is fine. If you have properly greased the sides of the pan, the Cheesecake should pull away. If the pan was not greased enough, the Cheesecake will stick and will cause cracking from the pulling the Cheesecake wants to do, during cooling.
If the Cheesecake is not pulling away, after refrigeration, you will notice that the butter/grease will harden and it may be more difficult to remove the Cheesecake from the pan. A thin silicone spatula or knife run around the edges of the Cheesecake will help. Frankly, I just use force and pull the sides of the pan from the Cheesecake. I’m not overly concerned about the sides.
You will see that the Sour Cream Layer, has melted into the Cheesecake and should be flat like glass.
Any jar that will fit into the opening of the Push Pan will work.
Remember – “Don’t rush this process by putting your Cheesecake in the refrigerator or in cooler conditions. A Cheesecake needs to cool down slowly, to make sure that the middle continues to cook and set up properly.”
A Cheesecake desperately needs at least 12 hours in the refrigerator, so please, please, make your Cheesecake the day before you need it and let it set up properly in the refrigerator overnight.
It will taste much, much, much, better. Really, I am not joking. Your Cheesecake will taste good on the same day, but will taste incredible the next day.
Using Parchment Rounds will allow you to easily life the Cheesecake off the Base. 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.
Use the lid as the base for the cheesecake (see New York Cheesecake recipe for photos) and the bowl as the cover!
The Containers are cheap enough not to worry about brining the Container home!
When you want a piece of Cheesecake, just remove a slice and in 30 minutes, you’ve got yummy Cheesecake!
Lock & Lock is BPA free and a high quality airtight container. I use Lock & Lock for all my pantry items too. You’ve probably noticed them in many of my recipe photos.
I hope this Perfect Pressure Cooker Cheesecake Tips & Guide has made you confident to make your own Pressure Cooker Cheesecake.
After reading this Perfect Pressure Cooker Cheesecake Tips & Guide, check out these Pressure Cooker Cheesecakes.
Caring is sharing! If you would like to support This Old Gal, please share this recipe on Social Media, so that I can continue to bring you more wonderful recipes!
Let me know if this Perfect Pressure Cooker Cheesecake Tips & Guild has helped you to make a Perfect Pressure Cooker Cheesecake.
Karen says
Hi Jill,
I saw Fox Run Tart Tamper and absolutely cracked up! I am childish like that!🤣
It sounds like some strange British party like “Tarts and Vicars” but with foxes too!
Thanks for the giggle!
Karen
Jill Selkowitz says
You are welcome, Karen. Hehehe.
Patty says
Honestly, I think you should change your site name to “thiswisegal”…thank you for blessing the rest of us with your wisdom. Appreciate the sharing very much!
Jill Selkowitz says
Awww, thanks, Patty, what a sweet comment. Jill
Jeannine Ann McKee says
Jill I really like your cheesecake tips and I refer to it everytime that I make cheesecakes but I would really like to see a printable version Is that possible?
Jill Selkowitz says
Hi Jeannine. Thanks so much. Since this page you are referring to is not a recipe, there is no recipe card and therefore no print option, but let me see if I can figure something out for a print option. Jill
Jeannine says
Thank you
Pam says
I don’t have a trivet set so I took the handles off the thing that came with my pot. Will that be elevated enough to cook properly? I have everything out and to temp and just realized this! Ugh!
Jessica says
I improvised, also, and used balled up foil with upside down silicone cupcake liners. Did this in a panic but it worked just fine! Haha!
Lilgtz says
I find it hard to find the list of ingredients like a other recipes. Just a simple list of all the ingredients. I’ve yet to see it. I clicked on go to recipe and it is not there just the strip by step but not the specifics.
Brian says
There is a link for it right next to the picture of the rubbermaid container. Do it. You will be so glad you did.
gail says
I want to add some fresh cranberries to the batter. So I “cook” them a little first or will the cook time for the cheesecake be ok?
Jill Selkowitz says
Cook time is the same, just add them in. Adjust the sugar for the sour berries. Jill
Crystal says
I have another question. Why is it bad to wrap the bottom of your cheesecake pan? I always do, so water from the bottom of the pot doesn’t seep in.
Crystal says
I’ve made a few IP cheesecakes. My problem is that after a couple days the crust/bottom starts “weeping”. What can I do to solve this issue? Or is it a normal thing to have happen? Thank you!
Jill Selkowitz says
It’s normal. Jill
Rosemary Dee Johnson says
Thanks for all your advise on making cheesecake in an Instant pot. I”m new at this but little I have done I love my 8 quart IP Lux. Every year at Christmas I make 6″ cheesecakes ( many varieties) and put in tins to give away. My question is can I do 2 cheesecake pans at the same time? Can I put a lid between to stack? What would my cooking time be? Hopefully you can help. Thank you for any advice, Rosi Johnson
Jill Selkowitz says
If they fit, no problem. Time wouldn’t change. Jill
Elicia says
Should the “keep warm” function be turned on or turned off during the 18 minute time of “natural pressure release?” Before I started the 38 minute cook time, I turned the “keep warm” onto the “off” position. It cooked for 38 minutes then I let it sit for 18 minutes and there was no pressure left to release after the 18 minutes were up.
Jill Selkowitz says
On. Jill
Elicia says
Well, it still tasted delicious so fortunately not too much harm done.
Connie Carmichael says
Loved this guide! So informative!
Jill Selkowitz says
Thanks, Connie. Jill
Patsy Elmore says
I purchased the silicone pan with the glass bottom and found that it was very difficult if not impossible to close the side of the pan therefore making it leak. I also like the pan you use.
Thank you so much for the instructions for making your cheesecake! It was invaluable!
Jill Selkowitz says
Thanks, Patsy. I love that pan too! Jill
Anne Rodkin says
A must read before attempting cheesecake in any Multipot, IP, etc. Always refer newbies to this guide. It’s a must, if you want awesome results.
I love Jill’s cheesecakes, but always refer to this guide before I start.
Thanks Jill
Mary Sparks says
Thanks
Peri says
I have an 8qt duo and an 8″ pan. How much better should I increase and how long do i cook?
Jill says
That information is at the bottom of every one of my cheesecake recipes, in the notes section. Because the cook times varies on the recipes, I can’t give you an answer without knowing which recipe. Jill
Christy says
Thanks for all the info. I am new to trying to make a pressure cooker cheesecake. When I tried at the top of my cheesecake was not nice and smooth like yours is there anything I can do to fix this problem ? Thanks!
Linda Bessinger says
Does the cheesecake need to be covered while cooling in the refrigerator overnight?
Jayme Gwin says
You mention in your cheesecake guide using Grafiti Bands X Cross style to help make it easier to lift pans out of the IP. I love this idea, but curious what is the correct size to order to fit around a Fat Daddio 7×3 pan. I don’t want to buy a large assortment of sizes I won’t use. Thanks!
Bill Splaine says
I made your cheese cake awhile back and it was great. What advice to you have If I wanted to modify this recipe so that I could add both peanut butter and chocolate to make a “Reeses Peanut Butter Cup” cheesecake. It sounds great to me.
Jill says
Hi Bill. You could add pieces of Reeses for topping and a scoop of peanut butter to the batter. Maybe make a chocolate crust. Jill
ESmith says
Your cheesecake looks yummy. How do you keep the crust from getting soggy?
Alysha says
I am also wondering the same thing. I never had soggy crust with the spring form pan, but definitely do with the push pan. I’m so frustrated.
Jill Selkowitz says
Hi Alysha and ESmith. The post above talks about the crust and how not to have it come out soggy. Jill
Cecilia says
Thank you for a great set of tip! But, I did not see any info about how to adjust for different sized IPs or pans.
I have an 8 quart instant pot and an 8″ Fat Daddio push pan. Should I double the batter? Or reduce the cooking time?
Thank you
Jerry Alfred Mitchell says
Absolutely solved all the problems I encountered with making a “perfect” Cheese Cake. Thanks so much for the details.
Jill says
That is great, Jerry. I am so glad my article has helped. Jill
Nicole says
Besides cry, what should I do if I accidentally did a quick release instead of NPR?
Jill says
No worries, just don’t open the pot. Jill
Lee P Guins says
Having trouble figuring out what size pot you use for the cheesecake…6 or 8 quart? I can’t find a pan that fits my 6 qt t.
Jill says
The pans are linked in the recipe and at the bottom of all posts, it talks about what pot was used. Cheesecake can be made in any size pot. Jill
Nancy Fisher says
Read all the comments to make sure this hadn’t been asked. What changes need to be made for using the jars instead. I was thinking of using the little glass jars from the French yoghurt I bought. Do you still do the paper towels on top of the jars? Does the cooking time change? Thanks for any response or suggestions.
Alan says
Awesome recipe. Made 6″ cake with tofu (fake) cream cheese and sour cream. Used coconut milk instead of heavy cream. HUGE hit! Two thumbs up! Thank you for sharing this on www.
A few people have asked me for the recipe, but don’t have pressure cookers. Can they bake this recipe in a regular oven? If yes, at what temperature and for how long?
Thank you!
Alan
Toronto, Canada
Alan says
Recipe was outstanding and easy to follow. Used tofu (fake) cream cheese and sour cream. Tasted awesome. Substituted heavy cream for coconut milk. Huge hit!
A few people have asked me for recipe, but they don’t have a pressure cooker. They’re wondering if they can bake this in oven? If yes, at what temperature and for how long?
Thank you!
Alan
Toronto, Canada
Kris says
Can I sued freezer paper or wax paper instead of parchment paper?
Marcia Maiten says
I made the cheesecake. I used a hand mixer in a deep bowl to pulverize the graham crackers, which was a terrible idea because cracker pieces flew all over the counter and floor. So I had to make a little extra. Instead of adding 2 eggs and one egg yolk, I mistakenly added 2 eggs and both the yolk and white of the third egg. It made no difference; the cake came out dense and delicious. I also forgot to add a round of parchment paper on the bottom of the pan. To remove the cake I ran a length of dental floss between the bottom of the cake and pan and the cake slid off cleanly. I thought it was a lot of work for such a small cake, but the cake is so rich that I cut narrow pieces and serve with fresh berries on the side and itt serves quite a few. Jill, this recipe is a winner!
Jill says
Marcia, after all the mishaps, I am so glad you enjoyed the recipe so much. Thank you for telling me. Oh, a food processor really is a must have. Jill
uddy says
It said the recipe was available after the pictures but I don’t see it
Susan M Smith says
Hi! I have a 7 inch Fat Daddio’s cheesecake pan. Will your recipe for the New York Style cheesecake work in this size pan…thank you.
Gloria Monroe says
Can you use an XL Pressure cooker ? If so what setting do you use?
Thank You
Jill says
This is a pressure cooker recipe, so any pressure cooker can be used. Jill
Kathy says
Hi, Jill! I can’t wait to try your cheesecakes in my IP. I just pre-ordered your book; are these tips included in the book? Most importantly—ARE THOSE BISCOFF-LIKE COOKIES IN YOUR CRUST (Evil Genius)?! Thanks for sharing your culinary gifts with the world. (Incidentally, I’m a Bengal breeder, and I *love* Tonks!)
Jill says
I do use Biscoff sometimes. Yum. Bengals are beautiful. Jill
Linda Abbott says
I can’t tell you how grateful I am that you took the time to write this. I have never seen this information anywhere else and I can see how it will make a world of difference. I’m off to give it a try. I read this while waiting for the eggs and cheese to warm up. Thank you SO much again for this article.
Jill says
Hi Linda. Thank you so much for your kind words and I am so glad it has been helpful. Which cheesecake are you making? Jill
Rae Kleinbrook says
Don’t understand. You say to get the tips and I can’t find how and somehow I got the New York cheesecake recipe printed out. I really don’t know how. I don’t want to do any thing illigal, but find that there is nothing plainly stated on how to do this. I got the 6″ springform pan and am anxious to bake this cheesecake. But really would like a printed copy of your tips.
Jill says
You should first read the page on the tips and then go to the other page for the cheesecake and follow the recipe, which is on the recipe card at the bottom of the page. Jill
Wendy says
Convert to pdf.
Diana Selby says
How can I get the recipe for the cheescake
Claudia W says
Hi Jill,
I tried your recipe and just got it out of the IP. My cheesecake looks like a Souffle! =(
What did I do wrong?
Thanks for sharing your recipe!
Mary says
Can you tell me if the cheesecakes can be made in a stovetop pressure cooker ? Are the timings interchangeable for the stovetop pressure cooker and the InstantPot?
KMisier says
Hi Jill, So excited to find your page. I just got the 6 quart Ultra. I read on a FB page to also order a few “must haves”. I ordered the 2 piece egg / trivet set, extra seals, 2 of the 7″ x 3″ Fat Daddio push pans and those silicone molds to make egg bites. Is this tips page a printable page? It is full of great tips. I would love to print it out for a go to reference sheet. How many different cheesecake recipes have you come up with? The pictures are making me hungry! Thanks for all of the great information!
DM Holcomb says
If you are going to add something like oreos or toffee – do you still use the same amount of lemon and orange peel?
Thanks!
Jill says
Hi DM. I would omit the citrus. Jill
Lorna says
Can I use 1/3 less fat cream cheese?
Also what can I use besides a trivate? I need one asap and don’t know where to find one except online.
Thank you.
Chrissy Crossman says
I have been making different cheesecakes in my pressure cooker and i do put the paper towel and foil on top. In having a problem with the foil falling down on to the cheesecake so that when i remove the fools and paper towel, the paper towel has stuck to the cheesecake. What can i do to prevent that??
Jill says
Hi Chrissy~ If you pull the paper towel and then the foil tight at the ends, it should stay up. Jill
TimesAFlyin says
When you use a casserole dish or cheesecake pan inside the InstaPot, does it have to be placed on a rack and does it have to have WATER in the bottom of the InstaPot since there is no way for liquid to get the pot up to pressure? I did not know if the absence of liquid would break the dish.
Jill says
Water = pressure. Jill
Charlie says
Love your website. Just received an Instant Pot, 8 qrt.
Tried to make NY Cheesecake in an 8 in (8 in exactly) springform pan. Would not fit in the Instant Pot because of the spring clip on the side. So now it is in the over. So disappointed
Jill says
Charlie, this is one of the reasons that I recommend the Push Pan. You can use a larger size. I don’t like the spring forms. Jill
Laurie D. says
I read all through the tips and suggestions for making the perfect cheesecake, but I cannot find the actual recipe with ingredients I should use. Is that posted somewhere on your site? Thanks
Jill says
There are many cheesecake recipes on the blog, just do a search or click on one of the cheesecake photos. Jill
K says
I agree, this is frustrating. I hoped there was a basic cheesecake recipe in with all the great tips in this page.
Cheryl Marx says
Hello!
I have a 7″ x 3″ push pan i was going to try masking a cheesecake in. Would i need to adjust cooking time in my IP? I see you use a 6″ x push pan.
Thanks for your help.
Cheryl
Dot says
I need to know this too! I also have a 7″ pan.
D M Bray says
Qestion:
Looking for a Copy Cat Recipe for CARROT CAKE CREAM CHEESE like The Cheese Cake Factory, I find plenty of Recipes on line, but needing to know how to make it in my IP since it has Batter in it. As far as Times, water and and all that.
Katie says
I just finished making this cheesecake, and the Oreos that I originally placed in the middle all rose to the top. It looks good and smells good. Have you ever had this happen? Wondering if this is a result of overmixing?
Jill says
Katie, it happens and is fine. Enjoy. Jill
Janine says
Which recipe was used for the dark crust with raspberries on top that is used in your pictures?
Elizabeth Weiss says
Just about to purchase a Instant Pot and found your site. Everything I want to begin my Instant Pot adventure! Except, I am an old-fashioned girl and print out everything so it is handy, and cannot find a way to print your recipes without all the ads. Am I missing something??? Did not want to comment, but cannot find a way to email you.
Susan Van Berkum says
I used the Instant Pot silicone springform pan and it worked great. I can’t wait to make another. The sides are soft so you have to be careful when handling it. It released easily and my Meyer Lemon Cheesecake (loved it) looked spectacular.
Beth says
I have a Instant Pot 8 quart pot. What is the largest size dadio springform pan I can go with? Sounds like most people go with the 7inch. I’m just wondering if I could use the 8 inch?
Jill says
Beth, if using the push pan that I link to in the recipe, you can do an 8 inch in the 8 quart. Once you click the link, you will see a size option. The springform pan takes up more room because of the spring action. Jill
Peter Coopersmith says
Regarding the crème fraîche. Do you recommend using real crème fraîche? If so, should I mix it with the cream cheese, or just how should I include it with the cheesecake?
Jill says
No, I recommend the ingredients listed. Jill
Peter Coopersmith says
Great, thanks.
Jennifer says
What size cross bands do you use for the cheesecake pan?
Elizabeth Hartman says
made the cheesecake yesterday. I used the silicon pan from instapot. I have not tasted it yet, but it looks delicious . I added the 5 minutes as suggested, but I think it did not need it. Cake was not jiggly.
Andrea Allstun says
How do you cut your cheesecake without mutilating it? I want to make several and then put them together in a variety pack, but when I try to cut them, I basically ruin them. Thank you??
Jill says
Hi Andrea. Partially freeze the cheesecakes before cutting. Then use waxed paper between the slices. Jill
Andrea Allstun says
Thank you so much for your help! I will try this! Two more quick questions… Do you use a regular knife to cut it? And do you wrap the wax paper around the knife for the first cut or do you cut first and then put the wax paper between? Again, thank you for sharing your expertise with us! 🙂
Janice says
How much time is required to partially freeze?
Thanks
Phyllis says
I want to make ny cheese cake and I have mini pans 3 can fit in my instant pot. What would be time to pressure cook my cheese cakes?
Kelly says
Hi, what size Instant Pot and cheesecake pans are best? Do you place the trivet and the cheesecake pan in the stainless steel cooking pot?
Melody Smith says
These recipes are very helpful, I just got my insta pot and needed to know more how to use
Mary says
Have you ever used a silicone lid (the ones they sell to cover bowls) to cover the cheesecake while it is cookingninstead of the foil? They are reusable. Just a thought, much easier to just place it on the top.
Jill says
Yes. Jill
Caroline Carlson says
We loved the Zuppa Toscano soup! Going to try your New York Cheesecake next….. Really liked the Tips & Guide info also.
Jill says
Thank you, Caroline. I am glad the info was helpful. Let me know how your cheesecake turns out. Jill
Carole Blair says
Grifiti Band Joes Cross Style …what size do I order for an 8in loose bottom pan and do I need all the others that come with that link?
Jill says
Hi Carole. The larger size work for 8 inch pans. You don’t need the smaller ones unless you plan on making single serving items. Jill
Tonya says
Hi! If I bake this in an 8 inch in my 8 qt would I double everything or what measurements do you recommend? Ive done this once already and it was an utter disaster.
Jill says
Hi Tonya. It depends on the recipe you are using. Check out my New York Cheesecake, as it shows measurements for the 8 inch pan. Not all recipes can be doubled for the 8 inch. The Bourbon Cheesecake, for instance, if doubled, would need a 9 inch cheesecake pan. Jill
Carol-Gay Schroeder says
I do not have an electric pressure pan but I do have an old fashioned Mirror Matic pressure pan that I have the choice of 5, 10 and 15 lbs pressure. When the recipe says cook on high can I still se my pressure pan and cook at 15 lbs pressure?
Marcia Johnson says
Sure wish I could have copied this article.
Judy says
Can this article be printed…..please!
Amy says
Your information is so helpful. Thank you
Jill says
Thank you, Amy. Happy cooking. Jill
Mary hartz says
I bought an instapot just to make cheesecakes. My first one yesterday was a disaster, I didnt discover your website yet!
Anyway, i only had a 7 inch springform pan and the cheesecake was very skinny, looked like a pie. Also, the crust was soggy and stuck to the parchment. When i cut it, the crust stayed on the pan. Hmmm, i used oreos as my base.
Should I have put foil under pan when cooking to avoid soggy crust? I have since ordered some of your recommended products online.
Thanks in advance.
Mary
Ps where do you find cheesecake recipes for instapot?
Jill says
Hi Mary~
The article will answer all your questions. Have fun cooking.
Jill
Jill says
Hi Mary~
So glad you found my site. If you search for cheesecake, you will see my recipes. After reading these tips, I bet your first cheesecake using my recipe will be perfect. Please let me know. Jill
Vicki says
I so wished I could print this article. I’d love to staple it to a copy of the recepie.
megan decker says
I feel like I read everything, your post and others, and then followed all steps in your post to try to make my first cheesecake in my instant pot. I have the 8inch spring form – so I doubled the recipe and cooked high pressure for 40 min -did a natural release and when I opened up the cooker I have a mess. This stuff has blown up all over the place- it’s fluffy – not at all looking like a dense cheesecake. It looks more like very fluffy scrambled eggs. I have no idea what I did wrong or if there is any way to fix this.
Lise says
Looking at the finished product of my cheesecake I am assuming the eggs were over mixed even though i tried not too. Question is: how can I tell if it’s done with the overmixing.?
Susan says
I bake a lot so I should have known better. Room temperature cream cheese and eggs. So not really thinking, when it came time to add the heavy cream, I opened the refrigerator and added the chilled amount. Lumps. They can’t really be un-done either at this point. It is cooling now. I am hoping this will not effect the creamy texture too much. Still on a learning curve I guess!
Sharon Martin says
Hi Jill – would it be possible to make the NY cheesecake in the individual silicon cupcake liners you used for the pumpkin cheesecake muffins? If so what changes would you make to the recipe?
Sharon Campbell says
Hi Jill, Can you cook 2 cheesecakes at one time in the pressure cooker? If so, would you increase the cooking time?
Sharon Campbell says
I didn’t think my original question posted. Disregard this one.
Thanks!
Kris T says
I made a cheesecake in my IP the other day and was letting it NR but the keep warm function was still on. Is this correct or do I need to hit cancel when it beeps and then let it NR? Thanks in advance!
Sharon Campbell says
Jill, have you made 2 cheesecakes in the instant pot at the same time? If so, what trivet did you use? I have been looking for a tall trivet but unable to find one. I did click on the link above for the trivet set you have but it looks like it is taking me to another set. Thanks and I have tried the cheesecake and it is delicious!
Jill says
Hi Sharon~
That link should be okay now. I’ve done more than one mini at a time. Jill
Marla says
I read everything but cannot find the ingredients list. I for one cannot wait for your cook book!
Jill says
Marla, you need to choose which cheesecake you want to make and then click on the link.
Jill
Christy says
Hello,
I have a Emeril by T-Fal pressure cooker.
I am curious if I can make this recipe in it?
I realize you prefer the instapot-but does your recipe correspond to other electric pressure cookers?
Thanks for your help!
Jill says
Hi Christy~
All my recipes are for all pressure cookers. Recipes are not pressure cooker brand specific. Just like cooking in the oven. Oven recipes work in a GE oven, LG, etc. Any recipe that gets cooked in the oven can be made in any brand of oven.
Jill
Amy Bozarth says
Hi I need some advice for my next cheesecake… I made the cheesecake today in what I think was an 8 inch springform pan. I measured across the middle of the pan and it was 8 inches. I’m not sure if that’s how I was supposed to measure it? Anyway, I doubled the ingredients like the recipe said. The batter filled the pan to less than an inch from the top. It was so full that I could not get a paper towel and foil over it without the paper towel ending up in the batter. So I ended up cooking it uncovered in the oven in a water bath. It looks like it came out good but I really wanted to make it in the IP. I’m not sure what I did wrong….measured the pan wrong? Maybe I shouldn’t have doubled the recipe? Is the pan supposed to be that full? Could I have cooked it without the paper towel? I really want to try again in the IP.
Jill says
Hi Amy~
Less than an inch from the top sounds right. Perhaps a larger paper towel. Jill
Rachelle says
Excited to make a cheesecake for my hard-working hubs.. can I use the trivet that was included with my 6 quart Instant Pot?
Grace says
I make a really good cheese cake. How can I adapt it for a pressure cooker? I have an instant pot would appreciate your input.
Monica says
Hi! I made one of your cheesecakes and it was LOVELY. My husband however, likes a smaller ratio of cheesecake to crust. I used a 6 inch pan, and was wondering if you had a recipe for that size pan with only 1/2 the amount of batter? I know I could buy a 7 inch pan, but I don’t think it will be enough to change the height of the cheesecake enough. What do you think? Any ideas?
Jill says
Hi Monica~
You could always make one half of the recipe. The 7 inch pan does make a difference in ratio.
Jill
Alisha Poole Smith says
I followed the recipe to make this with my 6 inch Fat Daddio pan. For some reason when I poured the batter into the crust the batter was all the way to the top of the pan. I cant figure out how I got more? It made it impossible to cover with paper towel.
Jill says
Alisha, it sounds like the eggs were over mixed.
Jill
AnnS. says
I have an 8 quart IP and would like to make this recipe using an 8 inch springform pan. I plan to double the recipe. How much time would this then take in my IP?
Lindie says
GoWise chat gave me this link after I asked what size spring pan fits in the GoWise 8 quart. However, the only information I see is for the Instant pot. Can you advise size for the GoWise?
Jill says
Lindie, for the 8 quart GoWise, you can use up to an 8 inch pan. This article is for the GoWise too, as I have the GoWise and the Instant Pot. The pans I like are on this page. My preference is the Push Pan.
https://thisoldgal.com/favorite-pressure-cooker-accessories/
Jill
Terri says
Found it. Never mind
Terri says
Have scrolled up and down for awhile and cannot see where it says how much water or how long to cook it as my ready cheesecake sits on the counter ☹️
Susan Schiavone says
This article was so helpful! Having just received my pressure cooker, one of the first things I made was a Caramel Macchiato Cheesecake. It came out perfectly – my husband says it’s the best cheesecake he ever had! Thank you!
Quyen says
Thank you for the detailed instructions. I want to make the largest cheesecake possible in my pressure cooker. How much room should there be between the cake pan and the side of the pressure cooker?
Karen Langman says
I have the 8 QT Instant Pot, getting ready to purchase the Fat Daddio 8×3 inch cheesecake pan. Should I double the cheesecake recipes using this pan or 1 1/2 the recipe or prepare as written? Thank you so much for this tips / accessory links article. It is probably one of the most helpful things I have read so far.
Jill says
Hi Karen~
Thank you for your message. For an 8 inch pan, I would double the recipe. Add some time to the cook time.
Jill
Lisa Dillon says
How much time should I add? ?
Jon Shaver says
Where can I find the ingredient list for the NY cheesecake recipe?
Jill says
Jon, there is a link in the article and just search the blog for other flavors too. Here is it is.
https://thisoldgal.com/pressure-cooker-new-york-cheesecake/
Have fun!
Jill
Alice says
How much water in the bottom and does the pan sit in the water or on a trivet?
Maddi says
From the recipe:
Add 1.5 cups of water to the bottom of your pressure cooker and then place a trivet inside the pot.
Anna Silberg says
What kind of a trivet?
Jill says
Hi Anna~
I posted about the Trivet in the article and also provided a link. This is my choice for best Trivet. https://thisoldgal.com/product/B01NA6H0WR/US/tog00-20/
Jill
Yona says
I put mine in for 5 more minutes. Do i npr again?
Jill says
Hi Yona~
Yes, another natural release.
Jill
Carlie says
If I used the fat daddio 3inch x 3inch pans and had 3 – 6 in my IP at a time, would I still cook for 15 minutes and then 15 minutes of NPR? Or should I decrease the time?
Sherri says
Thank you so much for this article!!!! Everything I needed to know all in one place!
Connie says
Jill this was awesome. Thanks for sharing. I am curious do you ever make cheesecake in mason jars? Any specific tips there?
Jill says
Hi Connie~
Thank you. I do make them in mason jars. The time for different size jars are at the end of all the cheesecake recipes. Plus, there is a recipe specific for the 4 oz jars.
Jill
Carey Sanderson says
Do you pour on the sour cream topping an hour or 15 minutes after you take it out of the cooker? It says to leave it on the counter for an hour to finish cooking, but then it says after 15 minutes pour on the topping. Also, is there a way to print this off? TIA
Jill says
Carey, put the topping on after 15 minutes. Then let it sit out for an hour.
Jill
Jan says
Jill, I thoroughly enjoyed reading your Perfect Pressure Cooker Cheesecake Tips & Guide. It was like a private Cheesecake lesson, a tour guide to Cheesecake perfection. People pay good money for cooking lessons like this.
I totally appreciate the time and effort you put into educating, inspiring, and motivating us. I know I speak for your other followers, as well.
Jill says
Hi Jan~
Thanks so much for your kind comments.
Jill
Michelle W says
Jill just wanted to let you know that the link to the NY Cheesecake wasn’t working from this page. When I did a search I was able to find it that way.
Jill says
Hi Michelle~
Thanks so much. It is now fixed. 🙂
Jill